calamaridog
Expedition Leader
Green Ganesha said:
The same exact grill I bought for $59 at Lowes
A Nice Heavy Duty Camp "GRILL" Not a stove!! :)
- Thread starter RAM5500 CAMPERTHING
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The same exact grill I bought for $59 at Lowes
Photog
Explorer
hoser said:
Hoser, I'm flaming the grill companies here, not you. The grill companies have good marketing material to sell their grills; but they are not always truthful, and they put a lot of mis-information out there. As stated before, the difference between the 304 & 430 is not measurable, for this application. I don't want folks to run away from a good stove or grill, because it is made from 430, and not 304 SS.
More important issues would be: Did they heat treat it after welding. If not, there is a high possibility of corrosion along the heat-affeced zone (HAZ). The corrosion properties of the SS are modified in the HAZ.
Here is more info on the 304 & 430 series SS. Both of these SS grades are used in the food industry, for different purposes.
Check out the info on 304 & 430. The others are just FYI.
Type 304
The most common of austenitic grades, containing approximately 18% chromium and 8% nickel. It is used for chemical processing equipment, for food, dairy, and beverage industries, for heat exchangers, and for the milder chemicals.
Type 316
Contains 16% to 18% chromium and 11% to 14% nickel. It also has molybdenum added to the nickel and chrome of the 304. The molybdenum is used to control pit type attack. Type 316 is used in chemical processing, the pulp and paper industry, for food and beverage processing and dispensing and in the more corrosive environments. The molybdenum must be a minimum of 2%.
Type 317
Contains a higher percentage of molybdenum than 316 for highly corrosive environments. It must have a minimum of 3% “moly”. It is often used in stacks which contain scrubbers.
Type 317L
Restricts maximum carbon content to 0.030% max. and silicon to 0.75% max. for extra corrosion resistance.
Type 317LM
Requires molybdenum content of 4.00% min.
Type 317LMN
Requires molybdenum content of 4.00% min. and nitrogen of .15% min.
Type 321
Type 347
These types have been developed for corrosive resistance for repeated intermittent exposure to temperature above 800 degrees F. Type 321 is made by the addition of titanium and Type 347 is made by the addition of tantalum/columbium. These grades are primarily used in the aircraft industry.
Type 430
The basic ferritic grade, with a little less corrosion resistance than Type 304. This type combines high resistance to such corrosives as nitric acid, sulfur gases, and many organic and food acids.
Type 405
Has lower chromium and added aluminum to prevent hardening when cooled from high temperatures. Typical applications include heat exchangers.
Type 409
Contains the lowest chromium content of all stainless steels and is also the least expensive. Originally designed for muffler stock and also used for exterior parts in non-critical corrosive environments.
Type 434
Has molybdenum added for improved corrosion resistance. Typical applications include automotive trim and fasteners.
Type 436
Type 436 has columbium added for corrosion and heat resistance. Typical applications include deep-drawn parts.
Type 442
Has increased chromium to improve scaling resistance. Typical applications include furnace and heater parts.
Type 446
Contains even more chromium added to further improve corrosion and scaling resistance at high temperatures. Especially good for oxidation resistance in sulfuric atmospheres.
Photog
Explorer
Based on all the previous posts, there are a few "Nice heavy duty camp grills" (originl post request). Those of you that have had or have used many grills, which ones are easiest to maintain and clean up after use? This would make more difference to me, on the trail. I don't want to be puting a dripping greasy mess back in my rig, or sticking it in a carry bag, that gets rancid in a couple weeks.
spressomon
Expedition Leader
Although I haven't tested a fleet of different compact barbies for comparison my Solaire's ceramic catalytic style 'burner' is pretty darn good at vaporizing fat...better than my $$$ home patio bbq.
However that's not to say there is zero residue. I drop it into a 42 gallon 3-mil HD contractor's style garbage bag before putting it back into it's nylon case to contain what little mess there is. No regrets in 14-months of ownership and use.
However that's not to say there is zero residue. I drop it into a 42 gallon 3-mil HD contractor's style garbage bag before putting it back into it's nylon case to contain what little mess there is. No regrets in 14-months of ownership and use.
Tucson T4R
Expedition Leader
spressomon said:
I am thinking about picking up one of the Solaire BBQ grills. Some of the reviews I have read complained about too high of heat output with not enough control to cook things like chicken a little slower than you would searing a steak. I saw that you used foil to buffer the heat when making Pizza. I would think you could do the same for anything that needed more indirect heat type cooking. Has this been a challenge for you or have you primarily stuck with beef that likes the high heat?
spressomon
Expedition Leader
Tucson T4R said:
This only presents itself when you are trying to grill thicker cuts of meat. What I do for this type of grilling is to sear the meat on both/all sides. Then turn the burner down along with several layers of foil between the meat and the grill grate to help isolate the meat from the burner and finish the meat in a pseudo roasting method. This is actually the same procedure I use at home however I have 3-burners at home along with plenty o'vertical and horizontal space to facilitate the final roasting/finishing of these same size cuts of meat and/or roasting pan (no room for a roasting pan of any sort with the small Solaire). Whereas on the little Solaire you can't shift the meat to a lower temp portion of the grill.
Everything has a compromise...IMO it's easy enough to compensate for this - for all the +'s the Solaire has...plus the tripod stand they offer is really slick!
I could also cut a piece of 1/4" aluminum or similar the size of the Solaire grate to act as a absorber plate...but so far the foil trick works well enough.
Tucson T4R
Expedition Leader
spressomon said:
That's what I was hoping to hear. :victory: Thanks for the feedback.
Green Ganesha
Adventurer
I'm convinced as well. I went ahead and ordered a Solaire last night. No more skillet "grilling" for me.
Is it considered safe to cook directly on aluminum plate, without any anodization or other coatings? Or would you always cover your 1/4" piece with foil?
spressomon said:
Is it considered safe to cook directly on aluminum plate, without any anodization or other coatings? Or would you always cover your 1/4" piece with foil?
All good info. Thanks. All I know is my 400 series SS Vermont Castings grill at home is only two years old but is showing signs of rust. When I bought it, there was no way for me to tell what kind of 400 series, just that it was a 400 series.Photog said:
I have a Wolf Infrared Grill at home and that came with a 1/8" thick rectangular piece of stainless steel. It measures about 1.5" less on each side than the burner itself. You just throw it on top and it works well, basically cutting the output to maybe half. I have yet to try the steel plate on my Solaire but can next week.AndrewP said:
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Photog
Explorer
hoser said:
In my years of dealing with metals, the companies keep reminding me that Stain Less is not Stain Proof. It just depends on what corrisive elements are acting upon it, as to how corrosion free it will be.
If it is surface corrosion, use some steel wool, fine sand paper, or ScotchBrite on it. If it is rusting near weld joints, then it needs to be heat treated, to restore the Stain Less qualities in those areas.
This would be horrible; but they might have used 409 SS, to save a buck.
Type 409
Contains the lowest chromium content of all stainless steels and is also the least expensive. Originally designed for muffler stock and also used for exterior parts in non-critical corrosive environments.
You can't tell what type it is, unless they tell you in the literature. (A lab analysis would cost more than a BBQ is worth, and you have to supply a sample piece.)
spressomon
Expedition Leader
Green Ganesha said:
If I was going to use aluminum plate I would have it hard anodized. Without doing all the research to verify if this is a food safe method I defer to the likes of Calphalon that utilize the same method of isolating food from raw aluminum.
spressomon
Expedition Leader
AndrewP said:
Good idea.
Tucson T4R
Expedition Leader
Green Ganesha said:
Where did you order your Solaire grill from? I found it for $304 with free shipping from Patiofurniturecovers.com
http://www.patiofurniturecovers.com/store/customer/product.php?productid=69
Did you find a better price anywhere?
Green Ganesha
Adventurer
Tucson T4R said:
That's where I got mine. I only spent a few minutes shopping around, but it was the lowest price I could find. I ordered the tripod stand and bulk-cylinder adapter too.