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PGS Legacy Big Sur 51-Inch Gas Grill Review

Specifications

  • Four 25,500 BTU stainless steel tubular burners
  • 960 square inches of primary grilling space
  • 100,200 BTU maximum output from the main burners
  • 12,000 BTU rear-mounted infrared rotisserie burner with full kit
  • Stainless steel construction
  • Stainless steel rod cooking grates
  • Electric continuous spark ignition
  • Ceramic barrier
  • Convertible between propane and natural gas with additional equipment
  • Made in the United States by the AEI Corporation

Full Review – PGS Legacy Big Sur 51-Inch Gas Grill

AEI is one of the original Gas Grill manufacturers. They know grills and build grills that cook. Their grill brand is PGS. The PGS Legacy Big Sur 51-inch Gas Grill is a monster. The cooking surface is 51 inches wide. Add on the side tables and you have nearly six feet of grill. You get 960 square inches of primary grilling space, so this is the grill for those that do serious cooking. And that really is the strength of this model. It is big and powerful and made to last.

The 304 stainless steel construction of this gas grill is excellent. PGS puts a lot of attention into quality. This makes the Big Sur a grill that will last for decades, not just years. Under the hood, you get four stainless steel burners that can produce up to 100,200 BTUs. That is a lot of heat. This gas grill gets hot and yet has a wide range of temperature control. Heat is distributed by a ceramic barrier which works to convert a good deal of the raw heat into infrared. While not an infrared grill, it has similar cooking characteristics.

Add in the rear-mounted infrared rotisserie burner and a cabinet that contains two doors and two drawers and this is practically a cooking center. PGS might not be one of the better-known brands in the grilling world, but it is certainly a grill worth looking at. Yes, you are looking at over $7,000 for this model, but as a grill that cooks extremely well and is built to last, it is a worthwhile investment.

Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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