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I grill. 

I mean, I grill frequently. I grill about three or four times a, every week of the year, every year. Living 100 yards from Lake Erie, this really is no small feat: it gets cold in Cleveland in the winter, and we get our fair share of snow most of which will be sea result, often measured in feet as opposed to inches. 

I have frequently found myself outside at night on a late December night, in 20-degree weather having an icy wind blowing in off the sea, snow half-way up my legs, basting a on the rotisserie. 

Naturally, my wife thinks I'm insane. She also thinks I'm a great cook, that will be neither here nor there. But, I digress 

A couple of weeks ago, I noticed that the grill was heating unevenly. The left side was substantially hotter compared to right. The relationship was larger on the left, and on that part I'd more difficulties with flare-up. Meanwhile, the best side was not cooking perfectly at all. The grill is just a 3-year-old Fiesta before we met that my spouse bought at K-Mart shortly. It sports a stainless steel sheet metal burner that will be adequate for occasional use. I assumed that the burner was burned through than the manufacturer intended; I wanted to change it much earlier in the day than this since I make use of the grill much more, but since we were buying a home, I placed the task on the trunk burner, as they say. 

The house put us a few of key curve balls, the worst of that has been a total replacement of our kitchen. At the time, we were waiting on our new table tops: we did not have a working kitchen; the grill and the stove were our only working appliances. Good time for the grill to fail, huh? 

One night throughout the remodel, I wanted to grill some chicken. I enthusiastic the grill, and noticed that the flame on the left side of the grill reached the cooking grate, and the flame on the best was hardly visible. Our chicken browned substantially toward the left side, and barely cooked on the right. The old burner is shown by the photos on our site. 

My way was muddled by me through the dinner, choosing to take action. The very next day I purchased a new burner/venturi set online. Since our new house is loved by spiders, I splurged on spider pads. The sole resources I needed for the task were a set of pliers and a screwdriver. I assembled the burner/venturi assembly, attached the ignitor to the burner, and went to the grill. I disconnected the securing pins for the burner underneath the grill and the old burner put out quickly. The new burner settled carefully in to position, and I connected the ignitor and installed the index monitors. I examined the ignitor, and, pleased that it worked properly, enthusiastic the grill. Even blue flame, about one and a inches high, with yellow methods. Perfect. Great, also temperature again. Task finished, and in in regards to a half-hour. 

Why did this happen? Why did my burner decay from the interior out? The clear answer is easy physics. The flame outside the burner creates a vacuum within the burner, whenever your burner burns fuel. Gas is allowed by an open valve under high pressure to flow from its source in to the burner, where in actuality the pressure is lower, and then keep on out to the outside to be burned. 

So how does this cause burn-through? Remember the fire that is sucking the gas out from the burner? Now close that gas down. What are the results? The fuel continues to be burning. The machine inside the burner actually hurts whatsoever is right outside the burner, resulting in an audible pop if the flame goes out, when there's no further fuel. 

Here it's in a nutshell: youve been cooking food, right? The meals, sauces and rubs -- and youve been using spices itself has a unique juices. They're in the air surrounding the meals and the burners, mainly as partially-burned carbon particles. These carbon particles get drawn into the burner if the flame is extinguished. These particles remain in the burner before next time the grill is fired up by you. Chaos is created by these particles in the flow of the gas, whenever you turn on the grill. These particles will be held by the pressure of the gas against the sides of the burner. Achieving key heat, they eventually burn through the metal from the inside out. Now you know why I'd to restore my burner and why youll want to do the same if you purchase a with a sheet metal burner. 

My story highlights another issue: which kind of burner will your grill have? This is a key decision that numerous overlook when they purchase a high-end grill. Many grills, also well-known $3,000 to $5,000 products, have the exact same stainless steel sheet metal burners that I recently replaced, and many have a thickness in the 20- to 24-gauge range! Allows face it: buying a $3,000 grill is similar to buying a or a Lexus; you shouldnt need to change the engine in a 3-year-old Lexus! 

If a grill with a stainless steel sheet metal ( or cast iron/cast iron composite ) burner is purchased by you, the burners will be replaced by you at some time. The more often you grill, the more often you will replace the burner. The more expensive the grill, the more difficult the alternative. 

"What?" you say! Stainless steel may rust? Effectively, yes, it *will* rust. It only requires a lot longer. The idea that stainless steel can neither stain or decay is just a fantasy. The "stainless" in the term "stainless steel" refers to the fact that there are number impurities in the metal itself, and that nickel has been introduced into the metal to produce a more suitable end. A lower grade of stainless with a nickel content will attract a magnet, also unlike popular myth. 

What, then, could be the alternative to a stainless steel sheet metal burner? Cast iron? Well, yes, but several grill companies also use cast steel or cast stainless steel, that will maybe not rust or burn up through. Fire and lynx Magic are two such grills, and theyre also justified against decay and burn-through. A less-expensive option with cast metal burners will be the Coleman 6000, marketing for less than $1,000 (photo right). 

This isn't to disparage stainless steel sheet metal burners: Napoleon employs 16-gauge stainless steel in their burners, much thicker than nearly any other company, and they have a tendency to last longer than other manufacturers burners. They are still prone to rot and burn-through, however: it really has a little longer, thats all. 

So, if youre shopping for a brand new grill, check always the burner structure first. [http://www.naturalgasgasgrills.com/ link]