BruceB_AlbanyNY
TVWBB Member
I currently own a Weber Kettle, a WSM, and my workhorse - a Genesis Silver B which I've used for 20 years. I've had to replace the bars and grill several times, and this last time I purchased the Weber (official) Stainless Steel grate. These are so much easier to clean!
I typically cook chicken and burgers, and roasted vegetables, with the occasional lamb, pork, steak and fish dish.
When I bought my first Genesis, I picked up Jamie's Real Grilling book and I love it. I've probably made half of the recipes in the book. I love how accurate the heat and times are. I feel very confident when I cook some of the meats, as I can estimate when they will be done, which is very important when my wife is timing all of the other dishes. etc. I know when to use direct heat and when to use indirect.
I grill about 4-5 times a week during cooking season, and the Silver is still a great grill. But.....
I've been looking at the new Weber's, with the craft frame option, and besides - the old grill is looking a little ... worn.
Today Ace Hardware delivered my new Genesis SA-E325s. I really wanted the stainless steel grate, but didn't want a stainless steel hood (Keeping it clean would be a pain). So I got the special edition from Ace, with indigo base and stainless steel grate. I also picked up the Crafted Pizza stone.
But I've got questions. Obviously I'll have to experiment, but if others can save me time and prevent disasters, why not ask?
I typically cook chicken and burgers, and roasted vegetables, with the occasional lamb, pork, steak and fish dish.
When I bought my first Genesis, I picked up Jamie's Real Grilling book and I love it. I've probably made half of the recipes in the book. I love how accurate the heat and times are. I feel very confident when I cook some of the meats, as I can estimate when they will be done, which is very important when my wife is timing all of the other dishes. etc. I know when to use direct heat and when to use indirect.
I grill about 4-5 times a week during cooking season, and the Silver is still a great grill. But.....
I've been looking at the new Weber's, with the craft frame option, and besides - the old grill is looking a little ... worn.
Today Ace Hardware delivered my new Genesis SA-E325s. I really wanted the stainless steel grate, but didn't want a stainless steel hood (Keeping it clean would be a pain). So I got the special edition from Ace, with indigo base and stainless steel grate. I also picked up the Crafted Pizza stone.
But I've got questions. Obviously I'll have to experiment, but if others can save me time and prevent disasters, why not ask?
- The top cooking rack. On my old grill, I use the top rack for baked potatoes, while I'm cooking the meat. The grill guy from Ace tells me that it's for indirect cooking (i.e. ribs). So now I have two different ways to cook indirect - turning off the middle burner, or using the top rack. How do they compare? Which should I use and when? I'm going to grill some zucchini using both methods at the same time to get a feel for the difference. And we have a lot of zucchini.
- The pizza stone - I was disappointed that there was very little information about the stone. There were no recipes - just some pictures. I'd love some examples. I'm anxious to try making naan, flatbread and pizza on it. But what temperature and how long? I saw one video that stated 10 minutes @ 475 degrees made a great pizza. Comments? What else can be cooked on it? If I cook fish, garlic, onions, etc will the flavor remain? How about loaves of bread/vegetables/eggs/pancakes/lasagna? My wife hates to use the oven during hot days, so I'm wondering how much the stone will help.
