List Price : $2,195.00
Price : $1,795.00
Code : B0070U0KIK
* Special discount only for limited time
- Commercial grade 304 stainless steel construction for lasting durability
- Five rugged cast stainless steel burners deliver excellent cooking control
- Temperature gauge allows you to monitor grilling conditions
- Superior quality and professional grilling results
- Interior lighting enhances visibility for evening grilling
- Amazon Sales Rank: #45031 in Lawn & Patio
- Brand: Lion Premium Grills
- Model: 90823
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9 of 9 people found the following review helpful.
Versatile and well made
By Kalli S.
I have had the 42” natural gas grill (with rolling cart) for about 11 months in Ann Arbor, Michigan. The grill is rated for 90,000 btuh, but as a practical matter 15k btuh is the infrared rotisserie, and the literature cautions against using it in conjunction with the other burners, so at most, the recommended supply is 75k btuh. My supply is 0.5 psi through 70’ of ½ copper tube, which suggests I’m only supplying around 43k btuh. It’s not clear to me that this matters, but it might.
The grill is extremely well made and the 5 burner x 40” length is very versatile. All the mechanicals are commercial quality. The lid is two layers of stainless steel that helps retain heat a bit but also deforms temporarily at higher temperatures (the inner layer is expanding more than the cooler outer layer). After many more than 100 use cycles I see no visible evidence of problems (except maybe the alignment of the 4 rotisserie spit holes being off by about 1/8”). The grill thermometer “redlines” at ~550°, however I routinely take it to 650° for pizza. To get to 650° I need to close off the 1”x40” gap between the top of the lid and the body using aluminum foil. I also will occasionally run it to 700 to clean the stubborn accumulations on the grates and deflectors. At 700° (~950° at the grate) the lid bends to produce a ¼” deflection but the cooked-on grease turns to dust in about 45 minutes (for comparison my oven self-cleans at 1050°).
I grill at least 2x a week and often 4x or more, so I’d guess I’ve used the grill over 100x in the last year.
This grill replaced a 40 year old aluminum Charmglow 4000 NG (that I rebuilt 5 times) so it is taking some getting used to and I’ve needed to find work arounds for many of my traditional recipes - most notably those that rely on smoke.
I use several digital thermometers most of which come from ThermoWorks. I find the surface temperature of the Lion varies about 40-60° at the grates with the greatest delta occurring at midline with the high temp above the gap and the low temp over the deflector. The cast burner elements are superb and distributethe flame very evenly although you need to back off from “high” to get blue flame. My undersized gas line may be a factor here – not sure. Lion produces a ceramic insert that probably levels the temperature somewhat but since this isn’t an issue for me I haven’t bothered to make that investment. To stabilize low temperatures I tend to add 2-4 bricks (4”x8” red clay paver thickness). I also use the bricks to raise the cooking surface both for indirect recipes and also for indirect cooking that calls for temps less than 425°. On my unit, 2 burners at their lowest setting produces a (midpoint between the burners) direct temp of about 450° at the grate surface. At 4” higher, I can get that minimum down to about 350°. I’ve never had all 5 grates in at the same time – I tend to use 3 and move them around.
I like to smoke relatively quick indirect items (like pizza, carrots, stuffed tomatoes and direct grill meats) and the Charmglow was excellent for this. To get a smoky infusion on the Lion, I needed to buy an old 18”wok to make a lid over the food to get the smoke to take (heavy foil works in a pinch as does my 16” paella pan). It’s very hard to get smoking to work without doing this – very easy when you lid over it however. The smoke box supplied with the grill is a bit dinky for my needs. I probably have a dozen ss smoker boxes but just loose wrapping a chunk of hickory or other wood in heavy foil is most versatile. Getting a paella to be smoky is a bit tricky but can be done with the wok lid.
Slow cooking is wonderful on this grill and when you cook something for more than a couple hours, the smoke does take. I did an 18# prime rib (deboned) at Christmas at 210° (used burner 1 + 5 at low setting) for 6 hours (mounted it on the spit but didn’t use the motor except ½ turn every hour) then finished it on the rotisserie’s infrared searing burner for 25 minutes (using the motor) to make a crust on the outside. Because the temperature outside was in the teens I didn’t need to gap the lid (left it full closed). Perfect results.
I’ve also done rotisserie chickens, hens, ducks and goose using the infrared as the prime cooking element plus one burner on low for the smoke. Results are uniformly excellent with some tinkering with lid height and closing the gap with foil. In the summer I sometimes need to raise the lid a 1/4 - ½” to moderate the temperature. The rotisserie motor is ok. It seems to labor a bit when the load is unbalanced. I’m not so hot at balancing things on the spit – it’s one of the things I need to work on. The balance device is well designed and looks like it should do the trick, but for some reason I’m not getting it.
This grill is worth every penny if you like to play with fire and smoke and like to experiment with the natural order of manufactured items. Assembly was easy. Shipping from BBQ-guys was a snap. I was also happy to discover the shorty grill cover is functional. It’s a bit faded after a year but still in great shape. I suspect this is the last grill I'll ever buy.
6 of 8 people found the following review helpful.
By Mike R
I have had this grill about a month and have used it 5 times. It cooks very well with good heat control. I also bought the searing burner which I have not used yet. Burgers, dogs, chicken and veggies turned out great with no flare ups.
2 of 3 people found the following review helpful.
By Ted Parrish
I've had my grill for 4 months and this thing has proven to be a major workhorse. I grill A LOT and everything from ribeye steaks to crab legs and the 40" Lion grill has yet to let me down. Sears and grills perfectly, the grill itself looks great and I have yet to run into any problems or anything with this bbq. I can be hard to please but this grill has provided a ton of use and 100% satisfaction so far. Outstanding!