Best gass grills according to redditors
We found 59 Reddit comments discussing the best gass grills. We ranked the 33 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 59 Reddit comments discussing the best gass grills. We ranked the 33 resulting products by number of redditors who mentioned them. Here are the top 20.
Get a standalone camping/wok burner and use it outside when the weather is good enough. Not even kidding.
You can get good results with ~20k BTU, sometimes even less, which are becoming more common on consumer ranges. E.g. this GE range.
So it's not really that unreasonable to have a hot enough range. Yeah of course a shit electric model from the '90s isn't going to cut it, but a recent gas range should be adequate, as long as you don't overwhelm it by trying to cook too large of a portion at once.
This Blackstone griddle is legit, and reasonably priced at under $300. My coworker who is a semi-professional cook (he occasionally caters large events) loves his. It's on my Christmas wishlist.
Yes.
If I can't fit everything in one skillet, I go to the griddle.
FUCK overpriced bullshit "steakhouses." They serve CRAP steaks, and charge WAY too much for it.
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So in the same vein as the "do it yourself sangria" here's what you need to do:
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1. Get a grill -- not a gurl -- a G-R-I-L-L.
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And NOT one of those HUGE mofos -- you're not some dipshit (in debt up to his eyeballs) Stanley Johnson trying to impress the block party, or hide behind and apron grilling burgers & hotdogs for a some stupid kid's birthday party -- you're a MAN, who wants to grill a STEAK (just one) for himself.
Ergo you don't even need a grill that has "legs" -- just go get some cheapy little portable tabletop grill -- they make charcoal ones, and propane gas models, and various little electric ones -- buy one in the springtime or early summer at some Walmart or Target or HomeDepot and you can probably pick it up for $20. (Especially around memorial day, father's day, fouth of july, etc).
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Personally I prefer the electric (I have a "hibachi" style they no longer make but they are ALL just an electric heater element under a metal grill) -- YES charcoal can give you a better taste (especially with Mesquite), but it's too much of a royal pain in the ass to prep & heat up & then afterward wait for the coals to burn out, the unit to cool down & clean up after... for ONE steak. Electric is quick, clean & simple. Some people like the "gas" ones so whatever (though to my mind, BLECH!)
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2. Get to know your local BUTCHER shop -- or at least some grocery store with a decent "meat counter" -- learn when the "specials/sales" are on.
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Then, for the SAME price (or less) as you're likely to have paid for just ONE steak at the steakhouse (much less a steak AND a picther of Sangria or beer or whatever) -- you're going to be able to buy a COUPLE (2 or 3 or 4) of the BEST, nicest marbeled Ribeye, or NY Sirloin Strip, or Porterhouse, or T-Bone or whatever your favorite "cut" is.
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Bring those suckers home, and learn how to cook them the way YOU like -- generally a good cut of steak won't need much of ANYTHING (little seasoning salt & that's about it) -- but if you want to try marinades, or whatever, go right ahead (remember you're getting MULTIPLE steak dinners here for what you USED to pay for just ONE). Typically all you need to do is preheat the grill for a minute or two (electric here) toss the steak on for about 4 to 10 minutes on the first side, flip and another 3 to 9 minutes on the reverse (how long depends on the thickness of the meat & how "done" you want it short for thin and/or "rare" steaks, longer for thicker or "well done".)
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3. The REST of the meal is even easier. And just as cheap.
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Buy a bag (3lbs, 5lbs, 10lbs) of Idaho or other raw potatoes. Baked potatoes are EASY, just ~4 to 5 minutes in a typical microwave (add some butter, or sour cream and you're good to go); Texas Toast can be bought from a freezer section, or you can just make regular toast in a toaster & slab some butter on it (toss it on the grill for 15 to 30 seconds after the steak is done {and set aside to "rest" for a minute, foil wrap to keep warm}.
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Hell, you can even add other things -- yams or sweet potatoes instead of baked (make same way) or short "corn on the cob," etc -- all equally cheap, easy to make (grill, oven or microwave) and things that can store in the fridge/freezer (either uncooked OR as leftovers to reheat).
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4. ENJOY YOUR "REWARD" MEALS, minus the bullshit.
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Yeah it takes a bit of "Planning" but since you're doing this as a personal motivational "REWARD" -- well, it sounds like a bit of both anticipation and maybe even some "Ritual" wouldn't be out of order -- in fact it's probably going to make your mouth water,* and make those steaks taste even BETTER, it's called:
A-N-T-I-C-I-P-A-T-I-O-N
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^* ^Dammit, ^now ^I ^want ^a ^steak... ^again ^...tonight!
No, THIS is the best Grill
TL;DR warning
Are you willing to invest in some tools? Do you like Five Guys? (skinny burgers) The fastest burger procedure that I know of is Kenji's Ultra-Smash technique, which makes a pair of thin patties in no time. Takes about a minute per burger (two patties with cheese). Details here:
http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html
You can also do a regular smash burger, which is thicker (McDonalds-thin), but takes longer (~1.5 minutes per side, about 3 minutes total per burger):
http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html
The advantage of the ultra-smash is that it's super quick & you can toss a piece of cheese to melt between two patties, so you can pump out a ton of burgers in no time. You will need a few tools, namely:
It's not rocket science, but getting a proper setup will let you have a workflow that makes cooking for a crowd a breeze. I have a big extended family, so I cook in bulk a lot, but I also use this for just my immediate family because it's so fast to get setup. There is an up-front investment required, but everything you'll buy will pretty much last forever, so it's worth it if you like to eat burgers!
So the first two things you need are a metal cooking surface & a heat source that can pump out a lot of heat. I don't recommend a regular grill because they simply don't get hot enough; you need 600 to 700F to do this. You can either do a compact setup (a 2-burger surface with a single burner) or invest in a quality flat-top setup (more expensive, but lets you do more burgers at once). The ideal surface to do this on is a Baking Steel, which is very expensive. There are knockoffs for cheaper, but I like BS because they have a Griddle version with grooves to catch the grease:
http://www.bakingsteel.com/
You can also do it with cast iron. Lodge has a griddle for $25:
http://www.amazon.com/Lodge-LDP3-Double-Reversible-Griddle/dp/B002CMLTXG
If I'm just doing a single regular smash burger at a time, I use a 12" cast-iron pan. $28:
http://www.amazon.com/Lodge-Cast-Iron-Skillet-L10SK3ASHH41B-12-Inch/dp/B00G2XGC88/
If you do get into cast-iron, read up on this seasoning procedure (i.e. the way to keep it smooth & slippery without Teflon). It's a bit of a pain, but it's worth learning because anything you buy in cast-iron can be handed down to your kids because it lasts forever:
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
You will want a heavy smashing tool as well. I have this massive 2.5-pound cast-iron press. It fits inside the 12" pan above (but not the 10"). $13:
http://www.amazon.com/Update-International-Heavy-Weight-Hamburger-Commercial/dp/B002LDDKZ6
If you plan on doing ultra-smash burgers, you'll need a scraper. This is the one Kenji recommends, but you can probably find something locally: (Home Depot or Lowes)
http://www.amazon.com/Plextool-Wall-Paper-Stripper/dp/B00AU6GQLQ/
Anyway, getting back to the cooking part: you'll need a hi-temp burner. I like Bayou Burners, they sell them on Amazon. I have an SP10: ($50)
http://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ
I use that with my 12" cast-iron pan for when I'm just doing a few burgers for the family. 15 minutes = 5 burgers. You can also slap a flat surface like a cast-iron griddle or Baking Steel on that puppy. Also comes in a square version (not sure how the BTU's compare). I also have some KAB4 burners that I use with my Baking Steel, among other things. More expensive, but larger shell & burner: (more even heat over the cooking surface)
http://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/
For cooking more at a time, you can get a cooktop. Blackstone has a 36" cooktop available, but it doesn't get very hot (don't get me wrong, it's an awesome tool, but I've had trouble breaking 500F on mine, which means you're not cooking 1-minute burgers on it, plus the heating is kind of uneven, so you have to work in the hot spots for faster cook times). Also comes in a slightly smaller 28" version (but it's only like $50 less, so it makes more sense to get the full-sized version because you get so much more cooking area). The nice thing with this setup is that for $299 (or a bit less if you shop around at places like Cabela's), you can cook like 20 burgers at a time, it's absolutely insane! I make epic breakfasts on it. Plus it folds up for transport, which is really handy. We use it for all of our family events & holidays:
http://www.amazon.com/gp/product/B00DYN0438
A better version is from Tejas Smokers. They make camping stove carts that have burners built-in & have griddles available separately. They get super hot, downside is the cost: you can easily spend $700 on a nice setup.
https://tejassmokers.com/Camp-Stove-Carts/23
Oh yeah, Blackstone did just come out with a compact outdoor griddle which can run off those little one-pound green tanks if you want. They go for around $99 ($79 if you have an Ace Hardware near you). I have not tried this, but it gets good reviews. I'd be curious to see what kind of temperatures it can achieve:
http://www.amazon.com/Blackstone-Portable-Griddle-Outdoors-Camping/dp/B0195MZHBK
So that's a basic introduction to the cooktops: you need some kind of decently-sized metal surface, a hi-temp burner, a smashing tool, and optionally (but recommended) a scraper. You will also want to get a strong, high-quality spatula. A good one is $32:
http://www.seriouseats.com/2010/07/equipment-the-due-buoi-wide-spatula-my-new-fa.html
Available here:
http://www.duebuoi.it/x/uk_usd/catalog/p/spatulas~805-16x10.html
If you opt for cast-iron, get an infrared temperature gun (doesn't work too well on shiny metal surfaces like steel tho). $17:
http://www.amazon.com/Etekcity-Lasergrip-1080-Non-contact-Thermometer/dp/B00DMI632G/
A cheap digital kitchen scale is useful too, for measuring out the proper amount of meat. $14:
http://www.amazon.com/Ozeri-Digital-Kitchen-Capacity-Stylish/dp/B003E7AZQA/
This collection of tools ensures that you have the proper workflow: a metal surface to cook on, the ability to bring the surface to a high temperature (and know what that temperature is for precise control), the ability to weigh your meat so you can pre-measure out what you need, the ability to smash the burger down, and also to properly scrape it off. Again, it's not rocket science, but if you have a wussy grill or a crappy surface or weak smashing/scraping tools, you're gonna have a bad time. You just need the right setup to pump burgers out fast!
So on to prep. For ultra-smash, you do a pair of 2-ounce ground beef balls. In the tutorial above, they use a mix of meat for 25% fat. I just grab some regular 80/20 ground plus some salt & pepper. For regular smash burgers, do a single 4-ounce ball (optionally 5 ounces...useful if you have a big cooktop for a bunch of burgers at one time & are only doing a single patty per burger). The nice thing is, there's no special prep required for the meat, so you can make all of your burger balls ahead of time. If you have 10 people & are doing ultra-smash, let's say half of them get 2 burgers, so 15 burgers total, or thirty 2oz balls. If you have 20 people & are doing regular smash, again with half getting an extra burger, that's 30 burgers total or thirty 4 or 5oz balls. So that takes care of prep...adjust as needed. If you're feeding mostly dudes, you'll want to add more seconds (and thirds) to the equation.
There are a variety of buns you can get. Crap buns will make for a crap burger. See if you can find potato buns or brioche buns. Those are pretty soft. Buns aren't overly hard to make, but I have yet to find a decent recipe that takes under 40 minutes, so I usually only doing fancy home-baked buns for my family rather than a crowd. Buying 5 or 10 pounds of ground beef & making smash balls out of them will take you all of ten minutes, but making buns can take forever. Here's a good recipe if you want to try it out tho:
http://smittenkitchen.com/blog/2009/07/light-brioche-burger-buns/
Or this, if you wanna get crazy:
http://www.seriouseats.com/2015/05/fresh-cemita-rolls-mexican-sandwich-burger-bun-bread-food-lab-recipe.html
Or this one, nom nom nom:
http://amazingribs.com/recipes/breads/brioche_hamburger_buns.html
But eh, just hit up Sam's/Coscto/BJ's and buy some hamburger buns in bulk, problem solved. Or find a local bakery that has good rolls. There's a good shootout of buns here:
http://aht.seriouseats.com/archives/2011/04/the-burger-lab-whats-the-best-bun-for-my-burger-taste-test.html
(continued)
https://www.amazon.com/dp/B06XPQCN5G/
I spend $35k a year with Amazon and you are simply wrong. If the item is out of stock or not logistically local it will not deliver in 1-2 days. Common sense would tell you that some items will run out of stock, you think they guarantee 2 day on things they don't have?
Example: https://www.amazon.com/GreenLighting-Modern-Design-Solar-Powered/dp/B07M9YCTB4/ref=mp_s_a_1_30?keywords=Fence+post&qid=1565910778&refinements=p_85%3A2470955011&rnid=2470954011&rps=1&s=gateway&sr=8-30
FBA and 3 days to deliver.
https://www.amazon.com/Blackstone-Outdoor-Grill-Griddle-Station/dp/B078HFRNPQ/ref=mp_s_a_1_9?keywords=Grill&qid=1565954345&refinements=p_85%3A2470955011&rnid=2470954011&rps=1&s=gateway&sr=8-9
6 days, Sold and shipped by Amazon
Would you like me to keep going?
If you can't find the oven, I've done acceptable baking over a burner ( propane for the heat source, but assuming mad fire and wood skills, general concept transfers). Uses a cast iron Dutch oven with a riser of some kind, so your baking dish doesn't have direct contact with the bottom, and covered with an insulator. this is the one I use. Reviews seem solid for wood burners also.
a good wok, is about as important as a good heat source for it. as i understand, the problem is, western stove tops don't put out enough heat to use regular woks effectively. so for me, all regular asian wok's are out of the question.
teflon wok can be convenient, but still not good. yes the coating wears down, but you can't get it hot enough to do a good wok cook.
the closest thing to success i've used? dutch big ass oven https://smile.amazon.com/Lodge-L8DOL3-Handles-Pre-Seasoned-5-Quart/dp/B00063RWYI/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1487267253&sr=1-6&keywords=dutch+oven
why? on electric, or gas stove top, you just let it heat up until it starts to smoke. put a little oil in, and put some food to stir fry. by not putting much food in at a time, you allow it to get a ton of heat, closer to an actual wok cooking. scoop it out, let it heat back up, and do more.
lodge logic stuff comes pre-seasoned, and ive never had to strip mine down and re-season it. i just wipe it clean with paper towel, maybe scrape some bits off with a metal spatula or big cooking spoon, and let it dry/cool.
IF you really want an actual wok, i think some turkey fryer burners can put out enough heat to do it justice. but you'll likely want to use it outside. i thought i remember you needing around 100,000 BTU to cook on a wok well. this should be enough https://smile.amazon.com/Portable-High-Pressure-Single-Burner-Adjustable-Regulator/dp/B01LTBH2UO/ref=sr_1_3?ie=UTF8&qid=1487267502&sr=8-3&keywords=high+btu+propane+burner
edit: one thing worth mentioning. cast iron and carbon steel both rust if not taken care of. i think, given the same thickness and same dimensions, carbon steel is heavier. also, i think carbon steel conducts heat better/faster. i have not looked into using a carbon steel dutch oven. my cast iron one was $40 like 7 years ago and it has been a dam trooper ever since. i even do long cooks with tomato sauce and it's fine.
check the outdoor grill section at a hardware store. there are lots of flat-top grills that use propane made for outdoor use. I'm thinking of getting one. you'd still need to use it outside... [like this] (https://www.amazon.com/Blackstone-Outdoor-Grill-Griddle-Station/dp/B00DYN0438) if you've got a little patio space or a deck or something
alternatively, you can get cast-iron griddles that lay across a couple stove burners. not quite the same, but it's AN OPTION for large flat cooking surface.
Congratulations on the buy. This product comes with a diffuser plate https://www.amazon.com/dp/B0020H2ZWC/ref=asc_df_B0020H2ZWC5006091/?tag=hyprod-20&creative=394997&creativeASIN=B0020H2ZWC&linkCode=df0&hvadid=167125192708&hvpos=1o2&hvnetw=g&hvrand=3798528446515657535&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9029787&hvtargid=pla-307238116301
Since you already have a kamado (probably the best most versatile type of grill around) and you just want a gas grill for a quick sear I would suggest you look at a Solarire Everywhere Infrared burner grill - http://www.amazon.com/Solaire-Everywhere-Portable-Infrared-Grill/dp/B003UNTIG6/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1427224586&sr=1-1&keywords=solaire+everywhere
It will run off a 1 pound gas bottle or a big propane tank (with an adapter hose). It can literally be as hot as the sun in just a few minutes. Very portable. Only downside is that it is a bit over yoour budget - it’s closer to $300.
Personally, I don’t really think most gas grills are really any quicker to get up to heat than many charcoal grills.
Any burner that can go at least 70,000 BTU will do a great job. That's about five times what most indoor natural gas or electric ranges typically generate on their regular (non-wok) burner. If they even have a wok burner. The Bayou Classic is a workhorse, a friend of mine has one that I've used a few times, and will easily do the job.
I have this one which is 200,000 BTU and is, well, let's just say intense. I usually run it at about 1/3 throttle max. It will burn the hairs off your arms if you're not careful. But wow, it really works. Apparently Amazon doesn't have it currently in stock, but you can find other's like it for around $100. Note the size of the burner. It's a large diameter. That means unless you have at least a 12" pan some of that flame is going to go right up the sides. Keep that in mind. The Bayou Classic has a smallish burner in comparison that has a more concentrated heat source that still spreads out plenty. What the 200,000 BTU burner excels at is large pots of water or oil. It can bring five gallons of water to a boil quickly, which if you are making beer or crawdad boils is great.
https://www.amazon.ca/Authentic-Shawarma-Automatic-Machine-Skewers/dp/B06VXCX3DT/ref=sr_1_4?ie=UTF8&qid=1504628132&sr=8-4&keywords=shawarma
Si puedes recibir cosas de EEUU hay mas baratos:
https://www.amazon.com/KeyTop-Household-Electric-Equipment-Vertical/dp/B010AHHZ3M/ref=sr_1_1?ie=UTF8&qid=1504628183&sr=8-1&keywords=vertical+broiler
Somone asked this question last week, (Not sure if it was on here) but since space isn't an issue while car camping usually, I'd recommend a Weber Q1000 series grill. I personally use it as my main grill at home for my wife and I, but it can easily have enough room for a family of 5 or 6. Runs of those little green coleman bottles OR you can get an adapter to run it off a big tank.
Kinda pricey but in the long run it's a much better investment not only for camping, but doing a BBQ at a park or over at someones house as an auxiliary grill.
Shop around for them as they have deals on them from time to time.
https://www.amazon.com/Weber-51060001-Q1200-Liquid-Propane/dp/B00FGEHG6Q
I found it! https://www.amazon.com/dp/B00DYN0438/ref=cm_sw_r_taa_E3iExbHYCBVF4. I was expecting it to be way expensive. That's pretty affordable actually.
I think it makes sense to include these things in the scope of this subreddit https://www.amazon.com/Blackstone-Outdoor-Grill-Griddle-Station/dp/B00DYN0438
I've used both dubs and etymotics for earplugs and prefer etymotics because they are more comfortable.
I like decorating my campsite with tapestries they give your campsite a nice look :)
I also bring an inflatable lazy air bag to lounge in. Can be used at campsite or take it with you to the stages and can chill in it. I love mine and people always want to sit in it!
I bring a portable lantern and fan and this one combines the two so it's great you can see it here.
We all gotta eat so I bring a small propane gas grill. This one is affordable.
A portable charger is a must have.
For drinks, I like to pour it in my disco ball cup. It's a fun way to drink and I always get compliments on it!
Looks like you’ll need something like this:
https://www.amazon.com/dp/B07FXDR4QH/ref=cm_sw_r_cp_api_xCtUBb7GNDS6Z
I’d suggest getting a couple pipe wrenches so you can safely remove that quick connect and attach a size converter that’ll fit your grill.
Have you considered one of these. NORTHFIRE Inferno Single Propane Infrared Grill, Silver https://www.amazon.com/dp/B07BDQQHZ5/ref=cm_sw_r_cp_apa_i_h8QPCb4PRDFHQ
The Original Otto 1500°F Steak Grill with Dual OverFire Radiant Burners for The Perfect Steak, 100% Stainless Steel, Made in Germany, Delivered with cast Iron Grid, Clever Lever and More https://www.amazon.com/dp/B06WLMNTL7/ref=cm_sw_r_cp_apa_i_q9QPCbBPVDJAA
And beefer makes one
Here's what I use for outside cooking:
https://www.amazon.com/Tourist-Single-Portable-Propane-Compatibility/dp/B071P8PF35/ref=sr_1_2?gclid=EAIaIQobChMI4_f2wP7n5AIVFuDtCh3msQMHEAAYASAAEgIPGfD_BwE&hvadid=285983954853&hvdev=c&hvlocphy=9005728&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=13953745982145323318&hvtargid=kwd-493728123784&hydadcr=6043_9993635&keywords=stok+tourist&qid=1569277577&sr=8-2
It works for grilling, and without the grill surround, you can put a frying pan or other pot on the burner. I love the flexibility.
You may prefer something with multiple burners like this one:
https://www.amazon.com/Tourist-Single-Portable-Propane-Compatibility/dp/B071P8PF35/ref=sr_1_2?gclid=EAIaIQobChMI4_f2wP7n5AIVFuDtCh3msQMHEAAYASAAEgIPGfD_BwE&hvadid=285983954853&hvdev=c&hvlocphy=9005728&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=13953745982145323318&hvtargid=kwd-493728123784&hydadcr=6043_9993635&keywords=stok+tourist&qid=1569277577&sr=8-2
I have one of these too, but don't travel with it as our RV has a propane stove inside.
So if I'm understanding correctly I need to remove the quick connect that's currently attached and install a 3/8 in x 1-1/2 in black iron pipe nipple which will attach to the quick connect that came with the hose? Something like what the other guy posted https://www.amazon.com/dp/B07FXDR4QH/ref=cm_sw_r_cp_api_xCtUBb7GNDS6Z
I was thinking something more along these lines, that way I can use it for other outdoor cooking which requires extreme heat (woks, brewing beer, frying large birds, etc..)
Well they actually offer free assembly right now. Check it out!
there are two versions of this BBQ that I know of, one pre 1989 and one 1990 on.
The grates should be pretty easy, if you give me measurements I can find some online.
The regulator.... if its the earlier model is no longer available. Unless you find a parts store that has old stock. But if the regulator is not connected to the entire valve assembly, take it off, and measure the connection. Typically you are looking at a male 1/4 inch or 1/8 inch flared male connection. If that's the case, find another regulator with the same connections. Best bet is take the regulator into a parts store (gas/plumping fittings place) and ask if they have a similar regulator with the same threads
The side handles I doubt you will be able to find. Sorry, I have no advice for those.
I would say by the time you get a regulator and grates, and pay for shipping if you decide to buy online, you are looking at anywhere from $40-$80 bucks, and you probably still won't have a handle.
If you wanted to get your dad a new, similar BBQ, I would suggest the Porta Chef by broil king. Don't get the pro version, just the entry model. I believe they run around $150, good warranty, comes with legs that are detachable so you can use it on a table (as long as it's flame/heat resistant) or pop the legs in to use it upright. Best part (in my opinion) is that the regulator is on the hose so if it ever needs to be replaced, it's just a standard propane hose.
https://www.amazon.ca/dp/B0179IKGPE/ref=pd_lpo_sbs_dp_ss_2?pf_rd_p=1977604522&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B002VED34I&pf_rd_m=A3DWYIK6Y9EEQB&pf_rd_r=NSF5CVQ2GWDP1SRK84B7
Did you consider the Char-Broil TRU Infrared series? They are propane and they use heat spreaders to radiate the heat at the food for more even cooking.
I have a model similar to this, and I don't ever want to mess with direct flame again. No flare ups, no hot spots. I toss in some wood pellets to add some wood smoke too, right onto the grates.
I've dealt with their support twice, and it's been great too.
Char-Broil Performance TRU Infrared 450 3-Burner Cart Liquid Propane Gas Grill https://www.amazon.com/dp/B016ZIB8I8/ref=cm_sw_r_cp_api_i_4pWFDb486TVWT
Any experience with the BK Baron 440 NG?
Amazon reviews are limited, and not overwhelmingly positive.
My parents bought me this one for Christmas last year. I use it all the time to cook for myself and my fiance. It's simply amazing, don't let the pricetag scare you, its 100% worth it. Trust me, you wont be disappointed. It changed my life haha.
Weber Q1200
https://www.amazon.com/Weber-51060001-Q1200-Liquid-Propane/dp/B00FGEHG6Q
I have the Magma ChefsMate with the tray/cutting board attachment and rod holder mount. I got for free from my dad who got it from a friend. For my setup you'd pay around $400. I'd never recommend it at that price, or even half that price. Other than being stainless there really isn't any thing good about it. I'd recommend buying a small cheap grill and pontoon mounts. If you want stainless the Smoke Hollow 205 looks comparable to the Magma ChefsMate at a fraction of the price.
can anyone suggest a portable grill I can buy? I live on the second floor of an apartment building with a balcony was looking at this little $30 shitty one or this slightly nicer one, debating which one, any reccomendations? Don't really want to spend more than $100.
https://www.walmart.com/ip/Char-Broil-Table-Top-Gas-Grill/16422835?wmlspartner=wlpa&selectedSellerId=0&adid=22222222227008935124&wl0=&wl1=g&wl2=c&wl3=40471018472&wl4=aud-566049426705:pla-78362754512&wl5=9021669&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=16422835&wl13=&veh=sem&gclid=EAIaIQobChMI6rPs6MXa4QIVg1YNCh3bPgZ3EAQYBCABEgKU2fD_BwE
https://www.amazon.com/Smoke-Hollow-205-Stainless-tailgating/dp/B00ENJRK3E/ref=sr_1_4?crid=36D52PV61EZ92&keywords=table+top+grill+propane&qid=1555622276&s=lawn-garden&sprefix=table+top+grill%2Clawngarden%2C147&sr=1-4
[I use a tabletop grill like this one.] (https://www.amazon.com/Smoke-Hollow-205-Stainless-tailgating/dp/B00ENJRK3E)
Purchase page for someone interested.
Not the OP, but here is a link. It looks interesting and I'm curious whether it would work also.
Interesting. I don't know the answer, but I'm curious.
Link:
https://www.amazon.com/Char-Broil-TRU-Infrared-Portable-Grill2Go-Grill/dp/B00BFPMLI8
I bought the X200.
My RV has really small basement doors and although I would have been 100% for the Weber 2200 or 3200s, the combination of having to wrangle that 50 pound block of metal under my slide into my tiny doors made my arms and back hurt from the future.
The x200 is small, light and it fits really well into my basement. The other bonus are the latches make it so you can carry it like a briefcase.
It heated up pretty fast and seemed like it worked perfectly.
It's also 1/3 the price of the Weber Qs.
Good morning, so dont get the weber q if you are trying to cook beef products between Pittsburgh rare to medium. weber q hits like 450 brand new with lid down.
http://www.amazon.com/Solaire-Everywhere-Portable-Infrared-Grill/dp/B003UNTIG6/ref=sr_1_sc_1?s=lawn-garden&ie=UTF8&qid=1462712846&sr=1-1-spell&keywords=solair+everwhere
notice there is no room to close the grills lid and stimulate convection cooking like the weber products. so you wont be bakin your ny strip. grill each side and remove from heat. grilling a ny strip to med rare, warm center, 6 to 8 minutes total grilling time. body has same grade of stainless as lynx, alfresco, fire magic. body will not breakdown just chillin on the environment. when ceramic ir burner inevitably breaks, order a new burner and pop it in the unit.
once you get used to real infrared, not fake charbroil ir mismarketed, as reak ir. its fake. sst burner offset from grill cavity with concave pan above it. sst gets really hot it turns red. thats not ir, just really hot metal.