Whether you want a four burner or a three burner is a highly personal decision. But make that decision first. If you want a four burner, go buy a 435.
High quality SS rod grates will last a long long time with less upkeep than cast iron. The stock cast iron grates are coated with porcelain that at some point will flake off.
Two camps: the bottle swappers and the bottle refillers. I'm a refiller because there's a UHaul nearby that only charges for the amount of propane you buy. Other vendors will charge a minimum to refill regardless of how much actually goes into your tank. Swapping is more convenient, but costs slightly more. If I did not have a UHaul nearby, I would be a swapper. I bought two pre-purged bottles at Costco this year.
Easy enough, though not as easy as a charcoal grill. Just keep on top of the grease. There's a grease pan, like a drawer, and under it a small disposable grease tray. I rehabbed an old Genesis 1000 and have been cooking on it for 6 months. It's my first gas grill. On a charcoal grill, most, if not all of the grease ends up in the ashes or a drip pan. On the gasser, it hits the flavorizer bars, drops onto the grease pan and eventually the grease tray. In 6 months I've wiped out the pan and replaced the tray 3 times. Once or twice a year Weber recommends scraping the flavorizer bars to loosen baked on crud.
I bought a V-shaped smoker box that fits into the flavor bars. I fill it with pellets. I'm happy with it and it imparts enough smoke flavor.
As for new or restored... I went the restoration route. I wanted a gasser for weeknight cooks and rotisserie cooking. The rotisserie is why I chose to restore over purchase new. As you face the grill, the burner tubes on old Weber gassers run left to right and the control valves are on the right. On new Weber grills the burner tubes run front to back with the control valves on the front. The old models are
SUPERB at rotisserie cooking because the burner tubes run parallel to the spit. Picture a chicken on a spit. On the old grills, the heat source cooks evenly along the long axis of the bird. On new grills, it cooks from the head and tail inwards towards the middle. Weber figured this out and equips its top-of-the-line Summit grills with an infrared rotisserie burner that heats parallel to the spit. The Genesis II models do not have a rotisserie burner. If rotisserie is not important, get a new Genesis II. Like Jon, I'm smitten by the SE-330: beautiful open cart (they last longer than closed cabinet models), sear burner, 9mm stainless rod grates, stainless flavorizer bars, and that gorgeous red hood! But if you want/need the bigger area get the 435. You'll be cooking outside again as soon as it's delivered.
If you are not in a hurry, are a little handy and love rotisserie cooking, then find an old Genesis 1000-5000 or Silver/Gold/Platinum series grill to restore yourself.
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