Quote:
Originally Posted by Hockeyguy15
Why is Weber obviously the way to go?
And do you mean Broil King? Broil King is a quality brand that you can't go wrong with.
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Weber is not the only way to go, but it certainly a very safe choice.
If you go through a bbq looking for the following features, generally you will be able to see and buy quality:
- Durability of burners and even distribution of heat. Look for sturdy thick, and heavy stainless steel burners, with a good distrubution of elements over the surface of the Q. (No obvious dead spots or areas that are > 5" away from a flame source).
- Thickness of oven materials. heavier usually = better heat retention and higher possible cooking temperature.
- Size of indirect heating. This is important for thicker cuts of meat that need longer periods of indirect heat to cook properly. A bbq that has burners on the outside edge with interior burners that can be switched off is probably the best option.
- Don't over think the BTU. If a BBQ has a thick oven and lid, and good element coverage the BTU will be fine.
- A good anti-flare mechanism. Meat juices on flame = fire. There should be a good system that minimizes the amount of dripping juices from falling directly on to flame.
- Quality of actual grilling surface. Look for a thick grill that will hold heat for searing.
- Good drip tray system. A good BBQ should have a steep bottom and a large hole to allow ash and burn't food chunks to drop through into some type of a removeable bin. It should not be possible for it to easily drip and drop grease onto your deck.
- Ease of maintenance. Do the grill, burners, ignition system look easy to replace? Are they in stock at the store you are buying from? Is it easy to take apart to clean?
- Grill cover. Does it come with a thick cover, or can a cover be purchased that will protect the grill from the elements?
- Thermometer. Does it have one?
Focusing on these items should lead you a better BBQ's and away from the big shiny box store stainless steel monstrocities (with higher BTU's than your house furnace because they have to heat the whole neighbourhood to seer a steak).