Going old school....

[Mark Foreman]

My wife recently bought me aGenesis II gasser due to 50 plus spare the air days here in Sonoma due to the fires. Always been a charcoal/wood guy but I actually like it. I have also used my WSM for short ribs and brisket. Looked like old reliable, my 22 performer, was getting neglected so yesterday I made grilled chicken on it. Long story short, going forward, I plan to use the WSM for low and slow and the performer/genesis for hot and fast and grilling. In my opinion, this puts each product into its sweet spot and I also get to play with all my toys!!

...OR am I just a crazy person....

 

[Rich Dahl]

I understand your thinking Mark. We went from 10 Weber's and a Camp Chef pellet grill down to two gassers my 1989 Weber genesis I bought new and our E320 NG gasser it's our outside oven in the summer and for quick cooks in the winter as it's under a covered patio. The camp chef for hassle free smoking. The last is our performer, which I got to use a few nights ago after the charcoal restrictions were lifted that started in April. I only get to use the performer at least for the past three years in the winter when I don't do much grilling, hence the two gassers. The CC is used for making bacon, jerky, pulled pork, turkeys, ribs ETC.
Works out well for us.

 

[Ron De Hoogh]

No you're not crazy.....but it helps!
I use my Performer and now my Genesis Jr for quick/semi quick cooks and the WSMs for low and slow, the Jr is so much better now that I've put the Grill Grates in that it's a whole different grill!

 

[J Hasselberger]

Until a few years ago, I had a Genesis, gas-light Performer and WSM. They covered all the bases. I gave the Genesis to my son and go a little Q200 for the odd hamburger night and it serves the two of us well (although I wish I had the Genesis back).

Jeff

 

[Michael Richards]

Mark,
I had the same thoughts until...

I have my WSM 14 and my Master Touch 22 in kettle, and there is about one day every two weeks were I wish I had a gasser for a quick fire up. I use my WSM for everything low and slow, and my Master Touch for everything hot and fast and ever hottish and fastish. I have never done low and slow on the kettle, I have never go longer then the hour plus dull chicken need. I have never tried to maintain a specific temp in the kettle over a longish period of time in the kettle like I do in the WSM. I didn't think this was at all a problem

until... This Thanksgiving
With my WSM only being the 14, I wasn't sure I could fit a whole bird in it, but with not knowing how to heep a 2 to 4 hour cook going at 325 to 350 on the kettle (because I have never done it), I didn't feel like that was an option either. But then since I have got my Master Touch I have not cooked any poultry on the WSM so I felt a little unprepared and out of touch to cook a turkey on it. I cooked a whole chicken about once monthly, I did them all the time the WSM until I got my Master Touch and since all whole chicken are done on the kettle.
I ended up cooking a 7 lb bone in breast on the WSM and had a hell of a time getting it to the temp I wanted, this site and enough practice with the cooker had me make changes quickly that make it turn out perfect in the end, but my first plan was not right to get it to the temp I needed. I also cooked a 20 lb whole turkey in the over, because I was not comfortable doing it on the kettle.
So my goal for the next year is to keep using the WSM 14 and the Master Touch in their sweet spots most times, but every once and I while I am going to push both cookers into outer limits of what they can do so that I have more flexibility on what I can cook comfortably on both great cooking machines!