On Apr 8, 10:37 pm, "Kent" > wrote:
> "Edwin Pawlowski" > wrote in message
>
> ...
>
>
>
> > "DGD" > wrote in message
> oups.com...
> >> These simply seem to be single burner tubes. How do they
> >> compare to the old burner styles. Seems that one would need more of
> >> them to provided the coverage, and hence use more gas. True?
>
> > Use of gas is related to heat output. A grill capable of say, 30,000 Btu
> > will use a given amount of fuel no matter the burner material,
> > configuration, or shape. My Vermont Castings has a couple of SS tubes
> > with holes in it. Simple, durable, still working perfectly after 6 or 7
> > years now.
>
> > My grates are porcelin coated cast iron, the best of all worlds. No
> > corrosion, heavy, good heat transfer.
>
> > As for the outer SS, I'd not go that way as it wold be a bitch to keep
> > clean and sparkling.
>
> > Check out the Vermont Casting Signature series if you want a well made
> > grill. Not the cheaper versions at the big box stores.
>
> I'm in full agreement with Edwin regarding grates. Changing to
> porcelin coated cast iron grates made all the difference in the world.
> There's still not enough heat output to grill a steak to "char-rare".
> It's great, however, for fish other stuff.
>
> Kent

This is what I am somewhat confused about. I have had porcelain
covered grates that broke down and rusted (from a Broil King bbq).
Their replacements did the same in very short order ( in less than 2
years). So I am a bit off porcelain covered grates. How does one
distinguish between a good quality porcelain covered grate and a not-
so-good one? Have read elsewhere on this group that Cast Iron is the
only way to go but requires seasoning (periodic?). I leave my bbq out
all winter (Ottawa, Ontario). The thing that really seems to suffer
are the grates. The rest of the bbq is wearing relatively well (have
had it more than 6 years). Still lean towards to SS, simply because
of the corrosion issue, but have yet to find any information as to how
long one can expect this type of grate to last.

Doug