Thinking about getting a Weber Charcoal Kettle Grill? Check out my begginer's guide on charcoal grills: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pwVl-4JXJcg.html
Hi Tom!! Great video!! One other safety thing to mention, is keeping ALL grills away from the house, wooden deck railings, sheds, etc.. My Dad was a legitimate insurance claims adjuster and he would mention claims from people that didn't keep their grill, while it was heated and in use for grilling, that caught structures on fire. It only takes a short amount of time to suddenly, even though totally unintentional, to have a HUGE problem. I know you weren't showing your grill in use while it was against your house, but it's a really good idea to remind people when the opportunity is there. Thanks again for all the tips!!!
Infrared radiation pours out the huge back-side opening, and can burn anything it hits. My grill is stored against the back side of my property... a cinderblock wall. When in use, smoke and heat are far, far away from my house. Moreover, I designed and built an entire block and concrete cooking area with a built-in sink... the perfect place to stand up and clean my grill parts. So the concrete and cinderblock can't burn, obviously. But I've trained a slow-growing Boston Ivy to cover all the property-boundary walls, and my gas grill must be pulled away from that so the vine is not killed by the infra red radiation, WHENEVER I USE IT. As an aside... I change my jets and use natural gas, with an "infinite" supply. My "cook's corner" used to host a pool heater, and I have abundant natural gas there. What happened to the swimming pool, you might wonder? I had it professionally "removed."
You are absolutely right. We should all move our grills a few hundred feet from the house. If that is not possible, we should immediately dispose of them by destroying them so that no one else can cause harm with them and throw them away. One can never be too cautious. I don't know why anyone even has any fire producing device within 500 feet of their home. It's just too dangerous. I keep my grill way out in the woods so that it's nowhere near the house. It's so nice to sit out there in solitude while my meat is sizzling away on the grill. When it's done, I take it home and enjoy it because I know that it was cooked safely. The trees have only caught fire three times this year, but it didn't last long due to various things (rapid fire department response, etc.) , but at least no fires occurred at my house. Praise The Lord!
@@OliverLeveritt hahaha i was gonna say.. doesn't grill next to his house but grills in the woods with tons of trees 🤣 hopefully you dont live in Canada.. last summer my whole town was practically shut down because those forest fires in Canada. and I'm 300 miles away 🤣
You are correct on the grease fires. You just have to keep an eye on it and clean it regularly. As for longevity, depending on the person. I have a Webber and it is going on 12 years strong. It was expensive as I purchased it in 2012 for $1200.
You are absolutely right. Quality gas grills will last a while but cost of entry is high. I love the Webers. $1200 sounds about right. I think I bought mine around that time and then gave it to my parents. It was still in good shape. Also, Weber had replaceable parts but they are also pricey. Thanks for watching.
One can also buy a midrange stainless grill and keep it a long time by replacing the rusted guts. Just because it is stainless it does not mean that it won't rust. Just replaced some internal parts today for the second time. A DIY person can keep the same grill going for a while. I am on my third grill in the last 20 years.... LOL
I just found your channel today. Now I’m not your typical gas grill owner. I’m from the mentality of buy it once & forget about it. Our “recent” purchase is our last gas grill. We bought a Solaire infra-red gas grill in 2006. It still works & looks new. It’s the best money can buy. We can cook fish or vegetables on it up to big steaks. We like our steaks “Pittsburgh blue”. Charred on the outside & blood rare to raw on the inside. To get it cooked that way we start with steaks cut 2” thick. We set our grill to sear after we light it. It cooks evenly at 1100 degrees. At that heat we have to cook with the lid open otherwise we may damage the 304 stainless steel it’s made of. 12 minutes and 3 flips the steak is ready. We set it on a cold plate to rest for 5 minutes because it’s still cooking inside. Meat always comes out juicy & delicious. After we remove our food, we turn it on high & let it incinerate any crumbs & cooks off the grease. After 5 minutes all the grease turns to ash & it’s ready for the next time we use it. Thanks for explaining how to use a gas grill. Keep up the great content!
@@tomwadek If any of your viewers are interested in the true top of the line in infrared gas grilling? Solaire is built in Whittier, California by Rasmussen Gas Log Company. All hand assembled of all 304 stainless steel. It weighs in at over 400 pounds on a cart. They have built in models as well with accessory smoker boxes etc. I have a 30” model which is right in the middle of their line-up. They have a rotisserie than can cook & turn up to a 60 pound piece of meat. It has a separate infrared burner for that. That alone in 2006 was a $900 option. We don’t cook that way so we didn’t pull the trigger on that. Mine cooks at up to 56,000 btu’s. We are very pleased with our purchase. Most people pass them down after they die. If your interested in knowing the price? We got ours on an end of season sale with cash for $3100 18 years ago. Today that same grill (it’s still the exact same grill that costs $5050). Americans still make the best consumer goods. You just have to reach higher up to buy them.
Great vid Tom. You should check out a Napoleon Grill. Napoleon Grills are the better bang for your buck compared to Weber Genesis or Summit. They have a lifetime warranty on all parts. The LED lights actually have purpose and show you which burners are hot by the LED turning red. I have the P665 and it is amazing.
Great video. I have a STOK Tower charcoal, I love it, even though it is 14 years old and more work. I have always used charcoal and never owned a propane grill, but I was thinking of getting one just for the convenience. It would just be for my wife and me to use maybe family when they are in town. I just had a new composite deck put in and thought the propane would be better suited, though the grease fire sounds a bit scary.
Thanks for sharing. Don’t worry too much about grease fires. Just keep the grill clean and use common sense. If you see a lot of grease, wipe it down. Otherwise, your good to go. Enjoy the new grill!
I got a little weber gas grill from my parents as a christmas present the first year of my marriage. It still works at 100% and my husband and I are celebrating 10 years this fall. The only thing I've done to it is to get the hose attachment so I can hook it up to a larger propane tank instead of using the little 1 pounders that never seem to last long. Never had a grease fire with it either and I use it quite a lot. Maybe people are having grease fires with gas grills because of improper cleaning? I know a lot of people who swear by their charcoal grills but the lighter fluid and/or something in the charcoal itself actually makes me physically sick every single time I eat something from a charcoal grill, so I'm really not a fan.
I like this video. Grease fires are a real deal. Baking soda is a good idea as well as a fire extinguisher designed for grease. Also, they can come on suddenly... You are cooking, week after week, no problems, you put something like a burger on there one day and boom, fire starts. Keep your grill cleaned out. There are a ton of RU-vid videos to watch about cleaning the inside of the grill. Do it. The gunk builds up silently and quickly. As for a smoke box, you don't need anything expensive. If you are just trying it out, you can use a small foil tray or a foil pouch with some soaked wood chips. Pay attention to what wood chips will give flavors that compliment what you are cooking, too. Again, RU-vid is your friend here. I still have a Weber kettle along with a propane weber grill. Like them both. But, yeah, if I am passing anything down, it will be the kettle, not the propane Weber.
Have a Weber Genesis (with the left side-burner) bought in the spring of 2007. I have had to replace the 'flavorizer bars' and the piezoelectric starter once (each). Still works great, looks almost new (a small bit of patina from sitting outdoors year round). My previous grill was a Weber kettle (ca 1982) that is still in good working condition. I use the gas grill only, because it is fast, does a great job cooking and has very usable 'heat zones' (direct. indirect). Cleaning is quick. I don't use charcoal anymore (once my go-to for decades) because the conveniences of this gas grill far outweigh the PITA charcoal grill. (NOTE: there is a huge difference between REAL charcoal and those Kingsford-style manufactured briquets).
Solid video. I mostly use my gas grill for chicken breasts, carne asada and vegetables. Cooking burgers, sausages and any other grease dripping foods, I use offset heat and take me sweet time. I learned all this from having from amazing grease fires in the early days. I just got a pellet smoker/grill and I am looking to do some grilling of burgers and steak soon. The smoker part of it is easy. This video reminds me: I think I am going to give my gas grill a deep clean tomorrow!
Grease fires happens above 500 deg F so they happen when you are warming up to 500 deg F the grill after starting it up -if it hasn't been clean a little while. It has never happened to me while cooking food in 25 years. Don't panic (indeed the best advice here) and if there is nothing flammable above your grill open the lid, close the gas valve and step aside while the fat burned out.
I have a Broilmaster P3 gas grill I bought in 1997 and have replaced the burner 3 or four times and the grates once. It is extremely well made with some stainless but the actual grilling body is a thick aluminum which is still in good condition. It was expensive but I have definitely gotten my moneys worth. I also have a Traeger Lil Tex which is almost 17 years old and a Weber which is around 12 years old. Use them all for different things but really like cooking on the Weber the best. Going to be trying some of the Fogo briquettes as soon as I can get back to the Ace Hardware.
Very cool! My dad has an old Weber gas grill from the early 90’s? That’s still running strong. I’m assuming you say my FOGO video. If not, check it out. FOGO vs Kingsfords Briquets | The New Standard In Backyard Grilling ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LzJNRu3vN8M.html
A lot of you are interested in the gas grill feature in this video. I did a 6 month updated review on it with all the pros and cons it has to offer. Check out the video here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-djzH49Y49sE.html
My uncle's and Mother gifted my grandfather a 6 burner (duel hood) BBQ galore Turbo in like 1998. It was handed down to me and is in perfect condition. I literally am about to dig into a nice rump cooked on the bad boy.
@@tomwadek hahaha Down Under isn't exactly a drive down the road for you. I think if you take care of a BBQ, they can last way more than ten years. If you're willing to change out the burners and grates every now and again and don't need the new technology, I strongly believe in buy quality once. These old Turbo BBQs are definitely quality, which doesn't make it easy when I want to move it.
Good video. The only thing I would add, so as not to discourage people, is that in my experience you do not have to keep your grill spotless to avoid grease fires. I use my Weber Summit almost weekly, and I clean it two, maybe three times per year. The important thing is to scrape the interior, and not allow the grease to build up on the bottom of the firebox or in the drip pan, as that is what ignites and is the fuel for the fire. I have found that a little grease build-up is usually not a problem - at least with how I typically cook. Besides the presence of a fair amount of grease, the other necessary element required for grease fires is a very high temperature in your firebox - to ignite the grease. I rarely use the "high" setting on my six-burner Summit, but when I do - to sear meat, for example - I do so with the lid open, as you are trying to sear the surface, not expose the whole piece of meat to 600 degrees and over-cook it. Depending on the grill and your grate situation, turning all the burners to high and closing the lid for a period of time is an invitation to a fire, unless your grill is very clean, and it's hard - at least for me - to always keep it that way.
Thanks, this was great! I am set to get my very first gas grill later this week. Have always grilled on charcoal but the smoke really bothers me these days so I am switching.
I cook mainly Weber kettles but I do have a Genesis I bought new in 2003 and I still have it. It’s a tank and if maintained will last decades. I’ve replaced the burners once and switched to stainless flavorizer bars and grates.
Makers Mark two burner from Sam's Club 8 years ago. We haven't has a grease fire ever, although some dripping sauces have flaed. We clean ours by starting a gease fire. Heat will turn crud to ash.
@@tomwadek Agree. After cooking on my grill and removing the food, I always run the burners on high for about 5 minutes and then clean it really well. It's. always ready for the next bbq.
Your video is nice. But it just remind me about final destination movie when the little guy is making a BBQ 😅. Yo, their no risk of explosion with this thing?
Great Video, I have genesis and a kettle. I use the kettle more, I've gotten to point I can operate kettle easier than oven. I want to use gas grill more.
Still have my 2000 Weber Genesis Gold grill! |Good quality gas grill from a renown brand can be passed on to your kids but indeed will require more TLC to do so
One of the reasons gassers have so many permanent vents is safety. You don't adjustable vents to regulate airflow/heat, like in a charcoal grill, and if the fire is accidentally extinguished and the gas builds up and goes bang, people can get seriously hurt. Over many years, I have been able to put out almost all of my grease fires by closing the lid (though one did require a fire extinguisher). Now, I keep the grill a little bit cleaner and no longer grill on high with the lid closed - no more grease fires.
Always BBQ wood and charcoal my ignition source I like prong to heat up charcoal I never use lighter fluid learn from my dad but now my wife bought me now my wife bought me a gas grill the same one you're using but a four burner monument that you have but a four burner😊 I like it but I keep it clean I've used it 2 times already it also comes with a LED light you can plug in for night barbecuing cool
What u think about infared grills. I got 1 because lowes didn’t have any regular grills left. They will get up to 600 in no time and plates keep grease fires to 0. Plus u get that steak house sear on ur steaks and literally cook a 2 inch steak in 7-8 minutes and juicy. It was a learning curve for me for sure. But I live mine.
Ok, you caught me. I’m one of the BBQers who neglects cleaning my gas grill. That said, I did just cleaned it a week ago but notice two burner tubes are broken from rust and burnt out. Consolidated the two burners to the middle. Not sure if that’s good or bad.
I am based in India and I wish to design and build my own grill for a trailer. Getting Weber, which comes from the USA, has a highly prohibitive price tag. Also, I need to install on a trailer . Please share your tips and advice.
they have that grease in a new heat exchanger for a new heat exchanger so they will smoke initially in your house when u turn on ur heater so leave all ur doors and windows open and fans on and just let the smoke escape nothing you can do. also toaster ovens they do this so make sure you also do a burn on even your electric toaster oven or your food is going to be smoked in that oil from the toaster oven and will taste funky.
Thanks good video when you show the grill brush you say “let’s check it out and see how it does” then move on without telling us how it did otherwise thanks very much for the very informative video
Lots of comments about keeping the BBQ away from your house. Good tip because even in THIS video, the BBQ is beside the house. Not good. One more item: chefs use s spritzer bottle with water to control flare ups and it will not ruin the food like baking soda. Baking soda is NOT the way to suppress a BBQ grease fire because you then have to hold the box over the flames whereas a spritzer can be deployed safely from the side and will cool the heat real fast and suppress the fire. Just don't forget that some water will trickle down into to tray and enter the grease pot so keep your grease pot empty or else if it overflows it'll make a real mess.
it's easy to put out a grease fire-I put baking soda in the bottom all the time. just pour it on the fire and it will go out quickly-remove food first of course.
My Weber Genesis is going on 23 years. Yes, I replaced the burners and igniter but it's still going. And I just picked up a Weber Genesis Special Edition for free. I'll be restoring that too.
Um - I'm so confused. Chicagoland weather, Zone change, Earlier last frost.... I keep wanting to sow zinnia inside and uh... Basils... I'm lost. Also my snaps were not happy this year. All germinated but just - idk. They're finally taking off now. I start in Jiffy seed starter and love it.
If you get a nice enough grill, flareups and grease fires are pretty much non-existent. I have a Saber gas bbq, and that thing is crazy good. I can cook a whole package of bacon with no fires or anything.
I would love to but I honestly don’t have the space currently. I think my wife would kill me if I brought home another grills. Maybe in the future. I also want to check out the apex by camp chef.
Never put a gas BBQ near something that can catch fire or be stained by high heat; if you do this you can just let the BBQ gas grill grease fire burn down on its own after you close the gas valve.
1:45 - No need to EVER do this to a chicken because CostCo sells BIG (and tasty) chickens cooked fresh every hour every day for $5.00. You cannot buy a chicken this size at the grocery store for that price.
I have no experience with gas grills. I've always used charcoal. What do you do when your gill is on, gas is obviously flowing, but there is low heat because of a low flame? Great content. Subscribed.
Can you please tell me if its possible for me to buy a propane gas bbq and use a butane gas cilinder for it ? Of course connecting the right regulator on it ! Thank you and I m waiting for your answer
Gas grills are so lame. They have no way to evenly cook across the whole surface. Period. Lava rocks were the shit back in the day then one day poof, no more lava rocks and we were supposed to pretend we loved chasing the flame on these stupid gas grills. Raw burger in one side, burnt up burger on another part of the grill. Most frustrating cooking I've ever done is on these pieces of crap. I've been back to charcoal for a long time. Tastes great❤❤
The best advice was your first point. Too many people buy a grill and assemble then fire it up and cook on it. Gross. The totally toxic oils burning off must make the food taste like garbage, let alone probably not healthy. I hope people heed your advice. I got a pizza oven recently and the smells it produced were sick-making -took about 45 minutes at 800+ for it to clear up.
The absolute most common mistake is using one in the first place. Use hardwood lump charcoal in a quality kettle grill and you will never grill any other way.
@@tomasso883 again, addressing your earlier comment, “Any grill without stainless steel grates are absolutely JUNK!” the grill grates which are easily upgradable, do not make the entire grill “JUNK”. If you prefer certain grates, upgrade them. Sounds like you prefer ss grates. Great, it’s a simple upgrade.
@@tomwadek since manufacturers use cheaper components in their products, to me anything made with cheaper components to protect profit margins are garbage.
You got the grill for free for an... honest review? That's like the textbook way of getting a weighted review :D ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-abTP4v2mtbI.html
I'm just going to drop some reality here and move on. The biggest problem with gass grills is buying big shiny cheap Chinese stuff. Every guy wants a shiny grill the size of a car to show off to his buddies, but they are made out of shoddy metals, such as stainless steel that magnets can stick to. The gas jets rust out quick and produce hot and cold spots, the igniter goes forcing you to use a match and then you suffer with two years of poor performance until you pick up a new one from WalMart bragging about how you didn't waste the money on an expensive one. You can't usually get parts past three years later anyway. 1. Buy a good gas grill from a BBQ dealer. 2. Get parts when you need them over a decade later. I did the crappy BBQ thing three times in a row for almost a decade and then I bought a Broil King in 2008. I've replaced the starter once and the gas burners once. It was way cheaper than buying 5 gas grills and I get better performance. If you live in a cold harsh climate like I do, stuff goes way faster. If you use a grill as much as I do, stuff wears out way faster.
Your advice for a grease flair up on a gas grill is just not correct. First your example was of a liquid grease fire on the stovetop which is completely different than surface grease flaring up in the basin of a gas grill. On a gas grill grease can build up on the drip pan over time and with high heat the surface grease can ignite. A splash of water will easily knock down the flames. If you keep getting those flair ups it’s definitely time for a thorough cleaning. Do not use baking soda on the metal components of your gas grill because it’s a corrosive and will damage them. Also with a stove top grease fire don’t throw any powdery material on the flames because they can flair up. Stay calm and place the lid on the pan or a sheet pan works too.
I’m not talking about grease flair ups. I’m talking about a full blown grease fire. Don’t use water. You’ll find a lot of disaster videos on RU-vid. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-iQsOY9YW-9I.html
I grill almost every day. Charcoal when i have the time. Propane gas grills are not expensive to maintain. Broilking in canada kills weber. Treager is a great pellet grill. Charcoal is not an option on a daily basis unless you don't have a job and just make youtube videos
Using a smoke box turns your meat into a carcinogenic smoking time bomb, but hey, can't live forever.😆😅🤣😂 Like I always say, why smoke a cig. when you can smoke a roast?😅🤣😂
