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PatrickJ117

OK---committing heresy here---full disclosure. Love the BGE...like the adventure of the fire and the cook. However, there are days when time is a factor. Voila---Weber gas time. I have a four burner Summit w/infra red roster, spit attachment. The old girl is giving up the ghost...7-8 yrs old, has been ridden hard...parts starting to fail. The hinge pin for the hood crapped out last night while cooking some burgers in the dark. A couple cocktails had already been downed so getting the balancing act of the hood to flip the meat etc right to finish the cook took some serious skills. I don't see another 4 burner needed...but do like the rotisserie availability and speed of gas when needed. Quick gas heat also comes in very handy for reverse searing. Also, 4 burner models now called Genesis something or other and have skied in price over the past decade. What suggestions for a solid gasser. I know all about Weber...looking for any advice on others that people have liked. First snow here today in Philly...getting ready for Birds to kick Rams butt...and the final word if Stanton is a Yankee...big doings in Philadelphia. Thanks for any help.

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  • FYI---huge diff in taste of US lamb and Australian...if you can find US, worth the investment
  • Candid answer...I cheat. Cook on the egg, sear after on the Weber Summit...works like a charm
  • Thanks lousubcap---I have been keeping a note book of each fire, practice burn, grill, smoke, etc. It indeed is an art, not a science...learning every time.
  • Went well. Bird came in a little lighter than the bride had promised...about 11 lbs---brined for 1.5 days-soy sauce, sugar, 2 gal water, spices...after the brine, dried and left in fridge over night uncovered...made for crispy skin. No smoke chips.…
  • Thanks everyone...going with a fresh bird (wife is on board of ,local Coop so gotta support their cause). Dry brine as I personally hate the taste of turkey---go figure...not a fan of the funky taste ...have conquered it in the past with spicy rub, …
  • When dealing with somone nit picking..."You're seperating fly shxt from pepper"---and if they have no idea what they are talking about..."You're trying to seperate fly shxt from pepper in a coal mine"
  • Being new, and trying to play catch-up on gadgets...I bought BOTH a BBQ Guru AND a Smoke...being Italian (which means trusting no one/thing) it is a fail safe double check. The Smoke (if you don't need the guru) has been very helpful...monitors pit …
  • A flame thrower...the bride would have me sleeping in the tool shed out back! LOL
  • I went with the "original" vs the stainless...don't see the extra $$$ needed. I am also hoping it will improve my first start success...been hit or miss with the fire starters going out and smking like hell. Wii take the bottom grate out---thinking …
  • Thanks for all the input. i tried another direct burn yesterday...this time I placed the Smoke probe immediately next to the Q alligator clip...they were within a few degrees of each other...took the heat from 325 to 350 to 375 to 400...the Q respo…
  • I get it. However, the Smoke read was well off the Q---so you're saying even though the Smoke probe was 1 inch or so above the grill, that diff is the other probe bing in contact with the metal vs air temp?
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