Weber Genesis Platinum, I bought in Wausau,Wisconsin. Will be drastically modified.


 
It is where you basically split the chicken open and cook it flat. And, yah, I am sure you could do a Turkey like that too. But roto is the way to go for a good even cooking and it is basically self basting due to the juices don't just run off into the cook box. THey keep basting the turnkey as it spins.
 
I drove up to Eau Claire for the inaugural voyage of the SS Platinum today. It has been christened with Chicken thighs and wings. Pretty fitting for seasoning a grill with all the grease IMO. Anyway, it did just great but it looks like there is a bit of uneven heating across the grates. Seems like the back right is a bit hot and the front section a bit cooler than the rest. Not real bad and the flames look good and as long as you know your grill's character that can be a feature for some cooks. Anyway, the grill did Mark and Sue proud. Sue does all the grilling but Mark gives all the instructions, which are mostly unheaded by Sue. LOL

I kept trying to talk mark into lowering the grill with 3" wheels for Sue's sake but he is balking at that idea. It is a great height for Mark (Who doesn't do the grilling) but for 5' and a couple Sue, I was worried her elbows were gonna get scortched.

Regardless of the wheels though, the grill is a real forever grill. I think it could take thirty years out in the middle of the woods in Wisconsin and still fire up and cook a couple Ribeyes with one click.

Here is something I learned today about these old weber grills that I did not realize before. I have had dozens of red lids arrive in my driveway over the last 6-7 years. But, never a Snap-On lid. I don't know if this lid was different than most or not, but I realized something unique about it after Mark had fired it up and let it heat up. The lid got redder. I had heard of this about the older Red kettles changing colors, but I don't ever remember anyone saying the genesis lids do it as well. This lid went from what I considered and orangish red to brighter red. I thought the lights in his garage were playing tricks on me because I noticed that lid color was really close to the pain and powder coat that he used on the knobs and side burner cover when I first arrived and looked it over. But after he had it on about 5-10 minutes, it was definitely darker red than the knobs and side burner cover. I am technically color blind, but I can tell differences in shades pretty easily, especially when they are side by side. I took this photo of what I am talking about. You can go back in the thread and compare it to some of the photos that Mark had posted before.

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And for your viewing pleasure, check out the chicken thighs and wings:

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I am definitely intrigued by the silver Rustoleum ultra paint on the end caps. It looks very good. I am hesitant to consider it for a flip grill, but for a personal project grill, it might have to happen.

Mark and Sue have not found the necessity of using a wireless or even an instant read thermometer yet. It has all been done by looks in the past but I think I have them convinced to move into the 21st century of grilling. I meant to bring an instant read with me today, but I forgot it. Mark had a dial style thermometer however and was trying to use it on the chicken. While it took a long time to reach temp, it was useful in showing how much variation there was in the different pieces and how some that looked "DONE" were actual 10-15 degrees lower than the recommended 165F. So, I am going to turn Mark onto the ThermoPro Lightning and ThermoWorks One instant reads along with the ThermoPro TempSpike as well as some of the others. I think @LMichaels recommends the ChefIQ and it looks like a quality comparable to the ThermoPro.
 
ThermoPro TP-19H. A good Fast read thermometer and very affordable.

ThermoPro Lightning. Instant (one second read) and good price

ThermoWorks One: Instant read top of the line.

ThermoPro Tempspike: Great wireless remote thermometer:

ChefIQ: Another recommended remote wireless thermometer:
 
In wireless ones, I've been enjoying the Chef IQ way more than the ThermoPro temp Spikes. They actually pretty much sit on my counter unused. IDK if they're even charged up.
Looks like a good if not brutally cold time was had.
Re, red lids turning darker red. The red head I had (the grill not the red head girl friends I had) definitely turns way darker red when they're hot. Come to think of it IIRC the girl friends did as well :D
Congrats Mark on a nice first trip!
 
Mark had the grill in his garage with a heater running, but he did have to open the garage door a bit. He didn't realize how much more the gas grill smokes than a turkey fryer does. And we did discuss the perils of grilling inside a garage.:unsure::rolleyes:
 
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