BBQ's

[gregzz4]

Mine ? No rust anywhere in or on the tub, so I'll keep using it.
The racks which hold the ceramics need replacing this year. They are totally rotted away, but they are original. Not bad for 15 years.
I still have the original iron grates/griddles and they are just fine.
I use olive oil before every use (once hot) so the grates will last forever.

I only get a few years out of the striker, but am thinking I won't replace it this year as I use one of those el-cheapo lighters from the dollar store. And no more WOOF when I use the lighter.
My bucket is still solid as a rock. I only clean it every year or two. Putty knife and a shopvac to remove all the encrusted grease.
Maybe it's lasted this long because I don't clean all the grease/oil out.
I learned long ago to NOT clean a BBQ too much. The leftovers protect the internals. Just keep it clear of stuff that can cause fires/flare-ups and you're good to go.

My dad mis-understood me years ago.
I told him to never clean his unit before winter. This protects it from rotting.
So he never cleaned it - ever. His unit had a stainless deflector over the burners. It caught fire one summer. The deflector melted and adhered to the burners

[Scythanith]

Propane Weber S330. Cast iron grill surfaces, great temp control, love it!

[mike31154]

Broil King "Sovereign" natural gas model still cookin' after at least 15 years. This thing owes me nothing, but glad this thread came up, after so many years, may be time for a change.

Purchased in Ottawa when I was there & brought it along when I moved to Vernon 2004. Grills are cast iron, original burners, no sign of issues there. Piezo igniter is the only thing that's not working. The stand/frame is painted steel & only a few minor rust spots visible. It sits outside all year & I have been known to fire it up in the winter. Most of the snow free season I leave it uncovered. Surprised to hear folks have rust issues with their cooking enclosures. Fairly certain my Broil King cooking enclosure is cast aluminum, so not possible for it to rust. Paint on inside of lid is finally starting to peel. Side burner cover & mounting plate are stainless steel, so no rust there either. Burner on that still good as well. Thought it was shot a few weeks ago when it wouldn't fire properly & a flame ignited in the feed tube, but reaming out the tube solved that issue. Seems a spider or some other bug had plugged things up.

Every couple of years I clean out the bottom thoroughly, probably about time again. Roll it over to the driveway, dismantle, scrape out grunge, pressure wash.

[Slick Fork]

Thanks for all the tips, looks like a resounding endorsement of Weber's being worth the money so I think we'll start taking a hard look at those!

Cheers,

[SeaHorse_Fanatic]

Look up Craigslist for a good used one. Mine were all a fraction of the cost new and most people bbq only a few times each summer. Never buy a used bbq from me cause I bbq year-round

[Scythanith]

I waited for Home Depot to have a sale. Price dropped ~$300.

[SeaHorse_Fanatic]

Originally Posted by Scythanith

I waited for Home Depot to have a sale. Price dropped ~$300.

That's usually in the late fall or winter, so he'd miss this entire bbqing summer season.

[FishingGoalie]

Go for charcoal much better taste.

Kamado Joe is what we got.

[Ryanerickson]

Originally Posted by FishinGoalie

Go for charcoal much better taste.

Kamado Joe is what we got.

(Taste the meat not the heat) hank hill qaote
Charcoal is nice but more work and messy.