A few years back, I bought a grill. It was one of those fancy looking stainless steel ones. I wanted to save a few bucks, so I kinda bought an "off brand" at Lowes. Well, even after always covering it when it's on the deck, garaging it the winter, and keeping it clean, it's getting rusty and generally looks like crap. It's finicky about lighting and the burners seem to get clogged regularly.

My neighbor and a couple guys at work swear by their Webers. I was looking at the Genesis line and they certainly look nice, but at a premium. Any comments/suggestions from Weber or comparable model grill owners?

I have a Weber Genesis whatever. It's got three burners, no side burner. Had it for maybe 3 or 4 years. I clean it twice a year if I'm lucky. It stays out on the back deck all year round, covered when not in use with a Weber brand cover. I've never cleaned the burner parts, the venturi, etc. I think it was about $450, but on special at Lowe's for $400.

Works like a charm. I've had other gas grills, brand names, but nothing can compare to the Weber. Some very light rust in out of the way places, but other than that, it looks as good as new.

Definitely worth the extra money. Plus, if you ever need parts for it, they're readily available either at the local home stores or direct from Weber.

everyone knows you can't barbq with Gas.


Charcoal is where its at

I hear that a lot, but in the warm weather, we grill probably 3-5 times a week, with most of those being work nights. So there's usually no time to mess with charcoal.

I hear ya I just wanted to poke a little fun. I always used my gas grill the same way. Living in the camper all summer I perfected my technique with my mini sunbeam grill.


It has a label that say WARNING THIS IS NOT A WEBER

Sman, we have a Weber Genesis too, which we bought at Lowe's a few years back (I think Yoss was in line behind us, hee hee). And we also love it. We're not cold-weather grillers like some diehard people I know, but it's reliable, consistently lights, and does a good job. We also had an off-brand before this one, which didn't age well, and a friend of ours with a Weber swore by it, so we took his advice. We were a little apprehensive about the $$ but in hindsight it was a smart move. I like how big a grilling area it has, and that it gets hot hot hot!

I don't know anything about webers but I've been using gas grills for over 30 years. I can't stand the taste of charcoal on my food.

I've gone thru 15-20 gas grills. (Two homes and previous rental properties.) Most of them were Charbroils or something similar from Heckingers/Lowes/Home Depot, and ranged from $100-200, over that period of time, and lasted about 3-4 years whether you had a cover or not. Usually after the first year the automatic starter didn't work, nor did the thermometer if it had one. When I bought the house on Cobb Island 5 1/2 years ago I bought a Brinkman (2500 series) from Wal-Mart in La Plata for $250 and it's been the best grill I've ever owned. I'll probably replace it this year but until recently the starter still worked and the thermometer still does even though I lost the cover for it in Hurricane Ernesto a year and a half ago. It doesn't look that bad either. I'm looking for another one to replace it. If you see one let me know.

I use a char-coal grill. What I do is put my char-coal chimney in first. Place paper on the bottom then coals on top. 5min.
and the coals are ready to go. I`m not paying almost $20.00 for a bottee of gas. But to each his own. JMO.

I get 20-lb replacement tanks for $13.99 (as of last Sept.) I'll probably cook 30-40 meals on it so it comes to about 40 cents a meal. We cook a lot of fish and chicken so it doesn't take long. I also use the side burner to steam crabs. How much does char-coal cost per meal?


Btw, I've never heard of a char-coal chimney. What is it?

Ducane also makes a great grill. They're probably a step above Weber. Very few places sell them though. I think at one time Shawley's in Maugansville carried them; they still might.

http://www.ducane.com/

oops, maybe not... you have to go out 50 miles from 21740 to find a dealer.

Charcoal Chimney

I've heard they work pretty good. Seen them at Walmart in season.

Do you have to get it out and put it away each time? What do you do with the ashes?

Heck with it, just use one of these. .

Using a Charcoal Chimney Starter

BWAAAHAHAHA!!!




Oh, I see.

I'll stick with the gas.


'

Gas bottles are pretty darn cheap for as many meals as I get out of one.

My in-laws have a big daddy Brinkman that seems to be holding up very well. It sits out year round and they don't remember to close the lid most of the time, let alone put a cover on it. I had 16 burgers going on it at a BBQ last summer. That was a disaster trying to juggle that many burgers. All that grease flaring up, I had a bunch of poker chips on my hands before I could get control of all that meat.

I don't cook much red meat but I can imagine. Most things I cook need a little oil added or they don't flame enough. I guess it's all about what you cook. A side burner for steaming crabs is a must for me. You can't do that with char-coal and it stinks up the house to much to do it on the stove. In August and Sept I can steam crabs 4 or 5 times a week sometimes.

Sman
We've had our Brinkman for 5 year's now and we love it. We've only replaced the grill's on it once just last year. But we use our's all year long and it's sitting outside covered when not in use. We paid a little over $300.00 for it on sale at Lowe's. Hope this helps.

I usually don't cook much red meat at home. Not because I don't like it, I just end up messing up steaks and eating too many burgers if I have them around. I usually only grill for two people. I think that's why a whole box of cheap, greasy burgers got out of hand on me so quick.

I've had side burners on my last two grills and they never had enough punch to get a big pot of water (for corn on the cob) boiling in a timely manner. That's the only thing I've ever tried using the side ones for.

We do our red meat's on the grill and we do a Beer butt chicken and we've even done Salmon steaks but that you have to be careful with. I can only have red meat's cooked this way that's why we use it all year long.

Last year, I had one of the beer butt chicken holders (keeps the chicken stable and upright) in my hand at the store, but figured I'd mess up a whole chicken on the grill. Everybody I know that's had chicken done that way raves about it.

if i can manage, YOU can manage, trust me. the most important thing i learned on my first attempt was...

don't forget to crack the beer open

lol.

If you dont want to use the beer chicken holders then just soak the chicken in brine for a few hours. We soak a bunch of small chickens in a 5 gallon bucket. Basically the beer chicken holders just keep the meat moist while its cooking. Soaking the bird in a brine (salt and water mixture but you can add some beer, herbs, a little brown sugar, oranges, lemons basically whatever you want for a flavoring to it) causes the meat to absorb the solution and all thsoe flavors and when it cooks the meat does not dry out.

I brined a bird once and and thats all it took for me. I've done it ever since. Very easy to do and its also a great way to not dry out your bird even if you overcook it.

Aye Crumba,

You are all so wealthy in this country you can afford many chickens to eat. You must give thanks for such freedoms. In my country a man is lucky to have one chicken to eat for his family in a month. I remember though how mi Madre (vaya con dios) would make it on the open flame rocks. She would coat the chicken with seasme oil and then sprinkle it with adobo seasoning place a volcano shaped metal stand, up through the chicken (Mi Madre would never use words like "chicken butt") holding it upright above the coals. A top would be place over all to keep in the heat and she would let it cook for an hour without touching it. it was magnificant. As my 8 brothers and sisters, my four cousins, my granparents, and parents would share that chicken we would think it a most wonderful feast. Aye Crumba, fond memories

Unless you are suggesting that we start using open coals instead of outdoor grills, you are off-topic, Big ****.

Yes, Aye Crumba indeed.

We have a Weber, charcoal though. My hubby grills all the time. He loves his Weber. We have had both gas and charcoal, but for now we are happy w/ the charcoal. Grilling of any kind is great.

Aye Crumba,

I realize the story of Mi Madre cooking on the open stones in my country may not apply. In this great country I too am able to afford a Weber and have found the receipe of my mother works very well.

Dude - if you're going to start every comment with Aye Crumba - could you at least spell correctly - Aye CARAMBA??? Or were you too poor in YOUR country to attend school?

Aye Crumba,

In this great country you have many differences in spelling and prunciation as you travel it's golden highways. Ya'll know this but think about it not. In my country this too is true. In many ways they are alike. Cooking on a grill is one of those many great gifts we share

Golden highways? Are you talking about the Golden Mile down in Frederick? Aye Crumba, I like the cut of your jib.

Maybe he's talking about the yellow brick road.

BACK TO THE GRILLS.

and i don't mean the front of a pick up, or "crunk teef" neither.

GRILLS.

i saw on a fishing show the other day an awesome recipe for salmon alfredo you make on the grill, but they did it on a charcoal grill, and we have a gas grill... does it make a difference??

we'll be in the market for a new grill this year as well, so i also have the same question... what kind to get?? is the brand name worth it?

Weber.... or as some have said, possibly Brinkman.

Unless you want to be replacing it every couple of years.

In my opinion, it is definitely worth it.

Mon Dieu!

Yeah, this thread sealed it. I'm going to cough up the money for the Weber sometime in the next month or so. Now this thread can officially devolve into off-topic madness.

Hold off till may when we get those great government checks that we'll have to pay income tax on next year, or whatever other strings are attached....


<first in spinning out of control>

i like chicken, but not as much as tea. sometimes, if i'm not sure if a watermelon is ripe, i like to hurl it in the general direction of a wall, and if it sticks, we all do a shot.

Burninator: that sticking reminds me, how do you assess when your spaghetti is done? What are the techniques others use? I have heard many varying views. I have difficulty telling when things are done.

I'm not sure I want to know how Burn accesses when spaghetti is done! I am very grateful that she only heaves watermelons at walls, though, and not into the traffic on major highways!

depends... if you like it "al dente" (sp, yoss?) i usually just bite one., ( ha i said bite one).

the wall method goes as follows: if you throw a piece of spaghetti at a wall and it sticks, its finished. do not throw the whole pot. it doesnt stick. <3

Aye Crumba - back in my country - when pasta is done we serve it in a big pot over the coals and feed the entire village...

BWAHAHAHAHAHAHAHA.

shamie.

Sounds like a rockin' village. Do you do a "jesus" with it and multiply it like the fishes and loaves and the wine at the wedding in Cana?

if he CAN do that, i'd say its time for a m+g at redjo's.

I'm game - I got ya covered on the wine, though!

Yes indeedy.........an m+g for the whole village!

...but I forgot to ask... what the h3ll is a m + g???

meet and greet, n00b!

::runs::

I'm gonna shake my ugly stik HAT at you! LOL!

i'll forgo the hat and just beat you with my ugly stik. oh wait... looks like someone already DID!

:: runs:: ... ::again::

so. when's this mess of a thread shuttin down?