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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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A couple years back, I noticed a marked decrease in even cooking temps
and even the highest heat on my 3-burner outdoor grill. It's from Sam's Club and is sold under many names at places like Sears etc. My guess is that some Chinese factory cranks them out and the merchants just slap labels on them when they get here. Mine's a Member's Mark, but Costco and Sears both sell similar ones. It's well made with SS grates and ceramic flame tamers that actually work. The three burners are 8-shaped and of cast iron. My first inspection of them, when assembling years ago, showed them to be of marginal quality castings with lots of residual sand. Two years ago, I removed them, drilled the holes out uniformly to clear them of crud, then reassembled the grill and things worked like new. However, the cast iron burners continued to deteriorate- probably from drippings containing salt from seasoned meat. Eventually, the side literally fell out of one, so it was time for new burners. I went to > http://www.appliancefactoryparts.com...k-y0660ng.html and located a blow-up of my very grill. As you can see, the replacement cast iron burners are not cheap, but make a rebuild worthwhile compared to a new grill. Then, I noticed the optional cast Stainless Steel burners. Gosh- the three burners alone cost half as much as my grill did way back when, but I had to give it a try. The burners arrived promptly and unpackaging them it was immediately obvious that these were of high quality. They were perhaps lost wax cast, since the openings were precise, smooth and all surfaces were smooth. I spent all of about ten minutes tossing the old burners and replacing them with the new cast SS ones. As I gain experience cooking on them, I'll post about it, but the first trial showed me I had the most even temps I've ever had on any grill- anywhere. The old ones had yellow tinged flames, where these get more airflow and the flame is blue all the way. I'm probably off, but I'd guess that the heat, on high, is 30% or more hotter, also. The reason I'm posting this is that if any of you have an old grill that's starting to lose its cooking ability, consider getting a new burner assembly and see if that can be a less expensive way to upgrade an otherwise good grill. -- Nonny If you think health care is expensive now, wait until you see what it costs when it's free! - P.J. O'Rourke |
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