Infrared versus regular gass grill

[Joecooool]

Thinking about buying an infrared grill. Any of you guys made the switch? Pros? Cons?

[Stangkiller]

I've got the Charbroil Red. One of my pans have already rusted through, I wish I'd have just bought a normal grill with a little more umph, I can't get the grill much over 500*.

[Joecooool]

My concern it rust through on the pan. The ocean is across the street and my last grill lasted 18 months.

[C5SilverBullet]

My concern it rust through on the pan. The ocean is across the street and my last grill lasted 18 months.

I don't think there much of a point in buying a nice grill when you live near the ocean. Guy at Lowe's told me the same thing, they'll all rust after a little more than a year.

[Doug28450]

You just won a $12.4m gov't contract. Why are you worried about grills?

[SnowDale]

I've had a Char Broil Red for about 3 years. Again, the metal heating surfaces have rusted through. I'm going to order some replacements pieces for about $100.

I also have a wood pellet smoker/grill by Traeger. It uses little wood pellets that feed by an auger into a central fire pit. There's a thermostat that controls the rate that pellets are fed into the fire. It's great for smoking meats. I've done brisket, ribs, turkey breasts. I've also grilled burgers, steaks, chicken. Everything turns out wonderfully.

[Yerf Dog]

You just won a $12.4m gov't contract. Why are you worried about grills?

:lol:

[ft laud mike]

I would stick with reg grill if I were you, no matter what you do the suckers gonna rust out pretty quick between the salt & rain

[mrvette]

You just won a $12.4m gov't contract. Why are you worried about grills?

X2:lol::lol:

[NEVRL8T]

You just won a $12.4m gov't contract. Why are you worried about grills?

Because that's how lottery winners wind up broke after a few years - by not being frugal.

My gas grill, that I have had since last fathers day, must be a piece of crap because I can barely get it to 500*.

[Hoog]

I was about to buy a new gasser when the wife won one in a contest. Had I come out of pocket for one, it was definitely going to have an aluminum kettle. You can replace everything else as it rots.


I also have a wood pellet smoker/grill by Traeger. It uses little wood pellets that feed by an auger into a central fire pit. There's a thermostat that controls the rate that pellets are fed into the fire. It's great for smoking meats. I've done brisket, ribs, turkey breasts. I've also grilled burgers, steaks, chicken. Everything turns out wonderfully.

We have a Green Mountain pellet smoker. That thing maintains a more consistant temp the my gas range in the house. Love the simplicity. I have fire up the gasser to do the reverse seer when the meat gets close to final temp 'cause the GM only gets up to 550*, but for the smoke...it's tits.