Probably as fine a choice as you could make. I have an old Genesis and
accomplish many wonderful culinary feats on it. Smoking included with
wonderful results. Very even and terrific control.
Larry
"Paul Romesburg" wrote in message
...
All,

Would like your comments regarding what gas grills might be a fit for what
I'm looking for.

I currently have a two burner, inexpensive Kenmore gas grill. Probably
didn't cost more than $200 some ten years ago when I got it. Biggest
gripes
about it are that heating is VERY uneven, such that only 25% of the main
cooking area is really useful, and that I just can't get it hot enough to
really get a good sear/charring on steaks when I put them on. I gill
often,
and usually am cooking steaks, but I do a fair amount of bratwursts,
hamburgers, and also cook some ribs, rib roasts, etc. Cooking style
ranges
from low temp smoking style (220 degrees with wood chips in smoker box),
to
as hot as I can get it for searing.

What I really want is a gas grill with good temperature control and a wide
operating range. I want to be able to smoke something with chips, at low
temperature for 8 hours if I want, or get it raging hot for searing or
other
high temperature operations. I'm allowing no more than $1500 in my budget
for my dream machine.

With all this said, the Weber Summit Silver C gas grill seems to have the
general combination of features that I'm looking for. I especially like
the
idea of the separate smoker box with it's own burner. Anyone have any
experience with how this grill performs? Any recommendations for a
different grill?

Any guidance you can provide for me will be GREATLY appreciated!

Thanks in advance,

Paul

"Dave Bugg" deebuggatcharterdotnet wrote in message
...

Kamado with the gas option. But to use a regular gas grill for low temp
barbecue is like trying to use mallet to fasten screws.


Dave, I have no problem keeping my JennAir at a stable 175+ without having
to do anything like proping the lid, ect.

-CAL

"Dave Bugg" deebuggatcharterdotnet wrote in message
...

Kamado with the gas option. But to use a regular gas grill for low temp
barbecue is like trying to use mallet to fasten screws.


Dave, I have no problem keeping my JennAir at a stable 175+ without having
to do anything like proping the lid, ect.

-CAL

all,

Thanks for the observations so far.

Regarding smoking on the grill, I do have a Weber Smoky Mountain already and
that's what I use for real BBQ. However there are times when I'm in more of
a rush and want to use the gas grill. I understand that you just don't get
the same result from the gas grill as in the smoker, but smoking on my gas
grill has worked reasonably well for me in the past.

I appreciate the comments about the smoker box on the Silver Summit C. I
kinda thought it would burn up the chips too fast. Do you think it would
work getting a Summit Silver B and putting a smoker box full of chips just
above the burners or on the main grilling area itself? Also, how does the
Weber Summit Silver do with high temperatures?

Also, given that I already have a Smoky Mountain, would you all still
recommend the Kamado?

Thanks for the feedback.

Paul


"MD" mdavid I HATE SPAM @mn.rr.com wrote in message
...

"Dave Bugg" deebuggatcharterdotnet wrote in message
...
Paul Romesburg wrote:

What I really want is a gas grill with good temperature control and a
wide operating range. I want to be able to smoke something with
chips, at low temperature for 8 hours if I want, or get it raging hot
for searing or other high temperature operations. I'm allowing no
more than $1500 in my budget for my dream machine.

Kamado with the gas option. But to use a regular gas grill for low temp
barbecue is like trying to use mallet to fasten screws.


Dave's right, gas grill is not a substitute for a smoker. I've got a
Weber
Summit Silver C and a Kamado 5. The Weber is an awesome grill that can
quickly grill a lot of food. The smoker box and burner is kind of a joke.
It's off to the side and I find it tough to get wood chunks or chips to
keep
smoking without burning up to quick or not burning at all. I would highly
recommend the grill but get the A or B version and skip the smoker option.
With the difference you could purchase a Weber Smoker Mountain smoker, or
take Dave's advice and get a Kamodo with the gas option.

all,

Thanks for the observations so far.

Regarding smoking on the grill, I do have a Weber Smoky Mountain already and
that's what I use for real BBQ. However there are times when I'm in more of
a rush and want to use the gas grill. I understand that you just don't get
the same result from the gas grill as in the smoker, but smoking on my gas
grill has worked reasonably well for me in the past.

I appreciate the comments about the smoker box on the Silver Summit C. I
kinda thought it would burn up the chips too fast. Do you think it would
work getting a Summit Silver B and putting a smoker box full of chips just
above the burners or on the main grilling area itself? Also, how does the
Weber Summit Silver do with high temperatures?

Also, given that I already have a Smoky Mountain, would you all still
recommend the Kamado?

Thanks for the feedback.

Paul


"MD" mdavid I HATE SPAM @mn.rr.com wrote in message
...

"Dave Bugg" deebuggatcharterdotnet wrote in message
...
Paul Romesburg wrote:

What I really want is a gas grill with good temperature control and a
wide operating range. I want to be able to smoke something with
chips, at low temperature for 8 hours if I want, or get it raging hot
for searing or other high temperature operations. I'm allowing no
more than $1500 in my budget for my dream machine.

Kamado with the gas option. But to use a regular gas grill for low temp
barbecue is like trying to use mallet to fasten screws.


Dave's right, gas grill is not a substitute for a smoker. I've got a
Weber
Summit Silver C and a Kamado 5. The Weber is an awesome grill that can
quickly grill a lot of food. The smoker box and burner is kind of a joke.
It's off to the side and I find it tough to get wood chunks or chips to
keep
smoking without burning up to quick or not burning at all. I would highly
recommend the grill but get the A or B version and skip the smoker option.
With the difference you could purchase a Weber Smoker Mountain smoker, or
take Dave's advice and get a Kamodo with the gas option.

cl wrote:

Dave, I have no problem keeping my JennAir at a stable 175+ without
having to do anything like proping the lid, ect.

And I have no problem using a hammer to fasten screws, but the right tool is
better for the job at hand. Otherwise, we could just use an oven and add a
box of wood chips. Any half-way decent oven hood would remove the small bit
of smoke.

cl wrote:

Dave, I have no problem keeping my JennAir at a stable 175+ without
having to do anything like proping the lid, ect.

And I have no problem using a hammer to fasten screws, but the right tool is
better for the job at hand. Otherwise, we could just use an oven and add a
box of wood chips. Any half-way decent oven hood would remove the small bit
of smoke.

"Dave Bugg" deebuggatcharterdotnet wrote in message
...
cl wrote:

Dave, I have no problem keeping my JennAir at a stable 175+ without
having to do anything like proping the lid, ect.

And I have no problem using a hammer to fasten screws, but the right tool
is
better for the job at hand. Otherwise, we could just use an oven and add
a
box of wood chips. Any half-way decent oven hood would remove the small
bit
of smoke.

I just turn the burner on and throw hickory chuncks on the charcoal pan that
replaces the radiant/flavorizor bars. No hack and unlike your hammer/screw
example, it accomplishes the job as well as a propane burner in the
firebox.


The scene has changed. Just because your Weber gg wasn't as good at bbq
doesn't mean the current crops isn't. Hybrid grills are starting to popup
everywhere and anyone with a little ingenuity can replace the radients on
their GG with a charcoal pan if they wished.

Dave, you alway omit the fact that there are units that can provide the
temperature regulation and smoke . The cheaper units can't but when you get
into units that have accessory charcoal pans, large smoker tray ect then
the generalization of gas grills being poor for low and slow becomes wrong.

Charbroil, Kenmore,Altima,Texas Pit Crafter and many others have wood/gas
hybrids. There are numerous others that have effective smoker drawers that
work. Sure these units can be pricey but so is a K with Gas option.

-CAL

"Dave Bugg" deebuggatcharterdotnet wrote in message
...
cl wrote:

Dave, I have no problem keeping my JennAir at a stable 175+ without
having to do anything like proping the lid, ect.

And I have no problem using a hammer to fasten screws, but the right tool
is
better for the job at hand. Otherwise, we could just use an oven and add
a
box of wood chips. Any half-way decent oven hood would remove the small
bit
of smoke.

I just turn the burner on and throw hickory chuncks on the charcoal pan that
replaces the radiant/flavorizor bars. No hack and unlike your hammer/screw
example, it accomplishes the job as well as a propane burner in the
firebox.


The scene has changed. Just because your Weber gg wasn't as good at bbq
doesn't mean the current crops isn't. Hybrid grills are starting to popup
everywhere and anyone with a little ingenuity can replace the radients on
their GG with a charcoal pan if they wished.

Dave, you alway omit the fact that there are units that can provide the
temperature regulation and smoke . The cheaper units can't but when you get
into units that have accessory charcoal pans, large smoker tray ect then
the generalization of gas grills being poor for low and slow becomes wrong.

Charbroil, Kenmore,Altima,Texas Pit Crafter and many others have wood/gas
hybrids. There are numerous others that have effective smoker drawers that
work. Sure these units can be pricey but so is a K with Gas option.

-CAL

cl wrote:

I just turn the burner on and throw hickory chuncks on the charcoal
pan that replaces the radiant/flavorizor bars. No hack and unlike
your hammer/screw example, it accomplishes the job as well as a
propane burner in the firebox.

Why bother? Just throw it all in the oven. Smae difference. Hammers and
screws.

The scene has changed. Just because your Weber gg wasn't as good at
bbq doesn't mean the current crops isn't.

Woa there. I never said my Genesis -- which is the same basic unit as the OP
was taking about -- wasn't good at barbecue. I talked about how it was more
difficult to maintain temperature. The fact is, that my WSM and K7 and even
my ECB produced much better 'Q. The Genesis produced good, just not great.
Same as an oven.

Dave, you alway omit the fact...

No, I didn't omit anything. I answered the way that *I* felt was
appropriate. If you want to give those options in YOUR response to the OP,
feel free to do so. What I choose, or do not choose to add is my own
business. I don't need an editor, so I suggest that you work on your own
posts. BTW, NONE of the options you mention can sear as hot as a Kamado. the
OP wanted a unit that could do everything well for the budget mentioned.

Charbroil, Kenmore,Altima,Texas Pit Crafter and many others have
wood/gas hybrids. There are numerous others that have effective
smoker drawers that work. Sure these units can be pricey but so is a
K with Gas option.

And none of your hybrids are as good at doing everything from preservative
smoking to barbecue to high heat searing as the Kamado. If you think
otherwise, then originate such thinking in your own thread or replies.
Again, add whatever you want to in your own posts, but quit trying to use my
posts as a jumping off point to expand on what you want to say. I continue
to find you and your advice offensive, and I am trying very hard to live and
let live. But that won't happen unless we agree to leave each other, and the
posts, alone.

Dave

cl wrote:

I just turn the burner on and throw hickory chuncks on the charcoal
pan that replaces the radiant/flavorizor bars. No hack and unlike
your hammer/screw example, it accomplishes the job as well as a
propane burner in the firebox.

Why bother? Just throw it all in the oven. Smae difference. Hammers and
screws.

The scene has changed. Just because your Weber gg wasn't as good at
bbq doesn't mean the current crops isn't.

Woa there. I never said my Genesis -- which is the same basic unit as the OP
was taking about -- wasn't good at barbecue. I talked about how it was more
difficult to maintain temperature. The fact is, that my WSM and K7 and even
my ECB produced much better 'Q. The Genesis produced good, just not great.
Same as an oven.

Dave, you alway omit the fact...

No, I didn't omit anything. I answered the way that *I* felt was
appropriate. If you want to give those options in YOUR response to the OP,
feel free to do so. What I choose, or do not choose to add is my own
business. I don't need an editor, so I suggest that you work on your own
posts. BTW, NONE of the options you mention can sear as hot as a Kamado. the
OP wanted a unit that could do everything well for the budget mentioned.

Charbroil, Kenmore,Altima,Texas Pit Crafter and many others have
wood/gas hybrids. There are numerous others that have effective
smoker drawers that work. Sure these units can be pricey but so is a
K with Gas option.

And none of your hybrids are as good at doing everything from preservative
smoking to barbecue to high heat searing as the Kamado. If you think
otherwise, then originate such thinking in your own thread or replies.
Again, add whatever you want to in your own posts, but quit trying to use my
posts as a jumping off point to expand on what you want to say. I continue
to find you and your advice offensive, and I am trying very hard to live and
let live. But that won't happen unless we agree to leave each other, and the
posts, alone.

Dave

Dave Bugg wrote:

No, I didn't omit anything. I answered the way that *I* felt was
appropriate.

I think someone need an attitude adjustment mister! If someone doesnt like
who you are, it is YOUR responsibility to change, not the other person to
either ignore you or hold their feelings at bay. Duuuh!
We must conform to HIS wishes, didnt you know the world revolves around him?

I even heard that they are changing the GMT longitude to be wherever CAL is
at any time. If that's not enough proof, there is scientific evidence of a
reality distortion field and gravity well that's been located near his
cranium.
Errata:
A stadium full of 5 year olds has less of the self centering matter
"Calonic" (Scientific American, volume 125) found in his immediate vicinity.
Studies show you must treat the matter "calonic" as hazardous waste and keep
a safe distance away.

D
--

Dave Bugg wrote:

No, I didn't omit anything. I answered the way that *I* felt was
appropriate.

I think someone need an attitude adjustment mister! If someone doesnt like
who you are, it is YOUR responsibility to change, not the other person to
either ignore you or hold their feelings at bay. Duuuh!
We must conform to HIS wishes, didnt you know the world revolves around him?

I even heard that they are changing the GMT longitude to be wherever CAL is
at any time. If that's not enough proof, there is scientific evidence of a
reality distortion field and gravity well that's been located near his
cranium.
Errata:
A stadium full of 5 year olds has less of the self centering matter
"Calonic" (Scientific American, volume 125) found in his immediate vicinity.
Studies show you must treat the matter "calonic" as hazardous waste and keep
a safe distance away.

D
--

"Paul Romesburg" wrote in message
...
all,

Thanks for the observations so far.

Regarding smoking on the grill, I do have a Weber Smoky Mountain already and
that's what I use for real BBQ. However there are times when I'm in more of
a rush and want to use the gas grill. I understand that you just don't get
the same result from the gas grill as in the smoker, but smoking on my gas
grill has worked reasonably well for me in the past.

I appreciate the comments about the smoker box on the Silver Summit C. I
kinda thought it would burn up the chips too fast. Do you think it would
work getting a Summit Silver B and putting a smoker box full of chips just
above the burners or on the main grilling area itself? Also, how does the
Weber Summit Silver do with high temperatures?

Also, given that I already have a Smoky Mountain, would you all still
recommend the Kamado?

Thanks for the feedback.

Paul

I hate to sound like a broken record but if you really want a gas grill go scout
up a copy of the 06/04 Consumers Reports where there is a review. There are
quite a few good bargains at a far lower price than $1500.

That said, I agree with Dave. But a K with the gas option. The old gas burner
set up really sucked and I took mine out. It is my understanding from others
here that the new rig is far superior.

_________
ht_redneck

"Paul Romesburg" wrote in message
...
all,

Thanks for the observations so far.

Regarding smoking on the grill, I do have a Weber Smoky Mountain already and
that's what I use for real BBQ. However there are times when I'm in more of
a rush and want to use the gas grill. I understand that you just don't get
the same result from the gas grill as in the smoker, but smoking on my gas
grill has worked reasonably well for me in the past.

I appreciate the comments about the smoker box on the Silver Summit C. I
kinda thought it would burn up the chips too fast. Do you think it would
work getting a Summit Silver B and putting a smoker box full of chips just
above the burners or on the main grilling area itself? Also, how does the
Weber Summit Silver do with high temperatures?

Also, given that I already have a Smoky Mountain, would you all still
recommend the Kamado?

Thanks for the feedback.

Paul

I hate to sound like a broken record but if you really want a gas grill go scout
up a copy of the 06/04 Consumers Reports where there is a review. There are
quite a few good bargains at a far lower price than $1500.

That said, I agree with Dave. But a K with the gas option. The old gas burner
set up really sucked and I took mine out. It is my understanding from others
here that the new rig is far superior.

_________
ht_redneck