Decent starter grill

[jluv]

A little over your price, but this is what I'd go with if I were you. That way you have the option for charcoal if you want. I have a $600 s/s Perfect Flame gas grill, and a cheap ass charcoal grill, because I like to use both. I prefer charcoal flavor, but the convenience of gas is nice. My PF grill is awesome, but if I were to do it over again, I'd go with this one, simply to save space. I have to keep my smoker at a friend's house down the street because of the space dedicated to having two damn grills.

http://www.sears.com/shc/s/p_10153_12605_SPM6044680607P?sid=IDx20101019x00001a&ci_src=14110944&ci_sku=SPM6044680607

My buddy has had this one for 5ish years, and it's been great. Jluv has one as well. Jeremy's has held up awesome, and it's been stored outside (though under a cover).

I never use the gas side of mine. I've had mine now for 4-5 years, I think. It's falling apart. I had a cover, it fell apart, got another cover, it fell apart, and for the last 2 years, it's been uncovered. I don't do anything to take care of it, admittedly. The whole thing is rusty, including the actual grill surfaces. The wheels fall off if I try to move it. The lower gray that the charcoal sits on turned to mush. He'll, I still use it, but I want to replace it with a smaller, cheaper, charcoal only grill.

[BEARY]

Spend a little extra and get at weber, or go really cheap like I did and when it craps out you won't feel bad. I've been using my $89 two burner from Academy about once a week for over 2 years now without any issues. I do however store it in my garage so it doesn't see any weather.

This is the one I've got.

Good advice here and I've cooked on one of those little Ausi grills....not bad for something "quick" which sounds like your concern over charcoal....however, don't expect to reach temperatures that are truly going to sear and lock in those flavors for a resturant quality steak...based on your budget, again, good advice here.

[bcoop]

I never use the gas side of mine. I've had mine now for 4-5 years, I think. It's falling apart. I had a cover, it fell apart, got another cover, it fell apart, and for the last 2 years, it's been uncovered. I don't do anything to take care of it, admittedly. The whole thing is rusty, including the actual grill surfaces. The wheels fall off if I try to move it. The lower gray that the charcoal sits on turned to mush. He'll, I still use it, but I want to replace it with a smaller, cheaper, charcoal only grill.

It's falling apart because of no cover. Water will rust anything. Were you using a generic cover, or the one made for that specific grill?

Jeremy's doesn't have a single spot of rust on it, is on the original cover (made for that grill), and it gets beat to shit by the elements. It's not even under the eave of the house, it's out on his uncovered patio. The cover doesn't even have any loose stitching, and it's used 3x a week if not more, and abused by a bunch of drunken idiots every weekend. He doesn't have any issues with the wheels either, but it doesn't get moved more than a couple inches at a time.

[bcoop]

however, don't expect to reach temperatures that are truly going to sear and lock in those flavors for a resturant quality steak...

No home grill is going to reach those temps. Unless you are talking about a steak from Chili's.

[jluv]

It's falling apart because of no cover. Water will rust anything. Were you using a generic cover, or the one made for that specific grill?

Jeremy's doesn't have a single spot of rust on it, is on the original cover (made for that grill), and it gets beat to shit by the elements. It's not even under the eave of the house, it's out on his uncovered patio. The cover doesn't even have any loose stitching, and it's used 3x a week if not more, and abused by a bunch of drunken idiots every weekend. He doesn't have any issues with the wheels either, but it doesn't get moved more than a couple inches at a time.

I went through two covers made specifically for this grill. Ordered directly from Chargriller. The first one started to fall apart after like 2 months. They were cool and sent me a free replacement. The second one lasted maybe a year. It just faded From black to light gray, got thin and brittle, and started ripping.

I gave up after that and let it go to shit. I've liked this grill, but considering I have no desire to cook on gas, it just takes up too much space.

[Ruffdaddy]

No home grill is going to reach those temps. Unless you are talking about a steak from Chili's.

Depends on what temp you're talking about...mine does a pretty damn good job at searing. I don't think you'll need much over 700deg but maybe we have different opinions of sear. I think anything higher and you're just gonna char the steak.

[BEARY]

No home grill is going to reach those temps. Unless you are talking about a steak from Chili's.

I'm able to get my BGE to over 1000 degrees....I assure you that is more than what many steak houses cook over.

[bcoop]

Depends on what temp you're talking about...mine does a pretty damn good job at searing. I don't think you'll need much over 700deg but maybe we have different opinions of sear. I think anything higher and you're just gonna char the steak.

I'm able to get my BGE to over 1000 degrees....I assure you that is more than what many steak houses cook over.

The only two residential grills I can think of that are capable of 1000+ are the BGE (far more than most anyone will spend on a home grill), and a dedicated infra red grill (not talking about the add on "sear" sections). BGEs are $1000 and up, and only capable of those temps due to the ceramic insulation that a grill doesn't have. And the infra red units I speak of are capable of 1500 deg, but leave a funky "toasted" taste, and cost $1700+.

True steakhouses like Bob's, Papa's Bros (see: not Chili's, TX Roadhouse, etc) are cooking with upright broilers, at temps between 1500-1700 degrees.

[Silverback]

I think what Brent is trying to say, is the commercial broilers used in most steak houses, can get to a temperature well over 1200 degrees and are height adjustable, so that the fire can be brought within MM of the steak's surface.

You're going to have a very hard time finding a grill that can do that, and control the temperature the same way. Sure I can get my firebox in my offset smoker up to the 700+ range too, but why would i want to?

[Silverback]

ok he beat me to it while I was typing

[mstng86]

I would like to see first hand what 1500 degrees does to a piece of meat.

[GrayStangGT]

I would like to see first hand what 1500 degrees does to a piece of meat.

Go eat at an expensive steakhouse.

[Silverback]

I would like to see first hand what 1500 degrees does to a piece of meat.

Have you never eaten at a higher end steak house, like Bob's, Del Frisco's, Ruth's Chris, etc.?

[mstng86]

Have you never eaten at a higher end steak house, like Bob's, Del Frisco's, Ruth's Chris, etc.?

I have, I mean I would like to visually see it. Stand at the broiler and see it.

[bcoop]

I have, I mean I would like to visually see it. Stand at the broiler and see it.

It cooks it. Wtf do you expect it to do? Scream and do the Cupid shuffle?