This might get moved to the "equipment forum", but I thought that caterers would have more experience using these contraptions, so I posted in "catering forum".
We're using a 60" Magic Chef grill for our beer garden menu and also for some catered events. It is a portable grill on casters with 2 horizontal 40lb propane tanks. "Portable" is the key word. I'm sure you know what I'm talking about.
It's lived a good life, cooked more than it's share of burgers and salmon, but it's beginning to show it's age (3 years old).
So, here I am once again trying to buy new equipment that I really know nothing about.
I'm kind of just looking for a few brand names that people here may have used in the past and are comfortable with.
My only beefs with the Magic Chef:
it has just 2 temperature settings; off and really hot.
the catch trays stink if you leave them overnight :suprise:
...gosh, y'know, I really don't have anything bad to say about the grill!
It is, in fact, 2 separate grills (30" each side) and we have a flat-top attachment that we use for one on the sides, sometimes. Three burners for each side.
I guess I'm just looking for a little insight before I drop 3k-4k on another unit.
BTW, I do plan on buying all new hardware for the one we're using; re-build it. Still, I am looking at buying a new one in addition to the re-build. Having 2 will open up new venues for us.
Any help or insight will be greatly appreciated!
Thanks guys :)
We're using a 60" Magic Chef grill for our beer garden menu and also for some catered events. It is a portable grill on casters with 2 horizontal 40lb propane tanks. "Portable" is the key word. I'm sure you know what I'm talking about.
It's lived a good life, cooked more than it's share of burgers and salmon, but it's beginning to show it's age (3 years old).
So, here I am once again trying to buy new equipment that I really know nothing about.
I'm kind of just looking for a few brand names that people here may have used in the past and are comfortable with.
My only beefs with the Magic Chef:
it has just 2 temperature settings; off and really hot.
the catch trays stink if you leave them overnight :suprise:
...gosh, y'know, I really don't have anything bad to say about the grill!
It is, in fact, 2 separate grills (30" each side) and we have a flat-top attachment that we use for one on the sides, sometimes. Three burners for each side.
I guess I'm just looking for a little insight before I drop 3k-4k on another unit.
BTW, I do plan on buying all new hardware for the one we're using; re-build it. Still, I am looking at buying a new one in addition to the re-build. Having 2 will open up new venues for us.
Any help or insight will be greatly appreciated!
Thanks guys :)




