I recently received a "very low miles" Weber Spirit E420 from a generous friend who's moving out of the country. It's been cleaned, and checked out 100% functional. It came with nearly every accessory Weber offered (except the rotisserie).
I've used gas and propane grills before, but never one so luxe. So far, I've only done hamburgers as a test.
Compared with cooking burgers over the firebox side of my charcoal Texas Pit, I thought the Weber was a little underpowered.
I'm wondering if there are any other Hounds with Summits, hopefully with years of experience and pitmaster awards, who can steepen my learning curve. For instance, am I better off using the side burner to quickly pan sear steaks and then move them to the grate, or should I just preheat the crap out of the grates and then move to the upper rack? And is there an optimal use of the little "smoker box"?
Those sorts of questions...
Thanks in advance,
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