Weber Spirit Special Edition 4420201


 
Thanks. Yeah I am in N Texas so lots of rain and heat. I haven’t had a gas grill this nice before so I wanted to protect it. I had a different brand one that I didn’t like so much and kept it covered all the time. No condensation or rust on that one. Unfortunately I don’t have a covered place at this house to keep the grill safe.
So either let it get drenched or keep it covered?

*I am having a hard time finding a cover that fits. I did find the thread about the cover from a month ago, but it’s not deep enough for my grill. Really need a 54x26x46
 
As far as protecting it, I'd be concerned about the cabinet as that's the area that is prone to rust out if not taken care of. I'd spray it with some kind of rust inhibitor and keep up with the maintenance on that area. The other areas are easy to repair/replace but once that cabinet starts rusting then it'll be like the Titanic.
 
So I decided to test this thing out tonight and made some burgers, and I am going to need to get the hang of this grill. This thing gets HOT. Well over 600 degrees with all three burners on high. Guess I either need to use less burners or turn them way down. My old grill I had to keep them on high to have a decent temperature.
Still turned out, but a bit well done.

Weber says, “No matter how big or small, all our gas grills are designed to max out between 500-550°F.”

This isn’t the case on my grill. Temperature gauge is good too. I stuck my thermapen in there and it maxed out, said HI.

I just had 4 burgers on there. Cooked about 3 - 4 minutes per side, lid down except for the one flip.

Is there something I am missing here? Don’t cook on high? (Weber cooking chart showed to cook on high direct) Keep the lid up? (Again, Weber says to keep lid down as much as possible.
 
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When you drive your car do you keep the accelerator to the floor? If not than why do that to your grill? Yes to "get it up to speed" give it all it's got, once there turn it down. There is no need to incinerate food.
 
Yep. Completely different from my cheap char broil grill. I will say, I never put my accelerator all the way down.

Looks like I am having burgers for lunch today so I can test this and keep trying.
 
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Keep us posted, Michael! It's a lot better to have a grill with extra power than one that struggles to get up to even regular temperatures.
 
Good info above. There is a huge discrepenacy between hood temps and grate level temps where your food is. If you have a remote thermometer and put it at grate level, it WILL max out at 700 while the hood says 500 or 550. That being said, some grills just run hotter than others. Sometimes it is the design, sometimes it is one grill being dirty and needing cleaning and sometimes a grill has a clog or malfunctioning part. Each grill needs to be "learned". I have a Q200 that I had an old regulator on. It would max out at about 400. I replaced that hose and regulator with a new one because the old one was freezing up. Not it maxes out quickly at 600+ quickly and even on low will hang around 400. It is a totally different grill and I like you burned my first cook after the regulator swap. I had to relearn it and now I love it the way it is. I only use it for quick small cooks which is much of the time and it gets to temp quick and I just turn it down to low before I put the burgers or dogs or brats on it. But, if I need to do a quick hot cook, I can leave it on high and go, like I did with my Asparagus after cooking the steaks a couple nights ago. I didn't even have that option before to go to nuke mode. It has shortened my warmup and cook times but a lot and burning off the grates is quick and easy too.
 
Thanks everyone. Is there a consensus on this is the best or preferred grill brush? I know there has been some concerns lately about the wire bristles coming off, but I was curious is there was one here that most use?
 
I still like a brush BUT I only buy Libman brand brushes. They cost a bit but due to the way their made you will not lose any bristles. Stay clear of cheap ones and ones made with wooden handles (that includes the Weber ones.).
 
LMichaels said:
I still like a brush BUT I only buy Libman brand brushes. They cost a bit but due to the way their made you will not lose any bristles. Stay clear of cheap ones and ones made with wooden handles (that includes the Weber ones.).
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Larry, after seeing your positive comments about Libman, I finally broke down and bought one. I do see that it is made a LOT better than ones that superficially resemble it. I have only lightly used it once, but I plan to give it a thorough trial of my own. I still like the wood paddle for GrillGrates (sorry) and the Chargon for thick stainless rods, but maybe this Libman will displace one or both. Besides bristles, my next biggest worry is about abusing coated cast iron grates such as on my Weber Q grills. The wooden paddle doesn't seem to work that well for me. I find myself using cheap knockoffs of Weber's scrub pads that I get from the Dollar Store. A few uses and you have to toss them, but they are soft and not likely to scratch the coating. The Libman would pay for itself over time compared to that.
 
Jon Tofte said:
Larry, after seeing your positive comments about Libman, I finally broke down and bought one. I do see that it is made a LOT better than ones that superficially resemble it. I have only lightly used it once, but I plan to give it a thorough trial of my own. I still like the wood paddle for GrillGrates (sorry) and the Chargon for thick stainless rods, but maybe this Libman will displace one or both. Besides bristles, my next biggest worry is about abusing coated cast iron grates such as on my Weber Q grills. The wooden paddle doesn't seem to work that well for me. I find myself using cheap knockoffs of Weber's scrub pads that I get from the Dollar Store. A few uses and you have to toss them, but they are soft and not likely to scratch the coating. The Libman would pay for itself over time compared to that.
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Just pointing out that people have died from broken bristles. No bristles are good bristles, in my view.
 
Ed Pinnell said:
Just pointing out that people have died from broken bristles. No bristles are good bristles, in my view.
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I am going to let you duke that one out with Larry! I do agree that this is a VERY serious health risk. Most brushes are made of wood and no matter how well made will release them. A good one like Weber's is better but still will do this. These Libman brushes have the bristles fused into the plastic making that a lot less likely. That doesn't mean it can't ever happen or that a bristle won't break above where they are bonded in.

The Chargon is the clear winner for stainless rods. No bristles just a solid stainless piece of equipment. They look like they would be annoying to use, but I think most of us here who do use them agree it is not that big of a deal.
 
One other secret is I don't keep using them to the point their worn down. Once the bristles begin to show the slightest wear "they gone". In the garbage and a fresh one brought out. I always keep a new spare handy and just rotate them out. I also do not use them to try to knock off heavy carbon or crud deposits. For that I use the scraper portion and I will also have a spray bottle of plain water handy. I spritz the head of the brush and get it wet. When it hits the hot grates no scrubbing necessary the steam just blasts it all off. Since I have switched to using only Libman I have never found a busted bristle in the bottom of the grill, certainly not stuck on the grate or anything else for that matter. Also the bristles are brass and really there is no abuse factor to the grates themselves
 
I have even trying to research the best way to cook some burgers, but everything is conflicting, even the recipes from Weber.
Found a book from an older Weber that has the same 3 burner setup as mine. In it is says to grill burgers at indirect medium heat, which would be MOM. It also talks about searing, but leaves that off the burger recipe, although it is on the page for steaks.
Other recipes, even from Weber, say burgers should be at direct medium-high heat.

I gather from these old pages, I should dear the burgers on Medium direct for 2 minutes or so per side then turn off the middle and finish the cook, flipping them again halfway through the final indirect.
 

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For burgers, I heat up the grill to high, all burners. Throw them on and drop the heat to medium across the board. Take just a few minutes each side...flip one time, maybe twice.
 
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