06-06-2013, 01:24 PM
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#421
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#1 Goaltender
Join Date: Oct 2001
Location: Calgary Satellite Community
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Well, after going through a couple $200-$300 cheapie grills, most recently a superstore end of season clearout.(piece of junk!) I have decided to try a real grill. Since I dont have $900+ lying around presently I decided to try something.... Picked up an older used Weber Genesis. I think its the Genesis 2000, vintage around 1997/98. Anyways, picked it up for 40 bucks and brought it home. Stopped at home depot on the way and picked up some high heat paint and some all weather coating/stain for the wood. After a few hours of cleaning and elbow grease, here is my vintage grill....
[IMG]  [/IMG]
[IMG]  [/IMG]
Cooking grid, burners and flavorizer bars are in great shape still, so all I need to do now is pick up a new warming rack and warming basket and this thing will be good as new!
Pretty excited to give it a go. I was amazed how Weber still stocks parts for this thing considering the age of it. I should be able to get a few years out of it as it sure seems to be made well. Looking forward to grilling with even heat!
Bonus...its red like the Flames.
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06-06-2013, 01:32 PM
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#422
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Franchise Player
Join Date: Dec 2006
Location: Calgary, Alberta
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That looks pretty solid!
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06-06-2013, 01:37 PM
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#423
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Franchise Player
Join Date: Aug 2012
Location: Seattle, WA/Scottsdale, AZ
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I bought my father and myself some of these last year for Father's day.
They take a fair amount of time to heat up, but once they are good and hot, the meat cooks very evenly.
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06-06-2013, 01:44 PM
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#424
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#1 Goaltender
Join Date: Oct 2001
Location: Calgary Satellite Community
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Quote:
Originally Posted by Slava
That looks pretty solid!
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Thanks! Its kinda funny looking compared to the stainless steel bbq's of current day, but I was amazed how solid its put together compared to the fancier looking units that are sold everywhere these days.
Fired it up late last night to test it out and it puts out some serious heat.
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06-06-2013, 01:48 PM
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#425
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Franchise Player
Join Date: Nov 2006
Location: Supporting Urban Sprawl
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My grill is showing some age after 5 years, and the flame is really uneven. I replaced the burner with one from Walmart a couple years ago, and it helped a little bit, but didn't last very long.
Is there some kind of 'super' element we could get, or are they really all the same?
__________________
"Wake up, Luigi! The only time plumbers sleep on the job is when we're working by the hour."
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06-06-2013, 01:55 PM
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#426
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#1 Goaltender
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Quote:
Originally Posted by greyshep
Well, after going through a couple $200-$300 cheapie grills, most recently a superstore end of season clearout.(piece of junk!) I have decided to try a real grill. Since I dont have $900+ lying around presently I decided to try something.... Picked up an older used Weber Genesis. I think its the Genesis 2000, vintage around 1997/98. Anyways, picked it up for 40 bucks and brought it home. Stopped at home depot on the way and picked up some high heat paint and some all weather coating/stain for the wood. After a few hours of cleaning and elbow grease, here is my vintage grill....
Cooking grid, burners and flavorizer bars are in great shape still, so all I need to do now is pick up a new warming rack and warming basket and this thing will be good as new!
Pretty excited to give it a go. I was amazed how Weber still stocks parts for this thing considering the age of it. I should be able to get a few years out of it as it sure seems to be made well. Looking forward to grilling with even heat!
Bonus...its red like the Flames.
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My pops has the same grill. It has treated him well and is a good 10+ years old.
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06-06-2013, 01:55 PM
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#427
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#1 Goaltender
Join Date: Oct 2001
Location: Calgary Satellite Community
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Quote:
Originally Posted by Rathji
My grill is showing some age after 5 years, and the flame is really uneven. I replaced the burner with one from Walmart a couple years ago, and it helped a little bit, but didn't last very long.
Is there some kind of 'super' element we could get, or are they really all the same?
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From my limited research, get a bbq that has quality burner elements combined with a good design that doesnt allow drippings to hit the elements. They call these flavorizer bars in the Weber world, but they are really just designed to stop splatter from hitting the burners and causing rusting to occur, etc. Essentially a series of high angle tent shaped covers arranged in a grid pattern on the Weber.
Like this...
Last edited by greyshep; 06-06-2013 at 02:04 PM.
Reason: included picture
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06-06-2013, 02:05 PM
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#428
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Franchise Player
Join Date: Nov 2006
Location: Supporting Urban Sprawl
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Looking up those Flavorizer Bars, I am fairly sure my bbq has something like that, but I will look into it.
__________________
"Wake up, Luigi! The only time plumbers sleep on the job is when we're working by the hour."
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06-06-2013, 02:16 PM
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#429
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#1 Goaltender
Join Date: Oct 2001
Location: Calgary Satellite Community
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Quote:
Originally Posted by Rathji
Looking up those Flavorizer Bars, I am fairly sure my bbq has something like that, but I will look into it.
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My previous grill had them as well, but the angle was not nearly as steep and the coverage wasnt all that great. Lots of opportunity for splatter to still hit the burners unfortunately. Maybe there is some sort of aftermarket product that would fit yours?
This is part of the reason I went on a hunt for a Weber. I was constantly replacing burners and cooking grids on my relatively new grills.
Eventually you get to the point where you wonder why you keep investing more money into these things to keep them alive vs. buying a higher quality unit.
I hope you find something that works for yours.
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06-06-2013, 02:20 PM
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#430
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Scoring Winger
Join Date: Apr 2011
Location: In a van down by the river
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Quote:
Originally Posted by DoubleK
I bought my father and myself some of these last year for Father's day.
They take a fair amount of time to heat up, but once they are good and hot, the meat cooks very evenly. |
After switching to a big thick cast iron grill I don't think I could go back to a standard grate. The sear marks pretty much make everything better.
The one issue though is home made patties tend to stick a little more to the cast iron so you have to be a bit careful with em.
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06-06-2013, 02:24 PM
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#431
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Franchise Player
Join Date: Nov 2006
Location: Supporting Urban Sprawl
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Quote:
Originally Posted by greyshep
My previous grill had them as well, but the angle was not nearly as steep and the coverage wasnt all that great. Lots of opportunity for splatter to still hit the burners unfortunately. Maybe there is some sort of aftermarket product that would fit yours?
This is part of the reason I went on a hunt for a Weber. I was constantly replacing burners and cooking grids on my relatively new grills.
Eventually you get to the point where you wonder why you keep investing more money into these things to keep them alive vs. buying a higher quality unit.
I hope you find something that works for yours.
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That would be ideal.
__________________
"Wake up, Luigi! The only time plumbers sleep on the job is when we're working by the hour."
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06-06-2013, 02:50 PM
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#432
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Franchise Player
Join Date: Dec 2006
Location: Calgary, Alberta
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Quote:
Originally Posted by TheGrimm
After switching to a big thick cast iron grill I don't think I could go back to a standard grate. The sear marks pretty much make everything better.
The one issue though is home made patties tend to stick a little more to the cast iron so you have to be a bit careful with em.
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Season your grill, or brush it with oil before you cook and things won't stick.
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06-06-2013, 02:52 PM
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#433
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Franchise Player
Join Date: Mar 2009
Location: Calgary
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Quote:
Originally Posted by TheGrimm
After switching to a big thick cast iron grill I don't think I could go back to a standard grate. The sear marks pretty much make everything better.
The one issue though is home made patties tend to stick a little more to the cast iron so you have to be a bit careful with em.
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What kind of seasoning do you do to your cast iron?
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06-06-2013, 02:54 PM
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#434
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Franchise Player
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my new napoleon has stainless steel grill - clean up is a breeze and nothing sticks - heart
__________________
If I do not come back avenge my death
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06-06-2013, 03:01 PM
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#435
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First Line Centre
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nm
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06-06-2013, 03:36 PM
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#436
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Franchise Player
Join Date: Aug 2012
Location: Seattle, WA/Scottsdale, AZ
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Quote:
Originally Posted by Slava
Season your grill, or brush it with oil before you cook and things won't stick.
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I used cheap olive oil for mine. Soaked them pretty good and then turned the burners to high for 20 minutes.
I find that you have to do it a couple times a year and then they are pretty good to go.
Never had an issue with chicken sticking to them.
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06-06-2013, 03:47 PM
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#437
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Franchise Player
Join Date: Dec 2006
Location: Calgary, Alberta
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I brush mine before I cook, most of the time. Basically heat up the BBQ, scrape/brush the grills to clean them and then brush on some oil. I actually use Canola oil most of the time, but it probably doesn't matter. Unless you're cooking greasy burgers all the time you should do this though.
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06-07-2013, 10:35 AM
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#439
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Atomic Nerd
Join Date: Jul 2004
Location: Calgary
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I'm new to home ownership and a BBQ virgin (my parents didn't believe in them, thought they were dangerous!)
I need some advice on what to purchase. I have a natural gas line on my balcony so I think I need a NG BBQ. Is this correct or can I purchase any BBQ (Propane) and use it with an adapter?
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06-07-2013, 11:30 AM
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#440
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Lifetime Suspension
Join Date: Sep 2011
Location: Calgary
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Quote:
Originally Posted by Hack&Lube
I'm new to home ownership and a BBQ virgin (my parents didn't believe in them, thought they were dangerous!)
I need some advice on what to purchase. I have a natural gas line on my balcony so I think I need a NG BBQ. Is this correct or can I purchase any BBQ (Propane) and use it with an adapter?
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Just get a NG BBQ and save the hassle of having to buy new burners.
What is your budget?
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