A Nice Heavy Duty Camp "GRILL" Not a stove!! :)

[Green Ganesha]

But that's a stove ... We're talkin' grills here

OK, stupid-sounding question: what exactly defines the difference between a gas stove and a gas grill? Is it the linear-vs.-circular arrangement of burner jets? Is it the grilling surface (because you can always lay a grill grate on top of a stove)?

 

[spressomon]

OK, stupid-sounding question: what exactly defines the difference between a gas stove and a gas grill? Is it the linear-vs.-circular arrangement of burner jets? Is it the grilling surface (because you can always lay a grill grate on top of a stove)?

A gas stove is something you use with pots/pans. A grill is something you typcially cook your food directly over the heat source without pots/pans (think Weber "grill"; "charcoal grill").

 

[Green Ganesha]

A gas stove is something you use with pots/pans. A grill is something you typcially cook your food directly over the heat source without pots/pans (think Weber "grill"; "charcoal grill").

I get that part, but I guess what I'm wondering is what prevents using one as both? If we're talking about gas grills (as opposed to charcoal), why couldn't you grill on a stove—assuming the grate spacing was tight enough to support your food? Is it the different configuration of burners? Or the element of dripping grease?

Maybe a better question would be: why couldn't a grill double as a stove?

 

[Tucson T4R]

A grill could double as a stove but the heat is spread out and not focused like a stove burner so it would not be very efficient.

If you tried grilling meat over a stove, the drippings would collect on the stove top and make a terrible mess. Grills are designed to catch and burn off those drippings. Also the stove burners are focused circles so you would have two small heat hot areas and nothing anywhere else.

 

[cell4soul]

Thanks to Yosh... my Christmas present is coming early today... UPS man should be here with this..

http://www.cabelas.com/cabelas/en/t...470104&cm_ite=0042356517509a&_requestid=75074

:wings:

Congrats, looks like a nice grill......kinda makes me hungry, that burger looks good even though it's breakfast time.........gotta go eat now.

 

[paulj]

Korean groceries sell butane hotplates and grills - intended for dining table grilling. The less expensive grill is a ceramic 'shield' that fits over flame, providing sloped sides for cooking thinnely sliced meat. Metal versions may have slots to provide more direct contact with the hot gasses.

http://www.kgrocer.com/index.asp?PageAction=VIEWPROD&ProdID=600

 

[rusty_tlc]

I get that part, but I guess what I'm wondering is what prevents using one as both? If we're talking about gas grills (as opposed to charcoal), why couldn't you grill on a stove—assuming the grate spacing was tight enough to support your food? Is it the different configuration of burners? Or the element of dripping grease?

Maybe a better question would be: why couldn't a grill double as a stove?

It works the other way pretty well. I've laid my griddle on the gas Grill and made some killer fajitas. I've also used it to fry stuff in a pan, but this doesn't work as well because the burner arrangement is the wrong shape. Coffee takes forever to perc on the gas grill.
Since you can cook decent meals with only a gas grill I usually take it and add a small hiking stove for coffee and heating wash water. This cuts down the volume of gear which is a big deal in the FJ40. In the UZJ100 I just throw in both a grill and a two burner stove.

 

[Green Ganesha]

It works the other way pretty well. I've laid my griddle on the gas Grill and made some killer fajitas. I've also used it to fry stuff in a pan, but this doesn't work as well because the burner arrangement is the wrong shape. Coffee takes forever to perc on the gas grill.
Since you can cook decent meals with only a gas grill I usually take it and add a small hiking stove for coffee and heating wash water. This cuts down the volume of gear which is a big deal in the FJ40. In the UZJ100 I just throw in both a grill and a two burner stove.

Those fajitas do look mouth-wateringly good.

Thanks for the feedback. I asked because all the campsite grilling I've done has been either over a charcoal or wood fire, or on a cast-iron griddle laid across my propane stove. (Fat run-off has always been a problem with the griddle.) This discussion prompted me to wonder whether a dedicated propane camping grill would be a worthwhile addition.

 

[Green Ganesha]

Thanks to Yosh... my Christmas present is coming early today... UPS man should be here with this..

http://www.cabelas.com/cabelas/en/t...470104&cm_ite=0042356517509a&_requestid=75074

:wings:

For anyone contemplating the same purchase, I just noticed that Costco.com has that Igloo grill for $89.99 ($10 cheaper than Cabela's sale price).

 

[Photog]

The Solaire is made in the USA. Take a magnet to your grill. If it sticks, it uses a lesser grade Stainless Steel. Great if you are happy with the knockoff. Not many people want to spend $300 on a little grill. In either case, the grill design works well for reducing flare-ups.

The "magnet trick" does not indicate good or bad stainless quality.

Austinetic Stainless Steel (300 series) is non-magnetic, because the micro-structure of the iron is face-centered cubic.

Ferritic and Martensitic Stainless Steel (400 series) are magnetic, because the micro-structure of the iron is body-centered cubic. Pull out your pocket knife (likely 440 stainless), and check it with a magnet.

 

[Photog]

I just read on the www.bbqgalore.com site that this grill is made of the 304 stainless that is the best quality for grills, not sure of where it is made?

Why do you believe 304 Stainless is better for a grill? (Not a sarcastic question, just wondering)

Edit: I went to their website - THEY believe 304 is the best for grills. They also believe the lower number (304 instead of 430) is higher quality. THEY ARE WRONG. It isn't a quality issue. The two types are just different. The 304 is easier to bend and form and weld, making it cheaper to manufacture grills; but it is not as strong. The 430 has trouble when heated in the 850 F range. You might not want 430 SS for the actual grill surface; but it would be great for the rest of the box. In reality, there is no real difference, for this application.

 

[Photog]

As for the "Camp Grills", this is an absolutely great thread.:wings:

I have never seen so many SS grills in my life. The IR system seems to be the least messy, because all the drippings get burned off. Are any of the other grills particularly easy to keep clean?

 

[Clark White]

Being a little cheep, little short on space, and a little old fashioned, I carry a Coleman two burner stove, and a grill (just the grate part) off a charcoal grill. I cook anything needing a pot/pan on the Coleman, and I prop up the grill on three or four big stones over the camp fire that I have (not camping with out a fire! :camping: ). I cook all my meat on the grill. I either get lots of coals and push them off the side to cook, or I just cook right over the open flame, get a char broiled kinda thing going :chowtime:

 

[spressomon]

Being a little cheep, little short on space, and a little old fashioned, I carry a Coleman two burner stove, and a grill (just the grate part) off a charcoal grill. I cook anything needing a pot/pan on the Coleman, and I prop up the grill on three or four big stones over the camp fire that I have (not camping with out a fire! :camping: ). I cook all my meat on the grill. I either get lots of coals and push them off the side to cook, or I just cook right over the open flame, get a char broiled kinda thing going :chowtime:

Yep...it's all about the end result. Whatever works to get tasty food!

 

[hoser]

The "magnet trick" does not indicate good or bad stainless quality.

Austinetic Stainless Steel (300 series) is non-magnetic, because the micro-structure of the iron is face-centered cubic.

Ferritic and Martensitic Stainless Steel (400 series) are magnetic, because the micro-structure of the iron is body-centered cubic. Pull out your pocket knife (likely 440 stainless), and check it with a magnet.

Perhaps "lesser grade" wasn't most accurate but for purposes of this thread, 400 series stainless steel has less rust resistance than 300 series SS and therefore it is LESS desirable for grills. Keepin' it simple. Non-magnetic=good for grill use. Magnetic=bad for grill use. Of course, there are also other factors such as material thickness and finish.