Buying a Weber

[lupi]

Was hoping to delay buying a new grill till spring time hoping to possible catch a sale, but looks like the days are getting short for the old one. Looking at either a genesis 310 or 330. Wondering if anyone has an opinion/knowledge on if the "sear" ability of the 330 is worth the extra $100?

 

[Nograts]

IMO save the hundred bucks. Maybe even go a bit cheaper. Grills die/rust out on me after 5ish years, and you can buy some nice ones for under 500.

 

[vi edit]

You won't get a deal on them, but take a look at Ace Hardware. They carry the EP line of grills which have full stainless burners, covers, and grates. Nice little upgrade over the standard 310/330 for about $50 more.

I've got the 330 with the sear station. It helps get the grill *HOT*. I'm running natural gas and with 3 burners on it will get the grill up to about 450. Throw the sear burner on and it's able to hit over 600 degrees. I don't use it that often though. It's nice for getting things preheated fast, and I'll use it a bit to do more indirect cooking at higher temps. It's also good for getting high temps if you are doing pizza's on pizza stone on the grill. 500-550 degrees and a couple minutes on stone and you've got an awesome pizza.

 

[vi edit]

IMO save the hundred bucks. Maybe even go a bit cheaper. Grills die/rust out on me after 5ish years, and you can buy some nice ones for under 500.

That's the point of a weber. It's mostly aluminum which doesn't rust. And the Models I suggested have stainless steel in most wear items. And at least with weber, you are pretty much guaranteed 10+ years of replaceable parts negating the need for a new one.

 

[Nograts]

That's the point of a weber. It's mostly aluminum which doesn't rust. And the Models I suggested have stainless steel in most wear items. And at least with weber, you are pretty much guaranteed 10+ years of replaceable parts negating the need for a new one.

Hrm. I'll have to look into them. I usually go with the 300-400 range grills because I move every 3-4 years and they don't last very long after a move (multiple states/countries etc)

 

[kranky]

Our Weber gas grill was on the low end of their product line but it puts a great sear on steaks. I bet it's not worth an extra $100 for the 330 if that's your concern.

Our Weber just passed its 14th anniversary last month. I went through 2 cheap grills until we got the Weber. I do keep it covered all the time.

Oh, I did have to replace the grates. Once. Love that grill.

 

[TheSlamma]

Man $800 for a grill that rusts out that fast? I paid $400 for mine to be custom built with some actual gauge American steel that don't rust like the China crap. It's 8 years old and looks like it's 6 months old (not only the grill but the grates too). I think if it did even start to rust it would take 15 years for it to get anywhere.

Welcome to the land of profit margins.. pass it ALL to the consumer.

as far as a sear feature.. really is that what they are selling? a feature where you just get the surface really hot, sear the meat then move it to a cold zone? You can sear a steak on a $5 hibachi grill from Goodwill.

 

[Hoober]

Hrm. I'll have to look into them. I usually go with the 300-400 range grills because I move every 3-4 years and they don't last very long after a move (multiple states/countries etc)

I've had their 22" charcoal Kettle on various patios for 17 years. I had to replace the top vent assembly four or five years ago, but otherwise it's held up extremely well through six moves. Great grill.

 

[lupi]

Technically it's the sear and a side burner. But I don't see those ever getting much use. Only used my previous one when I was cooking with it daily after a weeklong power outage.

 

[vi edit]

Yeah, side burners are really a waste. Oddly enough, I use the side burner on mine to light a charcoal chimney when I use my smoker.

It's awesome for that purpose. The chimney fits right over the top of the burner. 10 minutes later I have nice glowing coals in the bottom.

 

[Sho'Nuff]

Was hoping to delay buying a new grill till spring time hoping to possible catch a sale, but looks like the days are getting short for the old one. Looking at either a genesis 310 or 330. Wondering if anyone has an opinion/knowledge on if the "sear" ability of the 330 is worth the extra $100?

Weber's almost never, ever go on sale.

But . . . you can usually get a better quality model for the same price if you shop at a local supplier instead of HD.

I have the stainless version of the genesis 330 (side burner and searing burner) and I love it. Sear burner is great for steaks and for indirect grilling. I don't regret paying for it at all.

Edit - for my model the sear burner is located in the main cooking area, between the middle and left burners. So its basically a small fourth burner. I do have the side burner as well, but I never, ever use it.

 

[Sho'Nuff]

Man $800 for a grill that rusts out that fast? I paid $400 for mine to be custom built with some actual gauge American steel that don't rust like the China crap. It's 8 years old and looks like it's 6 months old (not only the grill but the grates too). I think if it did even start to rust it would take 15 years for it to get anywhere.

Where and when did you get your grill custom built?

As for the weber being crap and rusting out - I respectfully disagree. I've had mine for 6 years now and it basically looks brand new. And I cook on it at least 100 times a year.

FWIW - there are different grades of stainless steel. But 317 stainless is basically the same regardless of where it is made.

 

[smackababy]

So, does Weber actually offer any kind of charcoal grills that have more features than "holds charcoal"? I mean, I continuously hear about how good Weber is, but they simply don't offer anything I want.

 

[blackdogdeek]

I never used our side burner until I started cooking on cast iron. I'll often grill hanger/skirt for the girls and the wife and use the side burner to pan sear my ribeye or strip at the same time.

We got ours in 2004. I've had to replace the grill grates a few times, the flavorizer bars and electric ignition only once for both.

 

[dabuddha]

Charcoal > propane! Hank can suck it!

 

[dabuddha]

So, does Weber actually offer any kind of charcoal grills that have more features than "holds charcoal"? I mean, I continuously hear about how good Weber is, but they simply don't offer anything I want.

What exactly are you looking for?

 

[lupi]

Where do you find these local suppliers? Lowes/HD/wally world/target/amazon all seem to hve the same price for the 310 & 330. At best so far would be getting a 10% off coupon that works at hd or lowes.

 

[Drako]

Yeah, side burners are really a waste. Oddly enough, I use the side burner on mine to light a charcoal chimney when I use my smoker.

It's awesome for that purpose. The chimney fits right over the top of the burner. 10 minutes later I have nice glowing coals in the bottom.

LOL, DO NOT DO THIS!

It will melt the "side burner ring".

Ask me how I know.

 

[smackababy]

What exactly are you looking for?

Some sort of tiered grill, similar to how they have in robata places. I'd prefer something very close the fire and something at a "normal" distance at the same time.

 

[vi edit]

LOL, DO NOT DO THIS!

It will melt the "side burner ring".

Ask me how I know.

Heh. You using lump hardwood or briquettes? I've done it a dozen or so times with briquettes. No issues so far Lump burns hotter than briquettes so maybe that's part of it.

I've got a smokey mountain smoker and I put the lower bowl of the smoker under the side burner. Mine has a cutout around the bottom where small bits of charcoal will fall out of the starter ring and to the ground. Just let them fall in the smoker bowl instead.

 

[drbrock]

I have the 330 I guess. Mine has the side burner and sear station. For me 100 bucks is well worth it. I do a lot of steaks and it is amazing what they can do. I can easily hit temps of 700 to 800. Been over 900 before but that happens rarely. It also helps I am in south Florida.

 

[Drako]

Heh. You using lump hardwood or briquettes? I've done it a dozen or so times with briquettes. No issues so far Lump burns hotter than briquettes so maybe that's part of it.

I've got a smokey mountain smoker and I put the lower bowl of the smoker under the side burner. Mine has a cutout around the bottom where small bits of charcoal will fall out of the starter ring and to the ground. Just let them fall in the smoker bowl instead.

Meh, no coals fell out of the chimney.

I guess I left the chimney on the side burner too long one time.

That little guy was all warped/melted.

I called Weber for a replacement. They sent me a free replacement (I had to pay for shipping though).

Needless to say, I will not be using the side burner for a charcoal chimney lighter again, even though it saves a couple minutes, and is less smokey than using paper.

 

[vi edit]

Wonder if the design of the chimney makes any difference. Mine is the Weber branded one and the coals sat several inches above the burner. And I never let it sit much longer than 10 minutes. It's a hillbilly way to go about it for sure

 

[Drako]

Wonder if the design of the chimney makes any difference. Mine is the Weber branded one and the coals sat several inches above the burner. And I never let it sit much longer than 10 minutes. It's a hillbilly way to go about it for sure

I have the same one probably - Weber RAPIDFIRE® CHIMNEY STARTER

Just be careful out there.

 

[trmiv]

I have the Genesis 330. Got that specifically because I wanted the sear burner. I never use the side burner though. I can see instances where it could be useful, but I just never use it. I love the sear station though, helps put a nice sear on things. It's also helpful when I grill in the winter because it kicks out some nice extra heat.