I went direct to the manufacturer for my burner. The 800 number was on the front of the grill. New burner was somewhere around $12.00 IIRC, the same in SS was $1.00 more. I went for the SS.
Why do they even bother to offer plain steel?
It was (is) a cheapy department store grill.
Thank You, Randy
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I have been thinking about doing this any cooking hints?
The general concept shown here is correct, except that with practice you can get a golden brown crust, not the charred wreck they ended up with.
The "trick" is to brown one side the crust, which will stiffen it up, then flip it over, put your toppings on the browned side and then brown the other side while the toppings cook.
Google around for topping suggestions. The possibilities are endless. You can't get pretty exotic.
Hmm, spend 45 minutes replacing the burners once every 8 years....
or...
Spend 45+ minutes building a charcoal fire every day to grill a couple of burgers...
Tough choice.
I have both charcoal and gas BBQs. the charcoal is both an offset smoker and you can use a grill over the charcoal to cook. Why both? Charcoal does a better tasting grill and gas so the wife can BBQ or I just want to do chicken and do not want to wait for the wood fire.
Ummm... I've had pizza cooked in a backyard wood-fired pizza oven; we did it by tossing the dough, putting toppings on while it was on a pizza peel, and then the pizza was slid into the oven (and later, of course, slid out).
There is a local Italian restaurant + pizza place that cooks everything over wood fires. When the wind is blowing the wrong way, you can smell it for miles. :(
From my experience with walking by good restaurants, I think you mis-spelled :)
Who said it was good? Do you like the smell of burning oak and pizza crust?
If the crust is burning, no. If it's cooking, yes.
it smells like pieces of the crust are left in the oven, till they completely burn away. :(
FWIW, has anyone considered a fully ceramic grate?
One approach would be to bond pre-made ceramic rods with an ordinary pottery clay, which could be fired as an assembly, then moved as a unit.
Another would be to cast/mould a grate-like assembly in a sheet, dry, fire, glaze, and use it both as the heat diffuser and as a food grill in a gas- fired grill (or charcoal).
'Tis hardly metalworking, but metals don't usually hold up well in that environment.
LLoyd
ordinary ceramics don't like to go through quartz inversion temp very quickly (either up or down). i'd bet they'd self-destruct pretty quickly.
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I've got some ceramic support rods for heat-treating that pay no never mind to cycling a thousand degrees in one or two minutes. They were once "honing rods" I re-purposed.
I really don't know what's in them, but they can go from cold to bright cherry red in seconds, and never even breathe hard.
They don't look "glazed", per se, but they're polished, and most likely not very porous.
Just from knowing about milling media, I'm betting they're high-alumina ceramics.
LLoyd
LLoyd
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