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This is not mine, just thought someone here might be interested https://www.facebook.com/marketplace/item/3052057645085100/

Can somebody give me a crash course in CI grate care? Clean right after cooking while it's still hot, then spray it with a light coat of oil? I'm going to stick with the CI for at least a week or 2 until I decide whether to drop $140 on the solid rod SS grates or get the channel-formed SS ones...

Cool thanks guys. Oh it also has cast iron grates that are nearly new. I've used a CI skillet on the stove, but I've not used cast iron grill grates before. Any tips on keeping those in good shape? What's best to clean them with, crumpled up aluminum foil or a bristle-less brush? It seems like...

Got it. Probably worth the price I paid for just for the 2 propane tanks, which are each a little over half full. It’s not the sturdiest grill, some of the frame joints on the bottom shelf are rusted out and no longer connected. The burners and flavorizers are good for now but will probably need...

I think I’ll go look at it in person and get a better idea about what condition it’s in

Yeah, I was thinking getting the newest one I could find within budget might be a good idea, until I realized that most of the newer ones are the enclosed cart style. Do those all have major problems rusting out? Ideally I’d like to find a nice one that’s like 20-25 years old but in very nice...

Yeahhhhh....the new wood looks amazing. What the deal with the double-stacked flavorizer bars? Doesn't it make searing harder? I got a pic of the inside from the seller...not the best looking I've seen, I guess not the worst either

I think that's just an illusion from the angle of that one pic. Look at the other pics in the listing.

What do you guys think about this one? https://www.facebook.com/marketplace/item/615329383330830/ Obviously it's not a Silver B, but the wood and the red have me smitten. Looks like maybe it's missing a slide-out section of the side shelf...Does anyone sell replacement parts for those? I don't...

How do you tell the Spirits of that era apart from the Genesiseses? And what are the advantages of the Genesis Silver B vs the other gassers of that similar firebox design? I see a couple nice looking 3 burners (one Genesis and 1 spirit) local to me now but no Genesis Silver B yet….plenty of...

Are the old style better at searing? What do you mean "(the true Genesis) not the copycat like everyone else ones." I'm not looking at very large ones, just a sm-med sized 2 or 3 burner.

Hi all. I've only really ever grilled on charcoal, but with our first baby on the way, I'm looking on the used market for a gas grill to be able to cook food faster when the baby comes. My question is basically the title: are the new style (i.e. burners that run front to back) Weber gassers...

As a lifelong charcoal user (who's searching the used market for a gasser) I certainly learned a lot from this

Hmm very interesting. I'm guessing they did this to compete with the new SnS Grills kettle. If it was $225-250 and available in crimson, I'd be all over this.

Found this on CL. No affiliation with the seller, just thought I'd pass it along. https://stlouis.craigslist.org/for/d/wentzville-26wx66lx51h-weber-summit/7133525140.html

Hmmm yes it does have the water insert but I usually don’t use it as i see so many people saying they don’t bother with it, and I find i use way more charcoal with it. I do start with boiling water. But I think maybe I will start using the water regularly.

Hmm yeah that may be a good idea. I do have a small hatchet that I already use for breaking up the huge pieces of lump, so maybe I'll try taking it a little farther as you describe. Yeah I have noticed the orange tint to the ashes from the B&B briqs, and I too found it pretty odd. Probably not...

Yeah the high temps are great when I'm cooking chicken, but too high for almost anything else. Really, I'm trying to figure out how to make lump work with my kettle without buying a new cooker.

I'd recommend going to your local independent butcher. That way you know you're getting exactly the cut you want, your're not getting shorted on actual meat vs bone, and the meat is almost always better.

I believe that the gold & black badge indicates that this was made before Oklahoma Joe's was bought out (and significantly "cost-reduced") by Char-Broil. I agree that if you're in the market for a stick-burner, this looks like a great deal.