3 yr ago bought a Kitchenaid 3 burner on sale for $469, expecting decent performance. Worked great for about 2 yrs and started needing parts. I could live with that IF I could get parts but Nexgrill that licenses the brand cannot supply me with a new igniter for the searing side burner, and is out of stock on a replacement main propane valve. Although I could bring the gas line with valve to a BBQ parts store and match something up that should work.

Anyway, probably just buy a new grill. What do I have to spend to get a quality grill that will last a while? Weber seems popular, lots of what seems to be "private brands" as well. Anything stick out as a real value?



Edited 1 time(s). Last edit at 07/11/2021 07:12AM by Mr645.

For longterm reliability - Weber Summit or Genesis lines (I'm not a fan of the Spirits, which are made in China). They can be a bit pricey but will last for decades with simple care (put a breathable cover on it, clean the grease out on occasion, wipe down the grills immediately after taking food off).

If you want to save, look for a used one. Even if it needs repairs, they are easy to do. You will still have a better grill than almost any other new one.

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“No persons are more frequently wrong, than those who will not admit they are wrong.” -- François de La Rochefoucauld

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The German word for contraceptive is “Schwangerschaftsverhütungsmittel”. By the time you finished saying that, it’s too late

The Genesis II is what am looking at. But says made in Mexico using globally sourced parts.Seems in 2018 all Weber grills are now made in China or Mexico

I bought a Weber Genesis II E-310 last year to replace a Weber Genesis I bought back in 2004. They cost a bit more but they will wind up lasting longer than other cheaper grills.

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JoeM

I would look at Weber grills sold by local hardware stores or stores focused on backyard items. It seems that even brand name products sold at big box stores aren't of the same quality. Unless the model number/sku is identical, there is some sort of difference.

Old is good. My 30 year old Craftsman is used regularly year around and is still going strong. The only maintenance I’ve done is changing out the 9v battery for the igniter.

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Saint Cloud, Minnesota, where the weather is wonderful even when it isn't.

I heard some really good things about this

[www.napoleon.com]


15 YEAR BUMPER TO BUMPER
Napoleon offers a best-in-class manufacturer’s warranty on all of our products for your peace of mind. Made with the highest quality materials and caring craftsmanship, we take pride in our products and services.
Please see our warranty page for full details about your Napoleon product.

Edit: the prestige has lifetime warranty

LIFETIME BUMPER TO BUMPER



Edited 2 time(s). Last edit at 07/11/2021 09:05AM by space-time.

I'd fix your existing grill. You can use a lighter instead of an igniter and the main valve is standard, I recently replaced mine and it wasn't grill specific. I'm sure you could find a generic igniter as well.

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Fix. It's basically new!

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Hurts like a bastid...

Napoleon looks like a nice product. Trying to figure out the difference between the different models

Why does a propane grill need bumpers?

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In tha 360. MRF User Map

My Nexgrill “burner tents” rusted out after 3 years. Swapped them with stainless ones. The igniter went too. I just use a butane lighter to ignite it. I also clean out the under plate every few months. Eventually I’ll swap the burners for stainless as well.

With the cost of metal the way it is, I would not buy anything metal until the costs drop toward the middle of next year. Crazy…

Another option on the used market - Ducane.

It is now owned by Weber and parts are easy to come by. A quality grill that was built akin to Webers. I own one and it is as good as the day I bought it on closeout. If you can find one today in decent shape, you can likely get it for $50.

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“No persons are more frequently wrong, than those who will not admit they are wrong.” -- François de La Rochefoucauld

"Those who cannot accept the past are condemned to revise it." -- Geo. Mathias

The German word for contraceptive is “Schwangerschaftsverhütungsmittel”. By the time you finished saying that, it’s too late

Quote
Filliam H. Muffman
Why does a propane grill need bumpers?

[www.youtube.com]

When compared side-by-side in person, the Weber Genesis and Weber Spirit models are easy to tell apart. If you can afford the 30% bump in price, go with the Genesis. Otherwise, the Spirit is very good as well.

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Quote
Filliam H. Muffman
Why does a propane grill need bumpers?

Tail gating!

BIL/SIL have a Bull "Brahma" model that they built their patio's bbq island around.

Works real well, a total pleasure to cook on.
Will try to dig up some photos later.

Edit: Added pics.....




Note: Here's tri tip #1 from above on cutting block, but original pic was pretty dark, as indoor kitchen island's lighting was off.
Lightening the pic doesn't really do it the justice it exhibited IRL. Plate above conveys Bull's prowess, and promise.


==



Edited 1 time(s). Last edit at 07/12/2021 12:25AM by Buzz.

Just to stir things up, most 'Southerners' (of various ethnicities) don't think of grilling as BBQ.
'Grills' are for cookouts,
BBQ is cooking with smoke according to "the pros".

PBS Vivian Howard's Somewhere South: How Do You ‘Cue?
[www.pbs.org]
sitting down to eat brisket with two Japanese-Texan brothers @ their Austin
smokehouse restaurant...

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Quote
MrNoBody
PBS Vivian Howard's Somewhere South: How Do You ‘Cue?
[www.pbs.org]
sitting down to eat brisket with two Japanese-Texan brothers @ their Austin
smokehouse restaurant...

No need for the "Japanese-" prefix. Just "two Texan brothers" is enough.

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Quote
d4

Quote
MrNoBody
PBS Vivian Howard's Somewhere South: How Do You ‘Cue?
[www.pbs.org]
sitting down to eat brisket with two Japanese-Texan brothers @ their Austin
smokehouse restaurant...

No need for the "Japanese-" prefix. Just "two Texan brothers" is enough.

Did you read the PBS blurb?

"Curious about other iterations, Vivian travels to the west coast of Florida, where a storied “Cracker” history at a smoked mullet festival drastically changes her perspective on Southern ‘cue. She then heads further south to Texas, where robust barbecue techniques steeped in tradition are being morphed by longtime Texas families doing what they know best. This includes a pair of sisters in the small southern Texas town of San Diego adding a Tejano touch to their barbecue joint menu, and two Japanese-Texan brothers with a smokehouse that pairs brisket and bento boxes."

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Hurts like a bastid...

Here to say that the Spirit II line is substantially better than the non-II. It should play a part on it being phased out.
I got a deal on a 210 last year and I find it perfect for a charcoal person like moi.

Quote
mrbigstuff

Quote
d4

Quote
MrNoBody
PBS Vivian Howard's Somewhere South: How Do You ‘Cue?
[www.pbs.org]
sitting down to eat brisket with two Japanese-Texan brothers @ their Austin
smokehouse restaurant...

No need for the "Japanese-" prefix. Just "two Texan brothers" is enough.

Did you read the PBS blurb?

"Curious about other iterations, Vivian travels to the west coast of Florida, where a storied “Cracker” history at a smoked mullet festival drastically changes her perspective on Southern ‘cue. She then heads further south to Texas, where robust barbecue techniques steeped in tradition are being morphed by longtime Texas families doing what they know best. This includes a pair of sisters in the small southern Texas town of San Diego adding a Tejano touch to their barbecue joint menu, and two Japanese-Texan brothers with a smokehouse that pairs brisket and bento boxes."

Yes. And?

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Quote
d4

Quote
mrbigstuff

Quote
d4

Quote
MrNoBody
PBS Vivian Howard's Somewhere South: How Do You ‘Cue?
[www.pbs.org]
sitting down to eat brisket with two Japanese-Texan brothers @ their Austin
smokehouse restaurant...

No need for the "Japanese-" prefix. Just "two Texan brothers" is enough.

Did you read the PBS blurb?

"Curious about other iterations, Vivian travels to the west coast of Florida, where a storied “Cracker” history at a smoked mullet festival drastically changes her perspective on Southern ‘cue. She then heads further south to Texas, where robust barbecue techniques steeped in tradition are being morphed by longtime Texas families doing what they know best. This includes a pair of sisters in the small southern Texas town of San Diego adding a Tejano touch to their barbecue joint menu, and two Japanese-Texan brothers with a smokehouse that pairs brisket and bento boxes."

Yes. And?

Yes.

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Hurts like a bastid...

Oh,my!

Put that on a plate and hand me that 'fork', and I won't bother anybody for the rest of the day.

Maybe add a scoop of potato salad for contrast, and some Barq's to cleanse the pallet between strips.

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