[some young guy]

BTW, if you use charcoal the chimney starters allow you to be up and running in 20-30 minutes and no lighter fluid required, just a couple sheets of newspaper.

Best,
Ed

Yup, that's what I do too.

[Bob in St. Louis]

You guys are baaaad! Now you've got me drooling over THAT.
Actually, I have been wanting one with a side box for SMOKIN'" duties, I do like that one very much.
Of course, I'd need to mod the wooden tops, I never cared for that style of work surface.

Good advise on how to clean the burners, I'll give that a shot this weekend (by the time I get home from work it's dark outside).
Also, I'll keep an eye out for the class action suits I've read so much about.

Tom's idea of a Halloween "accident" sounds do-able too. I'll have to give that one some thought. 

MAN, you guys really know how to spend a fellows money.   

Bob

[Vapor Audio]

Tom's idea of a Halloween "accident" sounds do-able too. I'll have to give that one some thought. 

Did somebody mention blowing something up?

[Andrikos]

I love this set-up and it cost me less than $200.

I have the same grill.
Love it!

[Bob in St. Louis]

As a matter of fact, yea....But only if you've got a "Flash-Bang" grenade.  aa
That way, I can tell the wife the propane exploded. Bullet holes would be harder to explain.  

Bob

[Vapor Audio]

As a matter of fact, yea....But only if you've got a "Flash-Bang" grenade.  aa
That way, I can tell the wife the propane exploded. Bullet holes would be harder to explain.  

I have enough 'material' - we could improvise something I'm sure ... yee haw!

Go by Smoke n Fire Bob, if you haven't already.  Those guys know cooking with fire, and they stand behind their product.

[Bob in St. Louis]

Well no kidding..I didn't know about that place. 
Turns out I work just a few blocks from it (14000 block of Manchester Rd.).
Looks like a candy store for BBQers.
Great recommendation Ryan, thanks. 

[catastrofe]

Get rid of that thing and invest in a Big Green Egg!!  Stop by LeLu on eastbound Manchester just west of I-270.  You'll never go back to gas again.



Bob (the other one)

[jqp]

BTW, if you use charcoal the chimney starters allow you to be up and running in 20-30 minutes and no lighter fluid required, just a couple sheets of newspaper.

Best,
Ed

Yup, that's what I do too.

I agree - The way to go is with natural charcoal and the chimneys. My 22" Weber is a little too large for 1 chimney so I need two chimney loads to cook using the whole grill surface - will be buying a second chimney to cut charcoal prep time in half.

Also in the time it takes for the coals to cook you can prepare a home-made ice cream mixture!

Last night I chimneyed 1 load of natural briquets and dumped them in the grate. Then I loaded up the chimney with a load of natural charcoal chunks and it was fireworks! I think it was because there were some hot coals underneath burning the charcoal powder and chips in the chimney. It made for a great photo opportunity

[Doublej]

Looks like your burners are out phase.

I think the problem is that the gas grills no longer use lava rocks to distribute the heat evenly across the cooking service. Those flame plates just don't work well most of the time.

However I have not used a Weber gas grill which appears to be well liked by those with who own them. Perhaps they have engineered the plate properly so that the heat is distributed evenly and is not susceptible to flare ups as is prevalent with many gas grills.

[Bob in St. Louis]

The Egg grill is too costly. Baaad WAF. 

Burners out of phase huh....?
How 'bout I install a couple caps in them to bring the phase back to normal? 
Good point about lack of lava/stone/ceramic. That sure doesn't help even distribution of heat.

Bob

[satfrat]

The Egg grill is too costly. Baaad WAF. 

Burners out of phase huh....?
How 'bout I install a couple caps in them to bring the phase back to normal? 
Good point about lack of lava/stone/ceramic. That sure doesn't help even distribution of heat.

Bob

Surely you just go out and buy lava rocks. I've used them in my grille for years and I even double stack them. I have diamond shaped ones that I clean up each time I vacuum my grille out. I've yet to have a steak look remotely like your Bob.

Cheers,
Robin

[woodsyi]

Bob,

If you don't want to give up the convenience of gas, get one like a Weber Genesis unit that uses convection.  add lava rocks to the deflectors and you will be almost as good as charcoal.

No direct heating.  Near-field infrared is not so good to protein as near-filed sonics are to human ears.   You want a lot of diffractions with meat.

[BobM]

I tend to agree about the lava rocks thing. I think I got a much more even heat with them than the steel heat distribution plates on my gas grill. I never had that uneven heating problem from the first picture though.

How about jamming some plast-i-clay all along the underside of the grill to help reduce vibrations and improve its mass? Don't you have about a ton of this leftover from a previous turntable project? 

Enjoy,
Bob

[Bob in St. Louis]

I think I'm going to stick with the good ol fashion charcoal. This weekend I'll check out my burners to see if they're clogged, burnt, melted or whatever. But I have a feeling the next time this grill gets fired up it will be with analog fire. No more digital fire for me.   

Bob