Quote:
Originally Posted by FlamingHabs Fan
Used to sell BBQs about 10 years ago.
I am all about the Webers, I got mine on sale at Lowe's for about 450 all in. It is there lowest priced above the Q-line (Portables).
The control on the heat is well above where most others are that price point and the warranty and build quality is very high (Though imo they have changed a bit since I sold them).
I would also throw Napoleon in there as well, but I never sold them where I worked.
Other than that some of the Broil-Mates are good bang for buck in the 200-300 dollar range.
Stay away from the random brands that come and go. I have seen the parts rot through after not even a full season of use. Especially if you want to grill a lot.
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My Weber Genesis is eight years old now. I cover it after every use so it has never seen a full day with the cover off in its life. Still looks and barbecues like new. Love that thing.
My question, though, is this: is there any truth to thicker grates (like the surface you place the food on) cooking better? The line the saleswoman gave me - that I believed - was the upgraded grates hold more heat and thus sear better. Did I get hoodwinked or was spending the extra $100 or whatever it was a good idea to get the beefier grates?