Any suggestions or observations? If there's a grill I missed that hits the marks, please let me know. Thanks!
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Napoleon or Saber
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Napoleon or Saber
Hi everyone. I'm going to be purchasing a built in gas grill soon to compliment my pit boss and my kamado joe. Because I already have both of those, there are certain things I plan to use the gasser for... cooking side dishes, griddle conversion and a decent rotisserie. After researching some, I've mostly narrowed my choices down to a napoleon or a saber. The cost and durability of the napoleon intrigues me but I don't think they manufacture a stainless griddle attachment. The saber has that, as well as infrared cooking but the cost is higher and I'm not really sure infrared cooking would be an advantage for what I need it for.
Any suggestions or observations? If there's a grill I missed that hits the marks, please let me know. Thanks!Tags: None
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I bought their Triumph series last Fall and I really like it. I think they have stopped making those, as I got it at a pretty good discount. However, it is a solid grill. It can get up to temp pretty fast and is pretty even with heat distribution too. I have no complaints with it and use it all the time. I got grill grates for it a couple months back and they really work well on it. I did have an endcap on one of the side shelfs crack. I contacted their customer service about it and got a replacement for it within a week. For what thats worth. The Sabers are nice,just a little pricey for me.
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Club Member
- May 2019
- 1012
- San Clemente, CA
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Sam
MAK 2 Star
Napoleon 500 Pro gasser grill
Pit Boss Ultimate 2-burner griddle
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide
Cabella 15” Vacuum Sealer
Fireboard v2
Fireboard Spark
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
TempSpike
Grill Rescue brush
Grillmaster electric steam brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
And, cigars, wine and some good spirits!
I cannot comment on the Saber. Napoleon only has cast iron griddle accessories - some porcelain enameled, some straight cast iron. However, since their offerings are not a grate replacement, but lay on top of the grates, you could source any stainless after-market griddle. Or, like Rocinante has done, replace the delivered grates with a set from GrillGrate and use the flat side for griddle-like performance. The built-in Napoleon line only offers the rear IR burner for rotisserie, but since you do not think you want a regular, main IR burner for searing, their configs should work.
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Club Member
- Aug 2020
- 4399
- Houston, Texas
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Weber 22” Master Touch Kettle with add on side shelf
Oklahoma Joe Bronco
SnS Kettle Grill with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Weber Rotisserie For The Kettle
Choice brand portable gas burner
Wusthoff Knife Set
Work Sharp E-5 Electric Knife Sharpener
Can’t comment specifically on those 2 gassers, but I can comment about a rear infrared burner. About 10 years ago I had a cheap ($400) gas grill with a rotisserie and a rear infrared burner. I made the best whole chicken I’ve ever done in my life on that thing. Something about that rotating chicken being blasted with heat from the side. Can’t explain why. I’ve done many whole chickens on the grill with charcoal, but none turned out better than using that rear infrared burner and rotisserie. It had the perfect combination of crispy skin and tender juicy meat, even the breasts. My aunt at the time, said it was the best chicken she’d ever had. She was about 80 back then and a darn good cook herself. Personally, if I ever get another gasser it’ll have to have that infrared burner. Pork loins on that rotisserie and IR burner turned out great as well.
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Club Member
- Jul 2019
- 2008
- Central IA
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MAK 2 Star General
KBQ C-60
Weber Summit Charcoal Grillw/ Big Joetisserie, SnS LP, and VortexWeber Genesis II - S-345
Weber Traveler
Fireboard 2 Drive
Anova Precision Sous Vide
All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro§
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4§
Traeger Select
CampChef Woodwind WiFi w/SearBox^
Weber SmokeFire EX4§
^ = Favorites
§ = Love/Hate Relationships
Griddles on any grill are actually pretty easy. There are numerous aftermarket solutions. You can probably even get a griddle hack for the Pit Boss too. I haven't had the pleasure or displeasure of cooking on a infrared style main cooking area to offer anything there to know if it's great or not.
For just about any gasser, these are available in various sizes:
https://www.amazon.com/Little-Griddl...NsaWNrPXRydWU=
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Updating an old thread... I decided to go with a grilla primate. It's been awesome so far. I was worried about the hood but if I cook anything bigger it will probably go in the pellet or kamado. I also bought a grilla OG but that has sadly not lived up to expectations so far. That said, I really recommend the primate to anyone who is thinking about getting one, especially if you have it alongside a smoker.
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Club Member
- May 2020
- 206
- Central Ohio
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Outdoor Cookers
- New Braunfels Offset stick burner smoker
- 22" Weber Kettle w/ SnS and vortex
- Masterbuilt ThermoTemp XL Propane smoker
- Oklahoma Joe Bronco Charcoal Barrel Drum
- Weber Genesis 4 burner Propane grill
- Member's Mark Deluxe Propane griddle
- Masterbuilt Electric smoker
- CharBroil Big Easy Oil less fryer
- CampChef Camp Stove
- CampChef Camp Stove Pizza Oven
- SnS
- Vortex
- 3 Thermopens
- Thermopop
- ThermoWorks Smoke
- Anova Sous Vide
- Vacuum Sealer
- Pastrami
- Bacon
- Vortex Kettle fried chicken
- Brisket
- Pork ribs of any style
- Chuckie
My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
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