|
Your Guide to making the
most
of Your Outdoor Cooking.
by lance kramer
NOTHING BRINGS together friends and family in the
Upper Valley like a good old-fashioned summer
barbeque. New Englanders know as well as anyone else
that almost anything tastes better when it’s thrown
on the barbie. But, if you don’t own a grill, or if
you’re in the market for a new one, searching for
the perfect fit can be a bewildering task.
Even with dozens of new grill models and
technological advancements introduced to the market
each year, the age-old gas vs. charcoal debate still
lingers in the barbeque world. Grill masters
continue to debate the merits of the mesquite,
authentic-taste of a charcoal grill vs. the
convenience and control of gas. The Heart, Patio &
Barbeque Association of America reported that in
2005, 5,752,000 charcoal grills were sold in the
U.S. whereas 8,953,500 gas models were sold. Bob
Pyer, Assistant Manager at Hanover True Value, says,
“if you’ve got a die-hard charcoal person, you can’t
push them to gas.”
For everyone else, price and convenience seem to be
the deciding factors in what type of grill to
purchase. If price is your main consideration, a
good charcoal grill can’t be beat. So long as the
cook is patient and learns from experience, the
classic dome-shaped Weber is capable of churning out
tasty meal after tasty meal, and depending on size,
it retails for well under $100. It’s true that gas
grills can be found for under $200, but Pyer
cautions, “You get what you pay for.” Buying a grill
is an investment, and buying the right model can
ensure a decade or longer of delicious barbeques.
For a quality gas grill, expect to pay at least
$300-400 (although some models cost well over
$1,000).
For the cook who wants complete control over the
barbeque experience, and for whom the cost of the
grill doesn’t factor in, not much compares with a
high-end gas grill. Today some of these gas grills
feature flavorizer bars that replicate the taste of
charcoal, infra-red rotisseries, side-burners to
heat sauces and side-dishes, thermometers, and
multiple cooking zones allowing you to cook
different foods on the same surface at variable
temperatures.
Build quality and materials vary considerably among
gas grills. While grill shopping—after examining how
sturdy a grill looks and feels—check to see how easy
it is to remove parts below the grate, as this will
affect how easy it is to clean. The cheapest gas
grills often feature porcelain-enameled hoods and
cooking grates. If the grill is painted, check to
make sure the finish is baked-on porcelain enamel,
so as to avoid chipping or peeling in the future.
Higher-end gas models tend to benefit from stainless
steel construction, offering a more
elegant-yet-industrial look, while also providing a
high resistance to rust.
The technical “BBQ lingo” on gas grill displays at
stores can be overwhelming at first, but don’t
worry—the jargon is easier to understand than it
initially seems. Grills are measured by three
primary factors: BTUs (which stands for “British
Thermal Units” and refers to the total amount of
heat a grill can produce); total cooking area (in
square inches); and number of burners. As an
example, a grill with three 12,000 BTU burners
produces a total of 36,000 BTUs. Gas grills commonly
have between two and six burners, and a grill with
more burners gives the cook a greater level of
control. With a larger grill this usually allows you
to keep one side hotter to sear foods and the other
relatively cooler to finish cooking, or for more
delicate items.
Cooking area is an important criterion to consider
when comparing grills. Naturally, as the size of the
cooking area increases, so does the price. When
speaking with customers, Pyer always tries to gauge
how they will use the grill before steering them to
a particular model. “Someone who’s just cooking for
their family probably doesn’t need the same size
grill as someone entertaining large numbers of
people all the time.” Of course, just like some
enthusiasts build muscle cars with horsepower
they’ll never use, to the authentic grill master,
not much compares to having the biggest, baddest BBQ
on the block.
Double-check the Warranty
Most grills come with some form of manufacturer’s
guarantee, but not all warranties are created equal.
Verifying the length of a warranty is not enough.
Ask the salesman how long the manufacturer has been
in existence. A 50-year-old company has a better
chance of being around to make good on a warranty in
five years than one just getting started. No grill
is perfect—and at some point down the line, you may
find your grill needing a replacement part or two.
Ask whether the grill’s warranty covers parts due to
wear and tear, in addition to defects. Make sure the
warranty is “bumper-to-bumper,” and doesn’t have
complicated exclusions. Take a quick look around the
accessories aisle of your local store to see what
manufacturers’ parts they carry in stock—it’s
helpful to know that if you do run into problems,
your grill won’t be out of commission for a month
while you wait for parts to come in from across the
country.
Treat it with Care
Even a little tender-loving care can go a long way
in preserving the lifespan of your grill. Most
important for any grill is a good, durable cover to
protect it from the elements. The best option is the
custom-fitted cover offered by the manufacturer.
While usually more expensive than a generic cover, a
premium grill cover from the manufacturer rarely
runs over $100, and occasionally, if you’re lucky,
stores run promotions that include a free cover with
the purchase of your model. As long as they’re
covered, most grills shouldn’t have any problems
standing up to the harsh New England weather. Most
stainless steel grills can be cleaned with a generic
non-abrasive oven cleaner, and specialty grill
cleaners also tend to work well. No matter what kind
of grill you own, it’s important to remember not to
clean it with any materials that will scratch the
grill’s surface. An abrasive brush can damage the
finish of the hood—and in some cases even void the
warranty. Contrary to popular belief, the flavorizer
bars on a gas grill taste better the dirtier they
get, so not cleaning them is good practice. To clean
the grilling surface, let the grill sit overnight
after using it and wait until the morning. Using a
grill scrubbing tool, gently work the ash and
build-up off the bars, being careful not to strip
the finish.
|
