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My family greatly prefers the "buttery" mild flavor and texture of farmed salmon. I have to say I probably agree, sacrilege I know I've tried wild salmon so many ways, from simple salt and pepper to raging river to smoked. Any tips here? I'm thinking about trying a very mild, short brine next time

That is seriously cool. I also think they’re correct in that the portable grill market has a pretty big gap in it. $600 is a lot, but it is made in the USA. Only 5 year warranty though, not that a warranty on a startup style product is worth a lot but you’d think they’d run to 10 considering the...

The difference with the grill specific sprays is that they don’t flare up, the propellant is non flammable. However in my experience they make the grates “gummy”. Food doesn’t stick, but I end up with more sticky gummy chunks even after a good high heat cook. The flammable propellants aren’t...

Yep. The problem is, it’s not just the tabs. The top of the grates themselves still hold the lid open. So their warning about this is in my opinion not representative of the product issues.

This is on charcoal. I think it would be fine on gas, maybe lose a little heat, but it's not like charcoal where you're regulating airflow to control temps. I might pull out my gas WGA and see if the interference is the same as the charcoal. They offered to refund me but I have to pay shipping...

Well! I notched them. However the top of the grillgrates themselves still push on the lid enough to keep it open an easy 1/4" all the way around. Super disappointed. I would send them back but, lol, warranty voided by notching them out. I guess I could grind down the top edges enough for the...

If this is a known issue, I wonder why they wouldn't notch them out from the factory?

My lid will not seal, not even close, due to the tabs for hanging the lid. I called GrillGrate, they seemed to know this was an issue, and said I'm welcome to cut a notch in the grate however it will void the warranty. Alternatively I can send them back for a refund. Thoughts? Am I missing...

I'm looking for a large griddle for the Q 100 / series. Any options? I'm seeing lots of choices for split grate setups but that's a little clunky. I'd rather have one large smooth surface

Throwing in my .02, I'm about 4-5 cooks in on my set. I bought them for my go anywhere but have been using them on a full size gasser. They definitely make beautiful marks for photo/instagram stuff. But it's not as much of a total coverage maillard reaction. Flipping them over to the back/flat...

The packaging is crazy to me. I'm guessing it was designed to be shipped via pallet. Anyhow, while I didn't have any "damage", I have some other blemishes that are frustrating to see. Lacking some blue on the handle, the lineation between blue/back on the bowl is uneven that sort of thing...

In my opinion, lump can be a little tricky to use in very small quantities. Stacked the wrong way and it's more likely to fizzle out. Briquettes should be working fine, especially competition/professional

Can you give us more detail about your starting method? Weber sells a small charcoal starter that works great. Or use the normal one flipped upside down (the grate turns into a V cup). I like the rutland starter squares, but the weber ones work fine also. I have used the tumbleweed starters and...

Yeah, I'm fiddling with the one touch bracket right now. I think the trick for the pins is insert them into the grill first, then slide in the legs

IT'S HERE! No damage, which is frankly shocking considering how little protection the box provides.

Wow........... Long shot, but maybe email weber with the serial number to see if they can flag it? I know Stihl has a method for tracking stolen equipment

Okay, there are a number of critical places where it's aluminum-steel. The lower cookbox feet rest on the frame. The burner tubes attaching to the cookbox. I think that the lower cookbox has to be 100% isolated as do the burner tubes. The chemistry of it isn't complicated, but the mechanical...

Good deal. I went from an 18" to a 22", the 22" is a lot more picky about air gaps. I really didn't need to do anything to my 18", but the 22" needed a cajun bandit door and quite a lot of cooking to get everything to seal up.

Thanks guys. I actually have a gas go anywhere (older, better style). I'm thinking I might just snag a charcoal GAW from ace and bring it along with the Q. If circumstances are where I want to chill out fire up some coals, great. If not, it takes up so little space it can just stay in the car.

I've searched the forums and read a lot of stuff. General consensus is try to use stainless parts? I have a genesis C I restored about 5 years ago and it's due again. My framerail on the left side is rusting but solid. The body is getting a lot of the aluminum blooming from galvanic reaction...