Cook box bow fix attempt


 
I'm curious about the thickness too. I've got a couple in my pile I might be able to reach this weekend and check thickness.

Another thought is if on an x000, if the extra 2 inches of vertical height of the cookbox makes a difference.

I do recall one very bad grease fire on my silver B. Cook box fully engulfed. I shutoff burners, pulled the meat ( IIRC it was a bunch of chicken thighs ) turned off the gas at the tank and just let it burn out, but it was really, really hot. Everything was burning from the grates, flav bars, cookbox, slide out pan and the fire even lit the drip pan underneath.
 
DanHoo said:
Another thought is if on an x000, if the extra 2 inches of vertical height of the cookbox makes a difference.
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I think it probably does, there is definitely a noticeable difference in weight.
DanHoo said:
I do recall one very bad grease fire on my silver B. Cook box fully engulfed. I shutoff burners, pulled the meat ( IIRC it was a bunch of chicken thighs ) turned off the gas at the tank and just let it burn out, but it was really, really hot. Everything was burning from the grates, flav bars, cookbox, slide out pan and the fire even lit the drip pan underneath
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I've had similar grease fires on my Genesis 1000. I alternate between leaving the lid down to snuff the flames and opening it up to let the excessive heat escape without damaging anything.
 
DanHoo said:
I'm curious about the thickness too. I've got a couple in my pile I might be able to reach this weekend and check thickness.

Another thought is if on an x000, if the extra 2 inches of vertical height of the cookbox makes a difference.

I do recall one very bad grease fire on my silver B. Cook box fully engulfed. I shutoff burners, pulled the meat ( IIRC it was a bunch of chicken thighs ) turned off the gas at the tank and just let it burn out, but it was really, really hot. Everything was burning from the grates, flav bars, cookbox, slide out pan and the fire even lit the drip pan underneath.
Click to expand...
Steve Hoch said:
I think it probably does, there is definitely a noticeable difference in weight.

I've had similar grease fires on my Genesis 1000. I alternate between leaving the lid down to snuff the flames and opening it up to let the excessive heat escape without damaging anything.
Click to expand...

What’s the root cause of all these grease fires (don’t say “grease”)? I had a rose-glassed perception that those fires only happened to people *not* on this forum.

I’m only asking from a safety/prevention standpoint.
 
Honestly IMO gas grills (all of them) are prone to them because of the way they handle the grease. Wonder why you rarely if ever see it on a coal burner? Because the drippings are "consumed" by the burning fuel beneath the food. But a gasser does not "consume" the drippings so especially at higher temps, heat can build up and rather than vaporize they'll "flash over" and now you have a conflagration
 
John-NY said:
What’s the root cause of all these grease fires
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Burnt bits from grilling fall on the bottom pan and collect over time. These absorb grease and that adds to the buildup if not cleaned regularly it becomes a bed of fuel under the burners.

Then a cook like marinated chicken thighs comes along and hot burning grease drops down past the flavorizer bars and lights the bottom pan.


Chris Allingham

Thread 'Keep your gas grill clean...you've been warned!'

I was out of town this past weekend at a family reunion. The house we rented included a Genesis II E-325 that was filthy inside and out. We didn't have any tools to clean it out, but I did have the foresight to bring along a grill brush--theirs was completely shot. We ran the grill with all burners on high for 30 minutes to get the grates clean--it belched out a lot of smoke--then scrubbed the grates clean and shut it down.

Two days later, we fired it up to cook four tri-tips. As they started dripping fat into the bottom of the cooker, all of the carbonized junk caught fire and I got to...
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I have gotten a lot of grease fire victims on the grills I pick up. I will take any grill as long as it’s free. All of them were dirty and had buildup

My personal experience is buildup in the big grease pan catches fire when cooking lamb chops or fatty pork chops. The grease catches on fire and the buildup becomes fuel.

I learned to adjust my cooking and I use 3 grease pan assemblies in rotation so I have a cleanish one available to swap in
 
DanHoo said:
Great idea.
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I use Grade B or Grade C grease pan assemblies - rusted edges, various defects and use dollar store pan liners. Once they get too ratty I scrap them.

I keep at least one pristine assembly in storage since I don’t want to end up in the no longer supported part scenario
 
Seems to me that the 13 bar boxes with their essentially double bar area for burning off droppings would have a big advantage over the later 5 bar boxes.
Taking this a little farther, less grease on the drip pans should mean longer life for the pans.
Stretching this a bit more, perhaps the reason why they aren’t available now was that they didn’t sell well during the useful life of the grills, so Weber didn’t bother to reorder them….
 
HankBates said:
Seems to me that the 13 bar boxes with their essentially double bar area for burning off droppings would have a big advantage over the later 5 bar boxes.
Taking this a little farther, less grease on the drip pans should mean longer life for the pans.
Stretching this a bit more, perhaps the reason why they aren’t available now was that they didn’t sell well during the useful life of the grills, so Weber didn’t bother to reorder them….
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IDK, I've used both and honestly have not seen any real difference
 
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