Search results

Thanks for the tips phil but I have a question about the wheels. When you say "locking wheels" do you mean only two swivel and the other two don't or do you mean two have a locking mechanism to stop from rolling? If only two swivel wouldn't it be better to put those on the same side?

It's coming tomorrow afternoon . DO I have to burn anything off like oil or dirt from the factory after I put it together or is it good to go from the start.

I am itching real bad to start cooking on the grill. Hopefully it will come in by this weekend. I also ordered an EZ-Que that I hope comes in before the weekend. The weather is supposed to be beautiful and I have a couple of Cornish Game Hens ready to cook.

Mike, thanks for the tip. I will check it out. Phil, that does make sence but my grill will be in the shade all day so I don't know if condensation will develope. I am going to try another cover first and if I find condensation under it then I will buy a weber cover.

Steve, the people who bought the covers and reviewed them said there is no way of telling which cover it is from the picture on the package. Apparently there are two different types of covers. They said the cover with the back screen works good but it's a hit or miss deal as to which cover you...

Well you guys talked me into it. I finally bit the bullet and got a Genesis. I need a cover for it but the reviews online say the Weber covers are junk. They apparently have mesh screens over the side shelves which allow water to get in the grill. Do you know of any other covers that will work?

When you use a smoker box on your grill, where do you put it? If you put it directly on the burner doesn't that block some of the holes of the burner? Or do you put it on the grate obove the burner?

Thanks for the replies. As Phil said I was kind of thinking that I didn't really need to use the MM when doing shorter cooks but I thought I would ask to be sure.

When you guys use a rotisserie with your kettle do you use the minion method or just use lit coals on both sides of the grate with the food in the middle? I have a couple of turkey breasts and a leg of lamb that I want to use on my new rotisserie.

Thanks Kevin, I'll try that. Do you do the fork test (twisting) when checking for tenderness or go by temperature?

Get yourself some firestarters like Weber Cubes and you don't have to worry about using your gas. One cube is enough to start a chimney.

Hey Richard, sorry to change the subject but how do you like your Ducane? I am going to order one this week and just need to know I'm not getting ripped off.

Apparently the way I eat corned beef is not very popular. I want to do something different with it so if any of you have recipes I would welcome them. I don't care if it is in an oven or grill or whatever.

Thanks for the ideas guys. I don't know, my wife always simmered them on the stove with potatos, cabbage and carrots. That's the only way I ever had it. When doing it on the grill or smoker what internal temperature should I look for? And is it better low and slow or high heat?

I have an extra corned beef in the freezer from St. Patrick's Day. Can those things be cooked on the grill or WSM or do they always have to be boiled?

Where do you live? If it is close by I'll drive up and buy that Genesis. Those are incredibly low prices.

I thought of that Pat. But the way I figure it is why should I have to do anything to a grill that costs me $500. It only costs them a few dollars to add a piece of metal to the back when they are mass producing them.

Thanks John

I was all set to buy a Ducane grill until I found out there is no back panel on the bottom cabinet. The grill had everything I needed but that seems a little cheap. I'm still not sure I can afford a Genesis(deffinetly not a Summit). Are all Webers fully enclosed and any other recommendations on...

Those are my thoughts also Dan. It's always redish with a little bite but not overly hot. And it's flakey, not powder. I don't know, it was just something I was curious about.