Newbie with an old Genesis--learning to refurb!


 
Jon Tofte said:
These are most of my favorite tools:

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I am with Larry that having more than one spatula is a very good thing. The bottom one is the new Weber “Precision” version. It is stout and a notable improvement over the last one. But other times I like something smaller. I especially like an old Weber set - probably from the 90s - that has brown plastic handles. A favorite spatula…The sort of cross between a spatula and tongs 2nd up from the bottom is a tool I use all the time but which most others would probably find awkward. The third up silver spatula is also an old Weber design that I like for smaller burgers and similar. It has its own unique feel. Old Weber spatula sets show up on eBay from time to time. There are certainly higher end non-Weber ones and even some cheaper ones, like my Charbroil model, that also work just fine.

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I am not a big tong user as some, but Larry is right about Oxo. I don’t think mine is, but it is at least close. I like my Charbroil sauce brush because it is long and sits up off the table/plate thanks to an extension underneath. If you are going with stainless rod grates, I personally highly recommend the top tool - The Chargon. It looks tedious to use but really isn’t, and it cleans off even stuck on crud. If you prefer a brush, definitely follow Larry’s advice and buy a Libmann.

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Finally, you can grill consistently a lot easier with an instant read thermometer. I regularly use both of these. The bottom one is by ThermoPro who also makes several other very good and even less expensive models. The top one is the Thermapen One (special BBQ Relief version) by Thermoworks. It is pricier but considered the gold standard by many bbq fanatics. It does have a higher quality “feel” that is hard to explain. Still there are plenty of choices that will work quite well. Lots of threads here about these thermometers. Just do some searching. Look for a sale on whatever you decide on. The competition has really heated up.

There are lots of other items depending on what you like to cook. I am a fan of Crisco’s high heat spray for grills. I think it works better and is a better deal than Pam’s version.

I hope you have fun looking at so many options! Most of all ENJOY your grilling regardless of what tools or brands you go with.
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I really like those "wide-body" tongs, and the charbroil brush that stands off the table. Brushes are something I've had a hard time finding--none of them seem any good at all. And the decent ones don't have handles long enough for a grill. I will look at the Charbroil and see if I can find one that has this extension thingy.

On the rod scraper...I don't know yet what will work for me. I've never had this kind of grate before. Learning curve inbound (hopefully they will arrive tomorrow.)

Thank you so much for all of these suggestions! I have ogled the Thermapens before, but have not taken that plunge yet.
 
What kind of grates do you have? If you have stainless steel solid rod grates, then all you need is a Chargon tool. No muss, no fuss, no bristles.
 
LMichaels said:
Yeah I forgot basting brushes and thermometers. IMO for the $$$ cannot go wrong with ThermoPro. Having tried both it and the much more pricy version ThermaPen I see no difference in performance. But, I guess if you want to say you have "the best" you can go the $90 or so route. Otherwise for way less than half the price get the same performance. Basting brushes I too prefer silicone ones. So much easier to use and clean.
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I'm glad to know there is a "Thermapen" substitute for less. It is the price tag that has kept me from jumping on that. If there are specific models, and if so, if you have model recommendations, I'd be glad to hear them. My current "instant read" thermometer is a really old fashioned metal one made for indoor cooking, with no handle, and it has condensation in the dial. Probably time for an upgrade.
 
Jon Tofte said:
I do agree, Larry, that my ThermoPro thermometers are excellent and and a great value. The one I pictured is their “flagship” model and not as great a bargain. I do like the bright, large LED readout and no slip handle. Still the below $20 TP-19H is basically just as good. You can get maybe 4 of them for the price of a single Thermapen One. I like both and bought my Thermapen One because I am crazy and because I am working toward doing my own video comparison - hopefully someday anyway. I will admit that the Thermapen has a certain feel to it that does seem to exude quality. That may not justify its price, though, and I am also very happy using my ThermoPro thermometers.

For sure, though, getting ANY working instant read is a big help in grilling.
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The $20-ish price point will make that a winner for me, if the performance is just as good. Maybe can put a higher-end one on the wish list, since I'm dropping a bit of change on this refurb and getting set up.
 
Bruce said:
It is easy Cassondra. A 16" large fits great on a 3 burner genesis. I get the grill to about 350 and put the pizza with an aluminum pan in and just keep an eye on it. Try not to get too curious and keep opening the lid to check it. Every time you do, the grill has to reheat back to temp. After you do a couple, you will get a feel for how long it takes.

One of the biggest benefits is that you don't have to heat up the kitchen on a 90 degree day.
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This is AWESOME! I'm going to go looking at making pizza on a grill now. (The rabbit holes are endless. I may not get out of here alive.)
 
Bruce said:
What kind of grates do you have? If you have stainless steel solid rod grates, then all you need is a Chargon tool. No muss, no fuss, no bristles.
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I am waiting on new SS grates, which appear to me to be "rod" grates. I followed advice in this thread to choose them. Hoping they will be here tomorrow. I've never used SS grates on this grill, so the learning curve will be pretty steep for those.
 
Cassondra said:
I am waiting on new SS grates, which appear to me to be "rod" grates. I followed advice in this thread to choose them. Hoping they will be here tomorrow. I've never used SS grates on this grill, so the learning curve will be pretty steep for those.
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THere are SS stamped steel grates and then SS Solid rod grates. The solid rod grates are a clear upgrade to the stamped steel ones. But, either will work fine for you.
 
DanHoo said:
Cassondra, we will persuade you to buy an east west burner grill and a rotisserie sooner or later

Fall is a great time to pick up free or cheap ones. .
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I will now be looking, and will hopefully know more by the time people start ditching their old Webers for the winter...I have to learn what is worth it and what is not.
 
Bruce said:
Good thing is you can get those inexpensive pizza pans for under $5.
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My problem will be figuring out how to make the pizza at home. I've made a lot of flatbread pizza, with pre-cooked Naan, which is really good, but I don't have time to actually make my own dough, let it proof, etc, so I've got to find either a frozen or otherwise pre-made decent pizza dough, so I can come home and add my own stuff. I have a thing for gourmet specialty pizza. But the dough has stopped me thus far. (I'll look in the recipe forum for this to see if there is anything useful). It's just one more thing to learn, on a very long, long list of things I want to know how to do. (I already roll my own sushi, so there's that at least. ):geek:
 
Great to get advice and guidance on the forum, but after three or four pickups, you will start learning a lot.
I think you have a case of "Weberitis".
 
Cassondra said:
My problem will be figuring out how to make the pizza at home. I've made a lot of flatbread pizza, with pre-cooked Naan, which is really good, but I don't have time to actually make my own dough, let it proof, etc, so I've got to find either a frozen or otherwise pre-made decent pizza dough, so I can come home and add my own stuff. I have a thing for gourmet specialty pizza. But the dough has stopped me thus far. (I'll look in the recipe forum for this to see if there is anything useful). It's just one more thing to learn, on a very long, long list of things I want to know how to do. (I already roll my own sushi, so there's that at least. ):geek:
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I don't make my own pizza either. I bring them home from a place like Murphys take home pizzas or get frozen.
 
Cassondra said:
The 330 is the one closest to my Genesis?
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Yes. The 330 Has a sear burner between left and center burners and a side burner on the right shelf, but otherwise is the same basic layout.

A friend has an E310 and I cook on it occasionally and they are very much the same.
 
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