I have a 42" Viking, a top-of-line grill based on the price we paid for it. But we use it often, and I enjoy cooking out, even in winter. If I have to shovel snow to get to the grill, I do. I have the gas pumped from the house to the grill directly. It has porcelainiiz grates. They do have a lifetime, but it's in years and I clean them immediately after each meal is brought in. Only takes a minute or two and they're ready for the next time. Occasionally we've rented a beach house with a Weber grill that had a rusty non stainless steel grill grate. I have cooking on that rusty grill grate, even though I wire brush it to death. I bought a small Weber Smoky Joe that has a SS grate I'll bring along just to cook on a decent surface. So I cook on a Weber and a Viking. The small and the big. It's how you go about it. I have one of the instant read Therma Pens from King Arthur flour that I use to test for exact temp of meat. The meat doesn't know whether it's being cooked on the viking or the Smokey Joe
Last edited by Don Morris; 03-27-2015 at 11:01 PM.
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