Weber grills

[SVTSINR]

Did you try Ace?

http://acehardware.shoplocal.com/Ac...tingID=-2031403394&ItemDetailClickSource=grid

FWIW, I bought mine 15 years ago and can still get replacement parts at Ace.



Sent from my thumbs so expect spelling errors

 

[POPPAJ]

Char Broil Infrared, hit 600 in mine, never a flair up. Easy to clean too!

 

[5.0guy]

I sell and am a big fan of Saber (owned by CharBroil). Infrared, gets over 700 degrees, individual burner boxes w/dedicated temp read out, 304 stainless instead of 430, can sear and give you grill marks like a mother. My one regret is not getting the four burner model.

Here are a couple pics. The second "steak" is a chuck shoulder or something like that, not ideal, but we made fajitas out of it. No marinade, that's all from the meat itself.

 

[Rumblestrip]

If you are getting that much juice out of a steak when you cut into it, you need to let it rest longer.

 

[5.0guy]

If you are getting that much juice out of a steak when you cut into it, you need to let it rest longer.

I probably let it rest about 5min--better cuts I do the whole warm to room temp and salt, sometimes pat of butter, and rest for 10 or so.

 

[Tin]

And the gas grills get hot fast for,searing which is real nice.

Blasphemy. Hardwood is where it's at, it gets way hotter than most consumer-grade propane grills. What you want is a nice flavorful crust on the whole steak. What most people call searing is leaving the steak on each side for an X amount of minutes. This doesn't get you a good sear, just grill marks and an uneven cook. With most meat, brown is beautiful, black is not, and tan is not. Grill marks are scars on your meat that are nothing but chalky carbon that tastes like burnt toast. The key to good steak is to flip frequently at a high temp and to use lump charcoal. Any other way isn't eating, it's just filling the hole :lol:

 

[Tin]

Yeesh

 

[Scooter70]

Do you have any family members who work at Meijer? They do an annual employee sale with Weber that usually amounts to ~35% off of normal retail.

 

[Tin]

This is the last grill you'll ever need.

With hardwood lump charcoal, you can hit 1400°F in that bad boy. The key to grilling is to cook by eye sight, as the majority of factory installed thermometers are notoriously inaccurate. I never use a thermometer, but judge the heat by holding my hand a few inches above the grate. If I have to pull my hand back a couple of seconds, I have an awesome steak fire going.

 

[5.0guy]

You're right, there's not much like a nice hot charcoal fire, and of course the taste is great. How long does it take for you to get up to 1400?

 

[Tin]

You're right, there's not much like a nice hot charcoal fire, and of course the taste is great. How long does it take for you to get up to 1400?

Lump charcoal is ready quick, probably about 15 minutes or so. Use newspaper or the paper from the charcoal bag to light it. I advise a long pair of tongs when cooking that high, you can burn your hands if you linger above the grate too long.

 

[5.0guy]

Not as long as I thought!

 

[Tin]

Not as long as I thought!

Not at all. If you use brick charcoal like plain old Kingsford, you'll get about 600 to 700, but it takes awhile. Aside from Kingsford Competition bricks, everything else is infused with an accelerant and cornstarch to make it stick together. The problem is that accelerant adds an undesirable flavor to the meat. Lump charcoal burns hotter and faster than bricks, plus it leaves less ash behind which makes cleanup easier, and you get that nice smoky flavor.

EDIT: The best brands of lump are the Royal Oak brand and the GFS store brand stuff. GFS is charred oak as well, and runs a few dollars less per bag. The one to stay away from is the Cowboy brand, typically sold at Lowes and Home Depot. Cowboy lump has particle board and other stuff in it :barf: