Search results

Another noob question for y'all. After you have marinaded your meat, do you pat it dry before you put it on the grill, or just shake it off and put it on wet? Thanks in advance! -Tom in SoCal

You are absolutely correct Dave -- Propane combustion does produce a lot of water vapor and the porcelain bars *will* eventually rust. I was just thinking that that this grill wasn't going to get used much, so the cheap bars would last a long time. If the OP wants to keep and use this $25...

Thanks Mike -- very interesting!

Given the likely low usage, why not buy the cheapest set you can find? The porcelain ones will last for many years in most cases if only used a couple times a month. My $0.02 -Tom in SoCal

Hi Mike- I am fascinated by your discussions of how the design process worked at Weber. I was wondering... how did UL/CSA approval regs (or any other regs/laws) affect the design? Or to put it differently, how might the grills be different if you weren't looking for UL/CSA approval...

My bet is that they have changed from internally-manufactured lids to foreign-sourced parts. They can nest and ship lids without handle bails a LOT easier than the old design. Just my $0.02.

Thanks folks -- lots of things to try next time... One question.... How hot do you set up the fire for the final sear? Max? Medium?

Hey Ted- I can't help you since I've never replaced the tube, but have you considered just biting the bullet and doing the burners now too? If the tube is toast, the burners may not have a lot of life left in them and doing it all now would save you the trouble later... Just a thought. Easy...

I'm a noob trying to improve his skills so I hope you won't mind a basic chicken grilling question. Last night I grilled bone-in chicken pieces. Cut up the ~5 LB bird, then washed and dried the pieces. No rubs oils or other prep. Preheated the grill (Older Spirit 310) on high for ~10 min...

Great find Frank; and great photos. I always enjoy the rehab threads and hope to do this myself someday, so please keep us up to date. -Tom in SoCal

Thanks for the tip Chad. I've got a few stains on mine and I'll give your technique a shot this weekend.

One more question... My grill has sideways-oriented burners. Wouldn't having the GG run sideways be better for me than the front/back setup I see in most of the picks? I'm thinking one 5" GG longways over the front and back burners. That leaves a 7" section in the middle for indirect since...

Hmmm... I hadn't thought about monitoring more than one location... That could be useful. Great idea!

Hi Dustin- Thanks for your comments. But if I understand you correctly, in your indirect scenario I would set the fire and cook the meat to an internal temp of 110, then sear on hi heat until done. Couldn't i do that with a one-channel temp device? Or do you adjust the burners for a...

I'm a noob... Are two-channel thermometrs (Maverick 72x etc) usefull for gas grills (Genesis 300-series, etc) I understand how meat temp is usefull on any grill. I understand how smokers need to monitor grill temp, and I can see why charcoal grillers would need to as well. BUT... on a...

If you don't like the Weber castors, you can always replace them with the castor of your choice. Just pull them out of the leg end check the diameter and length of the mounting stud. Mcmaster.com has many alternatives... I had planned to do that but have been pleasantly surprised at how well...

Your concerns about SS being high-maintenance are well-founded... so I'd suggest just learning to love the black porcelain...

Glad I'm not the only one that wonders about stuff like this...

I have a Spirit E-310 I bought off of CL. Works great. I noticed the date code is NT... which doesn't show up in any of the online date code tables. When I enter that serial number into the Weber site, it returns the proper manuals etc so I know the code is legit. I was just wondering if it...

Share with everyone!