|
|
|
|
|
|
HomeBBQ StoreBBQ Grills & SmokersGas GrillsDCS BGB30-BQR-N 30-Inch Natural Gas Traditional Grill, Brushed Stainless Steel |
|
|  |
| Customer Reviews: | | Average Customer Review: ( 1 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
21 of 21 found the following review helpful:
Wow. Feb 12, 2008
By Coug Moog
"s_gil"
This is the only way to cook.
My last grill was a Sunshine Legend with cast iron everything. If you spend the time seasoning the grates and plates, it cooks well. But it takes so damn much time it's not worth it to me.
So when I installed a gas line for the grill, I went with the best. This thing flat out smokes the competition. Hot, Hot, Hot, and even heat. fast warmup. I can smoke meats in it. Rotisserie roasts and fowl (or a pineapple--do try that).
Cleanup is a snap and this thing is sooo solid. I looked at Viking and Napoleon grills as well. This one is the best built, in my opinion. Easy to keep clean and ready to cook.
That's what you want, isn't it?
UPDATE May 2011:
Well here we are beginning this grill's fifth season, and the ceramic flame tamer rods were all replaced last year. If you like your steaks medium rare over a flame hotter than the fires of hell like I do, you'll "powderize" your DCS flame tamers too. So far I have replaced:
1) Flame tamer rods
2) an igniter button assembly that got water in it and corroded
3) the cover.
That's it, folks. The rest of the item is as solid as day one, and still easy to keep clean. I have to do a minor teardown at the end of each summer for deep cleaning (you can't get all the grease out when any grill is fully assembled), but DCS makes this fairly straightforward. If you can handle the need to periodically replace the ceramic rods in your grill, DCS might make you happy.
Before this, I was replacing the entire grill every 3 seasons or so. I can imagine this one still performing like a champ fifteen years from now. So if you have the money to spend, thick stainless and thoughtful design will get you a grill that will easily outlast the cheapies out there. I've seen a few of these in the used market for insane discount prices, considering the small effort it takes to get them into fighting form. I considered buying one I saw on Craigslist and setting it up for my brother. He said he was happy with his Weber kettle, which I respect because that thing is a monster as well when you know how to use it.
I've found a good wide range of temperature control and an acceptable spread of cool and hot spots. Nothing wrong with a cool spot on your grill--you need that to move food when it needs to go from sear to gentler heat. As long as you know where the cool spots are you can use them in your cooking. The infrared rotisserie burner can get very hot, so watch it when you set up a bird in there. I've found I can put applewood or hickory chips in the smoke drawer along with a crumbled-up Kingsford briquette, leave the heat on only by the chip drawer, and get fine smoking results on the other end of the grill. You have to exercise discipline here--don't open the lid. Just plug a digital thermometer into your brisket and watch the thermometer on the unit to keep it under 215, and when your brisket comes up to temp you are ready. You can replenish chips without opening the cover.
If you get this baby, word of advice: USE IT! It does no good to have an awesome grill capable of making superior food, then not making the food with it. See pineapples on sale? Get 'em and roast 'em on a spit. Flavor your whipping cream with a dash of vanilla and a sprinkle of cinnamon before you whip it, and then top your roasted pineapple wedges with your cinnamon whipped cream, some blueberries or sliced strawberries, and finish it with a drizzle of Tupelo or sourwood honey. Heaven.
After this many years of service, I've gotten to know my DCS parts guy pretty well, and plan on continuing that business relationship. So much easier to service the grill at the beginning of the spring season than getting rid of the old one and setting up a new one every three years.
Find a grill you are happy with that will last, if you are into grilling.
|
| | |
|
|
|
|
|
