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When I pushed for this in 2007, they thought of the 14 as a novelty item! I guess the same was of the phone apps too: "Let's see if this 'cellular device thing will stick around'" Mind you this was 2007 and I couldn't even get Weber to use Meeting Maker to organize and plan a meeting. A...

Wow.. So my redesign sat on the shelf since at least 2007! Let's not make any rash decisions. LOL

] As mentioned at another forum: In regards to the color and toxicity, Proposition 65. Lead, cadmium, other metals used to pigment and assist with the porcelain enamel finish were outlawed due to handling and use during the manufacturing process and some follow on. Now your house may have...

I have cooked ribs for a couple hours in an oven and then finished them off on a smoker or grill.. it's good but different. Make something like a Dr. Pepper marinade overnight in the fridge, keep them in that pan wrapped with foil and toss in the oven... an "official" recipe has to be out...

Well at least it was RED and it had the name George attached to it. The wrong George, but George none-the-less. Looked tasty. Almost as nice as the view,

I know what I'm trying next...... Looks great.

Oh the list is growing of all the things that were discussed, prototyped, tried as far back as when I was there. It appears that the best thing that ever happened for the consumer was when Weber was sold. It looks like the fresh perspective and "sh.... or getting off the pot" was really...

Did Weber ever release a griddle for the Genesis? This is some street tacos cooking up on 1 of 2 protos that was a given as a gift to me... the other side has the ridges. [/IMG]

The eagle has landed! I think it's great!

We looking at the numbers collected by the DAQ and all the tests, sure. Temps can spike, go up, go down, when the lid is off or vents adjusted. But it recovers surprisingly quick and levels off. In that time how much additional heat of the meat is given up or absorbed really is negligible...

Exactly true. And like the vents: "Open for On" (hotter) and "Closed for Cold". The lid is just a giant vent.

Super great idea to cook it like that. Looks good too.

Catching up here.... I always fit the grill to what I'm cooking . Which gets the most use at my place? The Q100. Fire it up and blast the preheat. Set it to low, put on the foil ball of onions and peppers (or just fill a green pepper with water and stand it up in there). Then a little bit...

During the design phase, we tried a few different thermometer placements and types. No one could decide on what to put where, where to put the ports for probes, etc and all that. Then they started in about "Well we need it one size fit all and what if someone sticks a finger in there and gets...

They have been sourcing and manufacturing grills and parts for over 10 years already. I really can't see it happening. This is why the labels started saying "Designed and Engineered in USA" as there wasn't even enough actually MADE in the US (including the printing of the manual)!

Funny thing about the kettles. I've almost always left the bottom full open and then control the temps with the top vent. The only time I move it is to "blade out" remaining dust and sometimes they're stuck. I wear a glove to push most of the ash/drippings, etc into the catcher. With a WSM...

hey welcome..

About 10 years ago, the Genesis/Summit only require a jet change when going from one to the other. It's still doable with the older models, just account for how much you open the valves. Rarely do I cook by visual placement of the knobs, just where the standard thermometer is at -and that's...

Any Allman Bros Fans here? ;)

Alton.. film guy for REM "the one I love" video.