Grill TipsGrills, Barbecues & Food

There are many types of grills, the majority of them being in one of two types – gas-fuelled or charcoal. There is a debate over the virtues of charcoal or gas for use as a cooking method.

Grilling is a tradition in the United States. There are “cook-offs” for steak-grilling and barbecue (Southern and MidWestern style) around the United States with large cash prizes involved in many of them. The majority of people in these competitions use charcoal, usually in large, custom-designed steel or brick grills. Some are simply a couple of large oil drums sawed lengthwise on their sides to make a lid and grill base, whilst others are large, vehicle sized grills made of brick, weighing close to a 1000 Kg !

Gas-fuelled grills normally use Natural Gas (NG) or Propane (LP) as their fuel, with the gas-flame either directly cooking the food, or otherwise indirectly, by heating grilling elements, which in turn emit the heat necessary to cook food. Gas grills come all in sizes, ranging from small, single steak grills up to large, industrial sized restaurant grills which have the capacity to cook enough meat to feed scores of people. Gas grills are manufactured to EITHER use LP or NG, though it is possible to convert a grill from one gas fuel source to the other.

Charcoal grills often use charcoal briquettes as their fuel. The burnt briquettes will transform into embers radiating the heat necessary to cook food. E.G. Kingsford was the major influence behind the American grilling tradition. He was a relative of Henry Ford, who saw that Ford’s Model T production lines were producing a large amount of wood scraps, that were just being discarded. Mr Kingsford proposed a simple idea to Ford, namely to set up a charcoal manufacturing facility next to the car assembly line, and sell the charcoal, with the Ford name, in Ford dealerships. Ford immediately implemented his idea. After Kingsford’s death, the charcoal company was renamed Kingsford Charcoal Co. in his honour.

Another personality in the charcoal grilling arena is George Stephen. The typical American charcoal grill is a metal, hollow hemisphere with three legs & a small metal disc to catch ash, with another grate lower down, to hold the charcoal and an upper grate to hold the food to be cooked. He is credited with creating this hemispherical grill design, jokingly called “Sputnik”, at the time, by his neighbours. Stephen, who was a welder, worked for Weber Brothers Metal Works, a metal fabrication shop, who mainly welded steel spheres together to make life buoys.

Stephen was sick of wind blowing ash onto the food when it was grilled. Luckily, he had an epiphany one day: he took the lower half of a buoy, welded three steel legs onto it, and constructed a more shallow hemisphere for use as a lid. He took it home and within months was selling the grills, first to his neighbours, then to customers who had heard of the grill’s reputation through word of mouth, and finally started the Weber-Stephen Products Company.

All too often consumers seeking a high end stainless steel gas grill are won over by a manufacturer’s reputation, the look of the grill or other factors such as recommendations from friends or family. Now, this is a fairly large investment, as appliances go, and consulting an expert in the field could help in making an informed decision. A reliable gas grill specialist can help you evaluate the various features found in these high end grills and quide you to the best choice for the features you prefer. The simplest way to compare the manufacturers objectively, of course, is with a chart! Our chart compares Fire Magic, Alfresco, Kenmore Elite, Viking, DCS, Dacor, Lynx, Vintage, Weber Summit Gold D, Wolf, Altima, Turbo, ProFire, Phoenix, Tec, Solaire Infrared, Vieluxe, Lazy Man, Jenn Air, Holland, FrontGate, Capitol, Crown Verity, Ducane and Dynasty.

Some of the features on the chart are:

*BTU Output: How many burners, and how many BTUs are standard? You’ll need to do some math to determine the actual heat your food will receive. Ideally, you want to have over 95 BTU’s per square inch of cooking surface. How will you know? Take your total BTU’s and divide it by the primary cooking surface. So…. if your cooking surface is 660 square inches and the total BTU’s are 104,000 then 104,000 BTU’s divided by 660 square inches = 157 BTU’s per square inch. That would be a winner!!!

*Temperature Range: This is a very important characteristic if you like to do a variety of cooking. You’ll be able to do everything from searing steaks to baking pizza with a large temperature range.

*Burner material can consist of cast stainless steel, stainless steel sheet metal, cast iron, infra-red and even cast brass, which is used in commercial settings. Dual burners allow for indirect cooking and better heat control. Cast brass or cast stainless burners are your best bet. They will last longer and are more durable. Grease tends to burn through sheet metal easily.

*Infra-Red Burners are an option for those who demand a well seared steak. Thinking of an infra-red cooking system? Temperatures on an infra-red cooking system can reach up to 1600 degrees on some grills. Infra-red cooking allows for quick, high temperatures, which cuts cooking time and helps seal in juices — perfect for searing a steak. If blackened food or steaks are your taste preference – infra-red cooking is the way to go. If you plan on conventional cooking — go with a hybrid that offers infra-red and standard burners. Tip – make sure you can convert infra-red burners back to standard for large parties.

*Rotisserie backburners are a popular option. Used to cook large pieces of meat evenly, rotisseries use a lot less heat than normal grilling. BTU ranges generally range in the 13-15,000 category but the best grills offer 18-28,000 BTUs. Meats cooked using a rotisserie are generally juicier, self-basted and slow roasted. Tip – look for a model with a drip tray to make cleanup easier. Be sure to compare available rotisserie space, especially if you want to roast a turkey or two.

*A Triple Gourmet Grill allows you to use gas, infra-red AND charcoal cooking! How versatile can you get!!

*An adjustable smoker box is perfect for those who enjoy the added flavor of hickory, mesquite or other wood to your meats. It makes smoking easy. Adjustable vents allow you to control the amount of smoke flavor to provide just the right taste.

*Warranty is one of the most important features to consider. Only the best grills offer a warranty against a condition called burn through which affects the burners.

*Does the grill you are considering offer a countertop model? These types of gas grills can be dropped into an outdoor kitchen which can be customized with your choice of tile, stucco or other solid surfaces, doors, drawers and other accessories like refrigerators or sinks.

*Cooking Grids: Stainless steel cooking surfaces won’t rust or chip. Porcelain cooking surfaces tend to chip and could flake off into food. No N.S.F. (National Sanitation Federation) affiliates use porcelain cooking grids.

*Cooking Grid Size: How many people do you regularly feed? The size of your crowd will determine how big your grill should be. Tip – make sure you can convert infra-red burners back to standard for large parties.

*Inner Liner: This accessory radiates heat more evenly to grill, directs dripping to tray and separates the valve and manifold from combustion chamber. This will prolong the life of your burners and reduce the chances of a grease fire. The grill hood covers the cooking surface and assists in trapping the heated air inside. Look for a double insulated wall hood. If you’re buying a stainless steel model, with a double insulated wall hood, it won’t turn a brown or blue hue. It will keep it’s shine.

*Stainless Steel Flavor Grids: This heat distribution system should be stainless steel for long life and durability. Flavor grids reflect all the heat up toward the grilling surface and vaporizes drippings. You can add wood chips and other flavor enhancers to your flavor grids to add some zest to your choice of meat.

*Fuel Conversion: Will your grill easily convert from natural gas to propane if you want to move it from the back yard to the street for a block party?

*Side burners provide versatility giving you separate controls for each burner. Side burners offer you additional cooking options and come with single or double burners. You can fry up some french fries or treat the team to sweet corn. The BTUs range from 12-17,000, but be sure to look for cast brass or cast stainless burners.

More Great Options:

*A power/wok burner will give you even more cooking diversity. Saute onions or boil lobsters! Brown butter or deep fry a turkey! Having a party? A power burner can accommodate a 26″ wok! With a range of 3,000 – 60,000 Btu’s, the power burner is a definite advantage for any cook!

*A full sear plate or briquette tray (which can also be filled with lava rocks or wood chips) under the cooking surface protects burners and allows for drippings to smolder which gives foods more flavor. Look for a model that will quickly flash the drippings eliminating flare-ups.

*Adding a warming rack will keep food warm and away from direct heat and also give you extra cooking space.

*Add a griddle to your side burner and enjoy breakfast alfresco!

Armed with this information, you should be able to define your needs and choose a grill that will give you many years of great food and good times. Enjoy!

About the author:

Harold Wagner has over 15 years experience in the barbecue grill industry and regularly attends the annual HPBA shows to keep current with the latest developments. Gas Grills Now is a member of the Hearth Patio Barbeque Association (HPBA) and has been in business since 1981 with an internet presence since 1997. For more information call toll free 1-877-669-4669.

Written By: Harold Wagner

august gourmet infrared grillducane 17 000 btu per burner grillssan francisco lynx gas grillvieluxe grill gas conversion

The proof of the pudding, so to speak, is the warranty coverage. Generally, the better the burner, the better the warranty.

If this statement is true, then the grill company is willing to stand behind their burners to the point where they will replace their burners for whatever reason for as long as you own the grill, right?

You would assume so, wouldn’t you?

So why would a company then limit the conditions where this would be true? There are several valid reasons, among them hostile environment, misuse and abuse.

A hostile environment is a situation where the burner is subjected to forces not within the design intentions, like grilling on the planet Venus, or under water, or inside a burning garage, or something like that. It’s an out for the company, especially when you push the envelope. Actually, it is most commonly defined as a grill installed next to a swimming pool; the chlorine in the water has a tendency to do nasty things to grills.

Misuse would be using the grill in a way that is not specified by the manufacturer as “proper,” like using the rotisserie at the same time that you have the lower burner grilling a steak. Another way is to grill while the grill is not level. Or another way would be to use the grill when it is dirty.

Abuse is generally an extreme thing, but some people will actually abuse their grill when it doesn’t work right. Then they try to get recompense from the manufacturer, retailer, or both, for the harm the abuse creates. Most of the time, it is because the owner doesn’t take the time to read the owner’s manual. But, just like what you see on “CSI,” they can tell if you have tried to adjust the fuel mixture with a sledge hammer rather than a small screwdriver.

These are all valid reasons not to cover a product. Consumers can — and will — come up with the craziest of situations where the grill will fail, and it’s the manufacturer’s fault that they didn’t consider the possible failure for the given condition.

That’s the primary reason that they will not cover malfunction of the grill when it has been installed in Timmy’s treehouse, even though it has been leveled properly, cleaned thoroughly and consistently, and generally cared for like a member of the family: they are not willing to pay for your car after the grill caught the tree on fire, which caught the house on fire, which caught the tree in the front yard on fire, which collapsed on your car in the street — 50 yards

Here’s the deal: the more limitations placed on the warranty, the less faith the manufacturer has in the burner, or the less money they are willing to part with if the burner were to fail. To cover themselves, the company will write in exceptions to what they will not honor; the idea that a “more defined” warranty is a better warranty is false: the “more defined” the warranty, the less that company is willing to cover.

To demonstrate this, the DCS and Star burners are virtually identical; the only difference is the feeder tube, which is ramped up into the burner tube on the DCS and straight in to the burner tube on the Star. You would think that they would carry a similar warranty, but they do not: Star warrants their burner for burn-through, and DCS does not!

Guess who has the more verbiage in their warranty? Yup. DCS. What’s the difference? More exclusions.

Let’s take a look at the warranties for the burners we have tested so far:

Fire Magic: Warranted for as long as you own your Fire Magic grill; includes burn-through; “limited to personal, family or household use only”; non-transferrable.

Lynx: Lynx’s warranty states: “The solid brass grill burners are warranted to be free from defects in material, workmanship and structural integrity when subjected to normal domestic use and service for the lifetime of the original purchaser.” Includes burn-through; no replacement burners are available for purchase, notably.

Alfresco: “Lifetime warranty to the original purchaser, covers the main grill burners. This does not apply if the unit was subject to other than normal household use… …Alfresco Gourmet Grills will NOT cover… …damage resulting from accident, alteration, misuse, abuse…”

The special section on “Orifice Cleaning” states: “Use a needle to clear any debris. Be extremely careful not to enlarge the hole or break off the needle.” Another section of the warranty states: “Clean appliance after each use, and check for blockages, especially at the burner orifices…”

DCS: “Lifetime warranty on all stainless steel components, including stainless steel grill burners…” and: “For proper lighting and performance of the burners keep the ports clean.” The DCS warranty does not cover burn-through.

Conclusions:

Cast burners consistently outperform sheet metal burners.

A better warranty is NOT more defined, but less defined.

Look for a warranty that covers burn-through. This would mean that Lynx, Fire Magic and Star are the best-warranted burners on the market.

About The Author

Will Kessel is a contributing author for GasGrillsNow.com. Gas Grills Now has a large selection of charcoal, electric and gas grills from the top name brands at low wholesale prices with free shipping. Click on our link or call toll free 1-877-669-4669 anytime.

Written By: Will Kessel

Gas grills are a popular choice among barbecue enthusiasts. Mainly because compared to charcoal grills, gas grills are easier to clean. In addition, there are lesser accidents related to the use of gas grills and in ten minutes it is ready to barbecue. For those thinking of buying a gas grill or upgrading to a gas grill for grilling, there are a number of things to consider before purchasing one. Taking these few tips into consideration will make the search faster and easier, and in the end the grill you purchase will be more satisfying for you to use.

1. Three Levels Of Gas Grills

Entry-level

Thesegas grills are the most basic gas grills available in the market today. They are reasonable priced starting at $ 150 to $ 300. Entry-level gas grills don’t need wood or charcoal and produce their own heat. With regards to this type of gas grill, it is best to choose one made of stainless steel for the frame and main body.

Mid-Range

These gas grills on the other hand are a bit more expensive but also offer more features than the basic gas grill. Prices for mid-range gas grills range from $ 350 to $ 1150. For these types of gas grills it is best to choose those made by established manufacturers in order to get a quality product.

Deluxe Models

These gas grills are the cream of the crop with prices starting at $ 1500 and most models going for more than $ 5000. High-end gas grills often make use of big BTU ratings as a selling point for them. However the brand name and materials of the gas grill should be the main concern when buying a deluxe model gas grill.

2. Basic Elements Of A Gas Grill

The basic structure of most gas grills sold in the market is fairly straightforward. The burners generate heat and some type of heat dispersal system is above the burners. On top of all this are the cooking grates where the food is placed. The equipment underneath the hood is what separates a typical gas grill from an excellent gas grill. A gas grill that has at least two or more individual burners allow for greater heat control. This provides for even heat over the cooking surface thus producing better tasting food. Drippings cannot be avoided when barbecuing, however this causes flare-ups. Certain gas grills are equipped with systems to control flare-ups and turn it into flavorful smoke to enhance the flavor of the food.

3. Understanding BTU (British Thermal Units)

Most gas grills sold in the market use BTUs as the main selling of their product. However most people don’t understand the relevance of BTUs to a gas grill, let alone the meaning of BTU. BTU stands for British thermal unit, which indicates the amount of gas that a gas grill is able to burn. With gas grills, sometimes less BTU are better since it allows for food to cook more efficiently. Too much of it can damage the burners and cut short the life of the gas grill. However for larger grills, having higher BTUs is best in order to cover the larger cooking area.

4. Check For Solid Construction

It is important to select a gas grill with a stable and solid construction. A poorly built gas grill has the tendency to wiggle and may fall apart once set in place. Avoid buying a gas grill that is not displayed on the sales floor, make sure that there is a display available to be able to check out the stability of the gas grill before purchasing it. Select a gas grill that is crafted of high-grade U.S. Steel and also go for a gas grill with a baked-on, porcelain enamel finish. Check that the grates are made from either cast iron, porcelain-coated cast iron or aluminum and stainless steel.

5. Gas Grill Maintenance

When buying a gas grill it is important to consider the amount of maintenance required to keep it running for years to come. Select a brand of gas grill that provides uncomplicated yet comprehensive product information and offers a toll-free customer service line. Check if the brand provide trouble-free access to parts and services along with a reliable dealer network.

About The Author:
For more great gas grill related articles and resources check out http://gasgrills.dinningstyle.com

Written By: Paul Graham

gas barbecues for sale

Barbecue is a mix of talents. There is the choice of meat (or in some cases vegetables), the creation and choice of sauce, and of course the flame. Once the components are gathered together, then the real talent starts with the maintenance of the flame, smoke, turnings and sauce applications.

We are going to focus on the flame, and the types of flame sources for our barbecue. There are basically three main sources in use today: Wood, Charcoal, and Natural gas or propane.

Natural gas and propane

Gas grills are easy to light. The heat is easy to control (via knob-controlled gas valves on the burners), so the outcome is very predictable. They result in a very consistent and tasty result, although some charcoal purists argue it lacks the flavors available only from cooking with charcoal. Advocates of gas grills claim that gas cooking lets you “taste the meat, not the heat” because it is claimed that charcoal grills may deposit traces of coal tar on the food. Many grills are equipped with thermometers, further simplifying the barbecuing experience. However propane and natural gas produce a “wet” heat that can change the texture of foods cooked over such fuels.

Gas grills are significantly more expensive due to their added complexity, and higher heat. They are also considered much cleaner as they do not result in ashes (which must be disposed of) and also in terms of air pollution. Proper maintenance may further help reduce pollution.

Charcoal

This generally begins with purchasing a bag of processed charcoal briquettes. A charcoal chimney starter is a traditional (but generally underused) method for getting a consistent heat from your coals. Alternatively, they can be lit in a pyramid directly inside the charcoal grill after presoaking with lighter fluid.

After all coals are ashed-over (generally 15-25 minutes), they are spread around the perimeter of the grill, and the meat is placed in the center for indirect cooking. For additional flavor and attractive appearance, thicker cuts of meat may optionally be seared over direct heat (outer perimeter of grill) prior to indirect cooking in the center. Water-soaked wood chips (such as mesquite, hickory, or fruit trees) are often added atop the coals for an extra smoky flavor. The temperature of the grill is controlled by the amount and distribution of coal within the grill and through careful venting.

An alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal but unlike briquettes it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who fear that artificial binders may be used to hold briquettes in their shape.

Wood

The choice and combination of woods burned result in different flavors imparted to the meat. Different types of wood burn at different temperatures. The heat also varies by the amount of wood and controlling the rate of burn through careful venting.

The type of wood chosen is really what sets this method apart from the others. This is where the gourmet can really experiment. Let’s go through some of the woods available to get a feel for the differences we can expect.

Golden Birch is very delicate & slightly sweet, typically used with fish, pork, lamb, goat, poultry, and light-meat game birds. As a smoke source Golden birch would be used to smoke Salmon.

Wild Apple is slightly sweet with a fruity smoke flavor. Used mainly for beef, poultry, game birds, and pork (particularly hams).

Sugar Maple has a mild smoky, sweet flavor. Good with lamb, goat, pork, poultry, cheese, vegetables and small game birds.

White Cedar has a fine light smoke, and doesn’t add much in the way of other flavors. Ideal for cooking fish, beef, and pork.

Wild Black Cherry, is hard to get a hold of but offers a distinctively sweet and fruity smoke. Great with beef, poultry & game birds.

About the Author

Jerry Powell is the Owner of a Popular site Know as Gourmet911.com. As you can see from our name, we are here to help you learn more about different kinds of Gourmet food and Wines, Coffees from all around the world. http://www.gourmet911.com/

Written By: Jerry Powell

We have all either heard or have been a part of a debate about which grilling method is better, using gas, or using charcoal. There are mixed opions on this issue, and this article explores some of the benefits of both types of grills.

Everyone I have met either strongly believes in using gas grills, or solely using charcoal grills. There are a few who use both. Which one is right for you?

Gas Grills

Gas grills come in many flavors, big, small, stainless, ones with side burners for pots, and many more. They are very easy to light, usually by the push of a button, and controlling heat on them is not a problem at all. With the simple turn of a dial, and you can cook food anywhere from 200 to 500 degrees. They use propane to fuel them, and a typical, full propane tank will supply enough fuel to cook many meals. The prices of gas grills typically range from $150.00 to $500.00, and even well up into the $1,000.00 dollar range.

When purchasing a gas grill, make sure that it has at least two burners so you can cook with indirect heat on one side of the grill if you choose to do so. Many seafood items, such as fish, require a low and slow method of cooking for certain recipes, and being able to light one side of the grill and cook on the other side will make it much easier on you to achieve the desired cooking temperature you are looking for.

Tips for Purchasing a Gas Grill

1. Make sure it has 2 burners 2. Sturdy Construction- When you lift the lid, the pit seems sturdy and not shakey 3. Know your price range, and know what you want to accomplish with the grill. Will you be cooking for lots of people, or will you be cooking for a few? 4. Top brands do produce very good pits, but shop around. Many cheaper brands produce very good quality grills too. 5. What kind of warranty does the pit have? Does the company pay for shipping if something breaks on the pit and you have to send it off to get it repaired, or even recieve a new part?

Charcoal Grills

Charcoal grills are fueled by lump charcoal or charcoal briquettes. They grills are usually in the shape of a round kettle, but many other shapes of pits, such as squares and rectangles exist. Many people will only use charcoal grills because they believe a better taste is produced by using charcoal instead of gas. I will talk more about this later.

Charcoal grills can be priced anywhere from the small, $20 dollar Hibachi, to a typical $50.00 Weber, to an expensive, $450.00 kettle, which is usually pretty large. Normally, the $50.00 Weber grill is the best way to go because it has the surface area to cook lots of food, and Webers usually last a very long time. I have used one for 4 years now, cooking 4-5 times a month on it, and it has not let me down yet.

When using a charcoal grill, the best and easiest way to light the grill is to use a charcoal starter. This will cut your pit heating time down by 15 minutes or so becuase the coals will be already be lit when you put them into the pit.

Adjusting the heat on a charcoal grill can be a bit of a challenge until you get used to your pit. After a while, you will understand the exact combination of closing dampers and adjusting the lid to produce the heat you want from your grill.

Tips for Purchasing a Charcoal Grill

1. What are your intentions for the grill? Are you cooking for many people, or a few? 2. Is the pit easy to move around? 3. How easy is it to clean? 4. What is your price range? Do some research on the internet to find out what grills are priced at now.

About the author:

Aaron Ralston, also known as The Smoker King, is the owner of Outdoor Cooking: Barbeque, Sauces, Mops, Rubs. Visit http://www.thesmokerking.com to find many great barbeque recipes and techniques.

Written By: Aaron Ralston

Solaire gas grills have a unique cooking system. Instead of using briquettes for lava rock as a convection heat source, Solaire gas grills use radiant infrared heat to cook the food. This is the same cooking technology that is used in the finest steak houses, so the great taste of professional grills is available in your own backyard.

Most gas grills on the market today cook by convection. There are several disadvantages to this method. The hood must be closed in order to raise the temperature of the cooking area, and whenever the hood is opened the temperature quickly drops. The food is cooked by the heated air, and this results in dried out food.

Solaire gas grills on the other hand, are specially designed to produce high temperature, radiant heat. The hood on Solaire gas grills can be left open because the heating elements are cooking the food rather than the heated air. The intense heat of the infrared burner seers the outside of the food, locking in taste and moisture. The result is succulent, flavorful food which cooks in a fraction of the time of traditional gas grills.

There are several models of Solaire gas grills to choose from. The 27″ Petite Solaire Infrared Built-in Gas Grill (model number SOL-IRBQ-27G) has three infrared burners producing 27,000 BTUs. The total grilling area is 461 square inches, and there is a an optional electric rotisserie available. This model can operate on either propane or natural gas with the conversion kit which is included with the grill.

The Solaire 30 Inch Infra-Red Gas Grill has two infrared burners producing 55,000 BTUs. There is a total of 703 square inches of cooking area, and an optional electric rotisserie. This model can be installed on a portable cart or it can be built in to a customized cabinet. It can operate on either propane or natural gas.

For heavy-duty professional style cooking, the Solaire 42 Inch Infra-Red Gas Grill on Cart offers 82,500 BTUs and 1027 square inches of grilling area. On the other end of the scale, the Solaire Portable Gas Grill is a compact grill that can be carried anywhere. It operates on 1 pound propane bottles that offer one hour of cooking time.

About the Author

Ross is editor of Patio Furniture and Barbeque Grills and is specialized in Barbecue related products

Written By: Ross MacIver

The cast brass and cast stainless steel burners have the smallest burrs — by far. This will mean less chaos in the gas flow, fewer trapped particulate matter in the burner and a cleaner burning grill. The following comparison shows how the ports are formed.

Why is port formation important? Several reasons. If the hole is punched into a sheet metal burner, it leaves a large tab inside the burner that will cause more chaos while burning. It is more apt to hold trapped food particles and grease, and is therefore more likely to burn through. (Note the Alfresco burner photo.)

Molded ports in cast burners seem like they would be a good idea, but there is considerable difficulty in making them uniform. Thus, it is quicker and less expensive to drill.

Drilled ports are the most uniform and the most precisely placed. They tend to leave a burr on the inside of the burner, which is more noticeable (oddly enough) in a sheet metal burner. Cast burners tend to have smaller burrs.

Fire Magic grill burner has drilled orifices.

Notice (from the photo on our site) the lack of extensive burring, allowing for a smooth flow of gas. Cast stainless leaves few, if any, burrs when drilled. This burner has a lifetime warranty, including against rust and burn-through.

Notice the placement of the ports: on the side, safely below the ridge. This placement will help prevent grease from dripping into the burner, minimizing the possibility of grease entering the burner.

Lynx grill burner is drilled.

Notice (from the picture on our site) the lack of extensive burring, allowing for a smooth flow of gas. Cast brass is similar to cast stainless steel when drilled, leaving few, if any, burrs. This burner carries a lifetime warranty, including against rust and burn-through. It is also interesting to note that Lynx does not offer a replacement burner for any of their grills: simply, you’ll never need one.

Orifice placement is not as good with this burner as with the Fire Magic, but when you consider that you’ll never replace this burner, it probably doesn’t matter all that much.

Alfresco grill burner has punched orifices.

Punched ports like these create substantial ledges where carbon particles and moisture can collect and foster burn-through. This burner has a limited lifetime warranty that only covers manufacturer’s defect. With this design, this burner *will* burn through, and faster than most other burners on the market.

Further, notice the placement of the ports: at 10 o’clock and 2 o’clock; if any grease were to drip onto this burner, it is almost guaranteed to enter these ports, thereby compounding the rust and burn-through issue.

DCS grill burner has drilled orifices.

At least DCS drills burner ports. The burrs, however, are substantial when compared to cast stainless steel, and these will also collect particulates and moisture, which will foster burn-through. This burner also has a limited lifetime warranty that covers manufacturer’s defects only, not rust or burn-through.

This burner has a thicker steel than the Alfresco, but it also has a serious design flaw: the ports are drilled directly on top. If grease were to drip on this burner, it is guaranteed to enter the burner, compounding the rust and burn-through issue!

About The Author

Will Kessel is a contributing author for GasGrillsNow.com. Gas Grills Now has a large selection of charcoal, electric and gas grills from the top name brands at low wholesale prices with free shipping. Click on our link or call toll free 1-877-669-4669 anytime.

Written By: Will Kessel

If you are considering purchasing a new grill, or barbecue, you will be faced with a multitude of options to choose between. However, there is one choice which you will need to make fairly quickly in your quest for the perfect grill for you. That decision is whether to buy a charcoal or gas grill.

Both charcoal and gas grills have advantages over each other depending on what you are looking for and how you intend to use it. However, the good news is that they both produce food which has been found to have very little difference in taste. Whether you choose the gas or charcoal version you can rest assured that they will both have the capability to produce great tasting fare.

For many, a barbecue is not a proper barbecue if it does not involve cooking over hot coals. This can take a long time to be at the optimum cooking temperature and can be difficult to master, and in addition there are ashes to be dealt with once the cooking is over. However, the primal instinct in many people (particularly men!) makes the charcoal grill appeal to them as they are required to start and tend the fire for the duration of the time for which they are cooking. In addition, many feel that cooking over coals gives the food a distinctive taste and smell which you do not get with a gas grill. However, as mentioned previously, this has not been found to be the case.

A gas grill can make life less complicated. The flames are produced at the touch of a button and the temperature can be controlled at the turn of a knob. This is more like cooking over a traditional kitchen cooker, only outside. A gas grill also removes the debris once the cooking is over as there are no coals to clean up.

As you can see, both types of grill have their advantages. However, it is important to think about your use of your grill before making your decision. If you plan to use it infrequently you may prefer a charcoal grill as they are less costly. A gas grill will cost more to buy, but if you are going to use it regularly it will become more efficient over time. For the newcomer to the grill, a charcoal grill may be the most sensible option. If you find you are using it a lot and it is becoming expensive to buy new coals you will then have the opportunity to upgrade to a gas barbecue if you wish. If you splash out for a gas grill immediately you may find that if you use it infrequently it will be an unnecessary expense that you need not have made.

Whichever you choose, there is little between the two types of grill in terms of the quality of the food cooked on them. Make your decision wisely and your grill is sure to be enjoyed on many occasions over time and makes a great addition to any summer evening.

About The Author:

The author is a regular contributor to Jay’s Grills http://www.jaysgrills.com where more barbecue and grill advice and recipes are freely available.

Written By: Roy Green

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Many accident reports from consumers are proof of the frequently occurring flaws in gas grills manufacturing.

Grills, especially gas grills, are an equipment to be used with caution and care, as they may just put you in danger. Most of the times, fires are started by gas tanks of such grills.

No further than November 17, a fire devastated the back porch of a house. It was started from a debris fire that was not completely extinguished and came dangerously close to three propane tanks for a gas grill that Robert Delphia was keeping on the porch. The pressure relief valve on one of the tanks activated, resulting in a loud noise that was initially described as an explosion, but the tanks did not explode. Fortunately, the incident ended quickly without victims or injuries, as the fire was noticed and reported in an incipient stage by the Police Officer on patrol.

This was a case of external ignition factor, but there are many reported cases when fire is started as a result of manufacturing flaws. Thus, although confined within manufacturing standard limitations, there are still reported cases of home accidents occurring because of manufacturing problems.

The U.S. Consumer Product Safety Commission receives reports of such accidents or malfunction cases that might endanger the user, analyzes the situation and may decide to recall dangerous products. These are some examples of recalled grills and their producers:

* Jenn-Air Downdraft Gas Cooktops produced by Maytag Corp., of Newton, Iowa.
o November 18: 1,170 units were recalled.
o Cause: switches are located too close to the gas tubing that leads to the grill burner. The produced electrical arch represents a fire hazard.
o Reports: 4 reports – fire catching during use as a result of a gas leak, no injuries.
* Five-burner Vermont Castings barbeque grills produced by CFM Corporation, Canada.
o November 10: 12,500 units were recalled.
o Cause: gas leak and fire hazard.
o Reports: 38 reports – gas leaks, but no injuries or property damage.
* Beefmaster Explorer Outdoor Gas Grill produced by Nexgrill Industries, Inc., of Walnut, Los Angeles County.
o October 21: 10,000 units were recalled.
o Cause: when adjusting the gas pressure regulator the label on the valve can become positioned so consumers cannot see what it indicates, thus it could be left on by mistake.
o Reports: 2 reports gas leaks but no injuries or property damage.

And these are only few of the dangerous products reported lately. A little too many, aren’t they? So, how come that so many inappropriately manufactured products get to reach the stores and finally the consumers?

About the Author

Laura Ciocan writes for http://www.natural-gas-grills.info where you can find articles, buying tips and reviews of popular gas grills.

Please feel free to use this article in your Newsletter or on your website. If you use this article, please include the resource box and send a brief message to let me know where it appeared; lauracio@gmail.com

Written By: Laura Ciocan