Not long ago I discussed wanting a char-broiler for my outdoor kitchen. I like the flavor they create on a burger. After some discussion here it looks like the Weber Spirit II is just a nice char-broiler with its stainless burners and flavorizer bars. Here’s my concern. A true char-broiler on line costs at least $600 and produces from 40 to 60 thousand btu. There are some nice used Spirit II on Craigslist for $60 to $100. They produce 30 thousand btu. Is that hot enough to truly char a burger?
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I would go with the cheap one because I know you being in Central Texas have weed burner attachment for a propane tank, which will give you all the char-broiling you could ever need...
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2 burner or 3? I have an old 2000 Weber Genesis Silver A (two burners) and it still chars my burgers.Comment
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They are both two burner. You’re happy with how hot yours gets? -
Oak Smoke - I don’t use it very much anymore. I have a larger Weber Genesis for burgers and such. One thing I have noticed that it really needs to get hot (500d) before putting any food on. But it still chars burgers. Weber is always my go to gas grill. Have been happy with the product. Other manufacturers- no.
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Part of the problem with BTU ratings is that they are usually cumulative, i.e. two burners you'd need to divide their brag number in half for each burner. The 310 model, for instance, looks to have three burners and is rated at 30k btu, so "only" 10k per. Some might/would be satisfied with that amount of heat/charring, others, not so much. Given the patty size and comparative short grate residence time, you only get the benefit of one burner per burger area. If I'm looking for more impact from a gasser with flavorizer bars or fake briquets I remove those devices and opt for more direct flame......it seems to help. The trade off is more flare ups, but then, char results so it's a win for that particular operation.Comment
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