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Chris B

Grill Masters
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About Chris B

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    Advanced Member
  • Birthday 10/11/1971

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    Melrose, MA
  1. https://www.amazon.com/gp/product/B00CS6YFIC/ref=s9_acsd_hps_bw_c_x_1_w
  2. I would get the the grates & flavorizer bars from this guy. Much higher quality than Weber parts. http://stores.ebay.com/rcplanebuyer?_trksid=p2047675.l2563
  3. I would either get the Q or skip Weber altogether. The new ones aren't good. OTOH, some the grills made by Onward (Broil King Baron, for example) are made in either the USA or Canada and are quite solid.
  4. I recently tried using my smoker for the low part, then hit the gasser for the high heat sear. Came out fantastic.
  5. http://boston.craigslist.org/bmw/app/5901393256.html
  6. Yup. http://virtualwebergasgrill.com/2016/11/2017-weber-genesis-ii-first-impressions/
  7. Wait. Genesis is now made in China?
  8. http://www.homedepot.com/c/Weber_Genesis_II
  9. So pay extra for what they currently now offer?
  10. Maybe? I am at work right now. Online specs are: All I know is that grill is crazy hot and well insulated. When I get home, I will check to see if I can tell anything further.
  11. Third year follow up. Still going strong. No rust, same high heat. Just needs a bit of cleaning... LOL!
  12. I don't think temps matter too much. Any competent grill will get sufficiently hot. It is how you use those temps that matter. For reference, see attached photo of my BK after about 8-9 minutes, ambient temp was high 60's F. when this shot was taken.
  13. Consider Broil King. They are available at Lowe's and are North America made (USA or Canada), equivalent or better quality than Weber, and you get a better bang for the buck because you are not paying "Cadillac" pricing for the Weber name. Check out my review of the Broil King Regal Pro I purchased in the BK forum here: http://www.bbqsource-forums.com/invboard/index.php?showtopic=10216#entry93328 http://www.broilkingbbq.com/en_us/
  14. There are pix of the new Genesis line in the Weber forum here. And yes, they do seem more cheap with visible corners being cut and do seem a definite step backwards. But I haven't seen one in the wild yet. So my impression may change.
  15. OK, a quick follow up. Used the SH twice now. First cook was two racks of baby backs that came out pretty well, but slightly overcooked. That was my fault. I used the 3-2-1 method, but bb's should use 2-2-1. Oh, well. The second cook was smoked chicken leg quarters that came out decent. I dry smoked them at a high heat (about 300 degrees) and finished on the grill to crisp the skin. Overall, despite it's cheapness, a pretty decent little smoker. Given the quality of the metals it was built with, I expect it to start to rust out within a year or two. I will upgrade next spring, I think. But in the meantime, it is plenty usable and I can foresee many more smokes in my BBQ future.