Grillmeisters- tell me what you think

T

threesheets

250+ Posts
Thinking about picking this one up this weekend:

Charmglow Grill

And I don't need to be lectured on the evils of gas grills- we only cook for two, and I have a small charcoal grill already. Thanks!
 
Well, the link doesn't work- go figure. Here's the description on homedepot.com:



For your next backyard barbecue, allow this 50,000 BTU gas grill to help you achieve tasty results that satisfy all of your guests. The 896 sq. in. total cooking surface provides you with enough room to prepare an assortment of grilled favorites. Each of the five stainless-steel tube burners deliver 10,000 BTUs for impressive grilling performance. An additional 12,000 BTU side burner provides you with extra cooking space for simmering sauces and side dishes as the rest of your meal grills simultaneously. The push-and-turn ignition system ensures quick startup to get you grilling in a hurry.

• 50,000 BTUs provide consistent and efficient cooking results
• Heavy-gauge, stainless-steel construction is durable for season after season of use
• 8 mm solid stainless-steel cooking grids deliver even heat distribution
• Stainless-steel flame tamers efficiently radiate heat without the use of lava rocks or briquettes
• Two stainless-steel doors with condiment tray keep all of your favorite toppings handy
• Heavy-duty, double-layer lid prevents heat from escaping for consistent cooking
• Double doors provide out-of-the-way storage while concealing the propane tank
• Rear-access grease tray collects excess cooking juices for easy disposal

Internet/Catalog #100403236
Store In-Stock SKU # 429472
Store Special Order SKU # 429472
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I have a similar 3 burner model. No issues really.

Smokers be damn. If its a weekday night and I want to throw on some chicken in between feeding the toddler and everything else its perfect.
 
There is nothing wrong with gas at all. That being said, the Charmglows I have seen at Home Depot seemed a bit flimsy to me.
 
When I've got to get a dinner cooked quickly, and want to grill chicken, burger, salmon, etc., a good gas grill is the way to go.

I did the homework, and ended up with a Weber Genesis. Do the same, and you'll be glad you did. Cooked burgers on mine last night, and they were mi-t-fine.
 
Taco, BT- I hear ya. This one is very cool, but I don't know about paying an extra $50 ($549 compared to $499) for 259 few square inches of cooking space (637 compared to 896):

0779240681194_4.jpg


Edit- it's actually a $100 difference.
 
You guys are starting to convince me. So how about if I want to get a nicely seared crust on some steaks and still get a perfect medium rare- will the Weber at that price range get me that kind of heat?
 
I won't bore you with my affinity for the big green egg (which gets up to 700-800 degrees as fast as my old gas grill). But, if you want a gas grill, go with the Weber Genesis. I had the Weber Genesis Silver B that was a great grill for 5-6 years. Heated up fairly quickly, had fairly even temp, and was well buiilt. I upgraded to the porcelain coated cast iron grates, which produced great sear marks. And they hold value. I bought it for somewhere in the $500-600 range and sold it last year on craig's list for $250 (when I bought my second big green egg).
 
I still don't get the gas grill thing.

I can have a perfect charcoal fire with some hickory wood chips ready to cook on in less than 1 hour.
And the taste is far superior to gas.
 
1 hour, to spend maybe 15 mins cooking 3-4 burger patties or a chicken breast, compared to 10 mins to heat my Weber to white hot for same items? Ummm, I don't see the argument?
 
It's not like you have to sit there and stoke the coals for an hour. You just have to plan ahead.

But, I see the benefits of having two.
 
Drag -- it's really this simple. Have kids. The time that you allow for cooking dinner will change. DRAMATICALLY.

I used to often spend 1.5 hours getting a nice dinner ready. Now, I try to shoot for 20-30 minutes. Starting the second I get home from work.

I also use foods and mixes that come from a box. "Shortcuts" is the name of the game when you're cooking on the fly. And grilling with gas is just such a shortcut.

I don't have time to be a snob about it. I just don't. And neither does anyone else with young kids. Gas is a perfectly viable option, and for quick, basic grilling dishes, the difference in taste between gas and charcoal is VERY little. Not enough to be worth the time differential.
 
I am a big fan of the gas grill in general. It makes weekday meals quick and easy.

The things that I would look for in a gas grill in no particular order:
1. Heavy duty grates
2. A minimum of 3 burners
3. Good construction.
4. Availability of spare parts

Also spend the extra money and get the cover. It will add years to the life of the grill. I also wouldn't pay any extra for a side burner or a rotisserie. You probably won't use them that often.
 
Kids ???

Been there and done that.
Now if you are single with kids that is one thing but if I am cooking the wife would be handling the rugrats.

Besides.....if I get the charcoal grill going first thing......by the time I prep the food that is going on the grill it is usually ready to go.
You can't just open a package of chicken breasts and throw them on a grill and have them ready in 20 to 30 minutes.
You have to wash them and season them and they should also sit out for a bit to get them closer to room temperature.

I have used a gas grill before and they are okay but I prefer charcoal or wood or a combination of the two.
 
The idea that cooking steaks on charcoal is better is a bunch of nonsense. It's just a source of heat. If you are trying to impart flavor along with your heat source, you have to cook slowly and cooking steaks or burgers is just not done that way.
 
I think psychologically some of you are confusing the actual cooking with the whole grilling experience which is glorious. Of course given the choice everyone on here would rather spend the time to get the charcoal going and sit outside with a cold one and throwing the ball around for the dog while smelling the smoke from the grill.
 
I can understand that sentiment, but throwing a vomiting emoticon up for the difference between charcoal and gas is ... well, dumb.
 
More to NickDanger's point above, if cooking over charcoal was the key to a flavorful steak, then the high-end steakhouses would all do so, but they don't. Many dishes will taste better over charcoal, but steak isn't really one of them, and it's a marginal benefit taste-wise.

Of course, this ignores the other benefits of cooking over charcoal, which is the experience, but for me that's pretty much a weekend thing. Give me the gas during the week for sure.

texasflag.gif
 
Allright, I'll settle this whole gas v. wood charcoal debate once and for all (at least until the next poster chimes in). Just place some mesquite chips on some heavy duty aluminum foil and place it on top of the flavorizer bars (soak the chips if you have time... even a few minutes is better than nothing). That way you'll get genuine smoke flavor with the convenience of gas grilling.

This psa comes from someone who prefers charcoal but loves his Weber Silver Genesis B.
 
I absolutely promise you that the steak I cook over a combination charcoal and wood fire tastes better than one just cooked over a gas flame.
It is not even close.

There is a method to it of course but if you are just trying to get the steak done as quickly as possible then you are not doing it right.
And I like my steaks quite rare too so I do it with TLC.........

Hey it is all good.
I just like cooking outside anyway.
 
I am with DRAG on this one. I have and use a small Old Smokey for little stuff like burgers, fish and beer can chicken. I have a Klose offset for the serious stuff. If I have spent any money to speak of on the meat I am using the Klose. Case closed, at least at my house.
 
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