Another grill space brainstorm

[Josh Dekubber]

Beautiful grills and steaks!!

Thank you Jim! That was my very first try grilling steaks on that particular Grill.

 

[Jim Weber]

Not to piss on the Broilmaster --- but I can get the same and better/closer lines on steaks on the Q at only 450....
Its still not a 'true' sear.

And just to add --- you're only doing ONE line per side??? Up the game and at least give it a 90 degree rotate on each side..... More lines are better --- right? If you are going to call grate marks a 'sear' at least put more on them.

 

[Chris in Louisiana]

Jonas, I had a 3 burner Spirit for many years, and it was fine. Then I got a good deal on a new Genesis 3 burner that also features a sear burner and a side burner. Gave the Spirit to a friend.

The Spirit was fine, but the Genesis is soooo much better. It's one of the best purchases I've ever made.

My other terrific purchase was Grill Grates for the Genesis. In 2020, when we were all doing retail therapy while stuck at home, I bought replacement grates from Grill Grates. I put them on the Genesis to experiment, and they have been on ever since. I keep them on the flat side 95% of the time, and they will put an amazing crust (not just grill marks) on a steak or burger (cooked them last night). I also have the rotisserie kit for the Genesis, and it is a nice addition for spinning chickens and such.

 

[Jim C in Denver]

Chris knows.

Conduction (flat hot metal) is the best heat transfer method for searing.

Convection (gas grill) is the weakest.

When I added conduction to my two Genesis, total game changer.

 

[Jonas-Switzerland]

Went to the hardware store yesterday, and came across the butane cooker section.

It was cheap, and came with the sturdy plastic box. I feel comfortable leaving it next to the grills in the summer, where it may see some stray spray. The box put me over the edge.
I've seen the exact same cooker under many different brands. I am sure its a single chinese supplier, and companies just add their labeling. But hey, it was cheap. You get what you pay for.
Sometimes I do enjoy cheap stuff. Just like the real-world fastest car is not a Porsche, its a rental . I have no issues taking that cheap thing anywhere and everywhere. My wife said how cool it would be to do a camping trip and take the cooker with us.
I will still have a look at the hot wok burner sometimes next year. For the moment I am going to experiment with this one... if I like cooking something outside. Its a damp, moist fall. I'd rather put a pot on my stove inside.

That's just my opinions from my experiences here in America and I'm not sure what grills they have in Switzerland or if this would even apply there.

No, there is no vintage community here. I think part is the size, Switzerland is smaller than Maine in area. The other part is just the lack of interest in grills I believe. I have never seen a vintage weber gas grill in person. Even to this day I see more cheminée's than kettles or gas grills in people's backyards. A cheminée in the garden is a stone-built fireplace for wood fires. You can put a simple grate over it. But it has no lid. And when people do own gas grills, it is often some cheaper no-name product from the hardware store. I am considered an 'enthusiast' grill owner with my weber spirit.
It feels like the most vintage you can get here is like an early 2000's gas grill. And then I'd have to restore it myself, meaning it'd never finish it.
My wife and I had another talk about grills and grilling. She suggested a new gas grill would be fun for my next, big birthday in a few years. I agreed . Still my problem persists. I like the idea of a new expensive gas grill, like a new genesis or a napoleon rogue. But if its just the soft closing mechanism, I won't get my money's worth of fun. Its a bit like a copper pan. I have one, it was expensive. It won't make the food better. But you feel how much more thermal mass it has. Its a different cooking experience. I am worried that the more expensive lines of gas grills are just a normal aluminium pan, wrapped in a thin sheet of copper. It cooks the same, the copper is just for show.
I know you guys. At least one will suggest a WSK. I have a kettle and a WSM. I do like the quick fire up of a gas grill for when I don't have time for charcoal.

The Spirit was fine, but the Genesis is soooo much better. It's one of the best purchases I've ever made.

Writing this, it starts to make more sense why marketing points at the soft-closing mechanism. You can point to it in a video. You cannot point to an experience. What made you smile with the Genesis?

I also have the rotisserie kit for the Genesis, and it is a nice addition for spinning chickens and such.

Ohooo! I like your thoughts.How is it? Funny, I never spun a bird on my spirit rotisserie. But as soon as I put any pan below the produce, I fun

 

[Tim Campbell]

I think the gimmicky gadgets is what sells these newer grills to the masses. It's like consumers look right past the cheap thin materials and poor build quality as long as it's shiny and has gadgets and looks modern.

The great thing about vintage grills is that we can examine them after 30 40 50 years and see if and where they have weak points and figure out if there's a workaround. A lot of times with very little effort we can take something that's cheap or free just for being old and make it like new again but not like what's new nowadays. Something that's built to last and can probably go another 30 plus years. Probably with very little to no maintenance other than some periodic cleaning. Some of my vintage grills I just have extra burners and igniters that I may or may not need but I know these grills work very well and will outlast my lifetime.

That's just my opinions from my experiences here in America and I'm not sure what grills they have in Switzerland or if this would even apply there.

Truer words were never spoken. Awesome post imo.