I have a stainless steel grill that we bought from Sam's Club.
After 8 years, the iron burners on it rotted considerably. As I look
for replacements, I see "cast iron burners" available at many
websites. Example is here:
I was hoping to find stainless burners so that the new ones would not
rust. Realistically speaking, is that "cast iron" any more rust
resistant than the original material, or are they also going to rot?
On Mar 28, 10:25 am, email@example.com wrote:
I'll bet it's inexpensive if you compare it to the same size grill
from Weber, Jennaire or Viking, I see run of the mill grills made in
China at Costco. They are OK for the price as long as you realize
what you are getting. I bought a Charmglow or Charbroil can't
remember which at Lowes. It's half the price of a Weber, but then I
also realized what I'm getting and don't expect it to last as long.
I can also tell you that the heat distribution is far superior on the
Weber. in the sense that it is uniform. For what I use it for and
using some common sense, it works fine. But I won't be looking for
longlife replacement parts for it.
The problem is that many of the burners are not compatible. Different
orifice sizes different regulators and air feeds make it hard to make a
"universal" burner. However you could easily retrofit a better cast iron
burner out of a different make into yours. You may have to change the
orifices to compensate for the burner holes though.
As for the grids, Most stove/furnace places that sell wood/coal fired
equipment can get you cast iron grates that will outlast stainless steel
easily. Stainless doesn't do well in the presence of heat unless it is
expensive alloy types.
Take a look at the high end grills and you find cast iron burners and
grates. Some have cast iron burners with brass jets for even better heat
where they went to the ChiComs and said make us 100,000 grills as
cheaply as possible or you go for better quality. I bought a quality
grill and it is ~ 17 years old and it still is in really good condition.
I worry about 'burning' chrome and nickel into the flame and thus
into the food.
Carbon iron - as it would be are common elements to the body so
if you get some extra carbon or iron you get richer blood or cast it off.
Charcoal is great if cooking out is an event but there are a lot of
people like me who use the gas grill almost every day. I am just not
willing to screw with it although I do throw a few briquettes in the
grill some times, just for the smoke. I also use a lot of hickory
I have a Sams SS grill too and I have had to replace a couple of the
burners along with the grates and the "flavor blocks" or whatever you
call those ceramic plates. The good news is they are on the Sams web
re: "I'm trying to figure out why anybody would go to all this trouble
for a gas grill"
Because 12 minutes after I started the grill this morning I had a nice
medium steak alongside 2 over-easy eggs and some whole grain toast -
cooked on the grill and side burner.
Because 10 minutes after I decide to have a burger or sausage, I'm
eating said burger or sausage.
Because I need the whole grill and a little more temperature control
when cooking pizza on the grill.
Because I use my grill at least one a week, even in mid-winter, for
Because grilled pineapple is a great - and quick - appetizer even when
the rest of the meal is being cooked in the kitchen.
I could go on, and I'm not trying to convince you that gas is better
than charcoal, I'm just trying to help you "figure out why anybody
would go to all this trouble for a gas grill".
My Weber kettle is under the deck and comes out quite often, but for
ease of use and quick-turnaround, a gas grill sure is convenient.
That's why we "go to the trouble."
The general concept shown here is correct, except that with practice
you can get a golden brown crust, not the charred wreck they ended up
The "trick" is to brown one side the crust, which will stiffen it up,
then flip it over, put your toppings on the browned side and then
brown the other side while the toppings cook.
I always brush my dough with olive oil before grilling and I remove my
crust while adding the toppings. That way the toppings have more time
to cook while the crust browning.
Google around for topping suggestions. The possibilities are endless.
You can't get pretty exotic.
Ummm... I've had pizza cooked in a backyard wood-fired pizza oven; we
did it by tossing the dough, putting toppings on while it was on a pizza
peel, and then the pizza was slid into the oven (and later, of course,
As we enjoy great advantages from the inventions of others, we should
be glad of an opportunity to serve others by any invention of ours;
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