Grills, revisited

I know there are quite a few posts on grills & related equipment (links below for the sake of consolidation), but none that quite apply to my current quandary. Our ancient (10+ years) 18" Weber is on it's last legs and I'm ready to get a new one. Other than not wanting to spend a ton of money (<$100), my only core requirements are that it be charcoal (duh) and also big enough for my 20" paella pan - but it would be nice to know that whatever we end up with will last more than 2-3 years. I do a little bit of smoking, but mostly just grilling steaks/kabobs/veggies.

I was leaning towards a 22.5" Weber Silver kettle, and then my husband went out and bought the following Char-Broil grill:
http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=202562750

It's still in the box, because when I've looked at Char-Broils in the past they've seemed pretty flimsy and I'm not sure if it's staying or going back to the store. Does anybody out there have any experience with this or similar models? Thoughts on reliability, sturdiness, usability, maintenance? Is it relatively easy to adjust the airflow and charcoal levels for smoking?

past topics for reference:
http://lthforum.com/bb/viewtopic.php?f=16&t=11880
http://lthforum.com/bb/viewtopic.php?f=16&t=17187
http://lthforum.com/bb/viewtopic.php?f=16&t=575
http://lthforum.com/bb/viewtopic.php?f=16&t=7915

Based on the rep the Char-Broils have on the grill and bbq boards and my successful Weber cooking career, I'd definately stick with Weber.
While researching Weber smokers, one of the neatest things I learned about Weber grills is that you can date them pretty reliably:
http://www.virtualweberbullet.com/wsmage.html
If I'm not mistaken, our own Cathy2 has/had a rare 'C' date Smokey Mountain.

In my opinion, grills are prefect Craigslist buys. People are always moving and downsizing and cleaning the garage, etc. Often, you can pick one up for a song.

BrendanR wrote:If I'm not mistaken, our own Cathy2 has/had a rare 'C' date Smokey Mountain.

Hi,

This happens to be true. I am mentioned by name twice on the VirtualWeberBullet.com website for having one of the oldest Weber Smokey Mountains and for supplying a copy of the preliminary instruction manual: a double-sided piece of paper.

Until Gary taught me how to effectively use it, my smoker sat idle for a very long time.

Regards,

I have a larger version of the Char Broil grill referred to above. After the first season I added a side smoker box. I wouldn't call the thing flimsy, but it leaks like a mf...Partly do to my panicked transport of it to save a lakefront picnic a few years back--but even before that it was not, by any means, tooled tightly. Nonetheless, I've managed to do a few righteously smoky shoulders out of the thing.

The Charbroil is functional but the Weber charcoal kettle is the gold standard of charcoal grills. At less than $10 price difference from the grill you linked to I'd suggest the base Weber 22.5 kettle.

Even with hard use and abuse you will still be cooking on the Weber in ten years, doubtful with the Charbroil.

I agree with the others: buy a Weber. It is cheaper to buy a $100 grill that lasts 10 years than a $80 grill that lasts 5.

I think you'll get way more than 10 years out of a Weber. My father still has one that is perhaps 30 years old; and he doesn't take particularly great care of it. I have two, one is probably 8 years old and the other is probably 12+. Both work great. Just change the grates every so often.

Darren72 wrote:I think you'll get way more than 10 years out of a Weber. My father still has one that is perhaps 30 years old; and he doesn't take particularly great care of it. I have two, one is probably 8 years old and the other is probably 12+. Both work great. Just change the grates every so often.

I agree. It took 18 years for my old kettle to become unusable and I'm going on 10 years for its replacement with nary a sign of wear (except for the coal grates, which will probably have to be replaced in the next couple of years).

Another vote for the Weber. I abuse my Weber kettles like crazy, and other than having to replace the damper blades every 5-10 years I have no problems with them at all. They also do a great job of shipping replacement parts and accessories quickly if you ever do need to fix something.

Darren72 wrote:I think you'll get way more than 10 years out of a Weber.

While the wooden handles have long rotted and fallen away, my "H" (1986) Weber is still in use. It sits outside, without a cover, since I first bought it.

Perhaps one of the weaker points over time of this grill are it's legs. Not a problem! Once the legs past their prime, just toss them and put whats left on the top of a cheap, galvanized metal, garbage can. I find the garbage can provides not only a more stable base, but works as a fine ash catcher too! (To provide additional air flow, some strategically drilled holes in the garbage can may be made .)

Ron

I'm not remotely in the market for one, but does anyone have experience with CharBroil Heatwave grills? Propane/NG-fired infrared grills. Reviews online are saying 800F at the grate, which is rather impressive. Just curious to see if anyone here has had hands-on time.

gleam wrote:I'm not remotely in the market for one, but does anyone have experience with CharBroil Heatwave grills? Propane/NG-fired infrared grills. Reviews online are saying 800F at the grate, which is rather impressive. Just curious to see if anyone here has had hands-on time.

Why not just use your oven's broiler?

I would do the Weber kettle http://www.homedepot.com/Outdoors-Grills-Grill-Accessories-Charcoal-Wood-Grills/h_d1/N-5yc1vZbx8h/R-100012014/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053
Can look for them local on Craigslist.org if your OK with a used/pre-seasoned one.
http://chicago.craigslist.org/chc/app/2448495912.html < $45 used not sure on the size.
If you have time to look for one check out garage sales and curb side on garbage night...never no might find a pot-O-gold!

Steve, you have an infrared thermometer, right? Have you ever checked the temp of fully preheated grill grates on a charcoal grill? I would have thought it would be in the 600 degree range.

stevez wrote:

gleam wrote:I'm not remotely in the market for one, but does anyone have experience with CharBroil Heatwave grills? Propane/NG-fired infrared grills. Reviews online are saying 800F at the grate, which is rather impressive. Just curious to see if anyone here has had hands-on time.

Why not just use your oven's broiler?

i've never managed to get my broiler past ~650.

gleam wrote:I'm not remotely in the market for one, but does anyone have experience with CharBroil Heatwave grills? Propane/NG-fired infrared grills. Reviews online are saying 800F at the grate, which is rather impressive. Just curious to see if anyone here has had hands-on time.

I helped someone cook some Tri-tip on one a couple weekends ago. It was his first time using it, so I'm not sure how it performs over time. It heated up quickly and definitely put a nice sear on the meat in no time at all. I could see it being close to 800 on the grill set for high. It was also a very even heat, and cooked evenly on medium after searing it. We also put a foil pouch of wood chips in it, ad that added some smokey flavor (not as much as I usually like, but it was a decent Tri-tip).

I think the advantages it has over an oven is that it can get so hot, and you can have it outside and use wood chips with it. I don't see any advantages it has over a kettle grill

On a side note, I regularly get my barrel grill over 900 using a lot of oak, and I'm sure the same can be done with a Weber Kettle. I set my kettle up for Tandori one time by putting a blower in the bottom to kick the fire up, I didn't measure the temp that time, but I'm pretty sure I got it over 1000. Using lump I usually get in the 650-700 range with a large fire going full out.

Darren72 wrote:Steve, you have an infrared thermometer, right? Have you ever checked the temp of fully preheated grill grates on a charcoal grill? I would have thought it would be in the 600 degree range.

I'll have to remember to check the temp next time I fire up the kettle. Now I'm curious.