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Lol they're totally going for the eye candy crowd that doesn't know what actually tastes better. That ribeye is cut from the chewy end of a prime rib too.

That's probably what they want. If you can't identify it, you can't request warranty on it.

Wow, that thing looks to be in pretty good condition for a free one. What you do depends on how much you want to spend. It's usable as is. Just give it a good cleaning and maybe replace the flaking porcelain enameled grates. That thing looks like it'll have lots of life left before it...

That can't be the full story. If he's Canadian, he's definitely allowed back in the country as long as he does the mandatory 14 day quarantine.

Anything can be done, but the manufacturer will never be able to tell you that, as it's too much of a liability for them to say it. There are some things you need to know before you proceed. 1) safety certification of the grill will be void once you do the conversion. So if you have a...

I don't own one so I wouldn't know for sure whether it's a solid state controller or a bimetallic strip, but I'm guessing they went with the primitive bimetallic strip technology as the electric Q's have a warning about not using the temperature controller when it's -25c outside.

I would guess it works similar to an infinite switch on a newer stove element. Maybe the contacts arced and welded together. You can try giving the switch a good smack to see if it'll break it loose.

As cool as it is, I've never actually ever seen anyone local with a Summit charcoal. There are lots of people on this forum that also feel the Smoke fire is not selling well because it's overpriced. If both of those products actually sold better, I bet Weber would be more inclined to bring the...

Because there's no market for a luxury Q in the USA. The price tag on the Q3600 would be around $1000usd

Yes, they're referred to as "Christmas tree" fasteners

I'm surprised people had a hard time finding replacement thermocouples. They're very common and available from plumbing stores for $5-$10. You usually find them in gas hot water tanks and gas furnaces with standing pilots. You can also take the piezo igniter button off of some old hot...

Broil King tried including cast stainless steel grates with their Regal line of grills but then they switched back to 9mm rod grates. I guess they were too expensive? You can still buy them as optional accessories. https://broilkingbbq.com/en_ca/accessories/grids/cast_stainless_steel_grids/

Lots of non-weber grills used to have wood handles on the side. From what I recall, they were in direct contact with the aluminum lids. Btw, I find the lid doesn't actually get that hot. Using an IR gun, the lid was around 300F when the lid thermometer read around 550F, and the grate was...

It probably wouldn't last forever but it won't combust. Lots of older grills used to have wood handles.

Try silicone washers? Making some out of wood will also work?

I used to have access to a flir e6. Pointed it at everything around the house. I found it useless on grills because the camera's temperature range maxed out at 462F.

That's exactly how my q1200 behaves. Any idea why that side burns hotter?

Ok so I'm not the only one who noticed the little Q gets crazy hot. Using an IR gun, my q1200 measures around 680F after 15minutes of warming up. At that temperature, it's pretty close to the flashpoint of fat. I find it great for searing steaks, but the drippings from ribeye steaks can end up...

There's different types and qualities of porcelain out there. There's super thin matte porcelain coated cast iron that some companies use. Then there's thick shiny porcelain enamel. Weber uses the thick enamel on the current generation of Q's. I hate the thin stuff. It's super thin so it...

With a freshly cleaned grill, I can sear two juicy ribeyes. On the third one, the residual grease drippings from the first two ribeyes will stick to the underside of the grates and firebox and cause huge flare ups if I sear a third one. Note this is if I have the q running as hot as possible...