HawthorneVillager.com

We are looking to purchase a new gas BBQ, our budget is $1000.00-$1200.00. The two top contenders are weber and napolean. We like napolean because it's made in Canada however Weber is known for its great quality. Which would you recommend and why? Any feedback is greatly appreciated.

Both are good and both will do the same job. I had a weber genesis in my last home and it always provided even heat all around. I sold the bbq with the house. This time around I picked up a Napolean PT750RSBI and this thing is a beast! I was able to cook 100 wings together in 15 min. Again it was even heat all around.

You can't go wrong with either, it really comes down to the look and features.

My buddy is going through this same decision. Both are good and you won't go wrong with either.

I went with Napoleon for the following reasons.
1. Lid opens and needs virtually no space behind BBQ so you can place it closer to your house, fence, etc. Half of the grill is still covered when lid is opened to keep heat in.
2. The knobs are in front of the BBQ. On the more affordable Weber's they are on the right side table which makes it useless for setting food or trays on.
3. Rotisserrie get-up is apparently the best since it rests on the sides of the lid that are stationary. This benefit is related to point #1.
4. Stainless steel grill has a wave pattern to help prevent food from falling through.
5. Warming tray is solid stainless steel with some holes instead of a wire style.
6. Made in Canada.

I also bought the charcoal tray for when I want to cook with charcoal as well as a stainless steel griddle (it is really heavy) for doing fish, etc.
Napolean also has a ceramic infra-red burner that heats up to 1,800 degrees in 30 seconds or so. It is apparently great for searing a steak before finishing it off on the regular grill elements. (Ruth Chris' uses a really hot grill for searing their steaks). DO NOT get that option as one of the three burners, I think it would be a much better option as a side burner for $300. I think they have a model with it built in on the side burner.

Weber still apparently gets better ratings for more even distribution of heat across it's cooking surface.

I just picked up the CEP-330 (Weber) and it's fantastic. Dials are on the front, burners go front to back, has a side burner and an extra burner for a 'sear' section. Best of all though is 9mm stainless steel cooking grates. Hands down the best thing about the bbq.

Just look at those grill marks!

I have owned both. Bow down before me my BBQ lackeys, for I speak from the book of experience.

I’m on a Napolean at the moment. Great BBQ, but items at the front cook faster then those at the back. Something that I didn’t experience with my Weber. I found the heat to be more even with that one.

Both are solid, but I’d have to give the prize to the Weber.

One thing I will say about Napolean is that their warranty service is fantastic. My burners went after 3 years of heavy use. Called them up, and they had brand new ones in my hands 2 days later – no charge.

Forgot about that point. My Napolean has an ceramic burner above the grill specifically for the rotisserie. Would the bottom burners even be used for rotisserie cooking? My understanding is the dripping fat would flare up right away. I just assumed Weber had ceramic burners as well.

Easy now. I have not rotisseried that often so I checked the Napolean site. The rear rotisserie burner is used on high to sear in the juices and then turned down for the rest of the cooking. The heat is indirect, since heat rises and the burner is beside the meat, not underneath it. A drip tray is used underneath so the rotisserie burner is NOT only used for the last few minutes to brown up the meat on my Napolean anyway. The grills are removed depending on the size of the meat being grilled and the drip tray is place right on the flavourizer bars but the bottom burners are not turned on.

I don't understand the Weber system. If you use the bottom burners will the juice in the drip pan catch fire or do they have a rotisserie burner?

When you use a rotisserie with the bottom burners you simply add some water into the drip tray. It will slowly evapourate so you do have to add some occassionally.

I have had my Napoleon PT450RB for 11 yrears now and the burners are finally in need of replacing. You cant go wrong with either a Webber or Napoleon. I was looking to upgrade, however, I decided to replace the burners and convert to Natural Gas instead of over spending on a new grill.

I would recommend that you go to both BBQ's Galore and Ontario Gas BBQ (Just south of Vaughn Mills) to see all the models and speak to some of the sales guys.

Why not look into a Big Green Egg, they are incredible as well. Sure, it takes a little more planning working with charcoal, but worth it, in my opinion.

If you are more "Value Orientated" Do not over look the Broil King line.
Be careful of assuming "made in Canada" applies to all models of a particular Brand Name. Napoleon and Weber both have "import" models that are made in China. Look at the Ted Reader or whatever his name is line from Canadian Tire for Example.

I purchased a Broil King Soverign XLS90 NG 2 or 3 years ago. Great BBQ, great warranty, Canadian made and significantly cheaper then a Napoleon and Weber.
I went to BBQ Galore as well. They are friggen snobs at that one in Oakville on Speers. However, I took all their info and made my own decision on what to purchase. I ended up purchasing from the Home Hardware in Streetsville at Britannia and Mississauaga Road. Domenic the owner will wheel and deal.

This is what I bought. http://www.broilkingbbq.com/grills/sovereign-series/sovereign-xls.html

Good luck with your decision!

Matt

Its time for me to upgrade as well. I'm salivating but I'll take my time and research this as well.

I wouldn't mind having a 2nd one as a small, pure carcoal for the days when you're having some people over and just want to munch on some roasted lamb or pork, carcoal is best no?

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I Fell Into A Burning Ring Of Fire
I Went Down, Down, Down And The Flames Went Higher
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_________________
I Fell Into A Burning Ring Of Fire
I Went Down, Down, Down And The Flames Went Higher
And It Burns, Burns, Burns
The Ring Of Fire, The Ring Of Fire!

Just how close to you think it wise to place your barbecue next to your wood fence or house?

It is about 1 foot from my brick house (plus the width of the side tray) and about 6 inches from the fence/railing on my wood deck. It is probably recommended to be several feet from the house and placed in the middle of the deck away from the railing but seeing it is only an 8' x 8' deck none of those options would be practical. The natural gas line is also there.

There is my bad boy. 1000 inches of cooking space. Yes that it an injected and dry rubbed pulled pork on the right side ready to cook for 12 hours.