RonG Posted September 4, 2017 Report Share Posted September 4, 2017 I need to replace the flavor bars on my Weber gas grill. There are 2 types of bar, stainless steel (more expensive) and porcelain (less expensive). I thought porcelain coated would last longer then the stainless steel and more expensive. Question is which type is better for the grill, stainless or porcelain. Link to comment Share on other sites More sharing options...
Gotcow? Posted September 4, 2017 Report Share Posted September 4, 2017 Just my .02......stick with the stainless steel. Link to comment Share on other sites More sharing options...
Kings over Queens Posted September 4, 2017 Report Share Posted September 4, 2017 Stainless. #otterlivesmatter Link to comment Share on other sites More sharing options...
RonG Posted September 4, 2017 Author Report Share Posted September 4, 2017 Thanks for the suggestion. Link to comment Share on other sites More sharing options...
Scallywag Posted September 4, 2017 Report Share Posted September 4, 2017 (edited) The problem with porcelain coated is the moment it flakes or chips, the flavor bar will rot out extremely fast. Porcelain coating has it's advantages but in an outdoor application with extremely high heat, the stainless is the way to go. Edited September 4, 2017 by Scallywag Link to comment Share on other sites More sharing options...
hwsmike Posted September 4, 2017 Report Share Posted September 4, 2017 SS Link to comment Share on other sites More sharing options...
cheech Posted September 5, 2017 Report Share Posted September 5, 2017 SS. Does anyone happen to know why they call them flavor bars? All I see is SS triangle shaped burner covers that protect the burners and keep debris out the small gas jet holes. Tis better to remain silent and thought the fool, than to speak and remove all doubt. Link to comment Share on other sites More sharing options...
Scallywag Posted September 5, 2017 Report Share Posted September 5, 2017 3 hours ago, cheech said: SS. Does anyone happen to know why they call them flavor bars? All I see is SS triangle shaped burner covers that protect the burners and keep debris out the small gas jet holes. Not sure exactly. The drippings tend to hit them and "smoke" off. That's my best guess. The design works a hell of a lot better than competitors though. At least that's my experience. Link to comment Share on other sites More sharing options...
RonG Posted September 5, 2017 Author Report Share Posted September 5, 2017 8 hours ago, Scallywag said: The problem with porcelain coated is the moment it flakes or chips, the flavor bar will rot out extremely fast. Porcelain coating has it's advantages but in an outdoor application with extremely high heat, the stainless is the way to go. Good explanation to go with the SS. Link to comment Share on other sites More sharing options...
kytara7 Posted September 5, 2017 Report Share Posted September 5, 2017 7 hours ago, Scallywag said: Not sure exactly. The drippings tend to hit them and "smoke" off. That's my best guess. The design works a hell of a lot better than competitors though. At least that's my experience. That's exactly why fat drippings vaporize and sticks to whatever your cooking. [sIGPIC]Goal to catch my first 30 on a plug. Link to comment Share on other sites More sharing options...
Belmo Posted September 5, 2017 Report Share Posted September 5, 2017 Stainless. If you balk at the cost, then price a new Weber gas grill. That will make the stainless look like a bargain. Terri Mae does not approve this message, but screw him. Link to comment Share on other sites More sharing options...
fluke07 Posted September 5, 2017 Report Share Posted September 5, 2017 May want to check Weber site to make sure SS fits on your specific grill Link to comment Share on other sites More sharing options...
Fly By Nite Posted September 6, 2017 Report Share Posted September 6, 2017 I've got SS in mine. I've heard porcelain has better heat induction which will help with charring and flavor, but i don't buy that. When you flip a steak or burger you should flip it to a different location of the grate since there is some heat loss occurring where the meat was sitting prior. Link to comment Share on other sites More sharing options...
RonG Posted September 6, 2017 Author Report Share Posted September 6, 2017 33 minutes ago, Fly By Nite said: When you flip a steak or burger you should flip it to a different location of the grate since there is some heat loss occurring where the meat was sitting prior. One side of my grill is hotter then the other side, so I have to switch the food. Link to comment Share on other sites More sharing options...
Fly By Nite Posted September 6, 2017 Report Share Posted September 6, 2017 My Weber has pretty uniform heat all around. The cheapo gassers i've cooked on have very uneven heat. Gassers still suck if you're looking to burn a steak or a burger without cooking all the way through. Link to comment Share on other sites More sharing options...
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