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Thread: Weber Q grills and comparing the Q3200 to the Q200

  1. #11
    TVWBB Emerald Member LMichaels's Avatar
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    BTW someone on here was carrying on about how their Q2xx was not heating up enough. For the record (this is with my Q220 with factory hood thermo) I was using it about 3 nights ago (was a balmy but a little rainy 35 above) shorts and t-shirt weather for me. Anyway I had it in the garage out of any wind and ran it full bore for about 30 minutes to burn off some salmon remains. It topped off at 475. It is a perfectly functioning Q220 running on a 20lb tank. Bottom line they just don't get THAT hot. But, than, it really doesn't need to. At that registered temp it's too hot to leave anything on it. Even when I sear a steak with it I drop it down to medium output or instead of a "sear" I get a "black". Brown food tastes good black does not.
    Long as I am on the soap box another point. While I may have my issues with Weber (lack of support, making things in China, etc) I will say that as it comes out of the box the Q products are as well designed and engineered and executed as ANYTHING they've ever done/made.
    Case in point look at the OEM grates. First they're VERY heavy cast iron. As good a surface as you can get for cooking BAR NONE! Well I have heard copper beats it but I cannot afford copper LOL and copper cannot stand the heat of a grill as it conducts too quickly. The grate is also "designed in" to the proper function of the grill. Ever notice a v shaped raised area in the casting. Somewhat circular shaped on the smaller ones and circular with a bar down the middle on the 3XX series? That is what functions as the burner tent to keep a majority of drippings from directly hitting and clogging the burner.
    Now we have these products i.e. grill grates. First made of aluminum. A very poor material for grill performance due to conducting heat away too quickly. This might work decently in say a saute pan but not for grilling performance. Add to the fact the product does not have a built in burner tent as does the oem cast iron grate(s). One of the reasons professional chefs use carbon steel, stainless steel and cast iron so much is because of how well they sear, and can hold larger amounts of heat releasing it more slowly. Aluminum has it's place though. I use bare anodized aluminum for some cooking (primarily a quick saute) because they heat up ast and release heat fast. I even take my heavy grade aluminum pans out to my grill(s) and use them on the grates when I want to saute something along side whatever I am cooking when I don't have a side burner handy.
    Secondly they don't have built in burner protection. So you'll have (when the holes aren't clogged) drippings falling directly onto the burner and clogging it more rapidly than the OEM cast iron. And last on the Q anyway you have to work REALLY hard to get a bad flare up. If you cook anything approaching "normal" they will never flare up. Heck even most decent grills kept in good repair fall into this category.
    Well off the rant

  2. #12
    TVWBB Emerald Member Bruce's Avatar
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    Quote Originally Posted by Jon Tofte View Post
    I had a good laugh about that one. You may have seen an earlier post where I did a grill restoration for the cafeteria of our small local College. The wonderful ladies that run it seem to take great pride in keeping their kitchen ovens and ranges in well maintained and clean condition. But give them a gas grill and they seem to think it has a bottomless grease tray and a hidden self-cleaning feature!

    I am hoping they better understand now and will do better with the nice Weber I did for them!
    I have long ago learned that any time you "give" something to someone else, it become theirs. And while you many value it more than they do, you gave up the right to that item. Children taught me that.

    I too have given away a grill that I rehabbed to a buddy. Luckily, he is good about maintenance. But, I have sold several grills that I rehabbed and they always ask "how long will the grates or the flavo bars or the burners last". I tell them, as long as you basic maintenance after each cook and then a couple good cleanings each year, they will last 5 times longer than if you don't do any maintenance. Then they ask for specifics, but as soon as I start to tell them, the zone out and just want to load up the grill and go. Happens every time.

    This is why there are so many nice older Weber grills out there for us to grab for pennies.
    Last edited by Bruce; 01-12-2018 at 06:20 AM.
    Grills and guns are a lot alike. While one would usually suffice and you can only use one a time, each grill/gun is better in certain situations.

  3. #13
    TVWBB All-Star Jon Tofte's Avatar
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    Quote Originally Posted by LMichaels View Post
    BTW someone on here was carrying on about how their Q2xx was not heating up enough. For the record (this is with my Q220 with factory hood thermo) I was using it about 3 nights ago (was a balmy but a little r.ainy 35 above) shorts and t-shirt weather for me. Anyway I had it in the garage out of any wind and ran it full bore for about 30 minutes to burn off some salmon remains. It topped off at 475. It is a perfectly functioning Q220 running on a 20lb tank. Bottom line they just don't get THAT hot. But, than, it really doesn't need to...

    Long as I am on the soap box another point. While I may have my issues with Weber (lack of support, making things in China, etc) I will say that as it comes out of the box the Q products are as well designed and engineered and executed as ANYTHING they've ever done/made...

    Now we have these products i.e. grill grates. First made of aluminum. A very poor material for grill performance due to conducting heat away too quickly. This might work decently in say a saute pan but not for grilling performance. Add to the fact the product does not have a built in burner tent as does the oem cast iron grate(s). One of the reasons professional chefs use carbon steel, stainless steel and cast iron so much is because of how well they sear, and can hold larger amounts of heat releasing it more slowly. Aluminum has it's place though. I use bare anodized aluminum for some cooking (primarily a quick saute) because they heat up ast and release heat fast. I even take my heavy grade aluminum pans out to my grill(s) and use them on the grates when I want to saute something along side whatever I am cooking when I don't have a side burner handy.
    Secondly they don't have built in burner protection. So you'll have (when the holes aren't clogged) drippings falling directly onto the burner and clogging it more rapidly than the OEM cast iron. And last on the Q anyway you have to work REALLY hard to get a bad flare up. If you cook anything approaching "normal" they will never flare up. Heck even most decent grills kept in good repair fall into this category.

    Well off the rant
    Larry, I definitely agree the Q200/2000 series grills have all the horsepower you need for searing, grilling, etc. I can highly recommend them. In fact, based on my experience so far, they are easier to cook on then the Q300/3200 which maybe has almost too much umphh. I am learning to back off on the heat a little more with the 3200 I recently picked up, similar to what you mention regarding your Q.

    I have come to really respect these Q grills that I used to dismiss as a novelty compromise. I think I understand a little bit about how Weber let you down with your Summit, but I appreciate that you can give them credit for this line of grills where the designers did an outstanding job of making a grill so good people want to use it at home and not just as a tailgate/picnic substitute.

    Regarding the GrillGrates product, I guess the jury is out for me right now. After my tax season I am going to try extra hard to do an objective side by side comparison. However, I believe you are absolutely correct that substituting these (or stainless rod grates) for the OEM cast iron ones on any Q grill is not a good idea for the design reasons you clearly laid out. I think many people who use GrillGrates on their Qs actually place them on TOP of their cast iron ones. This would at least prevent the grease dropping on the burners. Whether they are an improvement or detriment when used this way seems to depend on the opinion of the person using them. I hope I can do a video comparison that might shed a little more light by using more objective comparisons.
    Genesis Platinum Silver C Q1200"Flat-top" 26 Kettle Red,Black 22s Black '74 18, SJ. Projects: Skyline & 2 many others!

  4. #14
    TVWBB All-Star Jon Tofte's Avatar
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    Quote Originally Posted by Bruce View Post
    I have long ago learned that any time you "give" something to someone else, it become theirs. And while you many value it more than they do, you gave up the right to that item. Children taught me that.

    I too have given away a grill that I rehabbed to a buddy. Luckily, he is good about maintenance. But, I have sold several grills that I rehabbed and they always ask "how long will the grates or the flavo bars or the burners last". I tell them, as long as you basic maintenance after each cook and then a couple good cleanings each year, they will last 5 times longer than if you don't do any maintenance. Then they ask for specifics, but as soon as I start to tell them, the zone out and just want to load up the grill and go. Happens every time.

    This is why there are so many nice older Weber grills out there for us to grab for pennies.
    Hey Bruce, I wasn't meaning to complain or begrudge the recipients of my donation. I just think it is so funny that these ladies would never let their kitchen equipment be neglected but assume grills can be used again and again with no maintenance! They are wonderful ladies, so that is why I fixed up a better one for them this time. I was just by there the other day and the head cook's HUSBAND was out there using the Genesis 300 I donated. He at least knew he had to clean up after cooking a bunch of rounds of grilled chicken with BBQ sauce!
    Genesis Platinum Silver C Q1200"Flat-top" 26 Kettle Red,Black 22s Black '74 18, SJ. Projects: Skyline & 2 many others!

  5. #15
    TVWBB Emerald Member Bruce's Avatar
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    Jon, Yes, I wasn't criticizing you, but basically expounding on what you were saying. It is funny how they treat THEIR kitchen appliances so much better than the grill out side. I am glad you have them all fixed up. I gave one to my blind vietnam vet buddy. He was using a coal kettle and I just thought it would be so much more convenient for him to have a gasser. He loves it and grills out 5 times as often as he did with the coal burner. And he is very good about cleaning it. I will probably go over there every so often and do the less often full clean by scraping the box out and brushing the burners off and doing a good flavo bar and grate cleaning with a new drip pan. But at least he burns off the grates after a cook and then brushes them and re-oils the grates.
    Grills and guns are a lot alike. While one would usually suffice and you can only use one a time, each grill/gun is better in certain situations.

  6. #16
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    Definitely agree the q200/q2000 has enough horse power to sear. Lol I'm still not sure what exact model I have but I use my digital probe all the time and have gotten it up to 500. It's not instant but normally I turn the grill on then prepare my food and by the time I'm done it's plenty up to temp. Actually just cooked some chicken thighs for dinner.

  7. #17
    TVWBB All-Star Jon Tofte's Avatar
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    Quote Originally Posted by Bruce View Post
    Jon, Yes, I wasn't criticizing you, but basically expounding on what you were saying. It is funny how they treat THEIR kitchen appliances so much better than the grill out side. I am glad you have them all fixed up. I gave one to my blind vietnam vet buddy. He was using a coal kettle and I just thought it would be so much more convenient for him to have a gasser. He loves it and grills out 5 times as often as he did with the coal burner. And he is very good about cleaning it. I will probably go over there every so often and do the less often full clean by scraping the box out and brushing the burners off and doing a good flavo bar and grate cleaning with a new drip pan. But at least he burns off the grates after a cook and then brushes them and re-oils the grates.

    Bruce, that is a very cool story and a great way to help someone while enjoying the satisfaction of seeing a grill get a new lease on life. I just wish I had a big budget of time and $ to do more like that. As it is my wife frequently reminds me of how many grill projects I have unfinished and how much time they take!
    Genesis Platinum Silver C Q1200"Flat-top" 26 Kettle Red,Black 22s Black '74 18, SJ. Projects: Skyline & 2 many others!

  8. #18
    TVWBB Emerald Member Bruce's Avatar
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    Jon. Yah, I rehab my grills and resell them. I am a disabled Vet myself, and it keeps me busy. I don't do it for the money, I do it for the "fun" of it. Sort of a hobby that pays for itself. Anyway, if you find the right donor grill for say $50 or less, you can usually completely restore it for well under $100. It is the grates, flavo bars and burners that usually drive up the cost. But if you can find one that just needs one of the three replaced, then the rest is all labor and a few cleaning supplies. And, if am giving the grill away, I would typically not do quite as thorough of a job of cleaning it out. I wouldn't completely clean the inside of the lid down to the pretty porcelain and I probably wouldn't fully wire wheel the inside of the cook box out. I do that on however on the grills that I rehab and flip along with repainting the frame, end caps on lid and the outside of the cook box.
    Grills and guns are a lot alike. While one would usually suffice and you can only use one a time, each grill/gun is better in certain situations.

  9. #19
    TVWBB All-Star Jon Tofte's Avatar
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    Bruce, that sounds like a good strategy. I have yet to actually sell anything, but I hope to change that. The big unknown for me is if there is a market in my area for classic Weber grills that have been well restored. On some of my early charity renovations I went way overboard with too many new parts. It was a good learning experience and made the charity auctions more interesting, but the final bids they received made me realize that no matter how beautifully redone, most people expect to pay way less than they would for a new piece of Chinese-made, fake stainless junk at the big box store. South Florida has a lot of well off people, so maybe if I advertise well on OfferUp and CL I might find someone who would be willing to pay for an extra nice Genesis with stained wood slats and quality internals. I, think, though that most of my projects need to be done as you suggest making judicious choices about what to replace vs re-use to keep the price as low as possible.
    Genesis Platinum Silver C Q1200"Flat-top" 26 Kettle Red,Black 22s Black '74 18, SJ. Projects: Skyline & 2 many others!

  10. #20
    TVWBB Emerald Member Bruce's Avatar
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    Exactly Jon. I sell a Genesis Silver B or Genesis 1000 for about $200. The price goes up if I have to put in brand new grates or bars or burners. I also charge more for unique things like Red or other colored lids. A grill with the extra burner would of course cost more.

    I sell most of my grills off Craigslist and I also post on Facebook and get responses there as well. I just found OfferUp but I have realized there is little participation in my area right now. Find a good grill for a decent price, fix it up, clean it up and then add what you think a decent profit for your time and effort is and post it up. See what happens. Much of the time, you will get low ball offers, but I stand pretty firm. Sometimes I offer a free empty 20lb LP tank. I have about 10 laying around. They come with the grills quite often.

    If your grill sells quick, you know you have a good thing going. Maybe up the price on the next one until you start finding the price point that works best for you. Of course you will have to adjust for Spirit vs Genesis and two burner vs three burner. I had 4 fully rehabbed grills backed up and ready to go at one point last summer. Within a week, three sold and the last one went in another week or so.

    The other piece of advice I would share with you is to find some good online parts sites to get your parts. Most of the time, even with shipping, you can save some cash over local sources. Don't be afraid to go with aftermarket sources either. Weber makes very good parts, but not great and they charge a lot. For instance, I replaced the burners on my personal Genesis 1000 with $13 burners off of Amazon. They work great. Cooking greats can be had much cheaper than OEM Weber as well.

    Oh, and get ready, grilling season is just around the corner. Especially for you. People just dump their old grills instead of fixing them or even cleaning them and buy new ones in the spring. Then they almost give away their old one and that is where you come in.
    Grills and guns are a lot alike. While one would usually suffice and you can only use one a time, each grill/gun is better in certain situations.

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