BBQ Opinions

[Newview01]

What is the best bang for the buck?

[EZM]

The way I look at a BBQ, it's something we use 2-3 times a week in the winter and even more in the summer - so it something we use allot.

I don't mind spending the money on a good Weber or Napoleon BBQ - the top quality of these units makes for even heat, good control of anything from low and slow to super hot Chicago searing and anything in between.

I'd say for the money you spend ($600-$1500) depending on the model you get, it's worth every penny.

Putting thousands of dollars of meat, or hard earned venison on a grill that destroys your food isn't something I'm fond of.

Good grills = fewer flare ups and nicer results.

[Smokinyotes]

We are on our second Weber. Great bbq’s.

[averagejoe]

Depends on what you want.

Are you looking for a gas or charcoal unit?

[sharpstick]

Pellet grill all the way. You can low and slow cook, or crank it up to grill steaks and pizzas.
Very versatile. Look at the new RT-700 by RecTec Grills. Im ordering mine next week, selling my RT 680.

[Newview01]

Looking for a gas BBQ. Will bypass the pellet grill for a smoker down the road.

[omega50]

Watching with interest as my BBQ needs about $200 in parts just to become an old mediocre BBQ again

[Arty]

Without a doubt, a self-made Kamado grill with natural gas pre-heat.

A ceramic shell radiates and concentrates a constant perfect heat to the food. Swirling hot charcoal gasses keep the shell hot and help cook the food as well. And of course that also gives a little bit of flavour to the food.

That type works on the same principle as a hot-fired wood kacheloven heating a small home, or a Hawaiian luau-pit slowly cooking pork with hot stones.

If you build the Kamado yourself on a section of patio, with the upper part (lid) at waist height of the cook, you'll have a perfect custom-sized bbq delivering the best taste ever.

You have to plan the *interior* size and dimensions you need (maybe taking a plan from the commercial ones) and make it out of firebrick lined with a refractory grout or mortar for smoothness. The inside would have an egg-shaped chamber with a small charcoal pit in the bottom with regulated air feed and a broad upper section to contain the food tray and hot gases. The wall would be thicker than commercial, being built from firebrick. Dense firebrick for the inside layer to radiate heat, and light firebrick on the outside to insulate and conserve heat. I'd run natural gas jets into the charcoal area to first pre-heat the shell, and then help light the charcoal.

This would be the biggest 'bang for the buck' of self-made sweat equity in planning and construction. The biggest material cost would be firebrick, mortar, and some steel swivel mechanism to hold and rotate the lid to open and close it.

No need for overpriced mass-produced factory product designed mostly for profit.

[Newview01]

Anyone ever have a Saber?

[Newview01]

Originally Posted by Arty

Without a doubt, a self-made Kamado grill with natural gas pre-heat.

A ceramic shell radiates and concentrates a constant perfect heat to the food. Swirling hot charcoal gasses keep the shell hot and help cook the food as well. And of course that also gives a little bit of flavour to the food.

That type works on the same principle as a hot-fired wood kacheloven heating a small home, or a Hawaiian luau-pit slowly cooking pork with hot stones.

If you build the Kamado yourself on a section of patio, with the upper part (lid) at waist height of the cook, you'll have a perfect custom-sized bbq delivering the best taste ever.

You have to plan the *interior* size and dimensions you need (maybe taking a plan from the commercial ones) and make it out of firebrick lined with a refractory grout or mortar for smoothness. The inside would have an egg-shaped chamber with a small charcoal pit in the bottom with regulated air feed and a broad upper section to contain the food tray and hot gases. The wall would be thicker than commercial, being built from firebrick. I'd run natural gas jets into the charcoal area to first pre-heat the shell, and then help light the charcoal.

This would be the biggest 'bang for the buck' of self-made sweat equity in planning and construction. The biggest material cost would be firebrick, mortar, and some steel swivel mechanism to hold and rotate the lid to open and close it.

No need for overpriced mass-produced factory product designed mostly for profit.

I trust you, but the bold is the problem. Too much other stuff to do.

[TimeOff]

Vermont Castings makes a very nice Gas BBQ, Heavy and well built, easy to control heat and can get searing hot. Hard to find out west here, lots down east.

[Arty]

Originally Posted by Newview01

I trust you, but the bold is the problem. Too much other stuff to do.

Garage sale Hibachi.

Haven't seen those in years, but every student used to have one on the back deck.

[R3illy]

Originally Posted by TimeOff

Vermont Castings makes a very nice Gas BBQ, Heavy and well built, easy to control heat and can get searing hot. Hard to find out west here, lots down east.

vermonts been out of business for a long time. Great bbq otherwise

[R3illy]

Originally Posted by Newview01

Anyone ever have a Saber?

a family member does. They are pretty unique and different then most other bbqs. Theyve got a cool setup. American made so you get better quality compared to lots of other options out there.

Problem with some saber dealers are the cost due to being an american brand. Need to find them on a good deal to make them worth while.

[fordtruckin]

Always been a fan of Weber’s. I’ve had my current Weber for 6 years and it’s still running strong. If I was to get a different one I’d probably go back to a charcoal grill. I have a local place that makes an amazing burger but I can’t stand the gas taste that accompanies it half of the time. I have an awesome master built smoker which covers that aspect of my culinary desires. But no you will never go wrong with a Weber.

[sprinklerdog]

We BBQ year round. When we travel and rent houses or condos I always make sure there's a BBQ. It is a major appliance for me. We've done the cheap walmart units to the naploeons, webers, and currently have a broil king. They have all done their fair share of cooking and somewhat well.For many years budget always drove what we bought. We were at a friends place awhile ago and he had a combo unit with propane and charcoal capability which I really liked. You've got either option depending on your time and preference.

I have the side burner but don't use it that often. Usually only in the summer if I'm doing onions or mushrooms. I had a Weber once that had the burners that went across the unit from front to back. I didn't like because I found I couldn't move food to the side where the burners were off. Ever since I always stayed with a left to right type of configuration.

Geo

[campingnut]

broil king XL imperial or regal
2 independent sides 1 small and 1 big,
I have the imperial got it from bbq country $2000 but I see they went up in price a fair bit now
lowes has a version called the regal and its identical for quite a bit less

[New Hunter Okotoks]

I was a Weber fan for years but their prices have gone through the roof and
to say that I am less than impressed with their current line up and prices would be an understatement. I ended up buying a Broil King Regal S590 Pro. It came with a free, heavy duty cover, and free delivery- from Southern Ontario! The local BBQ Galore wouldn't even match their delivered price. I bought it from a retailer called Chadwicks and Hacks out of Hamilton and couldn't be happier with the grill. My former grill was a Weber S330 to give you an idea of what I'm comparing my current Broil King to.

[Homesteader]

Weber Genesis II in whatever size works for you. Don’t know why I waited so long. Love it!!

[FCLightning]

Originally Posted by campingnut

broil king XL imperial or regal
2 independent sides 1 small and 1 big,
I have the imperial got it from bbq country $2000 but I see they went up in price a fair bit now
lowes has a version called the regal and its identical for quite a bit less

I looked at all sorts of BBQ's and ended up going for the Broil King. So far I have been very pleased with it.

[HyperMOA]

Originally Posted by Newview01

Looking for a gas BBQ. Will bypass the pellet grill for a smoker down the road.

Educate yourself about these units first. I'm not saying its the answer, but my propane bbq hasn't had the cover off of it in 6 years now. There are pellet grills that will smoke low, or grill at 800F. I wouldn't write them off completely just yet.

[Vacation]

I'm Happy with my Broil King Sovereign. Seemed to beat value. Good heat, side burner.

[Vacation]

I'm Happy with my Broil King Sovereign. Seemed to be the best value. Good heat, side burner.

[Habfan]

Originally Posted by Homesteader

Weber Genesis II in whatever size works for you. Don’t know why I waited so long. Love it!!

X2

[MrPants]

Might seem weird but the camp chef stove with the 2 burner bbq attachment is pretty amazing, I find I get a really even heat and it cooks everything great, and you can pack it up and store it away if you need to. It’s a good alternative IMO, plus you can take it camping obviously.

[Xbolt7mm]

Napoleon is a great canadian made product that stands the test of time. I had one on my back deck at home for 8 years and replaced it with a Napoleon pro 825 and highly recomend it if you have the room as its a large bbq. The napoleon we had before was converted back to propane and now sits at the lake. It is now 11 years old and all I have done to it was clean the burner holes out as food crust plugged some off and created hot spots, good as new when done. They even give you the right drill bit when you buy it. They each have a steak infrared searing station. The older is a side one and the 825 is an actual separate entire attached lid. The side one on the older model can also be used for pots and is highly recommended instead of just a side pot burner, good luck as there are a ton of choices. I will only buy the napoleon because of the success ive had previously. Ive been tempted by some Webber’s once or twice but went back to Napoleon

[Rastus]

GET one made in Canada or the U.S., they are easy to get parts for and I don't give a s____t what anyone says, if it is mechanical, it will break, or fowl up, or something. I have a Napoleon natural gas and I love it, although I realize that natural gas is not for everyone. As far as getting hot enough, #1 why do you need anything to get that hot, #2 just let the natural gas run longer.

[Freedom55]

Our gas bbq is now a warming oven. We have replaced it with a Char-Broil 'TRU-Infrared' that smokes, roasts and grills, according to the legend. Never tried it, never heard of it until I saw it in the Bargain Cave; can't wait.

We still rely on a briquette table top grille and a converted 1954 Frigidaire that smokes like a fiend for the large projects. We made an outdoor kitchen in the yard under the trees complete with a cast iron woodstove repurposed as the pantry and a fish fryer completes the galley.

[Xbolt7mm]

Originally Posted by Freedom55

Our gas bbq is now a warming oven. We have replaced it with a Char-Broil 'TRU-Infrared' that smokes, roasts and grills, according to the legend. Never tried it, never heard of it until I saw it in the Bargain Cave; can't wait.

We still rely on a briquette table top grille and a converted 1954 Frigidaire that smokes like a fiend for the large projects. We made an outdoor kitchen in the yard under the trees complete with a cast iron woodstove repurposed as the pantry and a fish fryer completes the galley.

Wow,,,a picture would be nice

[Freedom55]

Originally Posted by Xbolt7mm

Wow,,,a picture would be nice

After the snow is gone and the trees start to bud I will try to get one up. Not as fancy as the guy on T.V. but it works for us.