I'm not disagreeing that charcoal takes more work…maybe my setup is a lot different because I have a big old ash collector pot thing underneath that only needs to be emptied once every 7 - 8 cooks. Dumping some coals in the kettle, clicking a button - it's pretty user friendly. Perhaps it's time to upgrade the old Weber?
I used to be a propane guysm for the convenience factor and being easy to keep clean. Started playing around with smoke boxes in it, then got a smoker that was a propane burner and the smoking chips tray on top of the burner. Then said WTF am I bothering with propane at all because I kept pursuing the smoke and char flavors.
I've gone three rounds with propane grills and given each of them away. I find that getting the briquets going and arranged is my favorite part of the process. The last bit of prep of raw meat, which is my least favorite part, conveniently happens after I get the fire going. The flames give me that little extra kick in the ass to get moving and deal with the next step.
I have the same one and it is on its last legs after 18 years. Was probably going to buy something new (from Costco surely) but now @El_K is challenging my manhood. I do hate just throwing things in the trash when they can still be usable.
It needs new everything inside and the thermometer is busted too. How much effort is this for real @El_K?
Get me the serial # and I can get you the part numbers of the items you need. Should be under the knob panel on a sticker
Most likely here is what you need:
3 burner tubes. Plenty of videos on YouTube to replace these. Probably takes about 5 minutes. You will notice the grill will get up to temp much faster
A set of stainless steel flavorizer bars. Probably 5 below the grates? These some in stainless steel or porcelain coated
New grates? You can go stainless steel tubes or porcelain coated.
new thermometer
To get after the insides you will need
A scraper with an edge to it. Not exactly like a spackle applicator, but similar
A razor blade scraper helps with the interior of the lid and gets off the grease without damaging the porcelain coated interior lid. And it can be used on the exterior lid
A drill or impact driver with a wire brush for the interior and exterior of fire box and interior sides of the lid. I used steel wool on the exterior sides of the lid before painting
Simple green or some sort of degreaser before painting the lid sides exterior.
I will take some photos of the gear I have tomorrow. You will be glad to spend maybe $130 instead of $800. That grill has 20 more years if life easy.
I bought the Puma tube socks there a few years ago. They kind of suck (if you don't put them on just right, you have to adjust them or take them off and put them on again, and they're mostly polyester), but I'm the type of person who won't throw away things until they're really threadbare, so I am stuck with them.
Comments
I'm not disagreeing that charcoal takes more work…maybe my setup is a lot different because I have a big old ash collector pot thing underneath that only needs to be emptied once every 7 - 8 cooks. Dumping some coals in the kettle, clicking a button - it's pretty user friendly. Perhaps it's time to upgrade the old Weber?
I used to be a propane guysm for the convenience factor and being easy to keep clean. Started playing around with smoke boxes in it, then got a smoker that was a propane burner and the smoking chips tray on top of the burner. Then said WTF am I bothering with propane at all because I kept pursuing the smoke and char flavors.
I've gone three rounds with propane grills and given each of them away. I find that getting the briquets going and arranged is my favorite part of the process. The last bit of prep of raw meat, which is my least favorite part, conveniently happens after I get the fire going. The flames give me that little extra kick in the ass to get moving and deal with the next step.
I have the same one and it is on its last legs after 18 years. Was probably going to buy something new (from Costco surely) but now @El_K is challenging my manhood. I do hate just throwing things in the trash when they can still be usable.
It needs new everything inside and the thermometer is busted too. How much effort is this for real @El_K?
Get me the serial # and I can get you the part numbers of the items you need. Should be under the knob panel on a sticker
Most likely here is what you need:
3 burner tubes. Plenty of videos on YouTube to replace these. Probably takes about 5 minutes. You will notice the grill will get up to temp much faster
A set of stainless steel flavorizer bars. Probably 5 below the grates? These some in stainless steel or porcelain coated
New grates? You can go stainless steel tubes or porcelain coated.
new thermometer
To get after the insides you will need
A scraper with an edge to it. Not exactly like a spackle applicator, but similar
A razor blade scraper helps with the interior of the lid and gets off the grease without damaging the porcelain coated interior lid. And it can be used on the exterior lid
A drill or impact driver with a wire brush for the interior and exterior of fire box and interior sides of the lid. I used steel wool on the exterior sides of the lid before painting
Simple green or some sort of degreaser before painting the lid sides exterior.
I will take some photos of the gear I have tomorrow. You will be glad to spend maybe $130 instead of $800. That grill has 20 more years if life easy.
here is what you will need to really get it clean
You already know about the paint for the side is the lid
Simple Green
you can’t really paint the lid as it is porcelain coated
No need to clean the interior build up gunk on the inside lid, me boys.
That's where all the flavor comes from.
My 2024 900$ Traeger with Pecan flavored wood pellets that cooks my shit with the click of a button on my phone >
BBQ vs grill. Not many people, if any, are trying to do indirect heat BBQ on a propane grill.
People forget you can turn 1 back burner on low and toss in wood chips and make good ribs on a Weber propane grill. Super easy.
That's basically how I started on my BBQ journey. Fool proof, but not as good as real BBQ.
I bought the Puma tube socks there a few years ago. They kind of suck (if you don't put them on just right, you have to adjust them or take them off and put them on again, and they're mostly polyester), but I'm the type of person who won't throw away things until they're really threadbare, so I am stuck with them.