I have recently purchased the Model 8000 that was asked about way back in December. I paid $400 at Lowes with free assembly and a full gas bottle thrown in. I've had other grills, and I believe that the GO grills should be easily the longest lasting in their price range. Many so-called stainless steel grills use stainless cosmetically, which eliminates some repainting but does not contribute to structural survivability. The GOs are aluminum essentially everywhere (with the exception of the 4000 model, which uses some plastic). The entire body of the grill is guaranteed for 75 years. The burners are solid brass and guaranteed for 25 years. Most other parts are guaranteed for 5 years or more. All nut and bolt hardware is stainless. I've had expensive grills that rusted at the bottom of the legs where the casters or wheels attach. That's a pretty catastrophic failure. All the cosmetic stainless in the world won't deal with that. And the GOs simply can't have that problem, since they are aluminum all the way down to the casters. The casters appear to be bullet-proof themselves. So what are the limitations? Is this grill totally bullet-proof? I expect the paint will deteriorate -- of course many of you have repainted a grill, as I have. It's not that hard. A custom-fitted cover with zipper is available from GO and will prolong paint life. I expect that the grid that holds the ceramic briquettes just above the burners will be the first component to fail. Replacements are $12.95 plus shipping from the manufacturer. This raises an important question: If this grill is largely bulletproof and replacement parts will be affordable, what if the manufacturer doesn't survive? I've done some research on Great Outdoors, and here's what I've found: They incorporated in 1997. Their first products rolled off the line in 1999. Since then, they've tripled their production and sales every year. They are now retailing through giants such as Lowe's and Wal-Mart. Of course, this doesn't guarantee that they'll be around forever. They certainly won't sustain that growth rate indefinitely, and when they level off, they'll have to make serious adjustments to stay profitable. I'm betting they're here for the long haul, but I'm hedging my bet by buying a few spare parts and putting them away. (My guess is that five years from now GO be bought by one of the big boys like Weber or Char Broil. All the principles will walk away as 10-million aires.) I forgot to mention that the grill seems to be of first-class construction. Everything works well and has a feel of quality. So far I've had no problems with flame-up, but I haven't been cooking super-fatty meat. The only shortcoming from my perspective is lack of any temperature sensor. At GO's suggestion, I bought a Grill Care thermometer from Wal-Mart. I had to drill a 7/8-inch hole in the top casting to install it. LoweÂs sells a hole-saw type bit (a cylinder with bi-metal teeth around the bottom) for $12.95 that has a half-inch shank to fit your half-inch drill's chuck. It's a cinch to drill the hole if you have those tools. The thermometer was about $14 and is a high-quality item worthy of the grill. Drilling the hole does not void the warranty. One impressive thing about Great Outdoors is their customer service. Send them an e-mail, and you get a prompt and courteous response. They seem to have their act together in that vein. Is this the perfect grill, thermometer aside? No, I think the perfect grill is all stainless -- it doesn't rust, and it doesn't need paint. But such items are extremely expensive. I sent GO an e-mail saying that I wished they'd take the all aluminum design and supplement it with stainless to eliminate painting -- a bullet-proof grill at a more affordable price than end-to-end stainless. The manager, Linn Anne Rowe, said they were looking at a design like that. We'll see. Meanwhile, you can have your Webers and similar-quality, simlarly priced grills. I believe the Great Outdoors grills are best in class -- hands down. Tim Naff

I'm happy with my Weber Summit Silver bought about 6 years ago. This model has 4 burners arranged left-to-right, by the way. Performance is good - my only gripe is that the separate side burner to the right of the grill isn't very adjustable (though I rarely need it for anything). While I could probably get choosey and find a more perfect grill, I would first look at Weber's higher-end because I'm thrilled with Weber's customer support. While performing way-overdue maintenance, I called them to order some replacement parts for items that had understandably worn out or corroded over time... They sent me replacements at no charge. No questions about warranty periods or anything like that. I called them intending to purchase parts, but it seemed they volunteered to replace them on the assumption that Weber products are designed to last forever. So I'm a loyal customer of Weber's. We live not far from the pacific ocean, the grill is outside, uncovered and facing the sea, and we use it 2-3 times a week year-round. No complaints.

Don't know if you have already made your decision, but I would actually describe the burners opposite of idrive65. Front to back to me describes the direction the burners run front to back with them left right and perhaps several in the center. That means that for indirect heat (slow cooking for ribs, brisket, whole poultry and large meats) you can use one or two burners on one end and cook on the opposite end, one on either end and cook in the center, use the center burner(s) and cook on wither side -- gives you options and full use of the front to back grill space. With side to side (not side by side) are burners going across from one side to the other where you have one front back and center. For indirect heat, your options are to use the back only or the front and back and cook in the center. You have the full width of the grill to cook, but less room front to back and the heat may be less indirect for whatever you are cooking. Webber has 3 different types of grates and different stores may carry one or two. Cast iron sears (may give a bit more char flavor) and retains heat well but rusts most easily (they suggest not cleaning after cooking so that the oils from cooking protect the grates until you preheat and burn them off when you cook the next time). Porcelain coated have protection from rusting, but some may feel they don't retain heat and sear as well as cast iron. We've used both and never had any complaint with the porcelain-- the rust factor probably makes it a better choice in our climate). Stainless is an option that comes standard on the higher end Summit grills or as an option or additional purchase for the Genesis. I've cooked on the other ones so long I wasn't sure about the stainless even though the rust proof definitely appealed in our humid climate. We were thinking about it when I realized the charcoal grills I've used all have stainless grates and the Summit ones were heavier and should do even better. So far, they've been working very well. I can cook happily with any of the grates, but the use of space -- having enough, being able to use it efficiently for large of small cooking needs and having it arranged well for what you want to cook would be what I would focus on. The burner direction matters most if you pile charcoal to one side and cook on the other. If you usually place evenly across the bottom, it may not matter to you at all. Have fun looking and hope you find one you enjoy.

I have cooked on all three and the TEK IR is the only gas grill that cooks as well as charcoal. It's advantages over charcoal are that it is quick to set up, easy to clean up and does an excellent job of creating the charcoal taste. As many here know, the flavor is created by the smoke from the fat striking the hot surface be it charcoal or something else. The higher the IR energy (from gas or charcoal) and the less the flame, the more smoke generated rather than being turned into additional flame. The TEK creates a great deal of smoke because the IR glass sits between the flame and the dripping grease. On older style IR burners there is still an open flame to ignite the grease drippings reducing the amount of smoke to add flavor. With charcoal, once the embers are glowing red, it is emitting a lot of IR and much less to no flame and hence produces a lot of smoke and flavor. I have owned the FireMagic and I would not purchase another. The burners are cast SS but they still do rust over time and the flavor grills wear out too. They are very hard to clean and the heat was not anywhere near as good as the advertisements. If you are the type that never clean a grill and don't mind a gritty looking grill it may not matter. I am the type that wants it to look clean and inviting each time and the self cleaning feature along with the dishwasher removal panels makes the TEK a breeze to clean and keep looking nice. For me that was worth a lot. The more conventional grills like the Firemagic, even with their ceramic infrared burner are not even a close match.