been reading and researching like crazy. Wanted the BK Signet 320, having 2nd thoughts as the Weber has better warranty and porcelain grates. BK has an extra 10k btu.
Im a low and slow guy and this grill will be for searing and quick weeknight meals for just my wife and kids
how does the Weber sear? Max review specifies the BK for getting super hot
am I paying for the brand and warranty here? $50 more and 25% less power.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I have a friend with the Signet 320, and he just replaced his grates with aluminum Grillgrates, as the stock ones just were trashed from rust within a couple of years. I don't think he knew that it was not coated cast iron though, going in, and probably didn't season/maintain the grates properly. He does say it gets crazy hot. In fact, unless you turn off at least one burner, I don't think you can get that grill below 450-500 degrees he tells me. That might be a consideration if you want to cook at moderate temperatures - say 350-ish - and not just hot and fast.
I've got a 2 burner Weber Genesis Silver A, purchased by a friend of the family in 2002, and when he passed away 2 years later, his widow gave it to me, as she had no interested in ever using a grill. I'm still using that grill, and while I keep saying I want a bigger gas grill (its about 350 sq inches), this one keeps going and going, and is just so well built it will likely never die. I've replaced the burners, the ignitor, and flavorizor bars once since 2004, and spruced up the firebox with some new BBQ black paint a couple years ago. At this point, I've put Grillgrates on it to improve searing performance, and will likely just stick with it, since I can still buy parts for a 16 year old grill.
I don't think you can go wrong with the Weber Spirit 2 or 3 burner, and the reviews on that from Max seem better than his review last year of the Genesis II line. With Grillgrates I can get the grate temperature of my 2 burner Genesis upon to 650 degrees. It won't sear a steak like charcoal, but its good for cooking most meals for the family.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
The body on my friends Signet 320 is not holding up all that well, considering it is only 3-4 years old. I do not think it will reach the ripe old age of 16+ like my Weber 2 burner before it falls apart.
My antique Weber 2 burner only has 26,000 BTU's. What you have to look at really is the BTU per square inch of grilling area to get an idea of searing capacity. 26,000 / 350 gives me a 74 BTU's per square inch. The grill has excellent temperature control, with the dome thermometer (which you really do NOT want to go by for cooking) reaching around 550F on high, but with the grate temperature getting into the 650-700 range with the Grillgrate replacement set I installed last year. Nowhere near as high as the Broil King. But, I think I have much better ability to cook on medium and low heat than my buddy with his Signet 320.
The new Spirit II series specifications are as follows:
Spirit II E-210: 360 square inches, 26500 BTU's
Spirit II E-310: 424 square inches, 30000 BTU's
BTU's per square inch are slightly lower on the 3 burner (71) versus the 2 burner (74). I think performance will be similar. If I were choosing and the budget were there, I would go for the 3 burner, just to have the extra grilling space.
Now, back to the Signet 320. The Broil King has a MUCH higher BTU rating - 40000 BTU's for 400 square inches of primary grilling space. That is 100 BTU's per square inch - higher than about any other grill on the market. That means it is a searing machine, as you read in Max Good's review. The question really is, if it has trouble getting lower temperatures, does that meet your needs. Only you can decide!
I am going to look VERY hard at Broil King when and if I replace the Weber. I am going to buy my son a gas grill possibly as a wedding present, and am more likely to go for the Broil King than the Weber. The online reviews on Lowes.com and other sites that sell the Signet 320 are overwhelmingly positive. I just have the one local friend who has not had such glowing reviews of it, and looking at his myself, feel that it won't be a 20 year grill like my Weber. Maybe a 10 year grill.
I’m a low n slow guy myself; ultimate goal is a big ole Rec Tec. Long term, the gasser will be the searing anddweek night machine, I’ll only use it for low temp cooks for a little while until I save up for the Rec Tec.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, based on the cost and reviews, I think I would take a gamble on the Signet 320, and just be sure to get a good cover to keep it dry, and make sure to season the cast iron grates well, and keep them oiled, to prevent rust. You can probably get replacement stainless grates from Broil King, or get Grillgrates if you have issues with the cast iron.
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