Recent content by Mike McGrath

Do you coat you food with oil? Sometimes if the grill is hot, the oil can drip onto the burner and smoke and/or burn, which may leave a black soot-like mark on food such as chicken breast. I have seen this when I use a little too much olive oil (which has a relatively low smoke point) on a hot...

Jamie, I am a huge fan of turkey on the weber - but I sometime miss the traditional stuffing (crutons, sausage, celery, onion, etc.) stuffed in the bird. Do you have any suggestions for getting a stuffing experience with a grilled bird? Mike p.s. I sure hope your book tour takes you to the...

My guess is that your regulator needs resetting as a safety feature in it has been tripped. Try this: turn off your gas, disconnect your regulator from the propane tank, and then re-connect your regulator. This should do it. See http://www.weber.com/bbq/pub/support/gasfaq.aspx#hotter this...

It looks like there will be at least a Summit with a sear burner. 2008 Summit

I saw this in the Weber News Room and thought there might be some interest. I, for one, am interested to see what all will be new this year from Weber. Char Q

Dear Jamie, There is an ever-increasing push for healthier eating in my family - and my solution has been to throw some vegetables on the grill. So far, I have had my best results with summer sweet corn and asparagus. What vegetables do you enjoy the most on the grill? Which ones pass the...

With the apparent focus on increasing cooking area in the new genesis grills, has anyone heard if they will follow suit with the kettles (i.e., make the 26 incher again)? I would sure like to see this happen. Also, any heard anything more on new $100 less performer?

For what it's worth, I saw some pictures on this site: http://www.bbqoutfitters.com/grills-weber-c-1_16.html