Weber Grill Review Homedepot.com

[brian4d]

Kennith, thanks for chiming in. Was looking for someone who owed this grill and I knew someone had to have one here on dweb. Your description leaves no doubt what grill I will be buying. I'm still debating on the 310 or 320 (side burner or not).

That's a funny review.

I've got a Genesis. Looks like they've moved the controls for this year's line, and swapped the side burner to the other wing.

This is the one I've got:

http://www.appliancist.com/weber-genesis-grills.jpg

Mine has the cast-iron grates.

The Genesis can't be beat. You cannot go out and buy a better gas grill. I don't care how much cash you have in your pants. It can't be done. *

My Genesis will hit 700 so fast your head will spin. I can be ready to cook a few burgers faster than I can toast a fucking pop-tart. Owning a Genesis means that you will step outside to cook things that you would have previously caused a trip to the microwave. I'll step out to cook breakfast fairly often.

Every little piece of this grill has been carefully refined. It's just obscene. It fires up instantly every time. You know how much propane you have left. There is very little to clean. That bullshit stainless crap is only used where it might be of benefit. Don't be fooled by "stainless" grills. They are stainless where it doesn't matter, and rusty where it does.

The design of Weber heat chambers allows more efficient operation, as well. You don't need a kajillion BTUs to out-heat the competition.

As for charcoal...

If I want to go cook on something manly, I'll grab an axe, split some logs, and walk over to my fire pit. Fat lot of good a grill does me if I've got to dick around forever getting it just right. If I'm going to do that, I'm going to cook over a real fire.

Cheers,

Kennith

*That's excluding Weber's own Summit line, whose star model is primarily aimed at built-in application. The other Summits flow more BTUs, but that isn't important. If you wonder whether or not you need X number of BTUs, you don't need the Summit.

 

[kennith]

I use the side burner. It will run a skillet, a pot, a frying pan, or anything else you can use on a stove burner. When using the grill, it's great for rice, soup, stews, sauces, gravies, gumbo , mashed potatoes, macaroni and cheese, frying... Hell, everything.

When you have the lid closed, you can still use that surface for prep without too much care.

The side burner is one of those things that you have to just tell yourself to use a few times, though. Once you bother to use it, it's nice to have. You can have the grill full of burgers and a skillet turning out bacon, eggs, or whatever else you may like.

Will you use it? I don't know. I'd rather have it and not use it than want it one day and not have it. It depends on how much it's going to hurt your wallet.

Remember, though, this thing will last you a very long time. You are going to be stuck with it. While you can indeed buy the parts and fit a side burner later, it's going to cost a lot of money.

The side burner just takes a bit of unused space and turns it into something that's very convenient if you need it.

I wouldn't worry too much about quality. They do things differently now, but once you start using the thing, you will see that the new ways aren't so bad at all.

One thing I did fit to mine is the handle light. It's nice. It turns on when you open the lid and off when you shut it. Very convenient, but it's not cheap.

Check which one you are getting, though, as it appears BTU input has dropped a bit with the new models. There was plenty to spare, though. The one that I have, and linked, with the side mounted controls, claims 4,000 more BTUs of input.

So, if they've got one left, grab it. Call around to a few nearby stores. I know the Lowes here had one not too long ago. Indeed, I didn't even know they changed models.

If not, I personally wouldn't worry too much about it. If anything, mine has power that can't even really be used within reason. Perhaps that's why they did it. I could see how a yuppie might get himself in trouble with a grill that will start to glow before he gets his burgers formed if he has cranked it up too high. You could probably swap valves and get the same performance.

So, even if the new models are neutered a bit, they are still going to cook the pants off anything else you can get. There is no competition. Don't compare Weber BTU ratings to those of the competition. Apples and oranges. Webers don't waste energy like other grills.

Whatever you do, don't waste your money on those damned stainless steel grates, if you can help it. Cast iron is better.

Cheers,

Kennith

 

[rovercanus]

I use a chimney to start my coals. about 5 to 7 minutes and my coals are ready. I used to grill out so much my neighbor asked me if my stove was broken.
Just a helpful hint, I also use a chimney to start wood for campfires.
2 pieces of news paper and I'm set.

 

[brian4d]

All great information. I found one on the HD website that's on sale becuase it's last years model. Close to yours?

http://www.homedepot.com/Outdoors-Grills-Grill-Accessories-Propane-Grills/Weber/h_d1/N-5yc1vZbxahZ1ls/R-100497517/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053

I'd use the side burner I'm sure, and for an extra $50 why not? Happen to have a link for the grill light you use?

Add: Done, grill and cover on the way. Looking forward to some good food.

I use the side burner. It will run a skillet, a pot, a frying pan, or anything else you can use on a stove burner. When using the grill, it's great for rice, soup, stews, sauces, gravies, gumbo , mashed potatoes, macaroni and cheese, frying... Hell, everything.

When you have the lid closed, you can still use that surface for prep without too much care.

The side burner is one of those things that you have to just tell yourself to use a few times, though. Once you bother to use it, it's nice to have. You can have the grill full of burgers and a skillet turning out bacon, eggs, or whatever else you may like.

Will you use it? I don't know. I'd rather have it and not use it than want it one day and not have it. It depends on how much it's going to hurt your wallet.

Remember, though, this thing will last you a very long time. You are going to be stuck with it. While you can indeed buy the parts and fit a side burner later, it's going to cost a lot of money.

The side burner just takes a bit of unused space and turns it into something that's very convenient if you need it.

I wouldn't worry too much about quality. They do things differently now, but once you start using the thing, you will see that the new ways aren't so bad at all.

One thing I did fit to mine is the handle light. It's nice. It turns on when you open the lid and off when you shut it. Very convenient, but it's not cheap.

Check which one you are getting, though, as it appears BTU input has dropped a bit with the new models. There was plenty to spare, though. The one that I have, and linked, with the side mounted controls, claims 4,000 more BTUs of input.

So, if they've got one left, grab it. Call around to a few nearby stores. I know the Lowes here had one not too long ago. Indeed, I didn't even know they changed models.

If not, I personally wouldn't worry too much about it. If anything, mine has power that can't even really be used within reason. Perhaps that's why they did it. I could see how a yuppie might get himself in trouble with a grill that will start to glow before he gets his burgers formed if he has cranked it up too high. You could probably swap valves and get the same performance.

So, even if the new models are neutered a bit, they are still going to cook the pants off anything else you can get. There is no competition. Don't compare Weber BTU ratings to those of the competition. Apples and oranges. Webers don't waste energy like other grills.

Whatever you do, don't waste your money on those damned stainless steel grates, if you can help it. Cast iron is better.

Cheers,

Kennith

 

[rover4x4]

Hank Hill

 

[brian4d]

Hank Hill

Yup.


But this Hank enjoys a shot of gentlemen every beer and then.

 

[kennith]

All great information. I found one on the HD website that's on sale becuase it's last years model. Close to yours?

http://www.homedepot.com/Outdoors-Grills-Grill-Accessories-Propane-Grills/Weber/h_d1/N-5yc1vZbxahZ1ls/R-100497517/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053

I'd use the side burner I'm sure, and for an extra $50 why not? Happen to have a link for the grill light you use?

Add: Done, grill and cover on the way. Looking forward to some good food.

That's the one. Whichever one you bought, you are going to love it.

If it's being shipped to you, have a look at the parts when you get them. If anything was damaged during shipping, Weber will replace it without any hassle.

This is the light I use:

http://store.weber.com/Items/Accessories/gas/Detail.aspx?pid=1085

It may seem stupid, but it's nice when going in and out of the house and being blinded when it's dark outside. The fact that it turns on and off by itself when you raise and lower the hood is pretty cool.

Make sure to keep a stock of this stuff:

http://www.shopnutsandbolts.com/weber-grill-n-spray.html?___store=default

It's about the only stuff out there that won't turn into a flame thrower if you juice all three throttles. There are other brands with similar performance, but if you are the sort to use a spray, this works very well and you can buy in bulk or get it in the hardware store. It's also good for keeping the cast iron grates in good shape.

Season them all you want, but sooner or later, you're going to forget to turn if off after burning the grates clean and come back outside to a glowing cherry red everything and bone dry cast iron. :rofl:

So, you may as well use the spray. The stuff isn't supposed to be flammable, but that grill will ignite it, so use it intelligently. The only gripe I have with this spray is they stiff you. They could have put more in the damn can, so you may as well buy more than one.

Don't worry about the coating on the cast iron grates from the factory. I figure it's just there for storage. There is no need to be gentle when cleaning the grates, the stuff is going to come off one way or another. It's just a light ceramic, not porcelain, so scrub it all you want and keep it seasoned or oiled.

If you ended up with stainless grates, that's fine, but cast iron is better, and cheaper. So, pick them up when you can.

The angled heat deflectors over the burners are just porcelain coated. That may seem cheap, but they are fine. Wear them out and replace them with stainless if you want, but they are going to see the fires of hell anyway. They seem to hold up wonderfully.

The burners are stainless tubes, and they won't ever give you a lick of trouble. That fancy ignition trick with a fourth tube works like a fucking charm. It is no gimmick. The thing lights immediately every time.

Despite the power, you will find the grill quite miserly on propane. That's the Weber efficiency I mentioned. It doesn't need as much to hold temperature. There are countless reasons why this is the case, but there is a very simple one that you can figure out by looking at other grills in the store. Ten points if you catch it. Twenty if you can determine why other grills are built differently in this area.

Cheers,

Kennith

 

[leeawalden]

Hank Hill

Whoa there, Dr. Feelgood, I work at a propane dealership, not Woodstock.

 

[kennith]

Green Eggs anybody?

Give me a fucking break. Green eggs...

You may as well buy a Prius and blend your testicles in a yogurt fruit smoothie.

Cheers,

Kennith

 

[JustAddMtns]

I use a chimney to start my coals. about 5 to 7 minutes and my coals are ready. I used to grill out so much my neighbor asked me if my stove was broken.
Just a helpful hint, I also use a chimney to start wood for campfires.
2 pieces of news paper and I'm set.

x2 on the chimney. It is all about the process/ritual for me. I like standing on the deck waiting for the hardwood to heat up drinking a brew or three. It allows me some quiet time once in awhile too.

 

[rovercanus]

x2 on the chimney. It is all about the process/ritual for me. I like standing on the deck waiting for the hardwood to heat up drinking a brew or three. It allows me some quiet time once in awhile too.

You should come to Trout Camp next Thursday.
Really, if I'm going to cook a 2" thick London Broil or smoke a pork loin, I'm not going to hurry. What better time to drink a couple of good hoppy beers and smoke a Criollo?

 

[Butch]

Green Eggs anybody?

I want one so bad, but they are so expensive!

 

[JustAddMtns]

You should come to Trout Camp next Thursday.
Really, if I'm going to cook a 2" thick London Broil or smoke a pork loin, I'm not going to hurry. What better time to drink a couple of good hoppy beers and smoke a Criollo?

I've been eying that trip. I've got a brand new baby and in-laws in route that weekend. Otherwise, I'd already be packing.

 

[bri]

The Genesis can't be beat. You cannot go out and buy a better gas grill. I don't care how much cash you have in your pants. It can't be done.

LOL. Tell me this again if you use your grill 5-7 times a wek for 10 years.

 

[KyleT]

http://www.homedepot.com/h_d1/N-5yc...splay?langId=-1&storeId=10051&catalogId=10053

thats what i got. it works pretty good for me, definatly gets hot, and very limited flair ups. (once).

 

[kennith]

LOL. Tell me this again if you use your grill 5-7 times a wek for 10 years.

While I personally don't grill that often, I know someone who does. Every single day. I'm not talking about a simple hamburger, either. There is something terribly wrong with the man, I think.

Not only that, he has a large cookout and party for every football game in the season for some reason. He tailgates, as well, but he finally got one of those freedom grills after I told him it was stupid to load up a freestanding grill every time a bunch of Pirates played with balls. Adding to the lunacy, he has grilled for as many as seventy people in a day.

He just grew up thinking that men have to go outside, drink beer and grill, regardless of necessity or poor weather. I know someone else like that who has managed to keep a little Char-Broil burning for just as long, so don't tell me this Genesis can't take it.

He keeps his grill covered and well maintained. That's the big thing. Take care of stuff. If I asked most people to walk out and take a picture of their grill's interior right now... Most would cheat, naturally.

His Weber is a very old Genesis, performs as new, and has aged very well.

My own mother bought the Q when it first came to market. I thought it was a bit of a toy when it was released, but she proved me wrong. It's been used between three and five times a week, not counting the several uses it sees in a day, since purchased.

It has been left outside, uncovered, since new... In the snowy-ass north. The last time it moved was when the furniture changed position on the deck. Aside from that it may as well have been bolted in place. Well, except for the few times it's fallen off her deck.

This year, when visiting the area, I finally got her to clean it. First time in all those years, aside from brushing the grates on occasion. I know it's not exactly a sanitation issue, but damn. When she was done, I really dug into it and it came out looking new.

She cooks for many people on that little thing. Rotating food in and out at a high rate of speed for long periods of time. She can do that. I'm not fast enough.

The Q has been around a bit longer than most might think and hers is one of the early models. Now, while hers has been abused quite a bit, cleaning is the key to keeping something around.

My grill, given to either of them when they bought theirs, would still be cooking today.

I sold a three thousand dollar grill to buy this Genesis. I know my way around expensive appliances. I've cooked on things you wouldn't believe, everything from Char-Broils to stainless masterpieces set in granite and marble that cost more than many cars.

If you go out and spend ten to fifteen grand, you will get as-good-as. Now, it may turn out more food more quickly than the Genesis, but that's just because it's bigger. A 60 inch grill is obviously going to cook more and flow more BTUs. That doesn't mean it's better. It's just bigger. The warming drawers, chafing stations, buffet warmers and refrigerators don't count, and neither do the fancy looks.

That's a luxury outdoor kitchen. I can dig it. I rather like them, but my little roll-about is faster and more convenient. I'm not saying I wouldn't have an outdoor kitchen, but I live in a commercial building on the far edge of a tiny warehouse-industrial park thing out in the country, so it would be a bit silly.

If I ever build a house, I'll do it. It's going to be a Summit built-in stuffed in that counter, though, not a Fire Magic or Kalamazoo, and the Genesis is coming along for the ride.

Five to seven days a week? My Genesis will take it. I know what to look for.

Cheers,

Kennith

 

[bri]

Some of the best grills that I have used and seen are big and it seemed to count. I think that because of size they hold heat better and also more evenly.

But there are plenty of great grills out there, just as good as genesis, I think.

I had one of these brands for about 15 years, I gave it away in working order, nice grill about the same money.
http://www.bbqgalore.com/captain-cook-5-burner.html

 

[DiscoS2]

I've cooked on things you wouldn't believe, everything from Char-Broils to stainless masterpieces set in granite and marble that cost more than many cars.

But have you ever cooked on the surface of a motorcycle engine? I have.

 

[kennith]

But have you ever cooked on the surface of a motorcycle engine? I have.

I've only ridden a motorcycle once, and and the results were worthy of inclusion in a movie. :rofl: I won't be doing that again anytime soon.

I have cooked on engines, though. It works pretty well, actually. I've also lit a fire under a flat rock found in a dry river and cooked on that. There's the obvious fires, spits and charcoal, of course.

I've probably tried every way available.

Cheers,

Kennith

 

[kennith]

Some of the best grills that I have used and seen are big and it seemed to count. I think that because of size they hold heat better and also more evenly.

But there are plenty of great grills out there, just as good as genesis, I think.

I had one of these brands for about 15 years, I gave it away in working order, nice grill about the same money.
http://www.bbqgalore.com/captain-cook-5-burner.html

Most grills available are annoyingly flimsy, or prone to rust, stainless or not. This is the case even with the expensive ones. Manufacturers have a nasty habit of using stainless everywhere but the interior. Most manufacturers suck nowadays. I'm disgusted by what I see at Lowes. You really need to go to a specialist supplier to get something nice. Even at those places, I'm annoyed by what I see and test.

Larger grills have more hot metal, but the massive interior volume created by the big hood releases quite a bit of heat when that hood is opened. The need far more flow to compensate, even if the hood is never opened. Propane can only do so much.

One of the reasons they can tend to be easier to use is rather simple. They heat more slowly. Now, that's not good at all if you take your cooking seriously, and know how to manage heat, which is the key to pretty much everything. A proper steak or burger is cooked over an incredibly hot grate.

The big boys just can't reach temperature most of the time. Even if they do, it takes far longer, and even if the air temperature does get where you want it, thermal capacity often hasn't been reached at the cooking surface. That makes it far more difficult to burn things, but causes slightly increased cooking times, which makes certain tasks impossible. It doesn't take many more seconds to prevent you from doing some things.

If, for example, I asked someone with a fairly popular large grill to cook a fillet until it's well done without drying it out, they couldn't do it.

Webers have a more efficient heat chamber than most other grills. The vent is at the bottom, not the top. That makes everything feel much more heavy, which pisses many consumers off. There are other facets of the design that help out as well, but that's the one that's easiest to understand.

The Genesis chamber doesn't even have a bottom. It doesn't need one. It took other manufacturers a very long time to get that far.

Everything just falls straight through to the drip tray, which is heavy enough by itself to kill someone if you so decide. If you want to go big, you really need to go charcoal or spend a fortune.

There are plenty of nice grills out there, but unless you need something with a larger grilling surface, you can only get one that's as good as the Weber, not better. Even the big ones, though, can't actually be better. They are just bigger. There are only so many ways to get a skinny cat. Once you reach a certain point, a part cannot be improved within reason.

When I come across a grill that's as good at cooking, often it turns out to be flimsy. If it's flimsy, I consider it inferior. If the sides and bottom of the heat chamber are prone to corrosion, I likewise consider it inferior.

You must understand, I'll take a new brand new bolt and have it blasted, polished, and plated the way I want. I explore design down to the absolute finest detail.

If I consider something inferior, it could be due to something as small as a bit too much flex at a joint, the way a hinge is designed, or the metal a spring is made from. I'm a bigger pain in the ass than James Dyson. I put Teflon slides on my drip tray.

Just because I don't like something doesn't mean you won't.

Cheers,

Kennith