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Heheh, funny thing is that here in middle America, Gochujang is on the shelves at Kroger in the Asian aisle.

Hahah, touche! I'm sure that Jamie could come up with some kind of twist.

The answer appears to be yes, someone would. You have to consider that it's about 60 years old. Was one of the earliest Weber's made. And it was a rare color scheme, being "chromoveil" which was something hot at the time. That makes it a triple whammy so to speak.

Not sure which models this would apply to, but I believe some of them had SN's or model#'s on the manifolds. As Bruce said, if you post a pic or two, someone could identify the model for you. Probably even narrow down the year as well, at least to within 2 years.

Nice grab. I'm sure you'll have that looking close to factory fresh in no time. Not seeing any obvious holes in the bottom, so you might very well be able to save the bottom pan. Not sure that you'd be able to make it glass smooth without using some filler, but it could still look good. I...

You're welcome. When you catch the bug and end up writing a "SV with Weber" cookbook, throw a little something my way :-)

Definitely not a Weber.

All good. I had time as I'm waiting for materials so that I can remount my undermount sink

I'm kind of with you on the different temps thing, but the same issue exists with a grill. I guess you might try to find one hotter spot to cook someone's well done steak, but I'd wager what usually happens is that people set up pretty uniform heat (as best they can) and they either throw the...

That's kind of an interesting way to engage in a discussion. FWIW, since you did take the time to write a response, I went ahead and took the time to read it. I'll start with this one: "You can achieve VERY high and searing heat (especially if spinning over charcoal) while still using...

Thanks Chris. IMO, you both should borrow a SV device from someone and really give it a shot. Burgers done SV are completely in another realm. So are steaks and just about any other cut of meat. No worries, the SV wouldn't supplant any of your outdoor cookers. They actually can work...

If you want to clean the inside of the firebox, I'd recommend an $12 angle grinder from Harbor Freight with a 4inch cup wire brush. Oh, and wear some protective clothing as you'll be a mess. But, it's the quickest way outside of media blasting.

So, would his reply be his say ? :-)

Heh, are replies from the cheap seats allowed ?? :-)

Tim, A little housekeeping first. Thank you! (and you too Larry). I appreciate the discussion. To be clear, I'm definitely not saying that there's a right way and a wrong way to do it. I'm just explaining why I think that in some cases, direct heat would be preferred by some. When I...

Sure, picanha can be grilled without a roti, but it's not the same. Does spatchcocking a chicken and flipping it around on a grate every few minutes give you the same end product as spinning the bird on a roti?

How is it negated? You'd actuallbe making full use of spinning because even while directly over the coals the meat would be constantly moving. Here's a vid I shot of some picanha on a direct cook. https://youtu.be/I0V1PTTG1k4 The outside of the meat is browning up quickly, the fat is...

Pretty sure all the LP Genny's Gold/Silvers and Spirits had a hanger scale on the side for propane tanks. The NG models didn't. It's quite possible that what he's seen is someone doing a conversion of some sort and putting a LP regulator on an NG grill. When they did the redesign in 2007...

IF you aren't in the mood to do the restoration work, sell it and get as much as you can. Hate to be cut throat about it, but if your highest offer is for a some of the parts, then part it out. I mean, it's not like it's 100% original and intact, and just needing a paint job. Heck, the sum...

You'd also need to cut a hole for the burner tube if your current Performer has gas assist and you want to keep it.