Thanks very much for your post. I have asked the question that generated
your answer three times indirectly and you're the first to respond with
a cogent hands on response. I have wondered a lot about the wow factor,
which I don't need. I don't have any doubt about the thought that went
into the Weber. In fact all of their products are very well thought out.
It would be very hard to find a charcoal grill that will sear a steak as
easily as the 22" Weber kettle. The gas lighter makes it as easy to use
as a gas grill, and for day to day cooking it gets used more than half
of the time. The Genesis does everything well, particularly managing the
drips, as you say. It just doesn't get hot enough with the lid open.
Mine heats up to 550F very quickly as well.
Jdoe, thanks again.
Kent

That's a great moniker.

jdoe wrote:

Does your genesis have 1 set or 2 sets of flavorizers. If it's only 1 that
could explain your "opinion". My old genesis 2 was somewhat the same and
recently had gotten quite uneven and so on. I found some things on this 10
yo unit I hadn't thought og though. 1. I took the valves apart and found
enough corrosion in the orifices and old grease bloking the metering units
to restrict flow. While I was in that far I took the burners out and flushed
them with water and min spirits and blew them out with comp. air. Quite a
bit of crap in them. I than looked at the new style bars and noticed they
were only a single set. My dad had a custom set made for me out of heavy
stainless to the new style (buying the new ones didn't work as they are too
short). Bottom line here is the grill gets as hot as I"ve ever seen. It very
quickly will peg it's thermometer yet it's VERY even and VERY controllable
with no uncontrolled flare ups. Yet it still excels at low temp cooking too.
I do have one of those stainless monsters too but it's got nothing over the
weber except a side burner, size and wow factor. BTW the weber sat outside
uncovered in harsh weather for 10 years and the only "issue" it showed from
that abuse was the wood slats rotted out. I don't call that cheaply made. It
also was used hard at least 4 times a week winter and summer on avg. Minimal
maint. needed too. Again I don't call that cheaply made. As for searing it
will make foods that look like a picture out of cooks illustrated lid up or
down and with perfect texture and taste.
Bottom line it has more to do with the cook and at least SOME maintenance.
Larry
"Kent H." wrote in message
...
I have a Silver Genesis B, and wish I had a stainless steel higher BTU
grill. The poorly made Weber isn't hot enough to sear a steak with the
lid up. With the lid down the interior of the steak gets overcooked. It
is, however, well thought out for what it does, though cheaply made. I
would guess the Char Broil is made in China by Virco, along with the
Kirkland and several other popular brand gas grills sold in this
country. Char Broil is a pretty good designer of grills; I would
probably go with it if that's your price limit. If I were to start out
buying again, I would probably look strongly at the Kirkland at Costco,
though I haven't found a good road test, either here or in other NGs.
Good Luck
Kent

Kostia wrote:

Does anybody know anything or has this grill and can recommend it?
The price is good, and I was almost certain I am going to buy it.
However when I took a look at it at Lowes I found that the lid is not
that heavy i.e. the sheet of metal is not that thick and definetely is
not doubled as some others there. I was thinking that a heavier lid
would keep the temperature better? Any comments? Is this a good grill?
http://www.lowes.com/lkn?action=prod...84873-451-2215