Help me pick a propane grill

Here's the deal. 

• I like to grill, but I don't do it very often, which means I don't need expensive
• I live alone, so it doesn't need to be big
• Time is a big factor, hence the propane.  I have a couple charcoal smokers that can be used as grills, but the last thing I want to do after a 12 hour day is to light some briquettes and wait 40 minutes for them to be ready.  I've tried two electric infrared grills and it's not my jam either.
• I'm a foodie, so it can't suck.  I'm not talking about just hot dogs and hamburgers, I like to grill swordfish, corn, veggies, bread, roast coffee, etc.  That's also another reason why propane instead of charcoal.  I like the taste of charcoal on a burger, but not on a filet of Halibut or a grilled crab.  I find that I can add a few lumps of wood or some briquettes to the flames if I want the charcoal flavor for a steak or a chicken thigh.
• I'm also really tired of small grills that suck - hot spots, flareups, too close to the flame, etc.  It seems like most of the smaller grills just put a single burner 3/4" below the grate and think that would work.
• DIY is also an option.  I can weld and buy my own burner if someone has a link to a DIY grill building plan

Are there any grills out there that don't suck and aren't too big?  I'm not rich, but let's say a no-limit budget just so I can see what's out there.

The mid level big box store grills have served me well. I've got a CharBroil stainless one that didn't break the bank, cooks great, and has held up very well. Sure the Weber grills are nice, my brothers have them. But they cost twice the price for half the grill space, and don't seem to cook any better. Get one with stainless grates, avoid the porcelain coated ones. The porcelain cracks, cast iron rusts and deteriorates. The round bar stainless grates are easy to clean and they are indestructible. .  

In reply to Curtis73 (Forum Supporter) :

I refuse to help in this endeavor because friends don't let friends cook on propane grills.

The major advantage to Weber is that they stock parts forever. I've rebuilt my propane grill as well as my charcoal kettle, both of which are well over a decade old, simply by ordering new parts and throwing them in. They even comped me some parts once - well out of warranty - because the rep thought they hadn't lasted like they should (I didn't ask, she volunteered it). Maybe not the easiest solution, but I don't like throwing things out if they can be saved, and Weber makes it pretty easy to do that.

This one is similar to what I have...

Charbroil

Mine is at least 7 years old. I cooked 12 T-bones on it at once last weekend, and they all came out perfect. I forgot to add, you want a deep drill with the burners well below the grates to help prevent flare ups.

You can get great results on a propane grill. It's how you grill, not what you are grilling with. Charcoal is great, but nowhere as convenient and consistent. When I grill, I'm cooking a lot more than just what is on the grill and need to prepare/time multiple dishes. I rarely have time to babysit and tend to charcoal. 
 

The best setup is to have both a gas grill and a griddle. There are setups with both, but they are usually compromised and expensive trying to do both in one unit. I just have my grill and a Blackstone side by side and I can cook just about anything outside. 
 

Blackstone

Stampie said:

In reply to Curtis73 (Forum Supporter) :

I refuse to help in this endeavor because friends don't let friends cook on propane grills.

What if you just ceramic coated some pistons and need to flash off the solvent but doing that in the kitchen is probably a marriage ending event?

In reply to Pete. (l33t FS) :

1) That's why you needed to grab that electic oven off the side of the road that you saw last week.  Put it in the garage and point out to her (or him) how thoughtful you are.

2) I'll double down and say that anything I wouldn't want to grill on charcoal is best cooked in my kitchen on cast iron.

RevRico said:

Blackstone

This is where I'm at currently. Grill would be nice but I'm passing on one to get a smoker.

In reply to Ranger50 :

I'm at a Blackstone and 2 smokers. Within a month of getting the griddle, the propane grill was gone, by the end of the first year with the Stone, so was the Weber kettle. 

It's just so versatile.

Used Weber Genesis. 

I'd recommend Weber, they have 2 burner models that would probably be about the size you're looking to find. 

I've done the charbroils and other store brands. While cheaper they'd last 2 maybe 3 years before being worn out or rusted out (burners, bottom housing, frame). 

The last Webber lasted over 10 years with the flavorizer bars and grates replaced once. The tubing for the legs was rusting through and it was probably in need of some other work. The latest one is about 5-6 years old and I replaced the flavorizer bars and grates last summer with 10mm diameter rod stainless grates. 

I will admit we are hard on the grills and use it 3+ times a week year round, and I'm not very consistent in covering it. It's one of the things I shovel out when it snows to make sure it's accessible for cooking dinner. 
 

edit: not sure exactly where you are located, but something like this could be a good starting point even if you replaced the grates and bars: FB Market - Weber Spirit / 210 style grill

The free one your in-laws give you. It's awesome. 

Pro-tip:  get a cover and use it. My gas grilles last decades, while my friends/neighbors have been through multiples because the weather destroys them.

Weber Genesis ii e-310. 

3 burner Weber hotrod. 

I've built 100s of these things, and their competitors. The Weber is continuously the best of the best in terms of fit and finish, as well as parts and customer service support. If you want a grill grill with propane and propane accessories, this is where I would go. 

Stampie said:

In reply to Curtis73 (Forum Supporter) :

I refuse to help in this endeavor because friends don't let friends cook on propane grills.

TASTE THE MEAT NOT THE HEAT - Hank Hill

I file charcoal purists in the same drawer as cast iron cookware purists.  Yes, it cooks very well, and may even taste better when nailed perfectly, but it's also more work.  No need to go all fascist about it.

I'm going against the grain here.  I have a Weber gas grill that I don't love.  It's one of the short wheelbase Spirits and it wasn't very cheap.  I'm not crazy about the way it cooks; it's not very even at all.  And it doesn't have enough horsepower to grill in the winter or even if there is much breeze.  It's manufactured decently, but nothing special.  I paid a premium for the name, based on Weber's reputation, but it doesn't feel premium.

It replaced a Charbroil Commercial Infrared that I liked a lot better. I recommend those.  Mine lasted at least 12 years with one replacement of burners and a couple replacements of the flat perforated trays that it uses for radiant cooking.  The infrared plates give really nice even heat, and you can press it into service as a smoker by removing the grille from one side and dumping damp hardwood chips right on the infrared diffuser.  I've smoked turkey breasts and briskets that way.

Find a rescue on marketplace. 

Search for available parts for it online prior to looking at it or picking it up. Cast iron grates or thick stainless grates are key. 

Pick it up and restomod. 

Stampie said:

In reply to Curtis73 (Forum Supporter) :

I refuse to help in this endeavor because friends don't let friends cook on propane grills.

Trust me, if you had some of my tuna steaks with honey soy glaze and grilled scallion jam, you'd be my friend again.

RevRico said:

Blackstone

I actually had one and I gave it away.  It was just a cast iron skillet to me.  I have some of those for the stove already.

I'm hearing a lot of good info. Seems like Weber is a hit with a couple exceptions.

I wouldn't mind a propane infrared.  It makes sense for even heat if it's done well.  The reason I got rid of my electric infrared was because it just wouldn't get hot enough.  It was nice even heat, and was great for warming up hot dogs or gently cooking fish, but it refused to sear.

Used grills are almost free, search FBM in a wealthy area.  Pick up an $800 lightly seasoned grill for $50.  If it's not what you want at least it was cheap.

I've had the following since I moved into our house 14 years ago:

-Cheap $149 no-name grill from Lowes

-Cheapest Char-Broil 4-burner they made at the time

-Weber Genesis stainless steel 4-burner

I got 5 years out of the no-name one before it rotted out. I had it covered all the time, and had to replace the grates, drip rails, and the burner rails in that time. Same deal with the Char-Broil, except that made it 6 years before the body rotted, and I had to replace all the same stuff. Ended up going with the Weber Genesis after that. It's been 3 years and the thing is still in great shape with no parts needing replacement. Mine has the stainless grates, but they also sell them with porcelain-covered iron grates as well. Cooking on this thing is awesome; it does a really great job controlling temp. Also has a sear burner which is useful. 

My dad had a Weber Genesis Gold for almost 20 years! We got it for him back when I was in high school for Father's Day one year. He only replaced the thing because he didn't feel like fixing it when one of the burners went out. Put it by the road and it was gone in minutes. I bet that thing is still in action. He replaced it with another Weber Genesis (a lot like the one I have now) and it has been perfect. 

I also wish that this had been posted about 6 months ago, as swmbo picked up awesome new Nordic type brand back in September and discarded her Vermont casting into then, parts were still available for the Vermont castings unit. (The new one is bad ass as nice, as we utilize the additional features, but the old one would've definitely been serviceable with another $140 in parts and had really nice cast grates) 

I have the 3 burner Weber Spirit and couldn't be happier with it. Burgers done in 20 minutes total from frozen, defrosted chicken breasts done in 26, from a cold grill

I've got the 30x30 Blackstone and haven't touched my old Weber since. It heats up super fast while I'm prepping what needs to go on there and is ready to rock. Very efficient with the propane.

If I installed a real hood and ventilation in my kitchen I probably wouldn't even use the Blackstone.

I'm researching all of these you're mentioning, and they're about 5 times the size I need.  I'm talking like I need to fit 2 steaks and some sliced onions.  Every once in a while I have a backyard party and would want more space, but I have the big charcoal smoker/grill that I could fire up for that.  Most of my stuff is cooking for one or two.

Also researching making one from a propane tank.  Just for giggles.