"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum
Reply
 
Thread Tools Display Modes
 
Old 05-09-2014, 12:33 PM   #31
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
When using a chimney, I started by adding a little oil to the newspaper. Now I don't bother. I just use three full sheets of newspaper and light it with a long neck butane lighter.

I bought a Weber gas grill back in '99 and it lasted to the Fall of '09. The bottom of the grill body rusted out leaving wide open spaces under the burners. I did not buy another Weber because of price and a couple of design factors I didn't want.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-10-2014, 12:57 PM   #32
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,845
Quote:
Originally Posted by Andy M. View Post
When using a chimney, I started by adding a little oil to the newspaper. Now I don't bother. I just use three full sheets of newspaper and light it with a long neck butane lighter.

I bought a Weber gas grill back in '99 and it lasted to the Fall of '09. The bottom of the grill body rusted out leaving wide open spaces under the burners. I did not buy another Weber because of price and a couple of design factors I didn't want.
I never used oil to start my chimney either until a couple years ago when I saw someone do it. There is no doubt it lights faster with a few drops of oil. But it lights without the oil too. A little breeze really helps a chimney starter.
I guess used cooking oil is a good idea. I could save a small bottle for this purpose I guess.

I am a bit surprised your Weber gas grill only lasted 10 years.
I am assuming the part that rusted was the pull out oil trap? The tray with the catch under it? It is steel unlike the grill body that is 100% aluminum.
Mine will never rust as it always got grease on it except for the first use after cleaning it.
I can still wipe/push off any grease that remains and mine is still as good as new.
That part was available to be replaced and if mine were to rust (I don't see how it could as it where all the grease goes) I would definitely replace it.
In fact, there is no part on my grill I would not replace.

The only feature I don't like is the burner placement. Three burners front to back instead of side to side. I have learned to cook indirect with the burner placement, but side by side burners seem better.
What features did you not like?
__________________

__________________
Roll_Bones is offline   Reply With Quote
Old 05-10-2014, 04:37 PM   #33
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
The damage to the underside of the body where the attachment points were for the tracks that the tray rode in was not repairable.

All the Weber gas grills I've ever seen have burners that run from left to right (parallel to the front and back walls). For indirect cooking that gave me a long narrow area not over a lighted burner. I felt a three burner grill with burners that run front to back provide a more useable indirect cooking area.

Also, I found I could not do a beer can chicken as there was not enough head room under the lid.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-10-2014, 04:40 PM   #34
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I love a front to rear burner.
That's the reason I bought my Ducane so many years ago over a Weber of similar price. My new Genesis has front to rear burners or I would not have gotten it.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 05-10-2014, 08:34 PM   #35
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,845
Quote:
Originally Posted by Andy M. View Post
The damage to the underside of the body where the attachment points were for the tracks that the tray rode in was not repairable.

All the Weber gas grills I've ever seen have burners that run from left to right (parallel to the front and back walls). For indirect cooking that gave me a long narrow area not over a lighted burner. I felt a three burner grill with burners that run front to back provide a more useable indirect cooking area.

Also, I found I could not do a beer can chicken as there was not enough head room under the lid.
My grill (Weber Silver, no side burner) I think its a Genesis, has three burners. Parallel to the front and back. Unlike some grills that have burners side by side or perpendicular to the front or back.
They (mine) run from left to right or right to left.
I think we have the same set up, just confusing each other with placement.
For example if I make beer can chicken (and I have many times in this grill) the chicken goes on the very center. In between the front burner and the back burner. The center burner is off.
Some grills have side by side burners. You can turn off one side completely. This is what I meant.
I still do not understand why you could not repair yours? Unless I ruin the cast aluminum body, anything can be replaced on mine.

Quote:
Originally Posted by pacanis View Post
I love a front to rear burner.
That's the reason I bought my Ducane so many years ago over a Weber of similar price. My new Genesis has front to rear burners or I would not have gotten it.
I have gotten used to the front to back burner system and its just fine now.
When I first got this grill, I was not used to front to back burners and did not like the placement.
I think I would still prefer side by side for indirect cooking as it would provide much more room for food. The narrow channel in the middle is smaller than one whole side free to place food on.
I have heard of Ducane. Never saw one though. How much was it?
__________________
Roll_Bones is offline   Reply With Quote
Old 08-25-2015, 02:27 AM   #36
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,090
Quote:
Originally Posted by kurja View Post
thanks for the advice and i like grill most . so i have clicked this topic and find a lot of interesting thing that i want and your post is awesome to me . so i wanna thank you again for your kind reply .by the way i can ask you more question later.
You can ask all the questions you want, anytime you want. One of the things we do best here at DC is answer questions and help others. It is our pleasure.

Welcome to DC.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 08-25-2015, 03:31 AM   #37
Assistant Cook
 
Join Date: Aug 2015
Location: Southbroom
Posts: 10
Quote:
Originally Posted by Steve Virgadamo View Post
Steven Virgadamo says thanks to all. The first grilling session of spring a huge success.
From the sounds of it, it sounds like your also in the Southern Hemisphere. Spring has definitely arrived and lots of braaing (grilling!) is in store! looking forward to gathering up as many different methods, ideas, and recipes for the season.
__________________
teeinthekitchen is offline   Reply With Quote
Old 08-26-2015, 01:20 AM   #38
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,296
Hi, teeinthekitchen, and welcome to DC.

Actually, I'm pretty sure "Steve Virgadamo" is in Guilford Connecticut, U.S.A. His posts were from May of last year, when we were finally getting warm enough in spring to grill. He hasn't been around since then.

You might want to look over the Outdoor Cooking Forum here at DC to find a lot of good ideas. There are four sub-chapters that cover all kinds of outdoor cooking. If you have questions, just ask! Lots of folks here know lots of stuff - or at least pretend to.
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:30 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.