Need advice on which BBQ is better:

[Tami]

Which BBQ is better? Going to get my Dad a new one for his 60th birthday... We've rounded it down to two...



http://www.homedepot.ca/webapp/wcs/stores/servlet/CatalogSearchResultView?D=932769&Ntt=932769&catalogId=10051&langId=-15&storeId=10051&Dx=mode+matchallpartial&Ntx=mode+matchall&recN=0&N=0&Ntk=P_PartNumber


or



http://www.homedepot.ca/webapp/wcs/stores/servlet/CatalogSearchResultView?D=932871&Ntt=932871&catalogId=10051&langId=-15&storeId=10051&Dx=mode+matchallpartial&Ntx=mode+matchall&recN=0&N=0&Ntk=P_PartNumber


Advice, please?

[Jay1234]

I wouldn't go for either.

The Ducane is made by weber but with lower quality components from china and the Blue-Ember is just a juiced up fiesta which are not very good.

I would recommend a geniune weber or vermont castings:

Weber:

http://www.homedepot.ca/webapp/wcs/stores/servlet/CatalogSearchResultView?D=933220&Ntt=933220&catalogId=10051&langId=-15&storeId=10051&Dx=mode+matchallpartial&Ntx=mode+matchall&recN=113002&N=0&Ntk=P_PartNumber

Vermont Castings:

http://www.homedepot.ca/webapp/wcs/stores/servlet/CatalogSearchResultView?D=941559&Ntt=941559&catalogId=10051&langId=-15&storeId=10051&Dx=mode+matchallpartial&Ntx=mode+matchall&recN=113002&N=0&Ntk=P_PartNumber

[sunnybono]

Love my Weber, with the cast iron grill, food never burns and get cooked evenly!!!!!!

sk

[ggweci]

Go for Napoleon.

[Jay1234]

Go for Napoleon.

Can you give some background on why to go Napolean.

I am actually debating going for either a Weber Sumit series or Napolean right now.

[mart242]

Napoleon!

1st: it's made in Canada
2nd: I have the napoleon Prestige 2 450 (I think), blue porcelain. That thing is awesome. Good control, top quality. I'd buy again but I know that it will last me a long time.

[venice_it]

I'd also be interested in what makes the higher end bbq's better.

I understand there are different grades of stainless steel for the finish and that probably stainless isn't even necessary. I understand the cast iron grills being better for searing steaks. I understand some higher end burners last longer, but the cheaper ones aren't terribly expensive to replace.

The concept of a bbq seems rather basic and I can't figure out the price extremes. People swear by webbers and some others, but what makes them worth so much more?

I have a craftsman (fiesta) natural gas bbq that's a few years old and the generic parts that go on sale at the end of season are dirt cheap to keep tuning it up. I'd love to buy a webber but i can't justify it.

[mart242]

I'd also be interested in what makes the higher end bbq's better.

- everything feels sturdy
- temperature knobs work really well and because the bbq is think & heavy, you can control and maintain a precise temperature much more easily.
- their rotisserie works well. A rotisserie on a cheap low end BBQ is useless (been there, done that). The ones on higher end BBQs are infrared.
- They offer more burners. 3 separate burners are a lot more useful than you might think (unless you only cook steak, hamburgers and hot dogs on your BBQ)
- Better grates. No porcelain that will end up chipping and in your food
- easier to clean. My napoleon has a big "pan" under the burner that I can simply pull out to empty. No need to remove the burners
- The napoleon makes pretty cool sear marks on food due to its "wavy" pattern. ;)

[eelfliw]

Which BBQ is better? Going to get my Dad a new one for his 60th birthday... We've rounded it down to two...

http://www.homedepot.ca/webapp/wcs/stores/servlet/CatalogSearchResultView?D=932769&Ntt=932769&catalogId=10051&langId=-15&storeId=10051&Dx=mode+matchallpartial&Ntx=mode+matchall&recN=0&N=0&Ntk=P_PartNumber

or

http://www.homedepot.ca/webapp/wcs/stores/servlet/CatalogSearchResultView?D=932871&Ntt=932871&catalogId=10051&langId=-15&storeId=10051&Dx=mode+matchallpartial&Ntx=mode+matchall&recN=0&N=0&Ntk=P_PartNumber

Advice, please?
Define how much you'll use the BBQ, how often, what you'll cook, how do you cook, how often do you want to clean, how much money you want to spend. This will help narrow down the choices.

A friend of mine lives in a $$$$$ house and makes lots of money. So he bought the top of the line Summit series which has more stainless steel panels on it than my car, more burners than my kitchen range, a side burner, a smoker and rotisserie burner. He used it less than 5 times and that was 3 years ago. He doesn't have time to use it and he doesn't cook anyways. It turned out to be a nice display in the landscaped garden (as he spends more time on a golf course than his back yard).

So, think about how you'll use the BBQ before deciding what to buy. For someone that cooks 2 - 3 times a summer, there's no point getting a high end BBQ.

[ggweci]

Can you give some background on why to go Napolean.

I am actually debating going for either a Weber Sumit series or Napolean right now.

What mart242 said. Made in Canada and very solid build quality. We picked up the PT450RB model over the winter after doing a bunch of research. Haven't used it yet (waiting till the nicer weather to set it up), but my fiance's uncle has one and it's awesome. I also prefer how the burners are on the Napoleons (left to right) vs. the Webers (front to back)... better for slow cooking (indirect heat).

Plus, Rob Rainford from Licence to Grill uses them... have you seen the food he cooks up! :cheesygri

[Crowbarfoot]

What mart242 said. Made in Canada and very solid build quality. We picked up the PT450RB model over the winter after doing a bunch of research. Haven't used it yet (waiting till the nicer weather to set it up), but my fiance's uncle has one and it's awesome. I also prefer how the burners are on the Napoleons (left to right) vs. the Webers (front to back)... better for slow cooking (indirect heat).

Plus, Rob Rainford from Licence to Grill uses them... have you seen the food he cooks up! :cheesygri


I used to sell napoleons, built very well! If I was in the market for a new BBQ that's what I would buy.

~C

[testinz]

Where is the usual place to buy Napoleon BBQ? it's not on Home Depot website.

Thanks!

[Jay1234]

Where is the usual place to buy Napoleon BBQ? it's not on Home Depot website.

Thanks!

Home hardware sells Napolean bbq's.

[new_vr]

A friend of mine lives in a $$$$$ house and makes lots of money. So he bought the top of the line Summit series which has more stainless steel panels on it than my car,
I would expect that, unless you drove a DeLorean

[ggweci]

Home hardware sells Napolean bbq's.

That's where we got ours... and used gift cards from an RFD seller to save an additional 20% :D

[Jay1234]

- everything feels sturdy
- temperature knobs work really well and because the bbq is think & heavy, you can control and maintain a precise temperature much more easily.
- their rotisserie works well. A rotisserie on a cheap low end BBQ is useless (been there, done that). The ones on higher end BBQs are infrared.
- They offer more burners. 3 separate burners are a lot more useful than you might think (unless you only cook steak, hamburgers and hot dogs on your BBQ)
- Better grates. No porcelain that will end up chipping and in your food
- easier to clean. My napoleon has a big "pan" under the burner that I can simply pull out to empty. No need to remove the burners
- The napoleon makes pretty cool sear marks on food due to its "wavy" pattern. ;)

Mart:

Thanks for the guidence. Went to the home show and purchased a PT450RBI Napolean grill today. I can't wait to try it out, the sizzle zone seems so hot.

http://www.napoleongrills.com/Webshare/Gourmet-grills/PT450RBI.html

Jay

[Neb]

Bought this today at Canadian tire. 349 + tax, has a 50 dollar gift card mail in rebate on til Apr 22. Seems like a good price for the size of the burner. Can't wait to put it togther..

http://www.canadiantire.ca/browse/product_detail.jsp?FOLDER%3C%3Efolder_id=140847439 6672583&PRODUCT%3C%3Eprd_id=845524443295743&bmUID=1176599830523&assortment=primary&fromSearch=true

[Punky Hunky]

Mart:

Thanks for the guidence. Went to the home show and purchased a PT450RBI Napolean grill today. I can't wait to try it out, the sizzle zone seems so hot.

http://www.napoleongrills.com/Webshare/Gourmet-grills/PT450RBI.html

Jay

If you don't mind me asking, how much did you get it for and from which exhibitor? I'm going down next week and looking for a BBQ. Thanks in advance

[IoannI]

All I have to say is get him a BBQ that is natural gas, he'll love it and in the long run it will be better then propane

[Jay1234]

If you don't mind me asking, how much did you get it for and from which exhibitor? I'm going down next week and looking for a BBQ. Thanks in advance


Couple of hundred off and free cover, utensils and XM radio. Got it from Napolean booth.

[protege-five]

Couple of hundred off and free cover, utensils and XM radio. Got it from Napolean booth.

Need more information re: RBI and RB.

Apparently the ceramic unit for the RBI is more fragile, ex: can't cook in the rain or use marinade on top of the unit because it will broke the ceramic. Do you if it's true. Even in owner manual, you can download it from the Napoleon site, you need to be carefull. The unit itself is under a 2 years garantee. Why?

The best price I found for the 450RBI in NG is around 1600? I just want to know if you had a better price and how much?

Why the blue and black edition is only for the 450RB? Do you know if it's offered in the RBI?

The promo for the XM radio, it's too bad you need to go with at least 1 yr of subcription at 14.99 per month... nothing is free I guess...

Thank you in advance.

[mart242]

Need more information re: RBI and RB.

That "sizzle zone" looks pretty cool. Only the RB was avalable when I bought it ~3 years ago (1350$ I think. Couldn't find a better price in Ottawa). I'd say call Napoleon directly about your concerns with the ceramic, they should be able to tell you.

[protege-five]

Mart:

Thanks for the guidence. Went to the home show and purchased a PT450RBI Napolean grill today. I can't wait to try it out, the sizzle zone seems so hot.

http://www.napoleongrills.com/Webshare/Gourmet-grills/PT450RBI.html

Jay

Do you have any update for us re:RBI? Thank you. What we can expect to pay for that unit?

[s1301950]

Do you have any update for us re:RBI? Thank you. What we can expect to pay for that unit?

I'm also in the market for a grill. After much research, napoleon seems to have the best build (price aside) If you're looking for a SS grill, one of the top reason i can think of is its rust-resistance (note it's resistance, no one says it won't rust :)) So the grade of the SS that different vendors use is important. From what i've read, vermont, being a good brand as it is, use 400 series while napoleon uses 300 (much better) I verified it by doing the magnet test in the showroom.

Other factors that people have mentioned are very valid - sturdy build (not shaky flimsy and touch-to-break kinda build) good control, even heat distribution, etc. As for heat distribution, i heard from a napolean sales says the SS is better than ceramic coated cast iron because the heat is distributed more evenly on SS. Ceramic can also be easily chipped and the whole thing ruined. Now, my dad swears by cast iron for searing steak, so...

the 450RBI and 450RB difference is mainly the infrared heating system in the I (I for infrared... duh) That's why there's a "sizzzzling" button on the far right. It's supposed to be able to heat up to 1400 degrees in 25 secs. At that temperature, searing steak will be able to seal the juice, like what lots of steak house does. So after searing for a while, you transfer it to the regular fire to cook to your preferred doneness.

Now, of there's con. One being its hard to clean. The heat comes from a batch of heating element looking thing which is really hard to clean. The sales guy says if the juice drips down at high temp, then there's not much problem because they get vaporize. But at low temp, stuff gets solid, and it'll be tough to clean.

Second is with a 4 burner grill (you actually only have 2 regular, 2 being the Infrared heater - one at the back for roterserie, and one for the sizzling), you actually only got 2 real burner for regular stuff. As for the super high temp sizzle... well, i can only see steak or other red meat could benefit from the sears. So ... depending on what you cook most. I like variety in my food, so i don't think i'll go with the Infrared...

[toujours]

Charcoal is better imho. (But not too often though).

[Jay1234]

Second is with a 4 burner grill (you actually only have 2 regular, 2 being the Infrared heater - one at the back for roterserie, and one for the sizzling), you actually only got 2 real burner for regular stuff. As for the super high temp sizzle... well, i can only see steak or other red meat could benefit from the sears. So ... depending on what you cook most. I like variety in my food, so i don't think i'll go with the Infrared...

Got my new 450RBI already, you can cook anything in the sizzle zone, you just need to turn it down once you finish searing.

It works very good, this is without a doubt the best grill I ever bought, it is heated so evenly and everything.

I would recommend this grill to anyone.

Jay

[s1301950]

Charcoal is better imho. (But not too often though).

Actually napolean got this charcoal tray accessories that you can put the charcoal in to get that exact same flavor.

[mart242]

Actually napolean got this charcoal tray accessories that you can put the charcoal in to get that exact same flavor.

That thing is great. It allows you to have "real" charcoal BBQ once in a while.

[blexann]

how much is the 450RBI ?

[plymouthhater]

- everything feels sturdy
- temperature knobs work really well and because the bbq is think & heavy, you can control and maintain a precise temperature much more easily.
- their rotisserie works well. A rotisserie on a cheap low end BBQ is useless (been there, done that). The ones on higher end BBQs are infrared.
- They offer more burners. 3 separate burners are a lot more useful than you might think (unless you only cook steak, hamburgers and hot dogs on your BBQ)
- Better grates. No porcelain that will end up chipping and in your food
- easier to clean. My napoleon has a big "pan" under the burner that I can simply pull out to empty. No need to remove the burners
- The napoleon makes pretty cool sear marks on food due to its "wavy" pattern. ;)

another reason to buy Napoleon:

They always have parts available.
I have the earlier version of the 450 series called a BB60. It is now several years old (I have had it for 5 yrs and I bought it used at a yard sale for $100 :)).

This year the temperature gauge died (the heat sensitive spring rotted away).
I called Napoleon in Barrie On and they had the correct replacement part available ($10) and are mailing it to me.

All of those people rushing to buy no-name - made in China stainless BBQ's at Walmart/Costco/Home Depot etc that post in various threads on RFD what a great bargain they got are going to be in for an unpleasant surprise when they attempt to source parts a few years down the road.

Yes the counter arguement could be that they could buy 2 or 3 BBQ's for the price people are paying for their Napoleons - but following that theory - everybody would be driving around in a Chrysler Neon.

[mart242]

All of those people rushing to buy no-name - made in China stainless BBQ's at Walmart/Costco/Home Depot etc that post in various threads on RFD what a great bargain they got are going to be in for an unpleasant surprise when they attempt to source parts a few years down the road.

After a few years, you just toss it in the trash. 10 years down the road, it comes out to the same $$$ spent but the difference is that during these 10 years, you'll have enjoyed cooking on a napoleon... instead of a cheapo made in china.

[Jay1234]

how much is the 450RBI ?

Retail is about $1600

[s1301950]

Retail is about $1600

450rbi is 1369$ retail. Plus there's no promotion, where they throw in recipe cookbook, cover, and bbq set.

[s1301950]

Napoleon warranty is definitely one of the best (if not the best). They have limited lifetime warranty on all the major parts (limited being, free for the first 10 years, and 50% after). And people love their 1800 customer service.

another reason to buy Napoleon:

They always have parts available.
I have the earlier version of the 450 series called a BB60. It is now several years old (I have had it for 5 yrs and I bought it used at a yard sale for $100 :)).

This year the temperature gauge died (the heat sensitive spring rotted away).
I called Napoleon in Barrie On and they had the correct replacement part available ($10) and are mailing it to me.

All of those people rushing to buy no-name - made in China stainless BBQ's at Walmart/Costco/Home Depot etc that post in various threads on RFD what a great bargain they got are going to be in for an unpleasant surprise when they attempt to source parts a few years down the road.

Yes the counter arguement could be that they could buy 2 or 3 BBQ's for the price people are paying for their Napoleons - but following that theory - everybody would be driving around in a Chrysler Neon.

[blexann]

Retail is about $1600

holy ****!!

[Jay1234]

450rbi is 1369$ retail. Plus there's no promotion, where they throw in recipe cookbook, cover, and bbq set.

I think you are looking at US pricing, here is some Canadian Pricing:

1) 1619.99 http://www.barbecuesgalore.ca/BBQ/nap_pt450rbi.html

2) 1619 http://www.chillonline.ca/page.php?type=story&storyID=22

Jay

[Tami]

Thanks for all the input. We went with a Napolean pt450rbi.

http://www.napoleongrills.com/Webshare/Gourmet-grills/PT450RBI.html

Purchased from Barbecues Galore in Oakville.

[Gloaming]

Knowing people who have spent 2K on a BBQ while my parents and my self have always spent ~$300 for a DECENT but not great model- I just can't justify the difference. For 300 I can get a model which has the same generic burner, knobs and propane hookups that I can find in ANY Canadian Tire store now- or in 10 years.

I wait until I can get a deal so the BBQ includes ceramic grills and on my last grill a rotisserie was thrown in. People who spend the big bucks talk about the cheapo units having things like the autostart break- but my autostart still works 3 years later- ON the first push everytime. And if it breaks- I only have to pay 10 bucks for a new one.

Just like in cars, houses, computers and flat screens- you CAN spend 10X as much and have something that looks nicer- but the extra cost is never fully realized in a functional sense- any tool is only as good as the person using it and I have had just as many burnt steaks off of Napolean grills as I have from Sunbeam/Broil King/Thermos/Masterchef grills.

[mart242]

Knowing people who have spent 2K on a BBQ while my parents and my self have always spent ~$300 for a DECENT but not great model- I just can't justify the difference.

What do you cook on your BBQ? Just steak and burgers? Or do you use the rotisserie for chickens and roasts, smoke stuff in there, slow cook roasts (ie: pulled pork), .. If you like to cook and cook many different things, you'd see a difference. If you don't then I agree, a 2k BBQ is a waste of $$$ for you. Just like some people don't see anything wrong with their 20$ knife set (ie: my mom and most of my friends) while I can't cut with them and need a good set of Henckels or something really sharp to be able to cut my veggies and enjoy cooking. Same goes for cooktops and ovens, some think that their 500$ range is great but I need more. I truly enjoy cooking.

[samzak]

I am fed up of trying to BBQ at -15 to -30 during Winter in Edmonton on a Fiesta. After extensive product and review research, I physically checked out the Vermont, Weber, BroilKing and Napoleon. Conclusion: I just ordered the Napoleon 450RBI (propane) for $1600 + GST from Beachcomber in Edmonton (inc. cover, tools and cookbook). Turned down the XM Radio offer as I would have to subscribe to 12 months at $15/month. Strangley enough, Barbeque Country in Edmonton, the largest BBQ speciality store in Canada had the same price but no cover, tools and cookbook thrown in. Went with propane as I was quoted $500 to have a gas line installed. Instead, I have two propane tanks and a fuel guage ($16.99) from Costco. Can't wait to test out the sizzle zone next week! Will make my Edmonton summers AND winters more enjoyable:cool:

[BartBandy]

I was following this thread in the spring, and finally pulled the trigger on a PT450RBI. I bought it from the Napoleon warehouse just north of Barrie off Hwy 11. They had a sale banner up, so I had to pull off highway 11 to investigate. The "sale" on the 450RBI was 6% off (lol). Another guy was interested in the same BBQ, so the salesman offered 10% off if we both bought one. The other guy was still deciding while I was paying the deposit for mine. MSRP is $1649 on the natural gas model, and I think I will add a side burner before I pick it up in two weeks when I drive back to the cottage. Can't wait.

[rc51]

Some good info on Napoleans grills. We are in the middle of a fairly large backyard landscaping project which includes an outdoor kitchen.

The idea is to put a 12ft island on one side of the new contcrete patio with a built-in unit. Having never had a built-in, we've been doing a bunch of research and it's been eye-opening to say the least.
Currently use a Broil King, it does the job really well. So we figured we didn't need much more except going to a built-in.

We have seen a ton of models, some that we never new that existed.

Lynx, Fire Magic, Viking, Napolean, Bull, Traegar, Vermont Casting, Jackson Grills, Dyanasty and DCS.

We were leaning towards the Fire Magic, it seems like it's built like a tank, and has the other options we want, such as matching doors and drawers for the island, as well as a turbo wok unit which is a side burner but deeper so it can accomodate almost any type of cooking utensil from woks to frying pans to cast iron pots. The drawback, the Fire Magic is about $5000 for the grill head and then another $3000 or so for the other accessories. Who would have thought a bbq system costing $8000!!! One dealer says he sells them by the dozen..it must be the oil folks buying all this stuff up!!

If we knew we'd be staying in this house for a while, I'd go with the Fire Magic..but considering we could move due to work in the next few years, I'm wondering if the Napolean would do the job and still be in good enough shape when selling the house.

Anyone try any of the built-in grill heads..any recommendations?

Thanks..

[shoppingmama]

We went with Vermont Castings, spent about $2000 and it's been a great BBQ.

[bobmans]

After trying it out for a month I must say that I am quite happy with it. My only complaint would be that it does not get anywhere near as hot as my last 'Q' a Broil King could get cranked out (and yes after forking out $1600 I think I am entitled to gripe a little). My Napoleon gets up to 400 - 425 but of course the infrared burner makes up for that when grilling a steak but is too hot when trying to grill other items. I guess I still need to get to know my grill a little better. What I really like is the stainless steel grill rods as I know they won't rust like the porcelain enamelled ones on the last grill did after a period of time.

[rc51]

After trying it out for a month I must say that I am quite happy with it. My only complaint would be that it does not get anywhere near as hot as my last 'Q' a Broil King could get cranked out (and yes after forking out $1600 I think I am entitled to gripe a little). My Napoleon gets up to 400 - 425 but of course the infrared burner makes up for that when grilling a steak but is too hot when trying to grill other items. I guess I still need to get to know my grill a little better. What I really like is the stainless steel grill rods as I know they won't rust like the porcelain enamelled ones on the last grill did after a period of time.

What's the deal with the Napolean grills and their shape? The swirly design..does the manual say there's an actual design theory behind it or is it just for esthetics?

Our Broil King grates actually have some design theory behind them..you can place them in several positions depending on what you're grilling..but it works in theory, we're too lazy to actually take them out and place them properly :)

[mart242]

What's the deal with the Napolean grills and their shape? The swirly design..does the manual say there's an actual design theory behind it or is it just for esthetics?

I prefer the napoleon wavy grills. Not only does the food look cool (garlic bread, quesedillas, steak, ...) but stuff like fish keeps its shape better (ie: it has more support, it's not only held by parallel grills) and things like sausage don't simply roll and have the tendency to always end up between 2 grills and not cook evenly.

[BartBandy]

After trying it out for a month I must say that I am quite happy with it. My only complaint would be that it does not get anywhere near as hot as my last 'Q' a Broil King could get cranked out (and yes after forking out $1600 I think I am entitled to gripe a little). My Napoleon gets up to 400 - 425 but of course the infrared burner makes up for that when grilling a steak but is too hot when trying to grill other items. I guess I still need to get to know my grill a little better. What I really like is the stainless steel grill rods as I know they won't rust like the porcelain enamelled ones on the last grill did after a period of time.

400-425, eh? That doesn't make me all happy inside. The Broil Kings do indeed reach 600 and higher. That's what I love about their grills, but I really wanted an infrared burner and the Napoleon had it and looks like a fantastic design overall. We shall see if ours is similarly-limited in high temperature.

[mart242]

400-425, eh? That doesn't make me all happy inside. The Broil Kings do indeed reach 600 and higher. That's what I love about their grills, but I really wanted an infrared burner and the Napoleon had it and looks like a fantastic design overall. We shall see if ours is similarly-limited in high temperature.


His might have an issue. I don't remember how high mine goes but it goes high enough. Is it natural gas? Propane?

[BartBandy]

I know you're not asking me, but mine will be natural gas (when I pick it up).

The experience I have with two very hot Broil Kings (5-10 years old) are both on propane. One a top-o-the-line model, and the other a Rona $250 cheapie. Problem with both is that it is very hard to regulate temperature - full throttle is almost 700F, and 1/2 throttle is 650F. There is a very small area on the dial where you can play in the 300-600F range.

An older Weber on propane reaches into the 500's. Not as good for steaks as the Broil Kings, but acceptable, and better temperature regulation.

A couple of Broilmaster BBQ's in the family (on natural gas) just plain suck. You have to coax them to 400F for 20 minutes, and good luck getting there if it's cold or windy outside. Steaks don't cook - they sweat to death.

[venice_it]

I picked up this bbq yesterday at Rona.
http://images.craigslist.org/01010501021201040620070716a616b17fb3a302f699005535 .jpg
http://www.epinions.com/hmgd-Lawn_and_Garden-Outdoor_Cooking-Accessories-All-European_Outdoor_Chef_Grill_Model_Eclipse_570
It's a bit different and looks to be a discontinued model, but it's supposed to be good and impossible to have flareups. It was propane, so I took a brass orifice off my old craftsman natural gas along with the old natural gas hose from the craftsman and it works well as a natural gas bbq.

It was originally $800 but the lady at Rona said they have been tripping over it in the back room of the store for 2 years and reduced it to 250.

[eelfliw]

Just like in cars, houses, computers and flat screens- you CAN spend 10X as much and have something that looks nicer- but the extra cost is never fully realized in a functional sense- any tool is only as good as the person using it and I have had just as many burnt steaks off of Napolean grills as I have from Sunbeam/Broil King/Thermos/Masterchef grills.
:arrowu: :arrowu:

Fancy BBQ grill is one of the few last bastions of red-neckdom left where those who believe in American quality over cheap Asian imports can elevate their status amongst like-minded friends by grossly overpaying for a locally union-made product instead of a cheap import which does the same work for less than 1/3 the price.

Just be patient. In the '60s, those driving Detroit-build cars laughed at Japanese cars. In the '70s, Zenith & RCA laughed at Sony. In the '80s, Apple computers were built in the USA instead of Orange in Taiwan. In the '90s high end stereos displayed a made-in-USA tag but now have less than 1% market share. Let's see what will happen in the '00s.

99% of the people out there can't taste the difference between chicken cooked in a $2000 BBQ vs chicken cooked in $400 BBQ as long as the chef is competent. The $1600 price difference is for for better material and construction that most people won't realize thru cooking.

[mart242]

:arrowu: :arrowu:

Fancy BBQ grill is one of the few last bastions of red-neckdom left where those who believe in American quality over cheap Asian imports can elevate their status amongst like-minded friends by grossly overpaying for a locally union-made product instead of a cheap import which does the same work for less than 1/3 the price.

But a Napoleon helps the canadian economy (made in Canada) while a centro or other chinese garbage that lasts 3 years doesn't do much more than waste energy and resources...

The outsourcing of manufacturing, engineering, ... is serious. If it keeps growing, we'll all be selling burgers to each other in 15 years.

[rc51]

:arrowu: :arrowu:

Fancy BBQ grill is one of the few last bastions of red-neckdom left where those who believe in American quality over cheap Asian imports can elevate their status amongst like-minded friends by grossly overpaying for a locally union-made product instead of a cheap import which does the same work for less than 1/3 the price.

Just be patient. In the '60s, those driving Detroit-build cars laughed at Japanese cars. In the '70s, Zenith & RCA laughed at Sony. In the '80s, Apple computers were built in the USA instead of Orange in Taiwan. In the '90s high end stereos displayed a made-in-USA tag but now have less than 1% market share. Let's see what will happen in the '00s.

99% of the people out there can't taste the difference between chicken cooked in a $2000 BBQ vs chicken cooked in $400 BBQ as long as the chef is competent. The $1600 price difference is for for better material and construction that most people won't realize thru cooking.

You're probably right about the taste and all..but I do know for a fact that you get what you pay for when it comes to reliability, ease of use, ease of cleaning etc.

We've had the cheapo Home Depot grills and currently a higher end Broil King, it was 4x the cost..but at 7 years of pretty much round the year grilling including grilling in -25C weather in Wpg..that Broil King is still going strong. I would have never attempted to grill in -25C on a home depot $400 grill, not to mention it not even coming close to lasting 7 years with many years still left on it.

[BartBandy]

Fancy BBQ grill is one of the few last bastions of red-neckdom left where those who believe in American quality over cheap Asian imports can elevate their status amongst like-minded friends by grossly overpaying for a locally union-made product instead of a cheap import which does the same work for less than 1/3 the price.
...
99% of the people out there can't taste the difference between chicken cooked in a $2000 BBQ vs chicken cooked in $400 BBQ as long as the chef is competent. The $1600 price difference is for for better material and construction that most people won't realize thru cooking.

For my extra money, I'll be searing steaks perfectly (instead of sweating them to death) for the next 15 to 20 years, I have absolute faith in the valves and other components, and I know I won't have to wire brush the rust off the "stainless" next spring. Centro and others have had their chances to improve, but they still get a lot of negative reviews.

Appreciation for high-end stuff is lost at RFD. I like a deal on computer stuff and other commodities, but you'll never buy a "real" Napoleon grill for 1/2 price, and that's all people here would want.

[bobmans]

The grates were made 'wavy' not for the cool grill marks but because designer was tired of having things like asparagus fall through the straight grill rack (sounds reasonable). As far as the grill not getting up past 400-425 I am also wondering what it will be like trying to cook when the temps drop below freezing this winter, hopefully it was designed with this in mind....the old broil king took a bit longer in winter but always came through....I'll let you know how they compare in 4 or 5 months (if you can wait that long)

[mart242]

Appreciation for high-end stuff is lost at RFD. I like a deal on computer stuff and other commodities, but you'll never buy a "real" Napoleon grill for 1/2 price, and that's all people here would want.

Same goes for appliances... or cars.

What's funny is that people say that a 1500$ Napoleon BBQ, 3000$ range, 3000$ oven, ... is too expensive BUT they'll go buy a 25,000$ car (or more) instead of buying a used Kia or Hyundai for 5000$...

[venice_it]

For searing steaks I use a Woodflame grill. It has a blower that you put blocks of hardwood into and heats to 1000 degrees in 3 minutes. It gives your food a smoked wood flavour without having to wait like charcoal.

They seem a little pricey for what they are, but they work awesome and people love watching this thing and it is very portable. The smoke flavour is very noticeable when you try back to back comparisons of steaks cooked on the Woodflame with those on a regular bbq.

I think they are made in Quebec.

Check out the link http://www.37signals.com/svn/archives2/woodflame_grill_highly_recommended.php
http://www.bbqreport.com/wp-content/resources/technologie.jpg

[brute33]

go to the library and read consumer reports magazine! you won't regret it!

[RonniePixels]

For searing steaks I use a Woodflame grill. It has a blower that you put blocks of hardwood into and heats to 1000 degrees in 3 minutes. It gives your food a smoked wood flavour without having to wait like charcoal.

They seem a little pricey for what they are, but they work awesome and people love watching this thing and it is very portable. The smoke flavour is very noticeable when you try back to back comparisons of steaks cooked on the Woodflame with those on a regular bbq.

I think they are made in Quebec.

Check out the link http://www.37signals.com/svn/archives2/woodflame_grill_highly_recommended.php
http://www.bbqreport.com/wp-content/resources/technologie.jpg

Thanks for the review!! I've been interested in this for the last year or so but reading mixed reviews made me hesitant. Knowing a fellow RFD'er gives his/her enthusiastic endorsement seals the deal. I need to ask you a couple of questions, though:

- Have you tried it with the D cell batteries? How long do they last?
- Can you do a quick grilling session and shut it off right away by turning off the fan and cutting off the oxygen? Or do you have to burn all the wood in chamber?
- How often do you have to add wood blocks?
- How easy is it to clean?
- Is it dangerous on full flame? Does it flare up often?
- How even is the heat distributed?

[venice_it]

Re: Woodflame grill

The D cells last a while (supposedly a whole grilling season), but the power output of the blower is weaker on the battery power for some reason than the a/c power, even though the a/c power is the same voltage. I always use a/c power unless inconvenient.

I don't really recommend it for chicken, unless it is boneless/skinless because the chicken skin can flare up. Pretty much use it for steaks, burgers, kabobs, vegetables.

I run it on pieces of mesquite wood chopped with a chop saw, or pieces of untreated oak hardwood flooring chopped up. It usually takes 2-3 pieces per grilling session (one every 5 minutes) and you just turn it off when finished and the coals die out in a few minutes. To clean, I dump the old coals out before I start the grill and wire brush it once it heats up.

It is very safe and the heat is even, but the grilling surface is not that large. I think it is a good addition to a standard bbq but not as a replacement, since the surface area is small and you can't get a low and slow heat. It is a good portable bbq. The flavour difference is very noticeable.

[RonniePixels]

Re: Woodflame grill



Thanks for the info. Couldn't find any reliable feedback on the woodflame; most of the info on the net is from marketing-type websites and blogs.

Makes me wonder why this thing is flying under the radar.

[venice_it]

There are hundreds of bbqs that are good, but lack good exposure through marketing. Other than a few main players, and some chinese imports at big chain stores you don't see much in Canada.

With the Woodflame, you almost have to see it work in person to see how hot it gets and the intensity of the flame. Unless you are outdoors, this isn't possible and would make marketing difficult. It also is a rather small appliance for what you are paying (about $250), so you have to be a bit of an enthusiast. I believe most people would not pay this. I think if it was made in China, you could buy it for about $75.

[RonniePixels]

Yeah! I picked up the Woodflame Gusto, which is the smaller model, for $125 at the Rona "garage sale" event. I originally went to get get the bigger sized Delecto but they were sold out there and several other locations the clerk called. Dejected, I left but not before I checked out the sale tent, just for the hell of it. I got the last boxed one, but there were a couple open box items at the Saint Laurent location. The discounted price isn't marked, but you can haggle with the clerk who authorizes the discounts. Sale is until August 7th, but I would try other locations to get a boxed model.

[BartBandy]

Picked up and cooked some steaks on the new Napoleon infraded grill. The results were encouraging. You have to use the infrared burner with the lid open, and it's easy to see why - you can't get close to it with unprotected skin. I need longer BBQ tongs.

The steaks we had were about 1" thick, and the manual directs you to cook them for 2 minutes each side, then finish them on the normal burners on high for 1 minute each side. I had 8 steaks to cook and the infrared would only take 4 at a time, so I did them all on the infraded and it took a about 4 minutes per side, but the results were great. The steaks were sizzling when they came off, and were a big hit. They were nice striploins, and that helped, but I look forward to trying some other cuts.

[SW20 MR2]

I'm currently looking at buying the Broil King Signet 20 or Signet 70. Does anyone have any feedback on this grill? Napolean and Weber seem like better brands, but their bottom-of-the-line grills are still quite expensive.

[glaswegian]

Now the big question is, how many of those steaks did you have? :D



Picked up and cooked some steaks on the new Napoleon infraded grill. The results were encouraging. You have to use the infrared burner with the lid open, and it's easy to see why - you can't get close to it with unprotected skin. I need longer BBQ tongs.

The steaks we had were about 1" thick, and the manual directs you to cook them for 2 minutes each side, then finish them on the normal burners on high for 1 minute each side. I had 8 steaks to cook and the infrared would only take 4 at a time, so I did them all on the infraded and it took a about 4 minutes per side, but the results were great. The steaks were sizzling when they came off, and were a big hit. They were nice striploins, and that helped, but I look forward to trying some other cuts.

[BartBandy]

One. Was tasty. Gonna try the rotisserie next week.