Why pay for sheet metal and cheap burners when you can learn, compare, and get a quality grill in the same price range? For Gas Grills 101 check out "How to Choose", "Major Differences", and "What to Look for" at www.picksinc.com/GasGrills/home.htm For Gas Grills 201 check out the "GrillTalk Message Board" at www.picksinc.com/Grilltalk.htm Don't spend $500 or $1000 for a grill that is poorly constructed, made of sheet metal, and has cheap burners!

I'd say half price at best. How much would you pony-up for a four year old Virco (if they would have been on the market that long)? Maybe a Virco isn't a good example. Since it's all stainless it should technically clean-up as good as new if you wanted to put the elbow grease into it. A Weber will show more wear. But the point is that grills probably don't hold their value too well. For reference, I sold my 3-burner Weber with upgraded SS flavorizer bars, cover and rotisserie and without a tank for $200. It was about six years old and it looked used. I paid $449 for the grill, $40 or $50 for the SS flavorizer bars (don't remember which) and I think the rotiss is 60 bucks or so. That's my suggestion but I could be way off base. -Terry

Andrew: I have a 48" with a grill and griddle for about 4 yrs now. In my opinion the trusty cast over a high power 22k burner will give you better results than the griddle for the reasons you already suspect. The only advantage I see to the griddle is it is very thick so it retains heat well. I find the griddle is great for things like pancakes and bacon etc but not as good as a cast iron pan on high heat for searing etc. I most likely would not order the griddle if doing it over. The grill is another story. I love my grill! I use it all the time, even in summer. I love in the middle of a cold canadian winter I can have a delicious bbq steak without any concern at all. Sure you could use the broiler or a cast iron "grill" but nothing will give the same flavour as those juices hitting the hot flavor bars and infusing your food with all of those carcinogens. ;) Although I havnt tried, I don't think what you are inquiring about would work as well either. As you mention, 15k spread over a relatively large area. If I was to do this I would probably take the flavor bars (heat diffusers) off so that the flames will come into contact with the bottom of your portable griddle. If I was doing it over I would get a 24 grill and a portable griddle that will span two burners.

Besides "Paint, etc.", I've been able to get into our BBQ area more the last couple years.... I've learned tons about the Weber "Universe" of grills. Also, we are an approved dealer of "Big-Green Eggs" now too (since June 2013)! Traegers do ok here too. The Weber Spirit & Genesis lines are very popular. Independent retailers like us get the "Special-Edition" Genesis series. These have the S/S Flavorizer-bars, AND S/S main cooking-grates. They run a $100 more than the big-box versions....BUT....to convert their grill to a S-E, you'd have to spend $150+. We usually get the sale when we tell customers that! Selling Webers is so fun, because of their stellar reputation! Many people I sell to are buying a new one because they've given their 10-15-20y/o Weber to family, & are buying another one! Last week, I sold a $2500 Weber Summit S-670 to someone who was thrilled to get it! I've sold a few Summits (starting @ $1,499) to Canadians who say they can't get Summits up there. Check out the awesome Summit linked below! Faron Here is a link that might be useful: Drool-worthy Weber Summit S-670!