Mad Mike
Well-known member
Cheepie Silicone bbq mats work just as well as solid ceramic pizza stone.
Lava pizza stones (if you can find them) are 1000% better if you're using it in a BBQ or kitchen oven.
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Shopping for a new BBQ...Need input...
- Thread starter oioioi
- Start date
Lava pizza stones (if you can find them) are 1000% better if you're using it in a BBQ or kitchen oven.
You are right, $100 is not a screaming deal off of their already clearance price. The $100 off was given to me for taking the assembled floor model.
You are right that they might be closer to the $1000 mark in a 1-2 months but I really do not want to be monitoring the site for a sale. Also, a location with stock might be harder to find.
There was a competing Napoleon unit that I was also considering but it felt a little more flimsy.
https://www.homedepot.ca/product/na...ss-steel-with-infrared-side-burner/1001407145
They do and in fact I stopped by the Mississauga West/Oakville location yesterday. They had about 4-5 BBQ and a smoker in stock
The Weber Genesis II S-435 that they had in store is the same one as the one offered online but $300 cheaper in store. (online prices include "free" shipping"
https://www.costco.ca/weber-genesis-ii-s-435-natural-gas-bbq-grill.product.4000066322.html
I have a feeling this model is specifically made for Costco only as it is similar but differs from other Weber model that look the same.
They also did have a Napoleon that was ALL stainless steel (except for the bottom frame). Price at $999 with cover included. It had 3 main burner, side burner and a infrared rear burner. However, the quality of the stainless felt cheap/thin.
I think there was another 1 or 2 Webers and a Nexgrill, neither of them interested me.
As for BTU, the way that it was explained to me is that some of the cheaper BBQ with thinner walls have a higher BTU rating. That is because the thinner material does not retain the heat well so they need to compensate but cranking up the BTU.
The Weber Genesis that I purchased, has only 39,000 BTUs but the walls all around the cooking surface a much more solid and will retain the heat better.
As for the bottom frame rusting out.
Any suggestions on preventing this? Apart from keeping it under a BBQ gazebo. Would maybe spraying a coat of some rust proofing spray once a year help?
I will make sure the BBW is covered at all times except for when being used.
Attachments
You are right, $100 is not a screaming deal off of their already clearance price. The $100 off was given to me for taking the assembled floor model.
You are right that they might be closer to the $1000 mark in a 1-2 months but I really do not want to be monitoring the site for a sale. Also, a location with stock might be harder to find.
There was a competing Napoleon unit that I was also considering but it felt a little more flimsy.
https://www.homedepot.ca/product/na...ss-steel-with-infrared-side-burner/1001407145
They do and in fact I stopped by the Mississauga West/Oakville location yesterday. They had about 4-5 BBQ and a smoker in stock
The Weber Genesis II S-435 that they had in store is the same one as the one offered online but $300 cheaper in store. (online prices include "free" shipping"
View attachment 62159
https://www.costco.ca/weber-genesis-ii-s-435-natural-gas-bbq-grill.product.4000066322.html
I have a feeling this model is specifically made for Costco only as it is similar but differs from other Weber model that look the same.
They also did have a Napoleon that was ALL stainless steel (except for the bottom frame). Price at $999 with cover included. It had 3 main burner, side burner and a infrared rear burner. However, the quality of the stainless felt cheap/thin.
View attachment 62157
I think there was another 1 or 2 Webers and a Nexgrill, neither of them interested me.
As for BTU, the way that it was explained to me is that some of the cheaper BBQ with thinner walls have a higher BTU rating. That is because the thinner material does not retain the heat well so they need to compensate but cranking up the BTU.
The Weber Genesis that I purchased, has only 39,000 BTUs but the walls all around the cooking surface a much more solid and will retain the heat better.
As for the bottom frame rusting out.
Any suggestions on preventing this? Apart from keeping it under a BBQ gazebo. Would maybe spraying a coat of some rust proofing spray once a year help?
I will make sure the BBW is covered at all times except for when being used.
Mad Mike
Well-known member
The Genesis II is probably a better BBQ. It's a discontinued model, but built in the USA (not China as are the current Genesis qs) so the quality of materials will be better. The bottom of that Q won't ever rust out, but the base will. Snow is the primary enemy of the base.
Napo grills are stainless which is generally thinner gauge than steel (Webers are usually steel). Don't believe everything you hear -- metal is an excellent heat conductor, going from 24-20 gauge has negligible transfer differences in a bbq, heat retention is mainly a function of ventilation.
My weber with 39K btu has no problem getting over 500F. I think the BTU game is just marketing. It probably costs almost nothing to go from 40K to 60K btu. You need some more holes in the burner and a bigger jet. You lose low temperature stability. Store brands selling on numbers instead of reputation don't care about how a grille is to cook on. They want at least two of low price/flash/big numbers.
As for mikes comment about heat transfer, assuming a single layer of metal, it should be roughly linear with thickness. 24-20 ga should reduce heat transfer by 50% or so. Stainless is worse at heat transfer than carbon steel, black aluminum is about as good (bad in this case) as you can get at maximizing heat loss by convection and radiation. There is tons of air moving through a grille though so I suspect that most heat is lost to straight convection as opposed to through the shell anyway. Metal thickness makes you feel good and that you got value for your money. If they really wanted to reduce heat loss, multi-layer construction could give you an order of magnitude improvent. They don't do that. I assume it is because it doesn't matter.
Wife made me get rid of the 35 year old Weber Genesis that we had. Biggest problem with it was the heat was higher at the near ends of the pipes vs the far ends.
The new one doesn't have a sawn off hockey stick for a replacement handle, and looks nicer, but still cooks slightly faster on the right than the left.
The new one doesn't have a sawn off hockey stick for a replacement handle, and looks nicer, but still cooks slightly faster on the right than the left.
Mad Mike
Well-known member
Yup. Your BBQ wants some flow of heat across the grille. That's controlled by the amount of heat you call for on the dials -- the thickness of the BBQ wall is really of no consequence to heat management.
Some stainless BBQs have multi-layer lids -- this is not for managing internal heat, it's there to prevent scorching of the brushed metal surface.
Frak...all this bbq talk makes me want to fire up mine! Been too long.
Mad Mike
Well-known member
Lately, I've made a serious turn back to charcoal, it just seems to make things taste like bbq should.
Bought one of those Weber chimney starters - they are awesome -- bbq is ready in less than 1 beer.
I probably should do that sometimes. Technically I don't have a charcoal bbq but if I run the smoker hot it should work. Much better flavor. Much more expensive. Slightly more time required. I have some friends that are Traeger die-hards. Every time they fire it up, they between $10 and $30 in pellets. Razor model perfected. I want faster and cheaper than that most of the time.
I have a very nice charcoal / smoker provided to me by a GTAMer but haven't fired it up this year yet due to lack of time.
Also...I have no clue how to properly use it as a smoker, so just use it as a charcoal bbq but I'll learn one of these days.
My NG bbq was also provided by a nice GTAMer so I'm very happy with both.
I want the 'Big Green Egg' or the 'Kamado Joe' but those are way too much $$, even on the used market.
@oioioi I highly do not recommend spraying / adding any type of 'rust proofing' to your bbq...something about that seems off and I'd be concerned about the food.
They also don't play well with occasional use. Use them all the time and you are good, leave it for many months and then try to fire it up, not always good. A fried opened his kamado joe and it had become a home for fungus that completely filled the cavity. scooped most of it out, washed it a bit, heated it up as hot as he could get it and then started to cook. Blech.
Doing the cart below the firebox may be a good idea. I wouldn't touch the firebox.
I only meant the frame below the cooking surface.
If I was to apply anything in the upper half it would only be cooking oil. But will skip that even.
Same with my charcoal one. Didn't clean it properly after one meal and the thing is all funky and moldy. Need to get that fixed up.
Sorry for the hijack...how do I clean the grills properly?
Mad Mike
Well-known member
I have a pellet smoker -- they use about 1kg every 3 hours. BBQs are way hungrier, over 1kg/hr. Bulk maple pellets at Rona are about $1/kg, I can't taste the difference between hickory/mesquite & maple in a hot smoker.
My charcoal grilles use about 1kg/cook. Charcoal costs about $2/kg
Base is black on mine and yeah funny guy the Mothers Back-to-Black works a treat on it once a year
Mad Mike
Well-known member
They are OK, but I prefer my Weber Master over my Kamodo. Egg-type bbq's haven't impressed me, IMHO they were a fad when they came out, and mostly cult items now.
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