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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-06-2013, 11:28 AM   #46
nucornhusker
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That looks like a nice gasser, Ron. I got rid of my 9 year old Genesis last year and haven't missed it, but I still appreciate nice gassers that looks like a very nice grill and great grub. What time do you want me to be over on Friday?

And every time I see your avatar I think of Larry from Veggietales as a pirate.

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Unread 06-06-2013, 11:29 AM   #47
deguerre
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Quote:
Originally Posted by Ron_L View Post
Char-Broil does make some electric infrared grills...

http://www.charbroil.com/grills/electric-grills.html

the Patio Bistro line are billed as electric infrared grills.

Here is a decent explanation about infrared grills. Every manufacturer has their own system, however.

http://home.howstuffworks.com/infrared-grill.htm
Yep. After posting I found an electric version of the Big Easy too, but I think those two models are it. The second link is a nifty little article.
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Unread 06-06-2013, 11:37 AM   #48
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Quote:
Originally Posted by Ron_L View Post
$999

Not cheap, but in the same range as the Weber stainless Genesis and less than the Weber Summit line.

The Saber Cast 500 P is $799 (I think) but doesn't have as much stainless and no side burner.

https://www.sabergrills.com/product/...ast-500-P.aspx

There are also two burner versions available.

My Summit is SS. If I had that to do over again, I would prefer to go with one of the porcelain-enameled colors just because it is easier to keep good looking. As slow-smoker said, what is important is that they put the SS on the right parts on the inside. Replacing parts on a gasser is not a cheap proposition.
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Unread 06-06-2013, 11:40 AM   #49
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Quote:
Originally Posted by benniesdad View Post
My Summit is SS. If I had that to do over again, I would prefer to go with one of the porcelain-enameled colors just because it is easier to keep good looking. As slow-smoker said, what is important is that they put the SS on the right parts on the inside. Replacing parts on a gasser is not a cheap proposition.
My comp cookers are stainless (FEC-100 and Memphis Pro). We just use a stainless cleaner like Simple Green and they stay like new.
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Unread 06-06-2013, 11:42 AM   #50
deguerre
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Quote:
Originally Posted by Ron_L View Post
My comp cookers are stainless (FEC-100 and Memphis Pro). We just use a stainless cleaner like Simple Green and they stay like new.
At up to 650 F I bet that pooper makes some mean chicken too.
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Unread 06-06-2013, 11:54 AM   #51
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Nice new grill Ron. I use my now 15 year old gas grill like an outdoor kitchen.



It's has rotisserie infrared heater



It's an oven



a stove





a table / prep area



and a griddle



It makes my patio life much easier.
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Unread 06-06-2013, 12:03 PM   #52
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All the best to you and your new gasser. I love mine too! I wouldn't know how else to light my chimney with the side burner on it! As Guerre mentioned, you're on a Kaiser!
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Unread 06-06-2013, 01:59 PM   #53
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Why would you ruin a perfectly good burger by putting that green slimy stuff on there??

I like your new weapon, though. Nice!
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Unread 06-06-2013, 02:14 PM   #54
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Fark those burgers look tasty! I have a Weber Genesis Silver B that I "need" to get rid of and maybe i will get one of these Sabers ;)
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Unread 06-06-2013, 02:26 PM   #55
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I sure am glad you were wearing shorts when you took those pictures - .
Just saying.
Julie
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Unread 06-06-2013, 02:31 PM   #56
deguerre
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Quote:
Originally Posted by Gadragonfly View Post
I sure am glad you were wearing shorts when you took those pictures - .
Just saying.
Julie
Damn. Great observing there Julie. I didn't notice the reflection in the second picture.
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Unread 06-06-2013, 02:38 PM   #57
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Quote:
Originally Posted by Gadragonfly View Post
I sure am glad you were wearing shorts when you took those pictures - .
Just saying.
Julie
I put those on just for you, Julie
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Unread 06-06-2013, 02:40 PM   #58
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So Ron, being a fellow FEC-100 owner, I have to ask why you didn't go with a PG-500 or 1000 versus going gas?

I'm not hatin' on the gasser btw. I may own one again one day, but IMHO I feel with my PG-500 I get the best of both worlds. Convenience of gas, flavor of pellets, ability to smoke low n' slow or sear the hell out of a steak.

Just curious...
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Unread 06-06-2013, 02:55 PM   #59
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Quote:
Originally Posted by jasonjax View Post
So Ron, being a fellow FEC-100 owner, I have to ask why you didn't go with a PG-500 or 1000 versus going gas?

I'm not hatin' on the gasser btw. I may own one again one day, but IMHO I feel with my PG-500 I get the best of both worlds. Convenience of gas, flavor of pellets, ability to smoke low n' slow or sear the hell out of a steak.

Just curious...
Fair question, Jason. Part of it was cost, part availability. The PG500 is $1600 and isn't available locally, so shipping would add to that. But, the cooking surface of the 500 is smaller than I wanted. Most of the time it is just two of us, but I tend to cook more than we need and use the extra later in the week or vac-u-suck for the freezer. The 1000 is a better size, but it is much more expensive.

I did think about a pellet grill and used my Memphis Pro on the deck all winter, but now it's in the comp trailer. I would love another Memphis Pro but that was out of the price range, too. The Saber seemed like a good choice, and my wife was comfortable with it, too, so she can use it when I am out of town.
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Unread 06-06-2013, 03:00 PM   #60
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Good answers. I didn't realize the PG-500 had gone up that much. I got an uber end-of-year deal I guess.

At any rate, happy grilling on that thing. I'm sure it will turn out LOTS of great food.
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