Hi all, new to what appears to be an awesome forum - I have searched and my question has definitely been asked before and even if not asked directly there is plenty of info that is helping me but none seem to be current so I was hoping to ask it again without too much bashing 
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The classic s-330 vs s-420 but now based on 2016 models....Here is my real world usage:
I am by no means a grill master, basic to say the least....mostly grill for 2-4 ppl but with occasional spikes of 8-10 ppl. Grill 1-3 days a week mostly seasonal. This will change to all year round due to a backyard redo and probably a consistent 3 days per week. 90% of my grilling is burgers, hot dogs, chicken breast, sausage, clams, shrimp, corn & veggies. I would like to add alot more to my menu - fish's and overall seafood, ribs, roast and quality steaks.
I have a 12yr old Weber Genesis gold that has done me good but I generally turn it on, crank it up and drop heat down to med and cook everything pretty much the same. While it all turns out "ok" after reading this forum I am VERY excited to work on indirect cooking, adjusting temps and really looking to sear a quality steak and finish off on indirect until med/rare....I am also looking forward to searing a tuna steak....
So now that I bored you all with my past style, habits and aspirations I'd love to hear some opinions on the 2.
I've been going to the local stores and every time I say the 330 is fine for me I see them side by side and the Summit just looks awesome (looks can be deceiving). The grates are massive, the flavorizer bars are more substantial and just the overall feel is solid. If they really are better as far as cooking and ease of flexibility when using a true 4 burner vs the 3+ searing then it may make sense to go 420.
Questions pop in my mind like, can I get a similar sear from the 420? can I get as much temp control vs space from the 330? Is the extra space in the 420 that much better in real world vs on paper (I love more space).
I should mention I prefer to cook as much at once as possible so that I why i am aiming for good temp control now. Currently I will have chix or burgers on one side and veggies on the other side while all knobs set equal. I would rather slow cook some items for better flavor (you can see I am pretty novice and this board opened up the grilling world for me).
So I welcome and value your opinions - I can tell you am leaning towards the 420 but it could be just a total waste of money vs the 330. I'm sure I will be happy with whichever one I end up with.
I'll stay tuned and looking forward to the comments and discussion - if you have any questions that could lead to a better choice fire away....thanks....
If this is way to long for a newb - sorry!
. The classic s-330 vs s-420 but now based on 2016 models....Here is my real world usage:
I am by no means a grill master, basic to say the least....mostly grill for 2-4 ppl but with occasional spikes of 8-10 ppl. Grill 1-3 days a week mostly seasonal. This will change to all year round due to a backyard redo and probably a consistent 3 days per week. 90% of my grilling is burgers, hot dogs, chicken breast, sausage, clams, shrimp, corn & veggies. I would like to add alot more to my menu - fish's and overall seafood, ribs, roast and quality steaks.
I have a 12yr old Weber Genesis gold that has done me good but I generally turn it on, crank it up and drop heat down to med and cook everything pretty much the same. While it all turns out "ok" after reading this forum I am VERY excited to work on indirect cooking, adjusting temps and really looking to sear a quality steak and finish off on indirect until med/rare....I am also looking forward to searing a tuna steak....
So now that I bored you all with my past style, habits and aspirations I'd love to hear some opinions on the 2.
I've been going to the local stores and every time I say the 330 is fine for me I see them side by side and the Summit just looks awesome (looks can be deceiving). The grates are massive, the flavorizer bars are more substantial and just the overall feel is solid. If they really are better as far as cooking and ease of flexibility when using a true 4 burner vs the 3+ searing then it may make sense to go 420.
Questions pop in my mind like, can I get a similar sear from the 420? can I get as much temp control vs space from the 330? Is the extra space in the 420 that much better in real world vs on paper (I love more space).
I should mention I prefer to cook as much at once as possible so that I why i am aiming for good temp control now. Currently I will have chix or burgers on one side and veggies on the other side while all knobs set equal. I would rather slow cook some items for better flavor (you can see I am pretty novice and this board opened up the grilling world for me).
So I welcome and value your opinions - I can tell you am leaning towards the 420 but it could be just a total waste of money vs the 330. I'm sure I will be happy with whichever one I end up with.
I'll stay tuned and looking forward to the comments and discussion - if you have any questions that could lead to a better choice fire away....thanks....
If this is way to long for a newb - sorry!
thanks!