Hoosier Grillin'


 
B

BrendanA

New member
Hello!​

Brendan here from Indy.
Here is some background on me and why I am on this forum.

I run a local hardware store and plan to purchase it once the owners retire. At this store we strictly sell Weber grills, offer replacement part support, and delivery.
The majority of the time when we deliver a new grill. We haul back their piece of junk. 80% of the junk grills are 3 year old Char Broil's, 15% Ducane/a mix of misc brands, 5% Weber.
With "grilling season" upon us, I was on a delivery dropping off a new Spirit SP310. I had spoke with him about picking up his "17" year old genesis.
When we pulled up to his home there it was sitting in the driveway. A red top, wood panel, and CLEAN gas grill. He had replaced the burner tubes, grates and flavorizer bars a year or so ago. The neighborhood was practically across the street from mine so I dropped it off in my garage. I plan to restore this beauty. I know nothing about old gas grills and most likely wont even use it. :eek:

I grew up on charcoal and really enjoy the prep and results. Using a gas grill feels so abstract to me.


So there ya go. I use charcoal and will be restoring a "red head" that wont even be used.
Lots of beers and pictures to come!
 
Welcome to the forum Brendan. I still have my 1999 1000 LX. You might be surprised when you restore it how much you might use it. They are great grills and perfect for a quick burger or a small cook. you don't have to wait for the charcoal to heat up for a five minute cook.
Keep us posted there are a lot of folks on here that have restored those older Genesis grills.
 
She is a beauty already.....can't wait to see the restore. I restored a 2001 Genesis Silver B that turned out great.
 
Welcome to the forum Brenden, that is a beauty and you may be surprised when you try it. Like Rich said we've had ours since 1999 and it won't go any where. Again welcome and looking forward to see some cooks.
 
Welcome Brendan!

That Red "classic" is in really nice shape, given her age.

Like others have said - although I generally agree that stuff tastes better cooked over charcoal, there are times when you just want to grill something up quickly and it would not be "on" long enough to impart much of the charcoal flavor anyway. (Burgers, dogs, skinless chix breast)

You have essentially the same housing and burner units (the parts that MATTER) as I do - I am amazed at the versatility of my Weber gasser:
-It can get REALLY hot to put a nice sear on my steaks
-I can run it low or anywhere else in between and dial-in whatever temperature I want - lets me cook almost anything

On the other hand - if you take-over the store, a shined-up old Weber would be a good "sales demo" - it shows why you are better off spending more money on a quality Weber that will last and maintaining it vs. the other junk that falls apart in a few seasons.
 
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