Clean-looking Silver


 
Bruce said:
I tried the tin foil, and found it adequate, but not as dependable. The SS smoker box is much more convenient as well. Well worth the $15 IMO.
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Bruce,

I had looked at one of those and didn't really get it at the time, because I was thinking only about regular grilling or slow cooking but with the grate installed. For that, I figured that design smoker box would be a pain since you would have to lift the grates to get to it. So, I wound up getting one of the original Weber smoker boxes for the Genesis 1000 that I am planning on using with my always dreamed of but never finished Skyline grill. That design does rob grill space but is accessible for refills and even has a water holder for steam if you want that. All, of course, for grilling with the grates in place.

However, now that you guys have encouraged me toward rotisserie (and since I got one in my big parts swap), I now finally DO GET what your smoker box is about! That looks like a GREAT design for that. I presently have two cast iron smoker boxes that I guess would work somewhat similarly, but the one you use sure looks ideal:cool:!

Jon
 
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Joh, I just saw one of those old weber smokers for sale, but cant find it any more. Anyway, yah, the "V" shaped smoker isn't typically for use with both grates. I have used it with just one grate however which allows access to it. Depending on what you are cooking, one round of smoke is plenty a lot of times, so you could just leave it until the cook is done.

I didn't want a CI box for two reasons, one is rust and two is that it takes longer for it to heat up and start putting out smoke. You usually want smoke soon after you start the cook as the meat will begin to form a crust and resist letting the smoke penetrate later in the cook.
 
Yeah, Bruce, that is another good point. For $15 I would say yours is a very worthwhile acquisition; hopefully I can get one sometime with my Discover Amazon points. I do think I will also enjoy the Weber side smoke box for regular hot grilling, too.
 
Jon I used to have one of those and I have to advise against it. It makes a total mess of the grill, clogs up the crossover burner, leaves ashes all over the inside. Honestly I found it neater and cleaner to actually just put a large chunk of (whatever wood) on a FB and let it go. It actually would smolder and stay together and can usually be lifted out in one main piece after a cook.
Honestly don't even bother wasting time and $$$ on that Weber smoker. Believe me you will hate it as I did mine (which BTW went in the trash). BTW I either use a little miniature loaf pan they're about 2.5" x 3" and about 2" high. They're made out of steel and last a good long time. I fill them with chips, cover with foil and punch a few holes. They work like a champ. I have a couple of them. I fill them both for longer cooks and when one stops smoking I lift the grate, remove the dead soldier and drop in the new one. Takes all of about 30 seconds. My other trick is I make multiple foil packets (depends on my "mood" which I use LOL)
The thing Bruce has is WAY top notch also and honestly if I could find a couple of those I would use them. But again that Weber box is junque
 
Wow, Larry, just when I am getting excited about being able to use the thing:(!

I have never tried it, so I will take your word on it. I guess it has holes on the bottom that cause what you describe. I wonder if it would be any different if you closed them up.

I like the idea of ready access while you are grilling with grates in place, but for rotisserie the one Bruce has definitely looks nice and convenient. I am sure, though, your home made creation works just as well.

Bruce,
If you think you can overcome the problems Larry experienced, the OfferUp price is about the best I have seen. That is the one I have; there is also a stainless one that fits the later Silver/Gold/Platinum grills. It comes with a short version of the Weber stamped stainless “half-moon” grates.
 
Yeah sorry to bust your bubble. IMO access like that is over blown anyway. The water tray is also a waste of time. I'm sorry to have to tell you the bad news. It's just not a good accessory. The other issue is when it does "smoke" without catching fire the smoke bypasses what you're cooking. Since it's on the same level as the grates any smoke it does produce just goes out the back of the grill and bypasses the food. Typically I put my smoke producing packet toward the front of the grill (on my Genesis) and right down on the FBs. The food goes to the back where the vent is so smoke is naturally drawn over the food. On my Summit or Wolf I turn on outside burners and food goes in the center toward the back of the grill again drawing the smoke over the food. Using these techniques I actually achieve a true smoke ring on my spares, baby backs or roasts. I have never seen a smoke ring on chicken though actually don't know if poultry gets one. I know they taste good though. Salmon too
 
Jon Tofte said:
Wow, Larry, just when I am getting excited about being able to use the thing:(!

I have never tried it, so I will take your word on it. I guess it has holes on the bottom that cause what you describe. I wonder if it would be any different if you closed them up.

I like the idea of ready access while you are grilling with grates in place, but for rotisserie the one Bruce has definitely looks nice and convenient. I am sure, though, your home made creation works just as well.

Bruce,
If you think you can overcome the problems Larry experienced, the OfferUp price is about the best I have seen. That is the one I have; there is also a stainless one that fits the later Silver/Gold/Platinum grills. It comes with a short version of the Weber stamped stainless “half-moon” grates.
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Jon: I love the triangle one that I have. No need to change it up. But, I did think that was a good price. Maybe you can just put a layer of tin foil on the bottom of the smoker box to cover the holes on the bottom.
 
I think I will at least give that a try since I already have it. I hope I have a better experience than Larry describes!
 
I hope so too. But it could be the absurd price I paid for mine too that disappointed me even more.
 
I look at this ad everyday, both hoping it is gone and hopeful it is still available. Do the grates that are pictured perform well? Do they lay a decent sear mark?
 
BFletcher said:
I look at this ad everyday, both hoping it is gone and hopeful it is still available. Do the grates that are pictured perform well? Do they lay a decent sear mark?
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Those are stamped SS grates and they can leave nice grill marks. Just give them time to heat up.
 
They will give wider sear marks and actually, those types of grates heat up quicker than thick stainless bars or cast iron. But, they also tend to lose their heat quicker as well.

I don't know why people are so enamored with "Sear Marks". While they look cool, they really dont affect the taste of the meat. If you after that, then yah, they should do well for you. The trick really with sear marks is to make sure the the grill and especially the grates are max hot when you throw the meat on.
 
Bruce said:
They will give wider sear marks and actually, those types of grates heat up quicker than thick stainless bars or cast iron. But, they also tend to lose their heat quicker as well.

I don't know why people are so enamored with "Sear Marks". While they look cool, they really dont affect the taste of the meat. If you after that, then yah, they should do well for you. The trick really with sear marks is to make sure the the grill and especially the grates are max hot when you throw the meat on.
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Bruce,

I agree you are right about taste in a blind test, but I know if you bring in chops or steaks or even chicken breast with perfect crosshatch pattern sear marks my appetite perks up. Seems to work that way for others. I have mentioned before how my son was totally uninterested in grilled pork chops before I brought in these done using GrillGrates (Yes I agree that similar results could have been achieved with good cast iron or stainless bars.):

2mdfk48.jpg
 
True. Perception is Everything. Or is the Presentation is Everything?

Either way. it does look cool. Too bad a guy can't eat a picture.
:)
 
Bruce said:
True. Perception is Everything. Or is the Presentation is Everything?

Either way. it does look cool. Too bad a guy can't eat a picture.
:)
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Yeah, and I am hoping the presentation of some nicely restored classic Genesis grills will give buyers the true perception of something rare and special - like a '63 split-window Corvette vs. the Kia Whatever - NexCharGlow-in-the dark whatever "stainless" big box store grill. Enough so that they will be willing to pay a fair - not low ball - price:cool:

(I don't have anything at all against Kias; it was just what I could come up with:D!)
 
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