How do you make BBQ burner last Longer?


Mine only last 2 year at best. What about putting a think steel or aluminium plate on top of the burner to protect from the drippings. It would be a hair smaller shape then the burner, in order not to block the flame. Any ideas? Thanks
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I once had a cast iron burner and it lasted for a looooong time. When it finally rusted out, I replaced it with those aluminum ones. It didn't last more than 3 or so years. I think you can still get them in cast iron, but they seem much harder to find.
None wrote:

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Buy a charcoal grill ;-).
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None wrote:

Weber has em, they are called flavorizer bars.
Problem is, the flavorizer bars burn up instead of the burner. But, mine lasted 5 years, and I grill quite a bit. I'm about to buy some new bars.... havn't checked yet, but I'm pretty sure they are a lot cheaper then a new burner or grill.
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I think the better grills have burners that are heavier gauge and last longer. My Weber is about 7 yrs old now and so far the only complaint I have is the wood side shelves are deteriorating. Weber fixed that, the new ones are made of synthetic trex like material.
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Weber's burners are also made of stainless steel. Nobody else seems to do this. They guarantee them for 10 years, so you know you'll get at least that before they rot.
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Mark wrote:

True. I went out to weber.com, $55 for a new set of SS flavorizer bars. I think I'll get them instead of the ones I had, which go for $35.
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Mark wrote:

I bought a Weber last month. Carchoal. Awesome. All the rest of my grills suck in comparison. If they are public Ill probably pick up some stock because they are a quality product.
dont folks usually put the lava rocks over the flames and the drippings hit the rocks rather than the burners?
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I just got a gas one. BBQed 4 times and it is a mess. The Stainless Steal grate is easy to clean but the inside is discolored from heat, grease, and burger runoff.
Has anyone ever tried coating the bottom (under the burners) with aluminum foil each time?
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Hmmmm
Why bother? This reminds me lining the drip pans in the electric stove with foil, vinyl slipcovers - etc.
Also, I think there is something to be said for leaving it be.... have you noticed that food cooked in a grimy, often used grill (provided the cooking surface is clean) tastes better than food cooked in a brand new one? The grill has to be seasoned.
I like to keep stuff looking new as well, but when it comes to the iniside of a BBQ.... nah.
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Easiest way is just not to look under there.
If you do put foil, do NOT block the vent holes in the bottom or the grill will not work properly and can even become unsafe.
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c snipped-for-privacy@yahoo.com wrote:

that matter) that stay's "factory clean" inside. If you want to clean a gas Weber, just cover the grate with aluminum foil, flip the burners on "high", and let 'er run until 5 minutes or so after the smoke stops. There will be a bit of ash on the grate afterwards, but's it's easily cleaned.
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We were trying to figure how to clean our small Weber too:).
Thanks for the information!
with aloha, Thunder
. smithfarms.com Farmers of 100% Kona Coffee & other Great Stuff
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MOST are stainless steel but some are rather thin and low end. Any good grill today will have a good burner of stainless steel, cast brass, cast iron, etc. But you have to be prepared to spend a few bucks, not the $99 big box store special.
Brands like Vermont Castings, Broimaster, MHP, Broil King Weber will have good long lasting burners.
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My charbroil natural gas stainless steel grill has cast brass burners which are guaranteed for life.
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