Quote:
Originally Posted by GreenTeaFrapp
Go with Weber. Failing that try Napoleon or Vermont Castings.
If you're spending $550 you can get a good entry level Weber on sale for that.
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With BBQs (actually, with most things), you get what you pay for. If you're planning on using it a lot, then go with a Weber or Vermont Castings.
I love my Vermont. I did some research when I was in the market, and I found the Vermont seemed better than the Weber for my needs. The clamshell is heavy cast iron (?), which is perfect for keeping the heat in once she's warmed up. Same with the grating, which is reversible depending on what you're cooking. No hot or cold spots anywhere. The electronic igniter is a big improvement over the old "flint button" also.
The clamshell and burners is where the money is spent IMHO (or corners are cut, depending on your view).