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Quote:

Originally Posted by Vezo, Part II (Post 262669)

The more I think about my grill, the more I seem to realize that this inconsistent temperature issue, may be in direct correlation to the weight of the propane cylinder. It’s a given that the new “fuel level gauge” is crap compared to the old style on the Genesis. However, after an hour on the phone with Weber, trying everything they explained, I was sent a replacement regulator, back in 2013 when I bought them both. Maybe there’s a reason they sent it. Next variable to replace. It’s like the pressure and/or volume of the cylinder is effecting proper flow to valves. Especially if Kmoose is reporting a consistent burn. Will report back.

Michael.

Mike,
One issue you could be having is a crappy cylinder valve. We get a bum tank on exchange every once in a while. All the safety crap incorporated into the reg and tank valve really kills performance.

I just got done grilling 2 chuck eyes and thewere perfect. I preheat my Spirit with the lid closed to almost 600. Open and drop them in and close the lid. As soon as the temp runs back up to 500 or 3 minutes (whichever comes first) then I flip em and and repeat. I end up with a pretty rare to med rare that is fully seared with black grill marks.

If your grill isn’t hitting 550-600 with the lid down you have a problem.

Here is a pic of Mel’s fully rested

You’re the man. I understand grilling, just having my ass kicked. I’m thinking regulator above all else. When can we get to HB?

Vezo.

I have long said that all grills cost the same - the cheap ones rust out/burn up in one third the time as the high quality ones, and cost one third as much. I have a vermont castings grill that has had two complete inside refurbs in - 18 years. Still looks great on the outside and runs like a .... Seacraft....

I remoted to replacing “free” replacement regulator, with identical Chinese manufacturer stamped on high pressure line as original and... no result. Cannot possibly be refillable cylinders. Chinese Crap.

Vezo Out

Have you checked for spiders or mud dobbers in the air intake. Sometimes critters get in them and cause the burners to run rich.

I guess that would be next. Something seems amiss with burner controls. Has a mind of its own. Yet hook a new cylinder to it and it’s like the old Genesis...

The best grill on the planet hands down is the Wilmington Cape Fear. They aren't cheap but mine has survived 15 years on the Outer Banks and is still going strong.

I be got a 13 yr old Ducane ss that is by far the best grill I’ve owned everything is stainless including all of the cabinet unlike most so called stainless grills but that’s probably why they don’t make them anymore

I'm just an old Weber charcoal kettle kinda guy.

Quote:

Originally Posted by DonV (Post 262634)

Well Casey.....outstanding. I did two 8 - 9 pound butts with a light rub at 220 degrees for 14 hours. I used the Hickory pellets, they were VERY well received by my neighbors. I'm going to Costco soon to pick up a "prime" brisket, should be killer. My smoker has a 160 and 220 smoker setting, I see the brisket going 14+ hours at 160.

Go with 220 there Kimosabe. 225 is optimal.

You need the heat to make proper bark and not overcook the ring.

You are cooking to temp. Prime rib all day at 160.

The Genesis has served us well, but i wish i could hit 800+.