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Sounds like my wife the Silver C she considers hers, the Performer and UDS are mine and she has no desire to touch charcoal in any fashion. Sure she will love it keep us posted when you begin to use it.

Please read the manual if you want your questions answered why is this so hard forget YouTube with someone saying it might be or is porcelain coated its not so obviously the YouTube person had no clue did not bother to do simple research like read the manual.

I could not agree with you more its a joke cause when it comes to laying out the cash most people don't care about where it came from they care about the cost and does the product perform. This by the way has nothing to do with politics its reality. If they cared lets use ThermoPro Lightning...

Larry read the manual don't take some YouTube person its clearly stated in the manual its Carbon Steel. Did you bother to read the manual?

Larry the way you are discounting brands to buy for a refrigerator by the end of your journey their might not be anything to buy. :unsure:

Its not a porcelain cooking surface its Carbon Steel and yes per the manual it needs to be seasoned every 2 or 3 times per use. It does not per the manual need to be seasoned before or after every use. We need Darryl to run it thru some cooks and we will see...

I wonder if the Slate with the new cooking surface requires this was looking at the Member Mark and no way am I gonna buy something that requires this kind of effort. Looking forward to your reviews have a buddy who asked about the Slate will see what you think. Quote: Member's Mark Supplier...

Darryl, HD and Lowes still sell the older model if you could live with the size for a good price. Is the Slate better probably but how often are you going to use the thing I have contemplated buying one myself just not gonna get enough use out of it kids gone old days I could have gotten alot...

Its not the slate its the older model which might be an option to spend less money if Weber still sells it. To me and I just would not get enough use out of it the consistent heat of the Weber and Traegar would be worth the money.

Another decent article from Wirecutters again pick your poison in what you are looking for. Give LG some credit on the newer stuff, Samsung seems less impressive, the GE depending on what models holds its own. https://www.nytimes.com/wirecutter/reviews/the-best-refrigerator/

Why no love for GE I get they aren't made by GE anymore but certainly been happy with mine and Haier has been around along time. The Maytag Man video had some positive comments about them with some models being made in the US. I find it interesting and please correct me if I am wrong unlike LG...

Those tank scales are readily available from many sources I'm curious about the statement about the newer style labels peeling off. I have one on my Silver C, one on my daughters 1000 replaced the original cause I thought it was useless and a spare in the basement, none have any labels peeling off.

My wife just this morning said we need to pull the refrigerator out and give it a good cleaning been awhile since I have done it also.

Well this is why you pick your poison on either design. With a ice/water dispenser on the side by side I don't need to go into the freezer at all unless I need something out of it which since there is only 2 of us not often nor is their any difficulty fitting items in the refrigerator section...

Its a must for us also the primary reason we have stayed away from French Doors. My GE Profile counter depth has lasted 12 years I have replaced one ice maker in that time like many other companies there was an issue with the water line freezing when dispensing water which after a google search...

Maybe its me if I am spending that coin its gonna be the Weber Searwood I would not need the 36" but that model is the same price as the Pitboss. Once you go over a grand that is a different buyer IMO as I said before in the Traegar conf call their was resistance once the 1k mark was crossed...

Another 2 hours and they may have turned out like eating leather, you did good. (y)

When should you wrap short ribs? Wrap the ribs in foil or butchers paper when the internal temperature reaches 170f-180f (71c-76c). Never cook by time! Remove the ribs when the internal temperature reaches 205f

I don't think it was just to save side shelf space although it makes sense as the grill width with a side burner/shelf would kinda be the same as an old Genny without a side burner as a Genny like my Silver C would be much wider. I believe the market had gone to N/S burners, again the benefit...

Your not living by the Ocean leave it on a deck uncovered for 2 years it may not be doing just fine. Personally I had one of the new Weber Covers on my Silver C 3 or 4 years ago it was horrible faded into oblivion in one year the KingKong is still almost as black as when I bought it the red...