Need A New BBQ 2020

[Scoopdogg]

I got a traeger in November and haven't used my bbq since except to sear. It's been a game changer for my grilling game.

[bossy22]

https://blackearthgrills.com/


Combo propane/pellet grill. Made in Canada

[Red]

How long does a 33lb bag of pellets last? Or a bag of wood chips. Whats better?


Also, wood/pellet or charcoal? I am thinking of getting one and the pellet traeger seems like a way to go. Do I have this wrong?

[IGGYRULES]

Originally Posted by 2ArmBands

Sorry not trying to hijack...

Anyone have feedback on a Traeger? I BBQ and smoke often with my Bradley. Does a Traeger make sense to eliminate having BBQ + Traeger?

We bought a Traeger last year and got rid of the Weber Summit BBQ we had. The Traeger can do it all except sear. We don't miss the BBQ at all and the food is delicious smoke flavor all the time. The wifire is nice as you can change the temp, set alarms from your phone. A bit more maintenance (shop vac ash) every so often. It's easier and more fool proof to cook on the Traeger as well since it's indirect heat.

Sent from my HD1910 using Tapatalk

[chedder]

Originally Posted by 2ArmBands

Sorry not trying to hijack...

Anyone have feedback on a Traeger? I BBQ and smoke often with my Bradley. Does a Traeger make sense to eliminate having BBQ + Traeger?

I have a bbq and traeger. I wouldn't recommend having only the traeger. I still think steaks are way better on regular grill. Also, not everyone wants all of their meat to be smoky all the time (my wife, for example). That said, I'd say I use the traeger 70% of the time.

[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.

[mrkajz44]

Originally Posted by Makarov

This. Buy a Slow n Sear to go with it and you have a pretty effective smoker too (all for ~$250).

Went to check this out and its $130 at BBQs Galore?? Yes, it's a very good idea and likely works well but that price is crazy.

[rohara66]

If you're willing to spend $700-$1000 then get a Weber Genesis. You'll be able to replace every single part till the end of time. Some of the higher end ones are not made in China (but most are now).

Don't bother with a Weber Spirit.

If you want to spend slightly less (<$500) then consider a Broil King or Broil Mate.

Skip all the Crappy Tire brands.

[Ahuch]

Originally Posted by rohara66

If you're willing to spend $700-$1000 then get a Weber Genesis. You'll be able to replace every single part till the end of time. Some of the higher end ones are not made in China (but most are now).

Don't bother with a Weber Spirit.

If you want to spend slightly less (<$500) then consider a Broil King or Broil Mate.

Skip all the Crappy Tire brands.

My Genesis is great. Burners start every time, flawlessly. Mine was made in Mexico for what it's worth, but I don't really care about country of origin as long as the quality is there - and it is.

[rohara66]

Originally Posted by Ahuch

My Genesis is great. Burners start every time, flawlessly. Mine was made in Mexico for what it's worth, but I don't really care about country of origin as long as the quality is there - and it is.

Yup, great BBQ.

We replaced our 10 year old propane Broil King last summer with a natural gas Weber Genesis LX that we got on sale at Home Depot. It wasn't cheap but I dont think you could find a disappointment Genesis owner if you tried.

The fact that Weber still sell replacement parts for BBQ's that were made decades ago is awesome. I actually wanted to restore an old 90's Weber (which is quite popular BTW) but figured it might be too much of a time commitment.

[slcrocket]

I know that a lot of their owners are insufferable, but I bought a Big Green Egg several years ago and I had no idea how much fun I would have with it. I use it pretty much twice a week, do anything from traditional grilling to long slow heat smoking to baking to whatever. My son has a rare genetic condition where he really can't eat meat of any kind and I grill up veggies for him regularly.

They are definitely pricey but if you're really into grilling/BBQ, it's a fun little fraternity to join. So many possibilities, and I have learned so much just from goofing around with it and message boards.

[PaperBagger'14]

Originally Posted by Red

How long does a 33lb bag of pellets last? Or a bag of wood chips. Whats better?


Also, wood/pellet or charcoal? I am thinking of getting one and the pellet traeger seems like a way to go. Do I have this wrong?

It lasts a pretty long time, you cant really say how long because running a low and slow smoke (225 farenheit) uses way less then when you have it pinned on max temp. I honestly haven't noticed much change in price vs propane, maybe a little more.

[Maritime Q-Scout]

Part of my struggle is justifying the expense of a $500 BBQ, when a $200 BBQ also grills food.

I'm no expert, so to me a BBQ is a BBQ in terms of cooking.

That said the Weber replacement parts intrigue me. The $98 Walmart special makes me think it'll last until mid-July with the salty winds of the North Atlantic blowing openly off the water onto it.

I guess that's a variable I neglected to mention as it goes without saying living here. The Atlantic Ocean is literally right there.

Here's a picture from my front window of the International Coal Pier in the harbour



I'm also debating putting a small deck off the barn out back that I could wheel the BBQ onto to cook, then back into the protection of the barn when finished.

Do any models hold up to salt better than others?

[bossy22]

Originally Posted by slcrocket

I know that a lot of their owners are insufferable, but I bought a Big Green Egg several years ago and I had no idea how much fun I would have with it. I use it pretty much twice a week, do anything from traditional grilling to long slow heat smoking to baking to whatever. My son has a rare genetic condition where he really can't eat meat of any kind and I grill up veggies for him regularly.

They are definitely pricey but if you're really into grilling/BBQ, it's a fun little fraternity to join. So many possibilities, and I have learned so much just from goofing around with it and message boards.

A friend got one of these and now whenever we'd go over he'd make us homemade pizza's. He loves it. He never touches his gas bbq anymore.

[Two Fivenagame]

Originally Posted by Maritime Q-Scout

Part of my struggle is justifying the expense of a $500 BBQ, when a $200 BBQ also grills food.

I'm no expert, so to me a BBQ is a BBQ in terms of cooking.

That said the Weber replacement parts intrigue me. The $98 Walmart special makes me think it'll last until mid-July with the salty winds of the North Atlantic blowing openly off the water onto it.

I guess that's a variable I neglected to mention as it goes without saying living here. The Atlantic Ocean is literally right there.

Here's a picture from my front window of the International Coal Pier in the harbour



I'm also debating putting a small deck off the barn out back that I could wheel the BBQ onto to cook, then back into the protection of the barn when finished.

Do any models hold up to salt better than others?

With a view like that I'd be grilling all the time. With the salty air I'd certainly be wary of any unnecessary gadgets like built in igniters, propane/gas burners, and augers (pellet smokers). Even more so with cheap construction.

Look for stainless steel. Get something with a minimal, efficient design that's easy to move into storage or sheltered areas. Obviously get a BBQ cover.

Just go get a Webber kettle. Get one second hand if you want.

[Sliver]

Originally Posted by Maritime Q-Scout

Part of my struggle is justifying the expense of a $500 BBQ, when a $200 BBQ also grills food.

I'm no expert, so to me a BBQ is a BBQ in terms of cooking.

That said the Weber replacement parts intrigue me. The $98 Walmart special makes me think it'll last until mid-July with the salty winds of the North Atlantic blowing openly off the water onto it.

I guess that's a variable I neglected to mention as it goes without saying living here. The Atlantic Ocean is literally right there.

Here's a picture from my front window of the International Coal Pier in the harbour



I'm also debating putting a small deck off the barn out back that I could wheel the BBQ onto to cook, then back into the protection of the barn when finished.

Do any models hold up to salt better than others?

Neat pic. I love seeing where people live when it's different from Calgary.

[DoubleF]

If you always forget to put the cover on, is there some type of overhang or awning that is far enough from your place that could suffice? Or even an event tent which I think is around $150-200 or so? You can just kinda roll the BBQ back under the tent before you go inside (rather than wait for it to cool down and throw the cover on top) and chuck the cover on at your leisure. The event tent cover can be used for other reasons than the BBQ though.

https://www.amazon.ca/AmazonBasics-P...=fsclp_pl_dp_4
Something like this?


I get where you are coming from for the $200 vs $500 BBQ comment, but there is a difference that even you might notice. The cheap BBQ that are poor in heat retention are more like boxes for searing. A better built entry level Weber or Broil King seems more like a combination of an oven and direct flame. It's a pretty significant difference.

I used cheap BBQs at my parents place for decades (<$300) and thought people who got expensive BBQ were crazy. Then when it came time to replace the BBQ after a decade of service, we decided to upgrade my parents BBQ to a slightly nicer one as a gift. I think it was around $650 base for the BBQ. Things actually slow cook nicely on the top racks! The searing effect was so much nicer and things actually cooked reasonably well on a level other than a low flame setting.

I inherited an older premium BBQ and I noticed the same thing as the Broil King. The effect seems similar, but different than a combo of oven and stove top. A cheap BBQ feels kinda more like an open oven or a more pure camp fire cooking.


As for the salty ocean air, would a sacrificial zinc anode help to avoid rusting?

[Sliver]

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.

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?

[Misterpants]

As long as they have the "flavour wave" grates, like mine you are golden. Anything less and you might as well be microwaving.

[Maritime Q-Scout]

Originally Posted by DoubleF

If you always forget to put the cover on, is there some type of overhang or awning that is far enough from your place that could suffice? Or even an event tent which I think is around $150-200 or so? You can just kinda roll the BBQ back under the tent before you go inside (rather than wait for it to cool down and throw the cover on top) and chuck the cover on at your leisure. The event tent cover can be used for other reasons than the BBQ though.

https://www.amazon.ca/AmazonBasics-P...=fsclp_pl_dp_4
Something like this?


I get where you are coming from for the $200 vs $500 BBQ comment, but there is a difference that even you might notice. The cheap BBQ that are poor in heat retention are more like boxes for searing. A better built entry level Weber or Broil King seems more like a combination of an oven and direct flame. It's a pretty significant difference.

I used cheap BBQs at my parents place for decades (<$300) and thought people who got expensive BBQ were crazy. Then when it came time to replace the BBQ after a decade of service, we decided to upgrade my parents BBQ to a slightly nicer one as a gift. I think it was around $650 base for the BBQ. Things actually slow cook nicely on the top racks! The searing effect was so much nicer and things actually cooked reasonably well on a level other than a low flame setting.

I inherited an older premium BBQ and I noticed the same thing as the Broil King. The effect seems similar, but different than a combo of oven and stove top. A cheap BBQ feels kinda more like an open oven or a more pure camp fire cooking.


As for the salty ocean air, would a sacrificial zinc anode help to avoid rusting?

I meant to reply to this earlier.

Right at this moment, no. However, I'm leaning toward putting a small deck on the barn in the back which would allow me to easily store the BBQ in the barn and protect it from the elements.

Becuase of this thread I'm leaning toward the cheapest Weber or Broil King.