I will just leave this here


 
Yep the SS frame makes up for "some ills" but it's still overall not a good product. I can't speak to the 3rd gen design as I've never been up close and personal to one. As, after what happened to me I totally lost interest in the Summit. And honestly the only reason I know about the 2nd gens is because of having to rebuild my brother's for him. Otherwise I would not touch one. Just my .02 and past experience.
Now the 4th gen ones actually DO interest me though the "nut" is just FAR too high for an old retired fart on fixed income
 
Well, I went through two 3rd gen Summits back in my early days of reckless "got to try this one" craziness. I wound up keeping grates and not much else. The rest went to my organization's scrap pile. I should have stripped the logo, knobs and some other stuff, but I was trying to make amends for my overzealous buying and wanted them out of my yard and gone:(...

Summit JUNK with logo.jpeg

I know some people have had some success with them, but to me they were just way too bloated and low in quality.

I wouldn't mind a new 4th generation one with a black hood, but even though I am still working, I would be outside sleeping in it if I dumped four grand to bring it home! No way. I will wait for them to start appearing on the used buy/sell sites before I even think about it. Anyway, I still love having custodianship of your famous 1st gen Summit! Such a solid grill (now that the firebox is fixed). It was from the last days when a Weber was something George :george: would be proud to sell.

Steaks sizzling on the Summit.jpeg
 

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Alright, I have a question for the older Genesis guys. Mark Cuda gave me a set of end caps that were not as tall as a regular 3 burner end cap. They were however the same size otherwise. They are close to probably an inch shorter than a regular Silver B/Genesis 1000 end cap. These will NOT fit a Silver B or silver A lid. Clearly, this end cap is from the Genesis 1000/1-5 generations. The question is: Did Weber make a low profile three burner at some point?
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Early on in my Weberitis, I curb found what per Weber schematics decoded as a 98 spirit, with durawood shelves and bottom. Lid was odd ball compared to my 1000 and 2. I stripped it down (whole thing was shot, aside from durawood and lid and end caps). I ended up tossing it all aside from durawood and control panel.
 
OK Mark, Larry and Ed. I am going to call it a 700. I guess I just never had one find it's way into the bed of my pickup at any point in the last several years.

Mark, if you want them back or anyone else wants them, I will hold on to them until spring at least. Let me know.
 
I feel like someday I will own a pellet grill. I don't think they are "cheating" as some people say. I don't denounce the art of tending to a fire temp range as I respect that a lot, however if you are telling me I can turn something on, spin some knobs or press some buttons and can essentially walk away from it for a few hours, and it makes tasty food, I consider that a win.
 
Cody Bratton said:
I feel like someday I will own a pellet grill. I don't think they are "cheating" as some people say. I don't denounce the art of tending to a fire temp range as I respect that a lot, however if you are telling me I can turn something on, spin some knobs or press some buttons and can essentially walk away from it for a few hours, and it makes tasty food, I consider that a win.
Click to expand...
You can. That brisket I did was essentially done just like that. About sunrise I set the grill to my desired temp, turned it on. Then took the brisket point out, prepped as I like it, by which time the grill was about to speed, so I put a disposable foil pan on bottom rack, brisket on top, inserted my Chef IQ probes and put it on. Then went about my day doing other things, tending to grand babies, doing other jobs around the house, when it hit the stall, I simply "rotated" it and increased my temp to 250, and just let it ride until the Chef IQ probes told me I'd hit 190ish. Went out, did a test probe with the ThermoPro Lightning. One more rotation, let it ride. When I hit upper 190s to low 200s I did another test probe session, let it ride a bit longer then when it probed all over like buttah, I wiped out the disposable pan, placed the brisket in there, then covered tight with foil, then in the cooler about 90 min or so. EZPZ
Yeah it's pretty easy, but you do need to learn how your pellet grill actually cooks, where is the balance of heat vs desired smoke, and so on. Sure I don't have to be there all day, tending a fire and all that, so yeah it's on the easy side. But: So what? What matters is the eating :D
 
I have wondered why Weber hasn't put out a grill that is more like an outdoor oven which is thermostatically controlled.
 
Interesting. So, now you can throw on some ribs, dial it up to 225 and come back three hours later to wrap them and continue cooking them without fear they will be either raw or lumps of charred coal?
 
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