Re: Stainless Steel
- From: Wally Bedford <rot13of_jorqsbeq@xxxxxx>
- Date: Mon, 09 Apr 2007 15:33:54 -0400
DGD wrote:
On Apr 8, 10:37 pm, "Kent" <kh6...@xxxxxxxxxxx> wrote:"Edwin Pawlowski" <e...@xxxxxxxx> wrote in message
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"DGD" <ddubow...@xxxxxxxxxx> wrote in messageI'm in full agreement with Edwin regarding grates. Changing to
news:1176053184.857485.24050@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
These simply seem to be single burner tubes. How do theyUse of gas is related to heat output. A grill capable of say, 30,000 Btu
compare to the old burner styles. Seems that one would need more of
them to provided the coverage, and hence use more gas. True?
will use a given amount of fuel no matter the burner material,
configuration, or shape. My Vermont Castings has a couple of SS tubes
with holes in it. Simple, durable, still working perfectly after 6 or 7
years now.
My grates are porcelin coated cast iron, the best of all worlds. No
corrosion, heavy, good heat transfer.
As for the outer SS, I'd not go that way as it wold be a bitch to keep
clean and sparkling.
Check out the Vermont Casting Signature series if you want a well made
grill. Not the cheaper versions at the big box stores.
porcelin coated cast iron grates made all the difference in the world.
There's still not enough heat output to grill a steak to "char-rare".
It's great, however, for fish other stuff.
Kent
This is what I am somewhat confused about. I have had porcelain
covered grates that broke down and rusted (from a Broil King bbq).
Their replacements did the same in very short order ( in less than 2
years). So I am a bit off porcelain covered grates. How does one
distinguish between a good quality porcelain covered grate and a not-
so-good one? Have read elsewhere on this group that Cast Iron is the
only way to go but requires seasoning (periodic?). I leave my bbq out
all winter (Ottawa, Ontario). The thing that really seems to suffer
are the grates. The rest of the bbq is wearing relatively well (have
had it more than 6 years). Still lean towards to SS, simply because
of the corrosion issue, but have yet to find any information as to how
long one can expect this type of grate to last.
Doug
I haven't compared porcelain grates, but my Vermont Castings grates are holding up fine. I guess they will rot if water finds the "clamp mark" where the grill was held when coated, or if it gets chipped. The guy I bought my grill from told me to treat them like regular cast iron; hit them with some oil before each use (your second oil sprayer for the grill will be a metal one!) and bake them dry if they are wet. Don't use a bronze brush on them. You may not see a chip, but water will find it and rot it and there is nothing you can do.
The cast iron grates on my Chargriller will probably last forever as I'm paranoid about leaving them "exposed". I don't leave those grates out for the winter (I'm down the 401 in London) but the VC is a year round item.
I think spring and fall are the two worst seasons for cast iron (around here). It's always damp, and a cover slows down the drying.
All in all, you will get what you pay for. I've seen some SS Centro units from CT rot from the bottom. The cast iron grills on the President's Choice grills are half as thick as the VC ones. The valves on a those grills are as stiff as a true BBQer upon hearing "boiled ribs".
Lots of Napolean grills in use around here. They have SS grates as an option, and I haven't heard of any longevity problems. I'd put that line on my list.
Whew! I got through that whole post without saying "China".
Aw, nuts...
--
Wally Bedford
"No one has ever had an idea in a dress suit."
Sir Frederick G. Banting
.
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