New grill, question before I take delivery
10-10-2005, 01:08 AM
#1
Moderator Alumnus
Thread Starter
New grill, question before I take delivery
Got this one today:
It is not going to make it to the store until wednesday, so I just had a question for those knowledgeable about outdoor grills.
This grill's all stainless steel brother (model 16329) was rated an excellent buy by Consumer Reports. The only real difference is that it is porcelain-enameled instead of being stainless steel. I got it for three reasons:
1: It is $250 less.
2: I like the way it looks
3: I assume it will be easier to care for than the stainless steel version.
Now my question is, should I have spent 50% more to get the stainless steel version due to reliability. Since they seem to have the same internal components I am referring to the exterior. Also I plan on getting a cover for it?
http://www.sears.com/sr/javasr/produ...cat=Gas+Grills
There are two versions:
Natural gas $499 (normally $699)
LP $449 (normally $599)
It is not going to make it to the store until wednesday, so I just had a question for those knowledgeable about outdoor grills.
This grill's all stainless steel brother (model 16329) was rated an excellent buy by Consumer Reports. The only real difference is that it is porcelain-enameled instead of being stainless steel. I got it for three reasons:
1: It is $250 less.
2: I like the way it looks
3: I assume it will be easier to care for than the stainless steel version.
Now my question is, should I have spent 50% more to get the stainless steel version due to reliability. Since they seem to have the same internal components I am referring to the exterior. Also I plan on getting a cover for it?
http://www.sears.com/sr/javasr/produ...cat=Gas+Grills
There are two versions:
Natural gas $499 (normally $699)
LP $449 (normally $599)
10-10-2005, 06:22 AM
#2
Team Owner
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Stainless is overrated. I can’t imagine having one of those ALL stainless grills.
They look great out of the box, but then the work begins.
I paid an extra 200 for a stainless lid on my Napoleon and it’s a bitch to keep clean.
The first year I had it, I’d scrub it with stainless cleaner and special grill polish every few weeks.
Then it dropped to one or twice a year.
Now it’s been about 5-years since I did anything besides wipe it down.
Even though it’s covered up after every use, it’s starting to get a nice patina to it.
They look great out of the box, but then the work begins.
I paid an extra 200 for a stainless lid on my Napoleon and it’s a bitch to keep clean.
The first year I had it, I’d scrub it with stainless cleaner and special grill polish every few weeks.
Then it dropped to one or twice a year.
Now it’s been about 5-years since I did anything besides wipe it down.
Even though it’s covered up after every use, it’s starting to get a nice patina to it.
10-10-2005, 07:55 AM
#3
Administrator Alumnus
meh
I guess it depends. Like Shawn mentioned, it's a royal bitch to keep even remotely clean. Mine is always covered and looks like ass after a few weeks.
It's a trend, more than a necessity, IMHO.
I guess it depends. Like Shawn mentioned, it's a royal bitch to keep even remotely clean. Mine is always covered and looks like ass after a few weeks.
It's a trend, more than a necessity, IMHO.
10-10-2005, 09:22 AM
#4
Senior Moderator
I'm with you on the non-stainless look...
I think stainless looks good in certain settings, but wouldn't work in my low budget back yard
Definitely get a cover... I spent the extra bucks on a genuine weber cover for my weber 'cause the generic covers were made of a thinner material.
I think stainless looks good in certain settings, but wouldn't work in my low budget back yard
Definitely get a cover... I spent the extra bucks on a genuine weber cover for my weber 'cause the generic covers were made of a thinner material.
10-10-2005, 09:31 AM
#5
Team Owner
I've seen my neighbors clean and scrub their stainless. I'm too lazy to be bothered by that.
10-10-2005, 11:14 AM
#7
Moderator Alumnus
Thread Starter
If it is too much maintenance for Shawn then I guess I will stick with the porcelain-enameled one.
I really like how it looks, but had no experience with porcelain-enameled grills, so I just wanted to be sure I wasn't stepping into even more work or something that won't last more than a couple years.
I really like how it looks, but had no experience with porcelain-enameled grills, so I just wanted to be sure I wasn't stepping into even more work or something that won't last more than a couple years.
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10-10-2005, 11:47 AM
#8
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Originally Posted by Silver™
If it is too much maintenance for Shawn then I guess I will stick with the porcelain-enameled one.
10-10-2005, 12:14 PM
#9
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You'll be just fine with what you got. I know a little bit about finishes.
As much as I pump up powder coatings (like I have on my Weber grill), porcelan has a lot to be said for it. Basically, your exterior finish is not very much different from rock. It's never gonna rust, unless you ding it.
From a manufacturing point of view, the only bad thing about porcelan is it is very energy intensive-the porcelan has to be fired at up to 1,800 degrees F.
But so is the making of steel, and my car is probably 90 percent made of that, so no arguement from me.
Porcelan also, by nature, tends to be thicker than powder coated finishes and WAY thicker than any liquid based (read: crap) finish.
Enjoy and eat hearty!
May I suggest shisk-a-bobs made with cubed sirloin steak marinated in burgundy wine in the refrig for 24 hours with squewered , tomatos, green peppers and onions, all grilled. You might want to do the cut up potatoes wrapped up in tin foil and butter on the side. The spuds will take an hour or so, the rest 20-25 minutes or so. As long as you gotta wait for the spuds, take a few carrots sliced up and put them in a tin foil pouch, with 3-5 tablespoons of water, a pat of butter, and go nuts overseasoning them with pepper and garlic salt. Takes the same time as the spuds.
I can only dream of food like this. I'm jealous! Due to what I have (you know about it), anything past scrambled eggs these days is quite a challenge.
Anyway, enjoy.
As much as I pump up powder coatings (like I have on my Weber grill), porcelan has a lot to be said for it. Basically, your exterior finish is not very much different from rock. It's never gonna rust, unless you ding it.
From a manufacturing point of view, the only bad thing about porcelan is it is very energy intensive-the porcelan has to be fired at up to 1,800 degrees F.
But so is the making of steel, and my car is probably 90 percent made of that, so no arguement from me.
Porcelan also, by nature, tends to be thicker than powder coated finishes and WAY thicker than any liquid based (read: crap) finish.
Enjoy and eat hearty!
May I suggest shisk-a-bobs made with cubed sirloin steak marinated in burgundy wine in the refrig for 24 hours with squewered , tomatos, green peppers and onions, all grilled. You might want to do the cut up potatoes wrapped up in tin foil and butter on the side. The spuds will take an hour or so, the rest 20-25 minutes or so. As long as you gotta wait for the spuds, take a few carrots sliced up and put them in a tin foil pouch, with 3-5 tablespoons of water, a pat of butter, and go nuts overseasoning them with pepper and garlic salt. Takes the same time as the spuds.
I can only dream of food like this. I'm jealous! Due to what I have (you know about it), anything past scrambled eggs these days is quite a challenge.
Anyway, enjoy.
10-10-2005, 02:37 PM
#10
Moderator Alumnus
Thread Starter
Originally Posted by Dfreder2
You'll be just fine with what you got. I know a little bit about finishes.
As much as I pump up powder coatings (like I have on my Weber grill), porcelan has a lot to be said for it. Basically, your exterior finish is not very much different from rock. It's never gonna rust, unless you ding it.
From a manufacturing point of view, the only bad thing about porcelan is it is very energy intensive-the porcelan has to be fired at up to 1,800 degrees F.
But so is the making of steel, and my car is probably 90 percent made of that, so no arguement from me.
Porcelan also, by nature, tends to be thicker than powder coated finishes and WAY thicker than any liquid based (read: crap) finish.
Enjoy and eat hearty!
May I suggest shisk-a-bobs made with cubed sirloin steak marinated in burgundy wine in the refrig for 24 hours with squewered , tomatos, green peppers and onions, all grilled. You might want to do the cut up potatoes wrapped up in tin foil and butter on the side. The spuds will take an hour or so, the rest 20-25 minutes or so. As long as you gotta wait for the spuds, take a few carrots sliced up and put them in a tin foil pouch, with 3-5 tablespoons of water, a pat of butter, and go nuts overseasoning them with pepper and garlic salt. Takes the same time as the spuds.
I can only dream of food like this. I'm jealous! Due to what I have (you know about it), anything past scrambled eggs these days is quite a challenge.
Anyway, enjoy.
As much as I pump up powder coatings (like I have on my Weber grill), porcelan has a lot to be said for it. Basically, your exterior finish is not very much different from rock. It's never gonna rust, unless you ding it.
From a manufacturing point of view, the only bad thing about porcelan is it is very energy intensive-the porcelan has to be fired at up to 1,800 degrees F.
But so is the making of steel, and my car is probably 90 percent made of that, so no arguement from me.
Porcelan also, by nature, tends to be thicker than powder coated finishes and WAY thicker than any liquid based (read: crap) finish.
Enjoy and eat hearty!
May I suggest shisk-a-bobs made with cubed sirloin steak marinated in burgundy wine in the refrig for 24 hours with squewered , tomatos, green peppers and onions, all grilled. You might want to do the cut up potatoes wrapped up in tin foil and butter on the side. The spuds will take an hour or so, the rest 20-25 minutes or so. As long as you gotta wait for the spuds, take a few carrots sliced up and put them in a tin foil pouch, with 3-5 tablespoons of water, a pat of butter, and go nuts overseasoning them with pepper and garlic salt. Takes the same time as the spuds.
I can only dream of food like this. I'm jealous! Due to what I have (you know about it), anything past scrambled eggs these days is quite a challenge.
Anyway, enjoy.
Thanks Dave, you are our resident expert
10-10-2005, 06:19 PM
#13
Moderator Alumnus
Thread Starter
Originally Posted by soopa
Who manufactures the grill?
The best I can tell it is Grand Hall, they make MembersMark for Sam's Club and ProChef grills.
Being from Taiwan I was a little hesitant, but since it was rated an excellent buy by Consumer Reports I decided to go with it.
10-10-2005, 07:45 PM
#15
Moderator Alumnus
Thread Starter
Originally Posted by Scrib
Did CR rate customer service and ability to get replacement parts?
Being a Kenmore I am not overly concerned about that.
Although in the course of my research I found that Vermont Castings parent company has been having some financial trouble over the last year, and that did dissuade me somewhat from them.
10-11-2005, 08:24 AM
#16
Administrator Alumnus
Originally Posted by Silver™
Being a Kenmore I am not overly concerned about that.
Although in the course of my research I found that Vermont Castings parent company has been having some financial trouble over the last year, and that did dissuade me somewhat from them.
Although in the course of my research I found that Vermont Castings parent company has been having some financial trouble over the last year, and that did dissuade me somewhat from them.
The parent in Canada?
Great...
10-11-2005, 09:40 AM
#17
Nice grill Silver....
We have a farily large four burner stainless steel grille and agree with the others that it can be a pain to keep clean. Not really a big deal... I use Never Dull on it and it comes clean in about 20-30 minutes. I only got it in August, but I plan to do that about 2-3 times per year. No biggie... and something I'll live with b/c I love the look of the grill.
Small pic:
It's funny b/c we also have the grille cart and that thing is always so much cleaner then the grill. Must be a different kind of stainless steel even though it's from the same manufacturer.
We have a farily large four burner stainless steel grille and agree with the others that it can be a pain to keep clean. Not really a big deal... I use Never Dull on it and it comes clean in about 20-30 minutes. I only got it in August, but I plan to do that about 2-3 times per year. No biggie... and something I'll live with b/c I love the look of the grill.
Small pic:
It's funny b/c we also have the grille cart and that thing is always so much cleaner then the grill. Must be a different kind of stainless steel even though it's from the same manufacturer.
10-11-2005, 12:05 PM
#18
Moderator Alumnus
Thread Starter
Originally Posted by Scrib
The parent in Canada?
Great...
Great...
I read it on a few grill sites:
http://www.canadait.com/cfm/index.cf...&Se=0&Sv=&Lo=2
Not necessarily bad news, but may be reason to be concerned.
10-11-2005, 12:46 PM
#20
Team Owner
I wouldn't worry about it. By the time your grill needs parts you will be looking for an upgrade anyway.
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