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Thread: Off Topic but BBQ Grill question for the restoration folks

  1. #11
    TVWBB Hall of Fame Bruce's Avatar
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    If you are looking for a good overall grill, just keep patient and wait for a Weber Genesis 1000-5000 or a Silver/Gold B or C to pop up. You should be able to find a suitable one for under $50 soon. A bad frame is usually a deal breaker since they are hard to replace. But a lot of other flaws can be remedied pretty easily and inexpensively.
    Some people rescue dogs and cats. I rescue Webers.

  2. #12
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    I have the double play - it was my first ever grill purchase as I wanted gas and charcoal combo for parties, and it works great. My biggest problem is that the heat on the gas side is extremely difficult to tune, I can have one burner on low, and the grill will sit at 250, if i turn two on it'll spike to 550. Apparently - according to CharGriller - you aren't supposed to let the heat go higher than 450. I agree with it, because the one time I just went to town on it and forgot about it when I went to the bathroom, it went to about 700 and I had to spend about 2 hours hitting it with caliper cleaner, vinegar, and some good old fashion elbow grease because of significant amount of rust when the coating came off (Luckily i got to it early). I baby the heck out of my grill because I don't want it to rust out. I have since gotten into restoring a genesis 1000 to have on my patio under my deck for bad weather. I am probably over protective, but I can't justify spending the money on a chargriller and not taking the precautionary measures to have my investment last.

    That being said - if you decide to fix it up - go for it but don't have too high of expectations - the metal is just so thin and poor that it's going to require maintenance, moreso than a weber. If you buy flavorizer bars, get them from an aftermarket - as the porcelain ones have rusted on the edges and corroded, and I've only had the grill since the start of summer. Just ensure you give it a good seasoning of oil and bacon grease and let it sit for an hour or two at 250 to 375 to season it well. I spray the outside with oil every so often because we have such a humid environment, it gets discolored overnight when I leave the cover off.

    Good luck!

  3. #13
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    I've had two of those. They do actually cook pretty good once you get familiar with them. But as mentioned they are thin metal. And the burner covers plus the tabs they sit on will give you problems because they are not made to last. the charcoal side on the other hand will give you longer service simply because there is less inside to rust out. With the optional smokebox I was able to make some good low and slow BBQ. But it did require paying attention to the temperatures and babysitting it. They're not bad girls by any means, but they're definitely not built to last. The reason I had two of them was because I liked it so much that when you first one rusted to the point that I didn't want to fix it I bought another one. With that said the reason I had two of them was because the first one rusted to the point where I didn't want to put the money into fixing it.

    Use it and enjoy it until something else comes along that you're interested in. since you already have a charcoal and propane grill now you have time to be patient and wait for a good deal on whatever it is you would like to get next.

  4. #14
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    Appreciate all the advice folks. Just spent 2 hours seasoning the gas side (and slapping some lard on the coal side) and about to throw a strip on to try cooking. It seems like this should work but it is really funny watching the parts function so similar to a Weber, but just...Not. It was quite fun heating up the lard in a pot on the side burner to slather on to the grill.

    .... and as I type this, I found the side smoker box for $30. I may fall down the rabbit hole. (Yes I know it's not a good smoker) just an amusing thought.

  5. #15
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    For $30 that isn't bad. It certainly works, I've used it for a long time. The way I look at it is, if it needs babying it's an excuse to sit in the back yard and have a few while the food smokes. Haha.

  6. #16
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    Can you post a picture of your grill? I’m curious what the smoke box look like. I don’t see it on the company website.

  7. #17
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    Quote Originally Posted by BillSmith View Post
    Can you post a picture of your grill? Iím curious what the smoke box look like. I donít see it on the company website.
    On my phone, having a heck of a time trying to post any photo. I don't have the side box yet but it is a $60 stand alone coal grill or add on to the side of the charcoal side. Requires some tweaks to the things to get it to work well, but who knows.

    https://statich.smokingmeatforums.co..._IMG_5056.jpeg

    Link might work for an example photo, I'll try imgur later when I have time.

  8. #18
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    Thanks for the link. I took the liberty of embedding the picture. Just click on the image icon and paste the image url.


  9. #19
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    A smoker is a smoker lol so don't put yourself down for wanting to use it! If you get the smoke box just pickup some high temperature fire tape and put it around the areas it attaches to the main body, and on the lid of the firebox in order to give a better seal. I've even seen some people run a duct from the chimney in order to regulate the air flow. If you can keep it to temperature, it could be a barrel from an oil factory, it'll smoke the same as any old smoker.

  10. #20
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    Quote Originally Posted by EddF View Post
    A smoker is a smoker lol so don't put yourself down for wanting to use it! If you get the smoke box just pickup some high temperature fire tape and put it around the areas it attaches to the main body, and on the lid of the firebox in order to give a better seal. I've even seen some people run a duct from the chimney in order to regulate the air flow. If you can keep it to temperature, it could be a barrel from an oil factory, it'll smoke the same as any old smoker.
    This is true, i've made some great stuff on that exact setup. It works, it just takes attention.

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