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I'm going to attempt to do my first steak cooked in a cast iron fry pan. I don't have a good exhaust fan over my stove so thought I'd try to do this outside on my Q200. I know it gets the grate hot enough to cook on, but didn't know how well it would also get a frying pan hot enough to do this...

I checked my hose. I'm not sure how good a test this is because the hose actually has a schrader type valve in it on the regulator end that I assume has to be depressed when you screw it in for the gas to flow. So removing it and seeing if air flows freely isn't easily accomplished. I did...

I really won't be able to do a good test until my new burner tube shows up. My old one is from 2007 and the holes have become irregular after cleanings every couple of years. I'll have a new grate and new burner tube by next weekend and will check with a nice ribeye or t-bone. Unfortunately the...

What were your symptoms when it failed?

Thanks, I'll try those suggestions!

My Q200 seems like it is putting out low heat. I see a 1/4 to 3/8 tall blue flame all around but generally don't feel I get good searing performance. I keep my burner tube clean and obstruction free. Today I was chatting with the grill guy at the local hardware store where I bought it back in...

Oh yeah, in case you didn't know it... I'm told (by Weber support) that our regulators have a safety mechanism to prevent excessive burning. It is only active when you initially open the valve on the tank. You have to wait 1 minute before opening the Q regulator to let gas flow, otherwise the...

I would get another grate. My Q is also from 2007 and I finally bought a new grate off Amazon last year. It already has a bad rust spot and Weber is sending me a new one under warrarnty. I tried to reseason it several times with Crisco but I think the rust was thick and just too porous. On...

Feel free to tell her I confirmed you needed a Genesis. There are health, safety and other very important reasons you need to get one. For myself, it looks like way too much grill for me. 99% of the time I'm grilling one or two pieces of meat for me and the wife so the Q200 size is more...

Thanks for the ideas! Last night I went ahead and followed my original concept and put a piece of thick sheetmetal directly over the burner tubes. This blocked the jets of flames and created an indirect spot in the middle of the grate. I put my rubbed pork steak there and some smokewood over...

Oh my, I feel your pain. You could always start a grease fire in it, let the lid discolor, tell her it is ruined. Then get the Genesis.

I have never truly liked my Q either, but it hasn't rusted away like most of my previous grills so I haven't thrown it in the trash yet. But the end is near soon and I won't get another.

I'm trying to figure out how to do an indirect cook of a pork steak on my Q220. The only way I can think of is to lay a piece of steel plate that I have across the burner element, thereby blocking direct flame in the middle. Sort of like this picture: Then I would let the grill run to...

I just picked up two thick (1.25") full size pork steaks and my mouth is already watering. I'm gonna cook one (one is enough around here) and put the other in freezer for next time. Normally I'd do an indirect + reverse sear (aka Grilling Fools style) but want to try something different. I...

Can someone recommend a silicone high temp form for cooking? I'm trying to avoid using my standard metal forks for tending food in my cast iron and teflon coated pans. I have silicone spatulas, and also wooden spoons, but sometimes a fork is still called for like flipping french toast or...

We're good. Hitting 180. Getting very hungry. Broccoli salad already made, corn on the cob next. Might go see if I should put the cobs in the smoker for the last hour or two?

Thanks. I forgot and was thinking I would cook it to 165 like a porkloin in the oven. I still have quite a ways to go to get to 190

I've been a member of the forum for a few years but still consider myself a beginner. I'm doing my first butt in quite awhile and the internal temp of this 7.5 .lb butt is already up to 160 after only 4 hours. Does this seem right? I double-checked my temps with a second meat thermometer and it...

Sorry to troll up my own old post but I'm faced with the same probem and trying to avoid buying a whole new thermometer. In short, the smoker side of my ET-73 only registers LLL. I know the smoker probe is good as it works when I plug it into the Food port on the ET-73. And conversely the food...

I went head and bought the 12" skillet you linked. Thanks! I considered those flatter griddles but figure this will be more versatile since it is only my 2nd piece of cast iron.