He doesn't say how he's been running it - hot and fast or low and slow.....? It looks to me that that is ash dust (probably blown out by hot and fast) that has reacted with humidity. He never mentioned what his 'routine maintenance and cleaning' was...... You let that ash sit with humidity and its gonna rust - can't stop it. Chances are - like most - it got used infrequently and left neglected ---- and THEN complains. Time and humidity takes it toll no matter what.
I will just leave this here
- Thread starter Bruce
- Start date
Bruce
TVWBB 2-Star Olympian
OK, I did a test to verify. I put a remote Tempspike thermometer inside the grill to monitor ambient temp inside the grill and to confirm accuracy of the lid thermometer. I fired up the grill with both burners on sear mode and waited 5 minutes or so. Lid and remote thermometer both read just over 400 degrees inside the grill. I then placed my hand on top of the grill. It was hot, but not hot enough that I could not leave my hand there for a few seconds. I dare anyone to heat up an unlined porcelain grill to 400 and put their hand on top of the lid.
Steve Hoch
TVWBB Hall of Fame
I've done it before on my Genesis 1000, it's too hot to leave your hand there for more than a split second.
Jon Tofte
TVWBB 1-Star Olympian
But if you had a porcelain coffee cup with the same air gap and inner liner, wouldn't it do about the same as the stainless one with a identical liner and air gap?
For someone that hasn't cooked with coals ---- that sounded awfully pretentious.....
The problem with the WSKs is the same with the eggs --- multi level setups and lack of fuel access. The 'Jack of all methods' usually means they are not that good at any without reaching the peak of the learning curves. The kettles are EASY --- and really ARE the JACK of ALL cooking techniques with a very shallow learning curve.
I expected you to say 'I'd have to have a SSP'..... which would have been fair. I want one, but don't need it.
IMO the 1st/2nd gen grills with the old school 'lollipop thermometer' in the handle are PERFECT --- having the thermometer over the coals with the lid thermometers 180 from the vents seems like it would be incredibly inaccurate to me..... haven't used one so I don't know. I'm keeping my eye out for one those rare ones that had the lid thermometer 90 degrees away from the vent ---- or hoping that Weber finally puts the thermometer right by the lid vent..... having the thermometer integrated INTO the vent would be a game changer.
Jon Tofte
TVWBB 1-Star Olympian
I agree with what you are saying except that if Recteq used high grade stainless, I don't think that would have happened. I have a Summit grill that I got from @LMichaels which has a lot of 304 stainless for the shelves and huge condiment trays. This grill sat outside both at Larry's and my house in all kinds of Midwest weather and never showed any rust when I finally restored it. The REAL stainless just needed some cleaning.
I think a lot of buyers trust that when a manufacturer says "stainless" it means the metal is highly rust resistant. Recteq and Weber, too, have grills with lower grade stainless where this is definitely not the case.
Steve Hoch
TVWBB Hall of Fame
I would think so.
Josh Dekubber
TVWBB Platinum Member
Once again you should get your facts straight before you say something stupid/ignorant
Shelves and trays that aren't exposed to HIGH heat are a totally different thing. Throw some ash and grease and whatever else into the mix and its a totally different story. Notice how the rust was right around the burn pot? A simple ring of 304 around that would probably take care of it..... at a price.
Bruce
TVWBB 2-Star Olympian
Yes, I would think so. I thought we were talking lined lid vs no lined lid. But a lined porcelain lid would probably be very similar to a lined SS lid.
I did not know there was a double wall porcelain lined lid
I learned something new about grills today
LMichaels
TVWBB 2-Star Olympian
I don't think Weber made one. The only reason they double lined the SS one was to keep the cheap SS from discoloring. If it used 304 it likely would not discolor. Also to add weight to the hoodI did not know there was a double wall porcelain lined lid
I learned something new about grills today
Jon Tofte
TVWBB 1-Star Olympian
This is the Genesis 330 that I did a couple years ago. It had a brand-new black replacement hood with the inside liner.
I have seen other porcelain hood 300 series grills that did not have a heat shield/liner, and I had one stainless one that did not as well.
Cody Bratton
TVWBB Guru
@Josh Dekubber - here’s another. $150 for a busted sidewinder! I wonder if they accept Venmo 
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Jon Tofte
TVWBB 1-Star Olympian
Maybe $15.00@Josh Dekubber - here’s another. $150 for a busted sidewinder! I wonder if they accept Venmo
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Jon Tofte
TVWBB 1-Star Olympian
Yes it is true! I bought 4 sets a while back but waiting on 2 that are supposed to be here by Monday. They aren't 304 and maybe not 100% perfect but better than some others I have seen priced way higher. I wouldn't hesitate to use on a flip, and for that matter, I would use them myself!
I doubt this sell-off price will last much longer. They have to be clearing out inventory that won't be replaced with new production. When these are gone, I would say they are gone.
Mine FINALLY showed up today after initial delivery date of 3/4.
Not quite as heavy as I was expecting, but still not complaining for $10 --- I know one or two of my long bars were pretty close to shot on my 1000 freeebie.