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Outdoor (gas) grill recommendations?


Emile

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3 hours ago, CECAA850 said:

I've never gotten any brand of gas grill to go more than 6 or 7 years here.  Looking at the longevity that some have gotten im thinking my bad luck is mostly due to the constant 90%+ humidity we have here.  Its 99% here now as i type.

 

Our Napoleon Prestige sees all 4 seasons up here and is used several times a week, all year round.

From hot muggy summers to sub zero snowy winters.

It has not been covered since it was brand new and the wind sent it dancing somewhere across the neighborhood. 😳

 

I wish it would die, so I can go and buy one of the new versions with all the bells and whistles.

I love all the lighting on the new ones!

 

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3 hours ago, wstrickland1 said:

Summit S-670 here. Between the quality and the customer service it's been a winner

 

So what is the problem, you have a solid grill. 

 

I have the older one with the bigger wheels.  Bought it during the real estate crash of 2008 and sweated paying $1000 second hand when the world was crashing.  Glad I did.  Great grill and still looks new. 

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2 hours ago, tigerwoodKhorns said:

 

So what is the problem, you have a solid grill. 

 

I have the older one with the bigger wheels.  Bought it during the real estate crash of 2008 and sweated paying $1000 second hand when the world was crashing.  Glad I did.  Great grill and still looks new. 

I don't see where I said that I have a problem. I love it. 9 years sitting in the Charleston humidity next to a saltwater pool, still strokin

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On 6/13/2021 at 3:35 PM, Emile said:

Possibly looking for a new gas grill :) and was hoping to get some recommendations :) 

 

Currently have a Ducane (model 7100) grill and LOVE it. Bought it new about 15 years ago and now am on my second rebuild (new grates, top and bottom). Use it maybe once a month. It is true stainless; no rust or any problems :)  But of course they are no longer produced :( Also have a Weber, which I NEVER use because it just does NOT even compare.

 

Looked at the big box stores, but all I see is cheap inferior stainless Chinese grills that will only last 2-3 years if you are lucky :( 

 

Any thoughts? :) (No problem spending $1000+.)

 

1 hour ago, wstrickland1 said:

I don't see where I said that I have a problem. I love it. 9 years sitting in the Charleston humidity next to a saltwater pool, still strokin

 

Emile said that. See above.   I blamed you. You expect me to check the facts before I post here, keep moving along buddy!  🤣

 

 

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18 hours ago, tigerwoodKhorns said:

 

 

Emile said that. See above.   I blamed you. You expect me to check the facts before I post here, keep moving along buddy!  🤣

 

 

HAHA I'll take the blame. Emile is a solid dude who I'd fall on a grenade for. :) 

 

that being said my S 670 is a fine product.

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also as much as I like Emile, I have to say that the "top of the line" Ducane I had was crap. They build (or used to build) them right here in South Carolina. We all got great deals on them because of our close working relationship with Carrier's distributor who also was the Ducane Distributor. Not kidding it was junk.

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In the way of Application Specifications

 

How many people will the OP be cooking for

and what will he be cooking ?

 

The fastest and most effective stainless grill that I have ever used

was a simple electric broiler about the size of a small toaster oven

with a thick glowing red heating element.

Maybe it was chromed steel, the good old days.

 

It would sear and cook 4 burgers and steaks to perfection in minutes

like 3 min per side.

Tray had a long plastic handle for partial removal for flipping the meat.

 

If you had ever touched the outside

it would be an experience you would never forget

I'm guessing it operated well over 500 degrees F.

 

This is the basic idea, but this is overblown, just an overhead  heat element, box and a tray. 1600F

https://www.amazon.com/Infrared-Efficient-Portable-Vertical-Stainless/dp/B07YF98MMT/ref=sr_1_37?crid=AC79XM3T0QA4&dchild=1&keywords=electric+broiler&qid=1624637952&sprefix=electric+Broiler%2Caps%2C197&sr=8-37

 

 

 

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36 minutes ago, Bubo said:

How many people will the OP be cooking for

and what will he be cooking ?

95% cooking for 2, 4% for 4, 1% for more :)

Mostly lobster (tails), bacon wrapped shrimp and filet mignon. Oops; hot dogs/sausages and burgers on the 4th of July :) 

 

BTW ... that Amazon "portable" grill is interesting.

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20 minutes ago, Emile said:

95% cooking for 2, 4% for 4, 1% for more :)

Mostly lobster (tails), bacon wrapped shrimp and filet mignon. Oops; hot dogs/sausages and burgers on the 4th of July :) 

 

What is the combustion point for bacon ?

Once the melting point for bacon fat is achieved

Keep the garden hose handy.

 

BACON FOR ALL OCCASIONS

I would sear the fillets (w bacon) in a pan with sunflower oil first

cast iron for thermal mass

then pop them in the grill around 400-450, 5min then 3min for med......

 

LTs, I wonder if these can also be pan seared first

If cooked in shell split, open side up with bacon ?

 

Sub bacon for butter ?

  • Quote

     

    • Step 2

      Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.

    • Step 3

      Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.

      https://www.allrecipes.com/recipe/34638/broiled-lobster-tails/

     

     

 

 
 
 
Fat/Oil Smoke Point Neutral? Common Uses
Avocado Oil 375-400°F/190-205°C No Sauté, pan-fry, bake, roast, grill, deep-fry
Bacon Fat 400°F/250°C No Sauté, pan-fry
Beef Tallow 400°F/250°C No Sauté, pan-fry, bake, roast, deep-fry
Butter 
350°F/175°C No Sauté, quick pan-fry, bake, roast
Canola Oil 400°F/205°C Yes Sear, sauté, pan-fry, stir-fry, bake, roast, grill, deep-fry
Chicken Fat 375°F/190°C No Sauté, pan-fry, bake, roast, deep-fry
Clarified Butter 450°F/230°C No Sauté, pan-fry, grill, bake, roast
Corn Oil 450°F/230°C Yes Sear, sauté, pan-fry, bake, roast, grill, deep-fry
Coconut Oil 350°F/175°C No Sauté, pan-fry, bake, roast
Duck Fat 375°F/190°C No Sauté, pan-fry, bake, roast, deep-fry
Extra Virgin Olive Oil 325-375°F/165-190°C No Sauté, bake
Grapeseed Oil 390°F/195°C Yes Sauté, pan-fry, bake, roast
Lard 
370°F/185°C No Sauté, pan-fry, bake, roast, deep-fry
Margarine 410-430°F (210-221°C) No Sauté, stir-fry, roast
Olive Oil (regular) 465°F/240°C Yes Sauté, pan-fry, grill, bake, roast
Peanut Oil 450°F/230°C Yes Sear, sauté, pan-fry, bake, roast, grill, deep-fry
Rice Bran Oil 490°F/260°C Yes Sear, sauté, pan-fry, bake, roast, grill, deep-fry
Safflower Oil 510°F/265°C Yes Sear, sauté, pan-fry, bake, roast, grill, deep-fry
Soybean Oil 
450°F/230°C Yes Sear, sauté, pan-fry, bake, roast, grill, deep-fry
Sesame Oil 350-410°F/175-210°C No Sauté, stir-fry
Sunflower Oil 440°F/225°C Yes Sear, sauté, pan-fry, bake, roast, grill, deep-fry
Vegetable Oil 400-450°F/205-230°C Yes Sear, sauté, pan-fry, stir-fry, bake, roast, grill, deep-fry
Vegetable Shortening 360°F/180°C Yes

Bake, sauté

 

https://www.savorysimple.net/smoke-point-of-oils-and-fats/

 

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5 minutes ago, Bubo said:

What is the combustion point for bacon ?

Haha; NO CLUE. But I have to watch it carefully with a can of water in hand :) 

 

Yes, usually do filets in a cast iron pan and don't bother with the grill.  Very REAR only at my house :) 

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