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Awesome! Looks great...love me some wings!

It arrived today! Weather still a little cool here in Ohio, and last time I checked, there were no small whole chickens, but it's #1 to do on my BBQ schedule!

Nice replies Jim, all are spot on, but I will clarify...a buddy of mine has a Dyna-Glo, and it easily zips up to 650. His burger/steak sear was 2 times better than on my Weber...I presumed it was the higher heat, thus, the reason of this thread. And my grill is fine. It gets to 500 in about...

Ah, okay, but I actually do know a bit about physic, and while I can see a more (flow) restrictive grate keeping more heat in the burner area, and using am efficient heat sink to apply that trapped (higher) heat, there is indeed an inherent flaw...example, take all grates out of a grill. Set to...

Im a little confused on your reply. GrillGrates claim using their grate will increase grate temps by 100 degrees? How is that even possible in a temperature controlled environment?

Awesome job! I loved my 1000.

Straight forward, is there any way to make my Genesis E-330 hotter? It struggles to get to 550, would like to add 75-100 if possible. Thanks! ~Chris

Love, love love, the grill! I miss my Silver B badly.

Actually, I know this from my old Silver...the Weber stuff can be a little cumbersome. My old one had a type of mouse trap cage design. It was perfect for ribs and such, while the Genesis 300 series, strictly use a tines, which also punctures the protein. Not a big deal, but maybe some of that...

I thought much of what I saw looked great! And Im not going to get a 2nd gasser just to do rotisserie. And at hundo, its not like Im breaking the bank. (y) Ive got one on the way from Amazon.

I prefer the temp control of a gasser doing longer cooks, and with that being said, there are tons of people successfully rotisserie everything from pork loins, ribs, chicken, and turkey on NS burners. This one guy has quite a few himself. Think Im going to give it a go. Thanks for your...

My grill has 3 burners, running from front to back.

My grill is a Genesis II E-310. I had one on my old Genesis Silver B (before the neighbors trampoline took it out in a wind storm) and loved it. I actualy still have that rotisserie, but can't get it to fit/work on my E-310. Hmmm, sounds like a temp issue to me, as I had done whole chickens...

I've decided to get a rotisserie for my E-310. What is the grill setup for say, whole chicken? Do i need a drip pan? Which burners should I run? And what temp should I run? Thanks!

I have a really good recipes, but dont have all my ingredients, and with the say home order, I dont want to make a trip to the store. Does anybody have a favorite jarred commercially available sauce that I can get from like Amazon?

3 blondes were arguing over Easter. First blonde says "Easter is my favorite holiday, you get to put up an evergreen tree, put presents under it, and open them that morning!" 2nd blonds says "No, that's wrong! Easter is when cook out hot dogs and hamburgers on your Weber grill, then go watch...

Me and my gal, Gia.

You may be talking about me, as I posted my Smokey Joe mod here, quite a while ago. I too was not happy with temp, so I modded my Smokey Joe by enlarging the bottom vent holes. I simply turned the grill upside down, and used a step bit to open up the holes by about a 1/4" each. The grill now is...

Brand new Weber Spirit E-310. Picked it up at the Amazon warehouse, got it home, inventoried all the parts (I am reasonably sure it is 100% there) started to assemble it, and discovered its a natural gas unit. Was going to convert it, but didnt want to spend anymore on it. Just want what we paid...

NP Timothy, but "Jem"? And "JOY"? Im 58, so some of the '80s were lost for me...please school me. ;)