My grill has a side burner, and the only thing I’ve ever used it for was making barbeque sauce or heating up beans.
If I had to choose, I’d say forgo the side burner and look for one that has a rotisserie burner. It’s a helluva an easy way to cook whole birds, or loins.
Just slap a Mangrate on it. Best 50 bucks I ever spent (two 15" x 4.5" grates + $10 shipping).
Interesting. Is that a one size fits all? Do you put it on top of the existing grate?
I love it when SDMB spends my money for me.
I had a charcoal weber for a long time. But it just became too much of a hassel to spend more time getting the charcoals set, lit, and glowing than it did to cook the food. It was all right for a weekend cookout when you’re just hanging out anyway but a hassel when you wanted dinner made after working a full day.
I switched to a Weber Q320 which is bigger than it looks. Takes up minimal space on the deck since you can fold the tables down. I even store it outside all winter with a cover on it and it still works like a charm 5 years later.
I considered converting my propane grill to natural gas when I was having a line put in for a gas stove but decided against it. I didn’t like the idea of having the grill teathered down. I too have two tanks; one I own and have refilled at a local pet store, of all places, and I also have an exchange tank.
Side burner: different than a sear burner in my experience, silenus. If you look at that Weber link one of the pictures is a top view of the grill with one grate off. The bar second to the left is for the sear station. That grill also has a separate side burner built into the right shelf. My grill has a sear burner under a split lid and it’s great for steaks or for roasts that I want to brown before putting on the rotisserie. I also have a side burner that I’ve used a few times and I think it could probably boil water for pasta, but to me it’s optional. I grilled on charcoal for years and loved it but now that I have a gas grill I rarely go back. Time and convenience.
Webers are definitely the champs of the grilling world, but a grand seems like a lot to spend on a grill for “modest use.” I paid $300 for my grill two years ago and it still works like new. The inside could use a cleaning but the outside is spotless; no rust (it’s not stainless). I keep it covered but it stays outside through 4 seasons and I use it at probably 2-3 times a week in the nice months and weekly during the winter.
Yeah, it’s one size fits all, and you put it right on top of the existing grate.
It comes in 15" x 4.25" sections (roughly the size of a computer keyboard), and you can use as many as will fit on top of your grill. You just put it on your grill, fire it up, let it heat up for 15 minutes, and then do whatever you would normally do.
Ah. So that’s what it is. They weren’t too clear in the description.
I’ve got a pretty accurate gauge on the tank, so I get a little warning when it’s empty. That gives me a chance to swap tanks without greatly interrupting the cooking process.
I acually prefer charcoal, but my house came with a natural gas grill. Very convienent (no trips to refill tanks), and cooks OK.
If you have propane heat, it should be possible to hook a grill to that and get the same convienence.
Weber charcoal grills have been known to last > 20 years
Brian
Agreed, and suggest you include the rotisserie attachment for incredible roasts. Nothing beats it imo.
Mine is 16 y/o and beat to heck so I replaced it with the exact same model. But before I actually tossed it I went :smack: what am I doing? So I kept it for side dishes when roasting on the rotissear. It will surely last 20.
My parents have a 41 year old Weber. I have a $78 dollar portable gas grill from Wally World. It gets to 400 degrees in under 10 minutes, has a carrying handle, and is stainless steel for rust resistance.
BTW if you are still considering charcoal I also highly recommend getting a Chimney Starter.
It makes getting the coals lit reliably a very simple operation - no lighter fluid etc., just a few sheets of newspaper and one match and you’re good to go - of course it still takes some time for them to get to the point where you’re ready to cook but it’s all hands off, in the meantime you can be prepping your ingredients and/or enjoying a nice beverage 
I’ve recommended this same grill on SDMB several times. The Chargriller Duo has both charcoal and propane gas sides. Available at Lowes for about $300. Works great on both sides.
I was just looking at that the other day. I liked the flexibility, but the size seemed an issue, especially if I want indirect heat. Not that I’m replacing “Mount Doom”, my affectionate name for my propane CharBroil, anytime soon.
Yep. “Your preference” is the key here. I have a propane grill and a Weber kettle, and the last I touched the propane was seven or eight years ago (I am not exaggerating at all.)
That said, I think the Weber Genesis is a great grill if you don’t want to go the charcoal route. I was at a friend’s house this past weekend, and he got one of those for a steal. It’s a fantastic grill; gets right up there in temp when you need it to (600-700F). Temperature control is great. Heating is even. His had a side burner on it, too. Really, there were no negative points to that grill. It was perfect in every way.
What’s it max out at? 400 is pretty marginal performance from a grill. I wouldn’t consider a propane grill that doesn’t get to, at the very minimum, 550, but preferably at least the 600s.
I now have 2 - the Chargriller Outlaw with a side smoker attachment - and it serves its purpose very nicely.
Well, it did.
Until they came out with the Akorn. This is, hands down, the best grill I’ve cooked with - can maintain 250 for hours on nearly no charcoal, can crank up the heat well past 700 (oopps).
pizzas, corn, burgers, bread, butts, briskets - I’m not sure there is anything it can’t do.
And its $300.
(Very similar to the “Big Green Egg” - just not ceramic.)
For those that don’t like ‘messing with Charcoal’ - think it takes too long - with a chimney and lump, I can be cooking HOT in 15 minutes in eitehr of these - with a weber lighter cube I can be ready to go with even less fuss (put cube in middle of charcoal, light the cube - come back in 30 mins depending on vents and what temp I’m headed for).
It’s even easier than that if you use the side burner on your gas grill to light the chimney starter. It’s the only thing I use my burner for.
The Acorn is brilliant. The owner of Chargriller is a friend of mine, and I told him they’re going to sell thousands of those things. A BGE at less than half the price.
It’s no coincidence that they both came out of Atlanta.
What’s it made out of if not ceramic? Ceramic is what makes the BGE (and other kamodo-style grillers) what it is. I’m having trouble seeing how it can be the same if it’s not ceramic.