Looking at getting a new gas grill, I'll be going with Weber. I've never owned a grill that has a side burner, is this a gimmick or is it handy?


Looking at the S-335 model.

Thanks,

This message has been edited. Last edited by: MikeGLI,

When we were buying a Weber grill my wife insisted on the side burner. She's never used it!!

They’re OK for warming up a pot of beans or sauce but they don’t really have a whole lot of power for much else IMO.

I see it as a gimmick and one more thing to break.

I have an older Weber Genesis. A top tier model from about 2012.

I used the side burner on occasion for greasy or smokey cooking. It's decent at that but be warned, all the splattered grease is a pain to clean from the underside of the lift up burner cover. Grease will accumulate on the actual grill lid that it sits next to and will discolor that side of the lid over time.

If you try cooking while it's windy you will lose a lot of BTUs as the wind will keep the burner from staying fully lit.

It will sear a steak OK using a cast iron pan if the wind is low.

I'd still opt to buy a model with it but they aren't perfect.

I have a Napoleon grill with infrared side burner. I use it for searing meat all the time. I also put my cast iron skillet on it to cook sometimes. I don’t usually bother using it to heat a pot of vegetables or anything.

Had one before, never used it really .

I don't like to cook bacon, onions, or anything stinky in the house so I picked a burner similar to THIS and it's been great outside. A much better and more powerful option than a sideburner on a grill IMO.

I had one a long time ago. I only used it for sautéing mushrooms as I was grilling steaks. Much easier than running back and forth from the kitchen to the porch. Like someone else said I occasionally used it for beans. My sister also had one and used it for bacon so it didn’t grease up/smell up the house. That’s not a problem for me as I cook my bacon in the oven.

quote:

Originally posted by frayedends:
I have a Napoleon grill with infrared side burner. I use it for searing meat all the time. I also put my cast iron skillet on it to cook sometimes. I don’t usually bother using it to heat a pot of vegetables or anything.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ THIS


Before you go Weber- check country of origin for your model---many are out of Chin-wa now!
Napoleon build some out of Ottowa---lower models from Chin-wa but overall a better grill!

quote:

Originally posted by mark60:
I don't like to cook bacon, onions, or anything stinky in the house

My brain can not comprehend what you are saying. Bacon, onions and garlic cooking are the best smells in the world and one of the few things that would get my kids to come out of their rooms.

[QUOTE]Originally posted by mark60:
I don't like to cook bacon, onions, or anything stinky in the house..

No true Southerner would EVER consider bacon cooking as stinky! (Just like no true Southerner would EVER use instant grits...

quote:

Originally posted by Southern Rebel:
[QUOTE]Originally posted by mark60:
I don't like to cook bacon, onions, or anything stinky in the house..

No true Southerner would EVER consider bacon cooking as stinky! (Just like no true Southerner would EVER use instant grits...

Bacon frying is our equivalent of potpourri ...

It depends on the side burner ...

We use ours to fry onion rings, calamari, warm sauces, etc.

I have a side burner. It puts out pretty good heat.

The problem is level. Either the ground or the grill or both. If you're cooking liquids or soup, probably fine. Any cooking that involves oil like sautéing and the cooking can be even if the oil pools to one side. Bacon is hard, one side gets crispy, the side is soft.

Usable if you watch it. Need to rotate the food around. And watch for oil splatter, it gets everywhere.

I use it to fry fish like mackerel outside.

I've never used it on any of the grills I've had.
Sought one without it & found one [not a Weber] with a griddle on the side instead.

I've used mine on rare occasions. Mostly when I cook scallops. Kinda messy so it's good to do outside.

I found the heat output is lacking for any serious cooking requiring high heat like stir fries. I primarily use it for sauces and glazes now that we have a dedicate outside cooking area for the more aromatic Vietnamese dishes.

I don't know if its the eggs with flour cooked in oil, but Latke really stink up the house. I cook them on Weber side burner that is right outside the kitchen door.

When our power went out for about five days it was nice to have the side burner to
heat up food in a pot.

I have a Weber Summit grill center with a side burner. I use it all the time,especially for frying and dirty jobs that create lots of grease splatter.
I hate the idea of turning on the home oven or burners when I'm running the A/C at the same time.
I can do anything outside that I can do inside.