<http://www.coleman.com/coleman/colemancom/detail.asp?product_id=9990-646>

Exclusively available at Lowes, which doesn't sound like a good thing,
but it appears to be functionally equivalent to the 7700:

<http://www.coleman.com/coleman/colemancom/detail.asp?product_id=9992-646>

I'm trying not to be in the market, but the "two grills in one" with a
deep fat fryer/steamer really intrigue me.

Anyone? Anyone? Bueller?

Matthew

Hi Matt

I am also looking at this grill. I saw it the other day at Loew's. The one
they had out on display also had the rotiserie motor and spit setup. If it
really comes with the deep fat fryer AND the rotiserie in the standard
499.00 package then this might be the grill for me. I also am skeptical
about the dual cooking areas. I also noticed that it had no thermometer. I
would love to hear more on this thread.

Anyone else???

Bruce

"bruman" > wrote in message
lkaboutcooking.com...
> Hi Matt
>
> I am also looking at this grill. I saw it the other day at Loew's. The one
> they had out on display also had the rotiserie motor and spit setup. If it
> really comes with the deep fat fryer AND the rotiserie in the standard
> 499.00 package then this might be the grill for me. I also am skeptical
> about the dual cooking areas. I also noticed that it had no thermometer. I
> would love to hear more on this thread.
>
> Anyone else???
>
> Bruce


Consumer reports rated the $279 Lowes Coleman grill highly for the money.
But when I went looking the only Coleman in stock was the $399 one, (similar
to the one you ask about but without the fryer and rotisserie, and a bit
smaller). I finally decided that for $279 I'd take the chance, but there
were construction features I didn't like in a grill that cost much more than
that. Mainly the cheap feeling lid, including lightweight end castings, and
simple hinge pin arrangement - doesn't seem 4-500 dollar sturdy to me. I
ended up with the Jenn-air 460P (last years, on half price blowout) which
has been nothing less than a delight (but it weighs a TON).

You might check www.thegrillingweb.com, they have forums where your grill
*may* be discussed, as well as extensive discussions of lots of surprises
folks find *after* they buy - might pay to evaluate some of their issues,
and check how your prospective grill measures up.

All that said - I haven't cooked on the Coleman, so my thoughts are only
about grill selection in general...

- Bo

"bruman" > wrote in message
lkaboutcooking.com...
> Hi Matt
>
> I am also looking at this grill. I saw it the other day at Loew's. The one
> they had out on display also had the rotiserie motor and spit setup. If it
> really comes with the deep fat fryer AND the rotiserie in the standard
> 499.00 package then this might be the grill for me. I also am skeptical
> about the dual cooking areas. I also noticed that it had no thermometer. I
> would love to hear more on this thread.
>
> Anyone else???
>
> Bruce


Consumer reports rated the $279 Lowes Coleman grill highly for the money.
But when I went looking the only Coleman in stock was the $399 one, (similar
to the one you ask about but without the fryer and rotisserie, and a bit
smaller). I finally decided that for $279 I'd take the chance, but there
were construction features I didn't like in a grill that cost much more than
that. Mainly the cheap feeling lid, including lightweight end castings, and
simple hinge pin arrangement - doesn't seem 4-500 dollar sturdy to me. I
ended up with the Jenn-air 460P (last years, on half price blowout) which
has been nothing less than a delight (but it weighs a TON).

You might check www.thegrillingweb.com, they have forums where your grill
*may* be discussed, as well as extensive discussions of lots of surprises
folks find *after* they buy - might pay to evaluate some of their issues,
and check how your prospective grill measures up.

All that said - I haven't cooked on the Coleman, so my thoughts are only
about grill selection in general...

- Bo

"bruman" > wrote in message
lkaboutcooking.com...
> Hi Matt
>
> I am also looking at this grill. I saw it the other day at Loew's. The one
> they had out on display also had the rotiserie motor and spit setup. If it
> really comes with the deep fat fryer AND the rotiserie in the standard
> 499.00 package then this might be the grill for me. I also am skeptical
> about the dual cooking areas. I also noticed that it had no thermometer. I
> would love to hear more on this thread.
>
> Anyone else???
>
> Bruce


Consumer reports rated the $279 Lowes Coleman grill highly for the money.
But when I went looking the only Coleman in stock was the $399 one, (similar
to the one you ask about but without the fryer and rotisserie, and a bit
smaller). I finally decided that for $279 I'd take the chance, but there
were construction features I didn't like in a grill that cost much more than
that. Mainly the cheap feeling lid, including lightweight end castings, and
simple hinge pin arrangement - doesn't seem 4-500 dollar sturdy to me. I
ended up with the Jenn-air 460P (last years, on half price blowout) which
has been nothing less than a delight (but it weighs a TON).

You might check www.thegrillingweb.com, they have forums where your grill
*may* be discussed, as well as extensive discussions of lots of surprises
folks find *after* they buy - might pay to evaluate some of their issues,
and check how your prospective grill measures up.

All that said - I haven't cooked on the Coleman, so my thoughts are only
about grill selection in general...

- Bo

Don't waste your money. Buy a weber and have a grill that will be with you a
looooong time and do what you ask of it. Very versatile.
Larry
"bruman" > wrote in message
lkaboutcooking.com...
> Hi Matt
>
> I am also looking at this grill. I saw it the other day at Loew's. The one
> they had out on display also had the rotiserie motor and spit setup. If it
> really comes with the deep fat fryer AND the rotiserie in the standard
> 499.00 package then this might be the grill for me. I also am skeptical
> about the dual cooking areas. I also noticed that it had no thermometer. I
> would love to hear more on this thread.
>
> Anyone else???
>
> Bruce
>

jdoe wrote:

> Don't waste your money. Buy a weber and have a grill that will be with you a
> looooong time and do what you ask of it. Very versatile.

Does Weber make a grill with two cooking chambers, one with a rotisserie
and a deep well cooker that can be used for stewing, boiling or frying?

Matthew

No but they make a grill that GRILLS as far as the other stuff........what
does it matter if it falls apart or doesn't do what it's main intent is
well?
"Matthew L. Martin" > wrote in message
...
> jdoe wrote:
>
> > Don't waste your money. Buy a weber and have a grill that will be with
you a
> > looooong time and do what you ask of it. Very versatile.
>
> Does Weber make a grill with two cooking chambers, one with a rotisserie
> and a deep well cooker that can be used for stewing, boiling or frying?
>
> Matthew

jdoe wrote:

> No but they make a grill that GRILLS as far as the other stuff........what
> does it matter if it falls apart or doesn't do what it's main intent is
> well?

My experience with Coleman gassers is excellent. I have two, one at
home, one at my lake house. Both are approaching 10 years old with
minimal problems. Weber makes a fine product. So does Coleman. Coleman
is making a product that has features I want and Weberisn't. That seems
like an excellent reason to be considering a Coleman.

After all, you don't buy a Toyota (extremely reliable) if you want a
flat four engine and four wheel drive.

BTW, top posting in this newsgroup is rude.

Matthew

Matt

I hope we get someone that has one of these to chime in. I am seriously
thinking about this grill and when you consider that to get a good gas
grill you have to pay at least 400.00 and up I really don't want to make a
mistake. The dual area idea is unique in case you are grilling two
different dishes. I looked at this grill for awhile the other day and each
cooking area in itself is not very big (about 18 02 19 inches square. I'm
concerned with how it works when you are cooking with indirect heat which
I like to do a lot of. I'm a charcoal man myself but during the week it
would be nice to do some grilling with minimal setup time. That's why I'm
looking at gas. Do you have any pointers you could give. Since you have
two gassers your opinions would be greatly appreciated.

Bruce

bruman wrote:
> Matt
>
> I hope we get someone that has one of these to chime in. I am seriously
> thinking about this grill and when you consider that to get a good gas
> grill you have to pay at least 400.00 and up I really don't want to make a
> mistake. The dual area idea is unique in case you are grilling two
> different dishes. I looked at this grill for awhile the other day and each
> cooking area in itself is not very big (about 18 02 19 inches square. I'm
> concerned with how it works when you are cooking with indirect heat which
> I like to do a lot of.

I gave up on indirect cooking on gas because of the configuration of the
burners in my grills. It's a long horseshoe burner that runs side to
side. I bought charcoal smokers for indirect cooking. I suspect that the
front to back burners in this gasser would work well for smaller roasts.
I would tend to use the rotisserie for chickens, pork loins, etc.

> I'm a charcoal man myself but during the week it
> would be nice to do some grilling with minimal setup time. That's why I'm
> looking at gas. Do you have any pointers you could give. Since you have
> two gassers your opinions would be greatly appreciated.

I really like the idea of being able to use a rotisserie and grill at
the same time. That was the first appeal. The deep well cooker is
something that I'm sure I would use a lot more often than the side
burners I have now. The way I look at that device is that it is three
cookers in one. If it does all three tasks well, I think it would be
worth the money.

Matthew

--
Thermodynamics and/or Golf for dummies: There is a game
You can't win
You can't break even
You can't get out of the game

bruman wrote:
> Matt
>
> I hope we get someone that has one of these to chime in. I am seriously
> thinking about this grill and when you consider that to get a good gas
> grill you have to pay at least 400.00 and up I really don't want to make a
> mistake. The dual area idea is unique in case you are grilling two
> different dishes. I looked at this grill for awhile the other day and each
> cooking area in itself is not very big (about 18 02 19 inches square. I'm
> concerned with how it works when you are cooking with indirect heat which
> I like to do a lot of.

I gave up on indirect cooking on gas because of the configuration of the
burners in my grills. It's a long horseshoe burner that runs side to
side. I bought charcoal smokers for indirect cooking. I suspect that the
front to back burners in this gasser would work well for smaller roasts.
I would tend to use the rotisserie for chickens, pork loins, etc.

> I'm a charcoal man myself but during the week it
> would be nice to do some grilling with minimal setup time. That's why I'm
> looking at gas. Do you have any pointers you could give. Since you have
> two gassers your opinions would be greatly appreciated.

I really like the idea of being able to use a rotisserie and grill at
the same time. That was the first appeal. The deep well cooker is
something that I'm sure I would use a lot more often than the side
burners I have now. The way I look at that device is that it is three
cookers in one. If it does all three tasks well, I think it would be
worth the money.

Matthew

--
Thermodynamics and/or Golf for dummies: There is a game
You can't win
You can't break even
You can't get out of the game

"Matthew L. Martin" > wrote in message
...
> The deep well cooker is
> something that I'm sure I would use a lot more often than the side
> burners I have now.


What is wrong with a dutch oven on the side burner?

-CAL

"Matthew L. Martin" > wrote in message
...
> The deep well cooker is
> something that I'm sure I would use a lot more often than the side
> burners I have now.


What is wrong with a dutch oven on the side burner?

-CAL

cl wrote:


> What is wrong with a dutch oven on the side burner?
>

The major problem with virtually any side burner that I have seen is
that they only work well at anything less than full bore when there is
little to no wind. The windier it is the more likely the flame will be
blown out. IME, it is nearly impossible to simmer on a side burner in
anything other than dead calm. In theory, the deep well cooker is very
well protected from wind and should be considerably safer to use at
settings less than high. I'd really like to know that it is safer to use
in practice.

In theory, there is no difference between practice and theory. In
practice, there is often little relationship between theory and practice.

Matthew

cl wrote:


> What is wrong with a dutch oven on the side burner?
>

The major problem with virtually any side burner that I have seen is
that they only work well at anything less than full bore when there is
little to no wind. The windier it is the more likely the flame will be
blown out. IME, it is nearly impossible to simmer on a side burner in
anything other than dead calm. In theory, the deep well cooker is very
well protected from wind and should be considerably safer to use at
settings less than high. I'd really like to know that it is safer to use
in practice.

In theory, there is no difference between practice and theory. In
practice, there is often little relationship between theory and practice.

Matthew

Matt

I am confused about the statement you made that you gave up on indirect
cooking. Give me an email and lets take this offline

Matt

I am confused about the statement you made that you gave up on indirect
cooking. Give me an email and lets take this offline