Best Gas Grill

SNIP

You can always prevent burning by placing a larger pan of water on the burner and setting the "cooking pot" in it. The temperature can't get over 212F (100 C) that way, at least until the water boils dry.

Welcome to the Weber Family. I started with a Silver B. Then added a rotisserie and stainless bars and cooking grills once the old ones rusted out(HD has the best local price for parts around here). I also hooked that one into the big tank. Read about the indirect cooking method it makes a BIG difference on some things. Smoker boxes work good in them as well. One thing to look for, if the temperature on the grill only hits about 300 degrees when the knobs are on high, check the tank fitting. The regulator on mine had a very SMALL gas inlet and it would get blocked by a piece in the valve on the tank.

The stainless cooking surfaces are nice, They are interchangeable with the enameled ones as well. I had one grill with a sideburner and it was OK but the design made it hard to control the flame reliably. So I cheated an installed a two burner cooktop unit next to the grill. Put a roof and wind shield around it and I can cook year around (even in the snow)

When this fellow runs out of assembly work he either sweeps floors or sorts leftover hardware into "sale" lots. Gerry :-)} London, Canada

clare at snyder.on.ca wrote in news:m7ev321flitfko6p64glboipi1aejfsnju@

I'm pretty sure that the Weber is made either in Palatine, Il. or in Huntley, Il. I've never been inside either plant, but they are bigger than you would expect.

They're hiring.

But that's what happens when people spend a little extra to buy something decent that's made here.

My Genesis B is going on 6 years old and still works perfectly. Even the igniter.

After looking at them all, Webers Genisis still has a better warranty.........Vermont CAstings while they make a great wood stove for heat etc, their grils seem to leave a lot to be desired......That big open area under it could easily be enclosed and the slope of the hood could be make less ....

After buying a WEBER Genisis grill all we can afford to eat now is paper thin steaks or hamburger....... ;-)

The wife seems to like the indirect / direct heating methods as well. NIce to sear a steak fast and then just get the insides warm (like em extremely rare inside but seared well outside) . Harder to do on other grill without getting insides too well done or dry.

Our starter never worked from day one on the Weber....Weber is sending a replacement........looks like whoever assembled grill managed to breaka off the terminal for the one wire that goes in the center porcelain insulator.......yet another reason I d not like preassembled items from big box stores.

I just finished cutting and bending up a replacement set already.......for that day...Made em out of some titanium I had. I had a vaporizer bar I madeout of titanium for the old Thermos brand and Charbroil brand grills that stil look as good as the day I made them.......I figure once these porcelain coated steel opnes go south, the titanium ones will be here until I die or the grill goes to heaven.

I believe they are made in more than one plant.

We got a Silver several years ago. We use BBQ's 12 months a year - snow or rain

- whatever. The silver is giving us great results - standing up - and still good as new. Our last one lasted 4 years(not Weber) but the previous one lasted far longer than I care to admit - I kept re-building it - We had a super large one - cooked large turkeys on a spit and even baked cakes. It died - bought a low value, medium cost that was crap. So we bought the quality one and have been happy (with it :-) ) ever since.

Martin

Martin Eastburn @ home at Lions' Lair with our computer lionslair at consolidated dot net NRA LOH & Endowment Member NRA Second Amendment Task Force Charter Founder IHMSA and NRA Metallic Silhouette maker & member

Roy wrote: