Vidalia Grills

 

One of the most clever designs I’ve seen. It is divided in two, a direct heat zone and an indirect heat zone. The indirect zone has a water pan under it (they incorrectly call this a marinade pan, but now I’m nitpicking). Exhaust openings are below the grates so smoke must travel across the food. The flavor bars over the heating elements can be lifted out as a unit and the water pan can slide over the heat to steam or boil. They even claim you can cook with charcoal or wood by putting briquets or logs on the flavor bars and igniting them with the gas burners. They have four models, 2′, 3′, 4′ and 6′ wide cooking surfaces. The 2′ unit is 21 1/2″ deep, all the rest are 2′ deep. All are built from stainless steel and aluminum, they are available as pedestal or built-in, and all can be either propane or natural gas. No rotisserie available. Click here for more info and pricing: Vidalia Grills

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