Broilmaster P4 pick-up, test run....


 
So Josh…I know it’s only your first cook but if you had to choose to grill a steak next time or going forward; would you grill it on the BM or Jr? Is the “charcoal” flavor there? I know for myself, if I have the time, I grill my steaks on my kettle with some mesquite wood chips. This is something that I can’t replicate on my genesis.
 
Paul Maul said:
So Josh…I know it’s only your first cook but if you had to choose to grill a steak next time or going forward; would you grill it on the BM or Jr? Is the “charcoal” flavor there? I know for myself, if I have the time, I grill my steaks on my kettle with some mesquite wood chips. This is something that I can’t replicate on my genesis.
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That's a great question Paul. So far I'm very impressed with the BM and I'll definitely continue testing it out. I also love my Jr. and I can grill an excellent Ribeye on it or Genesis 1000 or Genesis ii LX grills. I always enjoy trying new things and this BM is fantastic. I asked my wife and daughter if they could taste any difference and they said it was as delicious as always but I've cooked Ribeyes on a charcoal kettle for my family also and none of us thought it was any better than being grilled on one of our gassers so I might not be the right person to ask. This BM is definitely solid built and that's important to me in a grill. There are just a couple things so far about the BM that may not hold up as well as a classic Weber and that's the burner and the igniter not being as protected from grease fall which sounds like could shorten the lifespan of the burner and igniter. Something to take into consideration but seem to be worth the occasional replacement if and when needed. Also I think it makes a difference that you keep your ceramic briquettes or plates gathered close together over these components to keep them more protected. I think if you wanted to Paul you could do a mesquite wood chips smoker tube or maybe another method in a BM also.
 
Thanks Josh. I’m sure you will keep us posted as you continue to use the BM. I think most of us on this site appreciate the quality of well made grills whether it is Weber or otherwise. I have a feeling that after your restore/review there may be several of us trying to find a BM to restore. You and several other restorers do inspire us to take on projects that we may not take on because of the unknowns. I appreciate that!
 
Paul Maul said:
Thanks Josh. I’m sure you will keep us posted as you continue to use the BM. I think most of us on this site appreciate the quality of well made grills whether it is Weber or otherwise. I have a feeling that after your restore/review there may be several of us trying to find a BM to restore. You and several other restorers do inspire us to take on projects that we may not take on because of the unknowns. I appreciate that!
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Thank you very much Paul! I'm always happy if I can help others in any way possible. I have to give credit to all the great guys here that came before me who helped me and inspired me to take my work with these grills to a higher level than I had previously been before I found this place.
 
Josh Dekubber said:
Thank you very much Paul! I'm always happy if I can help others in any way possible. I have to give credit to all the great guys here that came before me who helped me and inspired me to take my work with these grills to a higher level than I had previously been before I found this place.
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I know what you’re saying. It truly is awesome. Thanks.
 
@Bruce as far as I can tell from all the pictures and the ads of the newer models the back vent is wide open with no damper.

It definitely gets very hot very fast and seems to work quite well.
 
Bruce, that cover was definitely not stock. I've owned 2 BMs and used quite a number of them over the years and never once seen a cover over the rear vent like that. That was someone's misguided attempt at keeping more smoke in it. Not a good idea with the kind of heat these grills can pour out
 
It looks awfully homemade to me. If it was factory as part of some type of low and slow system it would be able to open or close. I am sure even BM knows those grills can put out very high heat in a smaller foot print and closing it off would/could be dangerous
 
Bruce said:
Josh, I imagine you already noticed this site in your searches, but this is where I got a lot of the parts I needed for my Broilmaster restore.

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Bruce I've been looking up everything Broilmaster and I don't think I've come across that so thank you very much. I'm considering a very rare old Broilmaster in excellent condition but I'm not sure if I want to dive into an old rare one with hard to get parts. Maybe this site will help me decide.

Oh and by the way the old vintage one that I'm considering picking up. It looks like it has that same flange / damper on the back vent as yours did.Screenshot_20250906_095238_Facebook.jpg
 
Actually the consumables on a Broilmaster are the same. So you could have one from the 60s and it still has the same bowtie burner, rock grate, cooking grates and so on. Other less conspicuous parts might be a little different like valves and cart parts
 
I decided that I'm keeping the Broilmaster P4. I'll keep it in the rotation. So I like having any parts on hand that I may need in the future. I'll have my eye out for deals on any parts I may need. Today I picked up a new Broilmaster burner for about half price. It's a pretty simple design grill so not many thing to get. Since this grill is still in production I should be able to get parts for a while.
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