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I grill. 

I mean, I grill frequently. I grill about three or four days a, every week of the year, every year. Living 100 yards from Lake Erie, this really is no little feat: it gets cold in Cleveland in the wintertime, and we get our reasonable share of snow nearly all of which can be lake impact, often measured in feet rather than inches. 

I've frequently found myself outside after dark on a late December morning, in 20-degree weather having an icy wind blowing in off the sea, snow half-way up my shins, basting a on the rotisserie. 

Naturally, my spouse thinks I am nuts. She also thinks I am a fantastic cook, which will be neither here nor there. But, I digress 

Several weeks before, I noticed that the grill was warming unevenly. The left side was substantially warmer compared to right. The relationship was greater on the left, and on that side I had more issues with flare-up. Meanwhile, the right side was not cooking well at all. The grill is really a 3-year-old Fiesta that my spouse bought at K-Mart fleetingly before we met. It sports a stainless steel sheet metal burner which is sufficient for occasional use. I suspected that the burner was burned through since I use the grill much more than the manufacturer intended; I wanted to change it much earlier in the day than this, but since we were investing in a house, I put the task on the trunk burner, as they say. 

The home used us a couple of major curve balls, the worst of that was an overall total replacement of our kitchen. At that time, we were waiting on our new table tops: we did not have a working kitchen; the stove and the grill were our only working appliances. Good time for the grill to fail, huh? 

remodel, I desired to grill some chicken during one night. I enthusiastic the grill, and noticed that the flame on the left side of the grill achieved the cooking grate, and the flame on the best was barely recognizable. Our chicken browned substantially toward the left side, and scarcely cooked on the best. The old burner is shown by the photos on our site. 

My way was muddled by me through the food, choosing to do this. I purchased a brand new burner/venturi set over the Internet the following day. Because lions love our new house, I splurged on spider pads. The only real tools I necessary for the job were a set of pliers and a screwdriver. I assembled the burner/venturi assembly, linked the ignitor to the burner, and went to the grill. I disconnected the securing pins for the burner within the grill and the old burner put out easily. The burner settled gently in to position, and I connected the ignitor and mounted the index monitors. I tested the ignitor, and, pleased that it worked effectively, enthusiastic the grill. Also blue flame, about one and a inches high, with yellow tips. Perfect. Nice, also heat again. Task completed, and in in regards to a half-hour. 

So why did this happen? Why did my burner decay from the interior out? The clear answer is simple physics. The flame outside the burner produces a vacuum inside the burner, when your burner burns fuel. An available valve enables gas under high pressure to flow from its source into the burner, where in fact the pressure is lower, and then keep on out to the surface to be burned. 

So just how does this cause burn-through? Remember the relationship that is drawing the gas from the burner? Now turn that gas off. What goes on? The gas continues to be burning. The machine inside the burner actually sucks whatsoever is right outside the burner, causing an audible pop once the fire is out, when there's no more gas. 

Here it is in a nutshell: youve been preparing food, right? The foodstuff, sauces and rubs -- and youve been using spices itself has a unique juices. They are in the air surrounding the foodstuff and the burners, mainly as partially-burned carbon particles. These carbon particles get sucked to the burner when the fire is extinguished. These particles remain in the burner before the next time you turn up the grill. Whenever you fire up the grill, chaos is created by these particles in the flow of the fuel. The force of the gas can carry these particles against the sides of the burner. Hitting ignition temperature, they eventually burn off through the metal from the inside out. Now you know why I'd to restore my burner and why youll have to do the exact same if a grill is purchased by you with a sheet metal burner. 

My story points out another issue: what type of burner will your brand-new grill have? It is a key decision when they purchase a high-end grill that numerous overlook. Most grills, also well-known $3,000 to $5,000 units, have the same stainless sheet metal burners that I recently changed, and many have a thickness in the 20- to 24-gauge range! Lets experience it: buying a $3,000 grill is much like buying a or a Lexus; you shouldnt need to change the motor 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 point. The more often you grill, the more often the burner will be replaced by you. The more expensive the grill, the more difficult the replacement. 

"What?" you say! Stainless steel may rust? Well, yes, it *will* decay. It just requires a lot longer. The theory that metal may neither spot or decay is a fantasy. The "stainless" in the word "stainless steel" refers to the actual fact that there are no impurities in the material itself, and that nickel has been introduced in to the mix to make a more appropriate finish. A magnet will be attracted by a lower grade of stainless steel with a lower nickel content, also contrary to popular myth. 

What, then, is the option to a stainless sheet metal burner? Cast iron? Well, yes, but many grill makers also use cast steel or cast stainless, that'll perhaps not rust or burn up through. Fire and lynx Magic are two such grills, and theyre also guaranteed against decay and burn-through. A less-expensive alternative with cast steel writers is the Coleman 6000, selling for less than $1,000 (photo right). 

This isn't to disparage stainless steel sheet metal burners: Napoleon employs 16-gauge stainless steel inside their burners, much heavier than almost any other model, and they tend to last longer than other producers burners. They're still susceptible to rot and burn-through, however: it really takes a little longer, thats all. 

So, if youre searching for a new grill, check always the burner development first. [http://www.youtube.com/watch?v=DuvOwCUrciQ try natural gas grill reviews]