a heavy duty LP BBQ that has a infrared burner

[dieselraver]

just as the title states. most of the BBQ's on the market are not made to last. unfortunately I have a Charbroil that is pretty much going to make it one more season before I recycle it. As you can tell from my cooking thread I BBQ fairly religiously. The lack of a true backyard (community driveway) prohibits me from using charcoal/wood smokers when I used to live in Queens (no where to throw the ashes and I wouldn't feel comfortable doing that on my wooden deck)

So help me find a BBQ that has these stipuations

1. not over $400.00 (max $500.00 nothing more!)
2. heavy duty. made to last, not these thin cheaply built mass produced junkers that last 2-3 seasons then rust away
3. has at least 15-20,000 BTUs of heating power per burner (about 60+btus)
4. must have an infrared burner for searing and high power cooking.

thats it!

[Cooper]

... just as the title states. most of the BBQ's on the market are not made to last ...

I'm using a little Aussie charcoal grill we got for free twenty years ago. Finally had to replace the charcoal grate a few year ago.

[patrikman]

I'm using a little Aussie charcoal grill we got for free twenty years ago. Finally had to replace the charcoal grate a few year ago.

You aren't grilling enough then, because I don't believe you.

[Cooper]

We grill a lot: Monday, later today, tomorrow ...

The grill is stored in the garage after it cools down overnight. I think that's why it's lasted 20 years.

[kenny301]

I think that you may have a hard time finding a grill with that build at that price point.

I got a Char-Broil RED Urban infrared grill at Home Depot last summer. It has two burners and puts out 23,000 BTU. Don't let the low BTU number fool you, this grill can get up to almost 700 degrees inside with both burners on full blast. IR heat works differently than your standard LP/Charcoal fire. The heat is more readily transferred to the meat so you need fewer BTUs to do the same job. This helps cut down on LP gas use also.

The lid/cooking box (terminology?) are stainless and still look pretty much new. The cooking grates are heavy cast iron coated in porcelain. Generally I grill a few times a month and it has held up well. I have done steaks, burgers, brats, chicken (pieces and whole beer can chickens), pork chops, shrimp, and ribs on it. I can cook a 1" thick steak perfectly to medium in six to eight minutes.

The only downfall is that even with both burners at their lowest settings the temps are still too high for any sort of slow cooking.

They sell other models with more primary burners, side burners, and more cooking area. You may want to look into those. There are a few models under $500.


Another suggestion would be to get a grill without the searing burner and use a heavy cast iron skillet to sear foods on both sides and then transfer them to the grill.