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In article >, (axlq)
wrote:

> In article >,
> RahRah > wrote:
> >Please tell me about your experiences with their gas grills. I am
> >considering purchasing a Summit Gold D model.
>
> I have their small portable model. I like it a lot, it cooks pretty
> evenly. We grille marinaded chicken on it once or twice a month.
> The only problem is that if the flame goes out, and you try to
> re-ignite it using that pushbutton spark thing, you can get an
> explosion that will lift the lid 3 feet into the air. Oddly, the
> explosion does nothing to the food, just pressurizes the interior
> momentarily.

We have had a Weber Silver Genesis for about 3 years, and we have never
seen such an explosion. Usually, if the flame goes out, I lift the lid
to let any accumulated gas dissipate before hitting the igniter button
again.

My big gripe with our Weber is that it is hard to hold a stable
temperature at low settings. I know that for low-and-slow BBQ, a gas
grill is not a perfect substitute for a wood-fired smoker. But we don't
have a smoker, and sometimes I like to cook ribs and chicken at low
temp, about 275 F. At this temp, an aluminum foil tray of hickory chips
sitting on the gas burners will smoke nicely and impart a bit of flavor
to the food. I've tried many combinations of settings for the burners
(with 1, 2, or 3 of them on at varying levels), but the grill just does
not like to stay near 275. The temp drifts up and down unpredictably,
and I have to monitor it closely and ride the knobs.

Maybe our regulator is bad. One of these days I will call Weber's
hotline and ask for advice.

--
Julian Vrieslander