Recent content by Robert.K

Ok, folks. Based on prior feedback, the fix is in and my stainless grates, flavorizer bars and heat sheilds are on the way. Does the stainless steel require the same (or other) preparation as the porcelain or iron grates, or are they good to go out of the box?

Thanks for the feedback, guys. Stainless it is. Any thoughts on the gas tubes? I have the old style, the new style looks far nicer. Any opinions on that?

Howdy, folks. I have a Genesis 330 that was originally purchased with the porcelain grates, flavorizer bars and burners. Now after about four seasons, they need to be replaced. Do you folks have any opinion on whether I should consider stainless grates and bars as an option? Do they cook any...

Those are the instructions I'm using now. Just wondering if any adjustment to time is recommended for beef that's vacuum packed for retail.

Does anyone here dry age their beef at home? I'm currently experimenting sith about ~15lbs of bone-in rib roast from a retailer (not 'fresh') so it was vacuum-packed, which passes for 'wet aging' in some circles. I'm wondering if the 'aging' in the bag counts for anything for the purposes of...

Y'know, maybe I'm going about this the wrong way. If anyone knows what the coating is on the firebox and lid, that would at least offer a clue as to what might work, or what to avoid. For example, if it's an porcelain/ceramic coating such as used on the flavorizer bars, I don't see why I...

Do you guys turn your propane off at the tank after use, or do you just use the dial regulators on the grill?

Yep. No dice. This stuff is tough. No dice there either. Looks like this is the solution. As above - no help. Thanks for the suggestions, guys. Looks like I'm off to Amazon.

Can't seem to find any out this way. Can you recommend an alternative? I just saw something posted about not using citrus-based cleaners on the flavorizer bars. Not sure why, but does that also apply to the firebox and lid?

Can anyone make a recommendation on how to clean off smoke/grease stains from the exterior of a grill? They're rather unsightly.

I'm going to have to disagree with Tom. I just bought a Genesis 330 and while assembling it myself, made the mistake of putting a locking caster in the back position, rather than the front. It seems impossible to remove the casters without also damaging the plastic housing they plug into...

Fair enough. I guess there's nothing to lose by trying. Thanks!

Will do. What about the black caked-on crud on the heat deflectors? Anything to be done with those? What about cleaning the black soot off the inside of the lid and brown smoke remnants on the outside? Or is my OCD acting up and I'm over thinking this? :rolleyes:

Howdy, folks. New member, just bought a Genesis 330 last week, and have already had my first 'disaster'. I was slow roasting a pork shoulder (picnic), got up for a beer, and the next thing I know, there's smoke billowing out of the grill and the thermometer was around 600d give or take...

New member from Northeast PA. Just bought a Genesis 330 to replace a CharBroil RED that went belly up. Looking forward to receiving some 'sage advice' and sharing a couple recipes.