I am looking for a propane grill to supplement my BGE. The main thing that I want to use is for is to sear steaks outside instead of in my kitchen. I will also use it to cook "kids party food' by the pool (burgers, hot dogs etc). I would like to keep it under or close to $500. Any good recommendations?

Yeah... I am considering the same thing. I love my BGE but its too much effort getting it fired up for hamburgers and hotdogs...

I have a new, unused Weber Q 3200 that I am looking to unload. Been in garage since purchase. Paid $400+ for it 15 months ago... asking $175. Includes full propane tank and utensils. Located in Katy, I-10 and 99 area.

https://www.weber.com/US/en/grills/weber-q-3200-gas-grill

AdamsBQ06 said:

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Yeah... I am considering the same thing. I love my BGE but its too much effort getting it fired up for hamburgers and hotdogs...

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How do you light your BGE?

Getting a BGE up to temp and getting a propane up to temp really shouldn't have that much of a time difference.

And why would you sear a steak inside when you have an egg?

I have a looft lighter... so yeah it takes me about 20-30 minutes to get it lit. the BGE is just way over kill for some Oscar Meyer hotdogs.

Thanks for the replies.
You guys that are searing on your BGE; are you finishing them off in the oven? For me, it's impossible to lower the temp on the BGE quick enough to not burn them.

If you want a good gas grill, my rec is the char-broil tru-infrared. I've had mine about two months and love it. Can get it to 500 degrees in about 5 min. Was looking at it or the Weber, and decided to go the cheaper route. My old gas grill had flare ups galore, but I haven't had that with the new one, even with fattier cuts

I have one of these and the problem after a few years of ownership is they just fall apart.

The fire box is a pos, and my emitter grates need to be replaced (and it'll cost about 50 bucks - 1/3rd of the original cost of the grill).

I have poked around with my share of sub $200 gas grills since college.

I'm getting a Gensis next.

Try a reverse sear - you'll love it.

Start them in the oven on about 225 until they reach internal temp of ~130. Let them cool while you get the egg rippin hot. Sear on both sides for ~60 seconds. You can do the same thing if you have a sous vide.

gkaggie08 said:

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If you want a good gas grill, my rec is the char-broil tru-infrared. I've had mine about two months and love it. Can get it to 500 degrees in about 5 min. Was looking at it or the Weber, and decided to go the cheaper route. My old gas grill had flare ups galore, but I haven't had that with the new one, even with fattier cuts

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this. we've had one for 3 years and it's held up well.

I had a 100% ALL STAINLESS CHARMGLOW grill that lasted over 7 years on my back deck on Padre Island. That grill was left uncovered and fought the elements within spitting distance of the beach.
IT lasted so damn long.......THEY QUIT MAKING that style grill.

The infrared grill I purchased was $500. I've seen the older ones where the disapator plates double as the grilling surface and they were junk. Mine has grates over the top of the disapator plates. It's worked great

You are exactly right.

Mine is the cheapy I guess. You cook right on the emitter grates and it sucks big time, now.

Was awesome when I first got it.

gkaggie08 said:

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If you want a good gas grill, my rec is the char-broil tru-infrared. I've had mine about two months and love it. Can get it to 500 degrees in about 5 min. Was looking at it or the Weber, and decided to go the cheaper route. My old gas grill had flare ups galore, but I haven't had that with the new one, even with fattier cuts

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I've had mine for 2.5 yrs and it's still like new. I think it's because all the juices vaporize before they can get to the burners and pan. The ignitor still works if you can believe that. The only down side to the infrared is the grates are harder to clean. I take a pressure washer to mine 2-3 times a year.

Oh, and I got mine for $75 on clearance at wally world.

For me, and my Primo XL....if it ain't good enough to go to the trouble of putting it on the real grill, it can just be cooked in a cast iron pan on the stove in the house.

Just my opinion.