wilmington grill

I have a drop in unit and have been very pleased. Had it for 1.5 years.

Have had one for 3 years and love it!

Can ya really get a good sear on a steak??? I've seen conflicting reports

absolutely - you can get an excellent sear on a steak. Get the grill to 500 deg F and put the steak on.

Had my Wilmington grill for 10 - 12 years and love it! Yeah, it's pricey, but worth it to me!

We've had our WG about 20 yrs now. Last grill you will ever own. OR keep buying those POS grills at HD or Lowes. Take a magnet with you when you look at grills !

Company was recently sold. Hopefully quality will remain with new owners. I’ve had one for ten years and live on the ocean in KB. Nothing lasted more than a year due to salt air until I bought the Wilmington Grill. The complaint I’ve had was that at times it wouldn’t get as hot as other times. Not a regulator issue just occasionally temperamental.

Appreciate all the input. Just got it unloaded on the back patio. Sure Hope it turns out to be all I claimed it was while I was throwing the sales pitch to the wife.......

You will not want another grill after using it. You can do everything from searing a steak to slow cooking a pork shoulder all day.

Congrats and enjoy! I bought a used one Circa 1990 back in 2010. Through the years, I've replaced the burners with the newer cast Stainless burners and can get it to 600 degrees for searing steaks. She looks brand new, I live 100 yds from ICW and do not use a cover or any other shelter.

Here's a pic of my pride and joy. I added the front plate a few years ago before they changed the logo.

Well, finally got around to trying her out tonight. Let the ribeyes get to room temp, gave a light coat of olive oil and preferred seasons. Heated the grill to 550 and tossed them on for 4 minutes per side (1 lb ribeyes). Got a nice rare-medium rare cook on them and they were really tender and juicy....but not even a tiny bit of sear. Not sure what I could've done differently. Wifey (who bought the grill for me for my birthday) didn't complain, but I know that she was missing her normally "pittsburgh style" steak that I've been doing in a cast iron skillet for years.

I'm sure she's a fine grill, but I'm gonna have to hit up YouTube university for some steak cooking secrets.

This might help. Experience is with a lot of different gas grills but not the Wilmington Grill (which looks like an amazing grill by the way). Put steaks over the flame and don't shut the lid. If you shut the lid you might as well be cooking it in an oven. Hope this helps.

Go Seahawks.

Wilmington grills like Holland grills have a large catch pan / heat defector over both burners to help prevent flare up but also hindering true searing. Great for fatty chicken and pork. I’d suggest a dedicated cast iron griddle or pan that you put on the grill when preheating cook the steaks and flash sear when 5-10 degrees short of desired internal temp.

I bought my first one from Ormonds in Goldsboro in 2000. Replaced it two years ago with a drop in at the house and took the other to the dealership where we have used it 5 days a week since then. Never had to replace anything on it and would highly recommend it to anyone. You can keep a steady temp on it all the way down to 175 or you can peg the thermometer past 650.........amazing.