Snap on weber grill?


 
TomRc said:
I did not. Woodworking in general is my Achilles heel. I bought a planer, a router table, and a drill press with a mortising attachment last year to make a run at making my own slats and handles. I still haven’t got any further than a bunch of nicely planed 8’ cedar boards now taking up space in my shop.
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Based on the quality of your work I bet you would make very nice slats and handles with very little trial and error. I just started making my own handles with limited tools. My first one wasn't perfect but dialed it in for the second one.
 
Josh Dekubber said:
Based on the quality of your work I bet you would make very nice slats and handles with very little trial and error. I just started making my own handles with limited tools.
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You give me too much credit. I’m such a woodworking loser that the drill press and router / table are still in the boxes and haven’t even been opened yet.
 
TomRc said:
You give me too much credit. I’m such a woodworking loser that the drill press and router / table are still in the boxes and haven’t even been opened yet.
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You are a craftsman! It's in you. You just have to believe in your abilities crossing over to woodworking.
 
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Cody Bratton said:
Sorry for lack of clarity, your keeper grills. What do you have.
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Ah..now I see. No problem.
My keepers are a red glass door, a black Genesis 1, a green wide table Platinum II, a P3 Broilmaster, a Coca-Cola redhead, and a Char Q with a custom blue lid. I think that’s all of them. All are restored, unused, and have been sitting covered in storage for at least a few years now.
For daily drivers, I cook on a 44” Vieluxe at our camp on the weekends, a Silver B at hunting camp in the fall, and a Q3200 natural gas hookup at home. I also keep a ratty old Silver B hidden under the deck at home that I drag out a few times a year. I have it set up specifically for use with my Smokai unit for smoking bacon and cold smoking spices, fish, and cheese.
 
TomRc said:
Ah..now I see. No problem.
My keepers are a red glass door, a black Genesis 1, a green wide table Platinum II, a P3 Broilmaster, a Coca-Cola redhead, and a Char Q with a custom blue lid. I think that’s all of them. All are restored, unused, and have been sitting covered in storage for at least a few years now.
For daily drivers, I cook on a 44” Vieluxe at our camp on the weekends, a Silver B at hunting camp in the fall, and a Q3200 natural gas hookup at home. I also keep a ratty old Silver B hidden under the deck at home that I drag out a few times a year. I have it set up specifically for use with my Smokai unit for smoking bacon and cold smoking spices, fish, and cheese.
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You have a larger and more diverse collection than I thought
 
TomRc said:
It’s looking for a new home. TBH - I don’t think there’s a Weber of any era out there that I would consider a “must have” as a keeper anymore. I feel complete with what I have.
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That's a good and comfortable place to be, Tom. I try to get there, but my dreamy ideas reach way past my grasp. I have at least tried to curtail my kettle collecting, but then something like a Glen Blue or Premium Master Touch with the hinge and special lid shows up on FBM and a I start wishing! At least kettles don't need quite so much room. On gas grills, I know I HAVE to learn contentment with having only 2 or 3 and just enjoying others as they pass through my hands.
 
Cody, invest in a remote wireless thermometer. You can set high and low temp alarms in case you grill wants to go nuclear. And you have to realize that chickens are notorious for starting grease fires with all the fat and juices they put out. So, even if it is a grease fire or you run out of LP or it is a run away smoke tube, you will know before it turns your chicken into carbon.
 
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