<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ben Riley:
When the Weber Q's work they perform great.
They are not much on indirect, but that's not their strength.
I've had mine for 4 years and I couldn't recommend one. The Q's have a major flaw with their burner tube. They begin clogging almost immediately, and it is a constant battle to keep them working.
It's really sad because otherwise they are a fantastic grill for direct grilling. </div></BLOCKQUOTE>
Ben
If you check out some of my other posts there are several discussions on how to cook indirect on the Q - it is easy and the results are fantastic. Here is a recent one.
Indirect on the Q I cook everything on the Q including cakes, bread, desserts, roasts, etc. I actually have a rolled shoulder of pork on the Q now and am about to roast some vegetables (Potatoes, Sweet Potato, Carrots and Pumpkin) with it for dinner.
Your comment on the burner tubes clogging has me intrigued. I have had mine for about 5 years and have not had a problem. Many of my friends have Q's and have not had a problem so it would be either the type of food you are cooking, how you are cooking it and where you are positioning it, or, moisture is getting in through the spider guard gauze, or you have a faulty burner tube.
May I suggest you speak to Weber CS and ask to talk to a Q Technician. The solid part of the grill is positioned over the top of the burner tube and prevents fat. juice from dripping onto the burner tube and producing flare-ups.
Part of your general cleaning regime should be to brush the burner tube with your grill brush before use. This should overcome any problems.
Regards