I'm moving to an apartment that prohibits charcoal grills, so I'm investing in a gasser. The WSM and kettle will be relegated to weekend use at the beach and in the alley : )
I've got my eyes on the E-310. I've considered the 330, but I don't really need a side burner. The sear station is intriguing, but I don't do a ton of steak. My dad's old Genesis (mid 1990s, going strong) heats to 550+ pretty easily on a warm day without any such addendum.
Questions for 310 owners/users: what are your experiences with temperatures and searing? Do you get the temps and grill marks you want? Do you regret not getting the sear station? I assume the fourth burner allows the 330 to heat up faster - but does it remain markedly hotter than the 310?
I prefer the PCI grates (shorter life notwithstanding), so we can assume that I'll be using those. I'll probably go for SS flavorizer bars within a few years, but I love cast iron.
Thoughts?
Also, good to be back. I pretty much learned to bbq from you guys back in '04.
P.
I've got my eyes on the E-310. I've considered the 330, but I don't really need a side burner. The sear station is intriguing, but I don't do a ton of steak. My dad's old Genesis (mid 1990s, going strong) heats to 550+ pretty easily on a warm day without any such addendum.
Questions for 310 owners/users: what are your experiences with temperatures and searing? Do you get the temps and grill marks you want? Do you regret not getting the sear station? I assume the fourth burner allows the 330 to heat up faster - but does it remain markedly hotter than the 310?
I prefer the PCI grates (shorter life notwithstanding), so we can assume that I'll be using those. I'll probably go for SS flavorizer bars within a few years, but I love cast iron.
Thoughts?
Also, good to be back. I pretty much learned to bbq from you guys back in '04.
P.
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