Shawn White
Sous Chef
I finally broke down and bought a new gasser. My old Broil King residential was 10+ years old and in shameful bad shape. I didn't want to spend the money on parts or the time cleaning and painting ... the aluminum body was warped and the rock grate kept falling down on the burner ... and so on
Centro Stainless 4 Burner Grill
Additional specs: The grill surface is 608 sq in, warming rack 190 sq in ... it's got a grease trap and is on castors. Burners are SS (side burner is brass?). The lid and cooking chamber are double walled SS. The main burner deflectors are SS as well.
I got a nice roti to go with it that also has a 20W halogen light in it ... can't wait to start using the roti and the infrared! The roti say's it's good for up to 10 pounds.
One of my propane tanks is no good to me any more .. it's only got the old style (not OPD) valve. There is a place in town that does reconditioning, I can swap 20 lb tanks for a few bucks.
The first cook went well, figured it should just be burgers in case there was an off taste from it being new. I can't believe how much heat it throws. My old grill has two hot spots and cooking a bunch of burgers entailed rotating burgers over the hot spots. Yeesh.
It ain't a Weber but I'm pretty darn happy. I'm going to get a new grill brush that won't rough up the SS cooking grids.
My old grill said to avoid only using one burner, to use both. Would that be the case with this as well or can I only use one or two burners if I don't have much to cook or want to do indirect?
EDIT:
Specs:
-56,800 BTU main cooking power; 10,000 BTU hide-away side burner; 13,000 BTU rotisserie burner (rotisserie sold separately)
-Warming drawer
-Storage cabinet and drawers
-Four premium stainless steel U-tube burners
-Solid, stainless steel cooking grids
-All stainless steel construction
-Switch-type igniter module (like an indoor gas stove)
-Partially pre-assembled for faster and easier setup
Centro Stainless 4 Burner Grill
Additional specs: The grill surface is 608 sq in, warming rack 190 sq in ... it's got a grease trap and is on castors. Burners are SS (side burner is brass?). The lid and cooking chamber are double walled SS. The main burner deflectors are SS as well.
I got a nice roti to go with it that also has a 20W halogen light in it ... can't wait to start using the roti and the infrared! The roti say's it's good for up to 10 pounds.
One of my propane tanks is no good to me any more .. it's only got the old style (not OPD) valve. There is a place in town that does reconditioning, I can swap 20 lb tanks for a few bucks.
The first cook went well, figured it should just be burgers in case there was an off taste from it being new. I can't believe how much heat it throws. My old grill has two hot spots and cooking a bunch of burgers entailed rotating burgers over the hot spots. Yeesh.
It ain't a Weber but I'm pretty darn happy. I'm going to get a new grill brush that won't rough up the SS cooking grids.
My old grill said to avoid only using one burner, to use both. Would that be the case with this as well or can I only use one or two burners if I don't have much to cook or want to do indirect?
EDIT:
Specs:
-56,800 BTU main cooking power; 10,000 BTU hide-away side burner; 13,000 BTU rotisserie burner (rotisserie sold separately)
-Warming drawer
-Storage cabinet and drawers
-Four premium stainless steel U-tube burners
-Solid, stainless steel cooking grids
-All stainless steel construction
-Switch-type igniter module (like an indoor gas stove)
-Partially pre-assembled for faster and easier setup
thanks Greg
