I finally bit - I think it's an old Genesis for $65


 
Clint said:
We want pictures! I went with the weber gas tubes just because I had more confidence they'd work as designed. I'm sure the others are probably just as good, I'm just rolling the dice (not a big deal) hoping to improve something that doesn't really need it :)

.....and yes, I cooked 2 meals on it today :)
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Clint, I'm all about spending money for higher quality. That said, IF the quality of two items is going to be comparable, well, I'd rather pay less :)


all in all, probably only looking at a $20 - $30 difference for a grill that will hopefully last you 10, 15 or even 20+ years with minimal future investments.
 
I think I'm like $230 into this so far, only thing left is maybe a manifold. I'm laughing at myself for buying things that aren't really needed (this thing's cooking and heating very well already).... I don't think the regret will kick in unless I cleared $400----then the $700 pricetag for a brand new unit would make more sense.

I'm really enjoying this but I do miss the taste of smoke. But I'm grilling 10X more.

I'm all about quality for cheap....also about confidence....and taking chances :)

Worst case scenario I can see myself giving this to a friend years down the road and getting what I really want (what is that?).

....posting here so others can help me or learn from my mistakes too - Your posts are appreciated! I'd like to see a picture of your setup too if you get the chance.
 
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Clint, I can totally relate to the 'replacing what doesn't need replacing' dilemma. I really like your take on this and that you are already cooking on it. I'm returning an old genesis redhead. That I picked up on Craig's for $60. Technically it would fire up and I could start using it, but with the help of these folks on this forum, I quickly stripped her down bare;). Glad I did because I can see how amazing it'll be soon.

Like you I appreciate the smoky part of flavoring. You can get smoker boxes for these things but I saw a great youtuber post on smoking salmon in his old LP Genesis. What caught me is that he actually took chunks of a few nice woods, each about size of a small fist. He literally set those pieces directly on the flavorizers bar under the grate. I'll send along the video link if I can find but looks like that worked really well. I'm definitely going to try it when my baby is back together.

Good luck on on your grill, great to see you already putting in some cooking time.
 
I've been checking your thread out too; I don't know what it is but there's a little something special about those red heads.

I received some parts today, I felt more like eating than working on it so I just replaced the flavorizer bars and grates, leaving the burner tubes & igniter for another day.

Old flavorizer bars - YOU'RE OUT OF THERE!

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I took a little more ownership of this tonight...... removed the old burners, scraped it out with a wooden stick & then washed the burner box with liquid dish soap & the table with ajax.

Installed the new burners & igniter....& catch pan holder.

Old burner tubes (stainless, I think):
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Scraped fire box, new igniter (the old porcelain was chipped), & new tubes:

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2
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I sprayed a small stream of WD40 on each of the valves as some of them didn't actuate quite right, & no effort later (instant result) they all spring & twist like they're supposed to. I had no idea that there were stops at the low/medium/high settings.

There's a few rusty spots and a loose bolt.....later down the road I guess.
 
Clint those older 1000s and Silver Bs are well built grills, My 1997 1000 LX that I bought in 1997 is all original except for the FBs that I replaced six years ago with rcplanebuyer SS.
With the upgrades you've done to it figure on another 10-15 years before it will need a refurb.
 
yep - I've seen a few threads where that's how most people are using them so I haven't even tried them the other way. Food is sticking, I'm not oiling them, I'm still figuring this thing out - getting pretty good tho :)

http://tvwbb.com/showthread.php?54666-CI-which-side-up

Here's today's late lunch - 4 smallish red potatoes cut into 6 wedges each, I put them all in a 1 quart ziplock along with probably a tsp of kosher salt & a little oil and shook it all up, and also some b/s thighs marinated in Wishbone Italian Dressing for about 35 minutes. the foil pouch has mesquite chips in it but I put it on late and didn't get much.

in case anybody's wondering, that's a 10" lodge logic skillet

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