Concrete was just poured for our redesigned patio. I had a bit of say, but didn’t want much until now when it’s time to consider a new BBQ. A solid good looking pellet grill is my current thinking. An upgrade from the 10 year old well used Traeger would be ideal. Easier to clean is high on the list. Having the ability to sear would be a nice to have but not a requirement. Must do a good job of holding temperature at 180 or lower. My current Traeger does a decent job of holding around 165 to 180, but only hits 385 or so on the top end.
Looking for opinions on what to get, not to get, look for and avoid.
DH has a gas-plumbed island with a 48” DCS with side burners at the AZ house and a Traeger at the cabin. Both hold temps well but, as I’m sure you know, the Traeger is really a smoker, not a grill. The DCS is a precision grill and, with the burners, is basically an outdoor kitchen. DH can cook, grill, sear, char, flambé, smoke, and rotisserie just about anything on it. It’s a great pizza oven, too.
The only thing I can advise to avoid is too many men standing around with beer and cocktails talking football with the chef until the food burns.
Seven years ago we replaced the aging Weber with a freestanding Broil King upon the recommendation of our favorite appliance sales person. I use the grill almost daily when the weather is warm and a few times a week during cooler weather, and the Broil King is holding up quite well. I did replace some innards (flavor bars or whatever they are called) once but nothing else. It holds temperature well but it is not a smoker, just a grill.
We loved our Weber grill - over 15 years old (used propane tanks). We had replaced a few things over the years (igniter, grills, etc.). We would BBQ all year round (I would shovel a path to the BBQ in the winter). It was sold with the house and hopefully the new owners are using it.
We have um, four grills! We have one of those classic Weber charcoal grills, we have a Blackstone gas grill (has a griddle top?) that a neighbor was giving away, we have a Traeger smoker, and last but not least, the portable propane Weber Q grill w/stand that was originally purchased for tailgating. Dh has it now set up at home for nights he doesn’t want to use charcoal (winter and/or rainy nights).
Now that he works from home, he uses the smoker more often than when he first got it since he is here to watch the meat/smoker while working. The Blackstone is on its last legs so will be getting rid of that soon probably.
Recently finished our new patio. We use a gas plumbed DCS with infrared rotisserie mounted in an island with a porcelain counter top. At end on island is a shelf with a large Green Egg for low and slow smoking.
Weber Summit gas (propane) grill. Pretty much greatest thing since sliced bread. Bought a rotisserie basket for it and smoke pork shoulders and chicken. Holds temperature really well.
When we redid our backyard a few years ago we splurged on a custom outdoor kitchen. Since we live in an area where you can barbecue four seasons, we really enjoy it. The grill is a 36" Lynx built in that’s plumbed to gas. I sometimes use it as a second oven and it’s nice not to have to monitor the propane tank. Had Weber before and was cooking a turkey for Thanksgiving on it one year while the oven was full of other stuff and the tank ran out. Oops! (Grilled turkey is great.)
A bit off topic, but the other thing I enjoy that we did is make a little outdoor “living room” on the patio with a fire pit. That is on a propane tank. After the turkey problem I’ve learned to keep a spare tank on hand.
Thanks for all the replies so far. It’s been a while since I owned a gas grill, but I shouldn’t be surprised that is the far and way most popular choice. As much as I would like to jump to the BGE or Kamado Joe, I don’t think the improved performance is worth the extra effort to get to and maintain temperatures. I’m still at the stage where easy to use is more important than the improved performance.
Looking at the rectec models and considering if a Yoder is worth the upgrade.
@Rivet2000 , is your island under a cover? How do you keep it out of the elements? The area i am using does not have any protection, so keeping the grill covered is important.
Thinking of putting this next to the smoker to use for the few times I want direct heat and it could double as a prep station and easy to cover: https://a.co/d/czhSsHi
Having the fire pit burn through a tank of gas is much easier to recover from than the grill running out in the middle of a long cook. How long does your fire pit burn on a single propane tank? We are installing a fire pit, did not plumb it for natural gas due to $$$, I am slightly worried we will be going through tanks pretty quickly.
Our long time weber is out in the elements (NJ) - we never covered it - it got snowed and rained on. I simply would go out - scrap off the ice and start it up.
I barbecue on a small charcoal grill. Usually I add some apple wood chips and keep the lid down for a bit to allow that smoke to get into the meat – it makes a difference.
My H is obsessed with his Traeger Smoker. We also have a Lynx gas grill (built-in). We have a portable Weber grill (charcoal) that we use for beach picnics and roasting marshmallows.
We have one of those classic Weber charcoal grills, we have a Blackstone gas grill (has a griddle top?) that a neighbor was giving away, we have a Traeger smoker, and last but not least, the portable propane Weber Q grill w/stand that was originally purchased for tailgating. Dh has it now set up at home for nights he doesn’t want to use charcoal (winter and/or rainy nights).