Go Back  Bike Forums > The Lounge > Foo
Reload this Page >

Grill experts??

Notices
Foo Off-Topic chit chat with no general subject.

Grill experts??

Old 04-17-16, 02:34 PM
  #1  
spinnaker
Every day a winding road
Thread Starter
 
spinnaker's Avatar
 
Join Date: Mar 2005
Location: Pittsburgh, PA
Posts: 6,540

Bikes: 2005 Cannondale SR500, 2008 Trek 7.3 FX, Jamis Aurora

Mentioned: 24 Post(s)
Tagged: 0 Thread(s)
Quoted: 3391 Post(s)
Liked 62 Times in 45 Posts
Grill experts??

I should have know better. I just bought a 4 burner Charbroil from Aldi's. It was cheap $150.


I am really not happy with it. The heat is real uneven. A lot hotter at the back of the grill and cooler in the front.

And there is really no flame. The burners basically heat these plates and the heat from that cooks the meat.

Is this normal?

I am thinking of returning it. Don't know if they will take it back.

I looked at a Charbroil at Lowes. It is completely different. It has plates but there are plenty of ports in the plate where I assume the flame comes through.
spinnaker is offline  
Old 04-17-16, 04:04 PM
  #2  
cb400bill
Follow Your Arrow
 
cb400bill's Avatar
 
Join Date: Jul 2007
Location: Kalamazoo MI
Posts: 19,479

Bikes: Fuji SL 2.1 Carbon Cannondale Synapse Alloy 4 Trek Checkpoint ALR gravel Viscount Aerospace Pro

Mentioned: 45 Post(s)
Tagged: 0 Thread(s)
Quoted: 2428 Post(s)
Liked 3,024 Times in 1,838 Posts
Charbroil - Cheap gas grill
Weber - Good gas grill.
Broilmaster - Better gas grill
Kalamazoo - Best gas grill
__________________
Be Nice
Don't Give Up
Stay Frosty
If your presence doesn't make an impact, your absense won't make a difference








cb400bill is offline  
Old 04-17-16, 04:48 PM
  #3  
no motor?
Unlisted member
 
no motor?'s Avatar
 
Join Date: Dec 2005
Location: Chicagoland
Posts: 6,193

Bikes: Specialized Hardrock

Mentioned: 29 Post(s)
Tagged: 0 Thread(s)
Quoted: 1376 Post(s)
Liked 429 Times in 294 Posts
My GF bought a Charbroil gas grill a few years ago. It heats more at the back than in the front, and has chevrons that go over the flame that heat your food too. Yours sound normal to me, it seems like they last about 5 - 10 years before the "stainless" steel rusts out. Weber makes some great charcoal grills, and that's where the flavor is.

Last edited by no motor?; 04-17-16 at 05:36 PM.
no motor? is offline  
Old 04-17-16, 05:12 PM
  #4  
ahsposo 
Rock Hard Member
 
ahsposo's Avatar
 
Join Date: Jan 2010
Location: Outside the Box
Posts: 7,136

Bikes: A Home Built All Rounder, Bianchi 928, Specialized Langster, Dahon Folder

Mentioned: 27 Post(s)
Tagged: 0 Thread(s)
Quoted: 5329 Post(s)
Liked 2,516 Times in 1,503 Posts
Charcoal all the way, baby.
ahsposo is offline  
Old 04-17-16, 09:50 PM
  #5  
genec
genec
 
genec's Avatar
 
Join Date: Sep 2004
Location: West Coast
Posts: 26,719

Bikes: custom built, sannino, beachbike, giant trance x2

Mentioned: 51 Post(s)
Tagged: 0 Thread(s)
Quoted: 10308 Post(s)
Liked 2,326 Times in 1,605 Posts
Get to know your grill... so yeah, while you have a POS grill, learn to use it... find the hot and cold areas and just move your food into and out of them as needed.

A real campfire has all sorts of hot and cold spots... and that is real outdoor cooking.
genec is offline  
Old 04-17-16, 10:16 PM
  #6  
Dave Cutter
Senior Member
 
Dave Cutter's Avatar
 
Join Date: Oct 2013
Location: D'uh... I am a Cutter
Posts: 6,160

Bikes: '17 Access Old Turnpike Gravel bike, '14 Trek 1.1, '13 Cannondale CAAD 10, '98 CAD 2, R300

Mentioned: 62 Post(s)
Tagged: 0 Thread(s)
Quoted: 1571 Post(s)
Likes: 0
Liked 11 Times in 8 Posts
Originally Posted by genec View Post
..... find the hot and cold areas and just move your food into and out of them as needed.
A real campfire has all sorts of hot and cold spots... and that is real outdoor cooking.
+1
Yep. This is grilling! no set the temperature to this... and the timer to that. It's using your eyes, nose and experience to grill meats to done... yet still moist. It isn't just a little work.... it's fun.
Dave Cutter is offline  
Old 04-18-16, 09:24 AM
  #7  
genec
genec
 
genec's Avatar
 
Join Date: Sep 2004
Location: West Coast
Posts: 26,719

Bikes: custom built, sannino, beachbike, giant trance x2

Mentioned: 51 Post(s)
Tagged: 0 Thread(s)
Quoted: 10308 Post(s)
Liked 2,326 Times in 1,605 Posts
Originally Posted by Dave Cutter View Post
+1
Yep. This is grilling! no set the temperature to this... and the timer to that. It's using your eyes, nose and experience to grill meats to done... yet still moist. It isn't just a little work.... it's fun.
Oh I use a timer... but just to remind me to put the beer down and check the grill. But I don't rely on the timer to do anything but tell me to get my butt over to the grill.
genec is offline  
Old 04-18-16, 09:47 AM
  #8  
no motor?
Unlisted member
 
no motor?'s Avatar
 
Join Date: Dec 2005
Location: Chicagoland
Posts: 6,193

Bikes: Specialized Hardrock

Mentioned: 29 Post(s)
Tagged: 0 Thread(s)
Quoted: 1376 Post(s)
Liked 429 Times in 294 Posts
Originally Posted by genec View Post
Oh I use a timer... but just to remind me to put the beer down and check the grill. But I don't rely on the timer to do anything but tell me to get my butt over to the grill.
Most of us can grill and drink beer at the same time, maybe you need more practice.
no motor? is offline  
Old 04-18-16, 10:02 AM
  #9  
bigbenaugust 
always rides with luggage
 
bigbenaugust's Avatar
 
Join Date: Feb 2005
Location: KIGX
Posts: 2,109

Bikes: 2007 Trek SU100, 2009 Fantom CX, 2012 Fantom Cross Uno, Bakfiets

Mentioned: 3 Post(s)
Tagged: 0 Thread(s)
Quoted: 273 Post(s)
Liked 19 Times in 16 Posts
I use a thermometer and a clock, no actual timer.

We have a Weber Spirit at home.
__________________
--Ben
2006 Trek SU100, 2009 Motobecane Fantom CX, 2011 Motobecane Fantom Cross Uno, and a Bakfiets
Previously: 2000 Trek 4500 (2000-2003), 2003 Novara Randonee (2003-2006), 2003 Giant Rainier (2003-2008), 2005 Xootr Swift (2005-2007), 2007 Nashbar 1x9 (2007-2011), 2011 Windsor Shetland (2011-2014), 2008 Citizen Folder (2015)
Non-Bike hardware: MX Linux / BunsenLabs Linux / Raspbian / Mac OS 10.6 / Android 7
bigbenaugust is offline  
Old 04-18-16, 10:23 AM
  #10  
mrodgers
Senior Member
 
mrodgers's Avatar
 
Join Date: Aug 2013
Location: Western PA
Posts: 1,636

Bikes: 2014 Giant Escape 1

Mentioned: 2 Post(s)
Tagged: 0 Thread(s)
Quoted: 267 Post(s)
Liked 19 Times in 13 Posts
Originally Posted by genec View Post
Oh I use a timer... but just to remind me to put the beer down and check the grill. But I don't rely on the timer to do anything but tell me to get my butt over to the grill.
No need for a timer to grill steaks if you use the 2 beer method. Slap steak on the grill. Open beer and chug it down. Flip steak. Open 2nd beer and chug it down. Pull steak off the grill.
mrodgers is offline  
Old 04-18-16, 10:33 AM
  #11  
fietsbob
Banned
 
Join Date: Jun 2010
Location: NW,Oregon Coast
Posts: 43,599

Bikes: 8

Mentioned: 197 Post(s)
Tagged: 0 Thread(s)
Quoted: 7607 Post(s)
Liked 1,318 Times in 828 Posts
Hibachi.. https://cdn.smokingmeatforums.com/6/6...1zysRqSUOL.jpg
+ Charcoal? https://www.kingsford.com/?gclid=Cjw...rWrxoCnwzw_wcB
fietsbob is offline  
Old 04-18-16, 10:34 AM
  #12  
Wilfred Laurier
Señor Member
 
Wilfred Laurier's Avatar
 
Join Date: Feb 2013
Posts: 5,051
Mentioned: 5 Post(s)
Tagged: 0 Thread(s)
Quoted: 633 Post(s)
Liked 278 Times in 203 Posts
Charcoal is a superior cooking medium, but needs more time to prepare, while you can fire up a gas grill and cook almost immediately. We have used exclusively charcoal for about a decade, but if the BBQ isn't lit until I get home from work then we are having a late dinner. With charcoal the uneven heat is by design - you place coals where you want heat and remove them from where you don't. Most cooking is done with the meat on the side opposite the charcoal, sometimes separated by a foil wall hung on the grill bars.
Wilfred Laurier is offline  
Old 04-18-16, 11:27 AM
  #13  
genec
genec
 
genec's Avatar
 
Join Date: Sep 2004
Location: West Coast
Posts: 26,719

Bikes: custom built, sannino, beachbike, giant trance x2

Mentioned: 51 Post(s)
Tagged: 0 Thread(s)
Quoted: 10308 Post(s)
Liked 2,326 Times in 1,605 Posts
Originally Posted by Wilfred Laurier View Post
Charcoal is a superior cooking medium, but needs more time to prepare, while you can fire up a gas grill and cook almost immediately. We have used exclusively charcoal for about a decade, but if the BBQ isn't lit until I get home from work then we are having a late dinner. With charcoal the uneven heat is by design - you place coals where you want heat and remove them from where you don't. Most cooking is done with the meat on the side opposite the charcoal, sometimes separated by a foil wall hung on the grill bars.
You can do indirect cooking with gas too, especially if the cooker has different burners. And yes, you do have to wait for a gas grill to warm up... you just don't have to go through the whole phase of flame, to white ash coals. And if you do like me, you probably also put some wood chunks in your gas grill to enhance the flavor... alder, hickory or mesquite... which takes time to get to the proper smoking point.

Shutting down gas is real easy though... just turn it off... you don't have to wait for the coals to burn out.

Perhaps the most important point in using any grill, gas, charcoal or even wood, is to understand those hot and cool areas and work them so you get your grilled foods. Even indoor closed ovens have hot and cool areas... and if you want your cookies to come out just right... you work the food into and out of the various zones to get the results you want. This latter aspect is the key to being a successful cook...
genec is offline  
Old 04-18-16, 11:28 AM
  #14  
genec
genec
 
genec's Avatar
 
Join Date: Sep 2004
Location: West Coast
Posts: 26,719

Bikes: custom built, sannino, beachbike, giant trance x2

Mentioned: 51 Post(s)
Tagged: 0 Thread(s)
Quoted: 10308 Post(s)
Liked 2,326 Times in 1,605 Posts
Originally Posted by mrodgers View Post
No need for a timer to grill steaks if you use the 2 beer method. Slap steak on the grill. Open beer and chug it down. Flip steak. Open 2nd beer and chug it down. Pull steak off the grill.
You need to drink better beer.
genec is offline  
Old 04-18-16, 11:31 AM
  #15  
genec
genec
 
genec's Avatar
 
Join Date: Sep 2004
Location: West Coast
Posts: 26,719

Bikes: custom built, sannino, beachbike, giant trance x2

Mentioned: 51 Post(s)
Tagged: 0 Thread(s)
Quoted: 10308 Post(s)
Liked 2,326 Times in 1,605 Posts
Originally Posted by no motor? View Post
Most of us can grill and drink beer at the same time, maybe you need more practice.
Well, it was really a metaphor for "quit yapping with your buddies and go check the grill." Without a timer, I have wandered off in long conversations... when I should be checking on dinner.

So the timer is not really for the food, but for the cook.
genec is offline  
Old 04-18-16, 12:36 PM
  #16  
late
Senior Member
 
late's Avatar
 
Join Date: Oct 2002
Location: Southern Maine
Posts: 8,673
Mentioned: 116 Post(s)
Tagged: 0 Thread(s)
Quoted: 10348 Post(s)
Liked 529 Times in 411 Posts
Get the cheap round Weber.

That way when you want better temp control, you haven't spend a lot on a grill.

They are good little grills tho. Yeah, I've had a big gas grill. It was handy for a big yard party, but I was glad when it died.

Fietsbob is onto something with the hibachi love, but I haven't seen a good hibachi in years and years. Back in college, we'd buy wings or thighs in bulk (depends on whether we had any money) and eat a ton of them.
late is offline  
Old 04-18-16, 12:44 PM
  #17  
dim
Senior Member
 
dim's Avatar
 
Join Date: Nov 2015
Location: Cambridge UK
Posts: 1,704

Bikes: Trek Emonda SL6 .... Miyata One Thousand

Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 63 Post(s)
Likes: 0
Liked 23 Times in 17 Posts
Originally Posted by ahsposo View Post
Charcoal all the way, baby.
+1 ...

Big Green Egg (on my wishlist)

I have a Weber charcoal kettle and I use that to BBQ and smoke my meat/ribs/brisket etc .... I have never used gas (lived in South Africa where we BBQ'd several times a week throughout the year)
dim is offline  
Old 04-18-16, 12:59 PM
  #18  
Dave Cutter
Senior Member
 
Dave Cutter's Avatar
 
Join Date: Oct 2013
Location: D'uh... I am a Cutter
Posts: 6,160

Bikes: '17 Access Old Turnpike Gravel bike, '14 Trek 1.1, '13 Cannondale CAAD 10, '98 CAD 2, R300

Mentioned: 62 Post(s)
Tagged: 0 Thread(s)
Quoted: 1571 Post(s)
Likes: 0
Liked 11 Times in 8 Posts
What a great thread!!! My mouth is watering with thoughts of grilled burgers, baked beans, potato chips, and beer.

I cycled today (and yesterday) without a need for a jacket... or even a long sleeve jersey. Most of the flowering trees have dropped their flowers and the pollen seems to have dropped as well. The MUPs opened around here last weekend. It's so nice to have warm weather again!

Originally Posted by genec View Post
Oh I use a timer...
Good idea! Cooking inside or out... if I walk away... I set a timer.

Last edited by Dave Cutter; 04-18-16 at 01:03 PM.
Dave Cutter is offline  
Old 04-18-16, 01:45 PM
  #19  
dim
Senior Member
 
dim's Avatar
 
Join Date: Nov 2015
Location: Cambridge UK
Posts: 1,704

Bikes: Trek Emonda SL6 .... Miyata One Thousand

Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 63 Post(s)
Likes: 0
Liked 23 Times in 17 Posts
BBQ'ing has become high tech now. You get sensors that you insert into the meat and which remotely beeps you if the internal temp is too high, or too cold or correct. Another sensor is placed ontop of the griddle and monitors the heat of the fire

you can now sit on your couch and watch TV while your meat cooks outside ...

https://www.amazon.com/Maverick-Et-732-Remote-Smoker-Thermometer/dp/B004IMA718
dim is offline  
Old 04-18-16, 02:02 PM
  #20  
Bandera
~>~
 
Join Date: Mar 2013
Location: TX Hill Country
Posts: 5,932
Mentioned: 87 Post(s)
Tagged: 0 Thread(s)
Quoted: 1112 Post(s)
Liked 168 Times in 111 Posts
Originally Posted by spinnaker View Post
I should have know better. I just bought a 4 burner Charbroil from Aldi's. It was cheap $150.
Cooks Illustrated, from the folks who do "America's Test Kitchen TV", don't take advertising and really use the hardware they test realistically.
They just tested gas grills <$500. Weber won, again.

I have the Weber Spirit gas grill, and a Weber charcoal kettle, either is worth the $ spent.

-Bandera
Bandera is offline  
Old 04-18-16, 02:07 PM
  #21  
no motor?
Unlisted member
 
no motor?'s Avatar
 
Join Date: Dec 2005
Location: Chicagoland
Posts: 6,193

Bikes: Specialized Hardrock

Mentioned: 29 Post(s)
Tagged: 0 Thread(s)
Quoted: 1376 Post(s)
Liked 429 Times in 294 Posts
Using a chimney How To Use A Chimney Starter - The Virtual Weber Bullet makes it easier to get the charcoal going, and leads to a more consistent temperature for the fire. Getting one of these with a Weber one touch makes charcoal easy enough to forget about the gas grill outside.
no motor? is offline  
Old 04-18-16, 02:10 PM
  #22  
RubeRad
Keepin it Wheel
 
RubeRad's Avatar
 
Join Date: Aug 2011
Location: San Diego
Posts: 9,450

Bikes: Surly CrossCheck, Krampus

Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 20 Post(s)
Liked 1,265 Times in 945 Posts
I think I have a similar charbroil grill, 4 burners, cost about $150. I've got cast-iron grilling grates (which I like better than round stainless steel rods), and a burner on the side for a pot or skillet. Nice for sauteeing onions to go on burgers or brats.

I have the same problem with more heat in the back than the front, but it's never really bothered me that much, I just move stuff around. I always assumed it was because I never tried hard to level it. If you raise the back of the grill up, does that make the heat more even? Even so, at max burn, the flames around the edge of the burner are not all that big, like less than 1in tall, I would not expect them to rise as high as, or through the heat deflector/disperser plates.

Also my battery-powered ignitor has been out for a long time (and it's not the battery). I just bought a box of fireplace matches and I'm good to go.

The burners and deflectors are replaceable. I've replaced my set once, and am due to replace them again. About 5 years I think before they rust out. I found decently-priced replacements on eBay (from a grill megastore somewhere in the middle of the US, Kentucky I think).

I keep my grill covered by a cheap vinyl cover whenever it's not in use, and the exterior has held up I think very well for probably 10 years now. Twice I've gone in and cleaned it; take out all the grates, deflectors, burners, scrape out all the ash/grease. I think it's been well worth the money over all these years.
RubeRad is offline  
Old 04-18-16, 02:15 PM
  #23  
genec
genec
 
genec's Avatar
 
Join Date: Sep 2004
Location: West Coast
Posts: 26,719

Bikes: custom built, sannino, beachbike, giant trance x2

Mentioned: 51 Post(s)
Tagged: 0 Thread(s)
Quoted: 10308 Post(s)
Liked 2,326 Times in 1,605 Posts
Originally Posted by dim View Post
BBQ'ing has become high tech now. You get sensors that you insert into the meat and which remotely beeps you if the internal temp is too high, or too cold or correct. Another sensor is placed ontop of the griddle and monitors the heat of the fire

you can now sit on your couch and watch TV while your meat cooks outside ...

https://www.amazon.com/Maverick-Et-732-Remote-Smoker-Thermometer/dp/B004IMA718
I do that with a Traegar smoker... the wife loves a nice smoked brisket... but those babies take some 12-16 hours or so to cook right... so I put them on sensors and go about my business... just checking the wireless remote from time to time.

I am a vegetarian, so about the only thing I use the smoker for is making really nice pizza... (I will never order take out pizza again). Nice Boboli crust (they really are nice... which surprised me... I figured they would just be quick) slathered with pesto, covered with walnuts, broccoli and artichoke hearts and mozzarella cheese... mmmmmm perfect. I also make great stuffed mushrooms and stuffed peppers in that smoker. Truth be told, I do eat a fork full of the brisket... just for quality control reasons... gotta make sure I'm doing it right.

I also have a weber grill... and I grill everything from asparagus to chicken to salmon to zucchini on that thing. I make fantastic brussel sprouts in a cast iron pan on that grill... with no complaints about "stinking up the house."

I have a great recipe for really rich squash tacos... This is from Rick Bayless.
Rick Bayless | Tacos of Creamy Roasted Poblano, Corn and Zucchini
I use his recipe as the baseline, but I grill the zucs and the corn... then cut up and combine as the recipe touts... there is nothing like the taste of fresh grilled corn.

I also make Portobello "burgers." The rest of the family gets beef, and I get a giant mushroom... Don't knock it until you've tried it. Oh, with grilled onions... bon appetite.
genec is offline  
Old 04-18-16, 02:28 PM
  #24  
dim
Senior Member
 
dim's Avatar
 
Join Date: Nov 2015
Location: Cambridge UK
Posts: 1,704

Bikes: Trek Emonda SL6 .... Miyata One Thousand

Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 63 Post(s)
Likes: 0
Liked 23 Times in 17 Posts
Originally Posted by genec View Post
I do that with a Traegar smoker... the wife loves a nice smoked brisket... but those babies take some 12-16 hours or so to cook right... so I put them on sensors and go about my business... just checking the wireless remote from time to time.

I am a vegetarian, so about the only thing I use the smoker for is making really nice pizza... (I will never order take out pizza again). Nice Boboli crust (they really are nice... which surprised me... I figured they would just be quick) slathered with pesto, covered with walnuts, broccoli and artichoke hearts and mozzarella cheese... mmmmmm perfect. I also make great stuffed mushrooms and stuffed peppers in that smoker. Truth be told, I do eat a fork full of the brisket... just for quality control reasons... gotta make sure I'm doing it right.

I also have a weber grill... and I grill everything from asparagus to chicken to salmon to zucchini on that thing. I make fantastic brussel sprouts in a cast iron pan on that grill... with no complaints about "stinking up the house."

I have a great recipe for really rich squash tacos... This is from Rick Bayless.
Rick Bayless | Tacos of Creamy Roasted Poblano, Corn and Zucchini
I use his recipe as the baseline, but I grill the zucs and the corn... then cut up and combine as the recipe touts... there is nothing like the taste of fresh grilled corn.

I also make Portobello "burgers." The rest of the family gets beef, and I get a giant mushroom... Don't knock it until you've tried it. Oh, with grilled onions... bon appetite.
we have a farm shop nearby that sells the Big Green Egg and which has a butcher and also sells the Big Green Egg charcoal

I've done a few briskets, but I still prefer pork ribs (St Louis cut), but you must take the membrane layer off the boney section ....

I make my own dry rub, but use French's mustard before adding the rub, I let it marinade/rest for several hrs wrapped in cling film

and then I use the 3:2:1 method (3 hrs at 275 degrees F .... then 2 hrs at 275 degrees F wrapped in tinfoil with a bit of apple juice, then 1 hr at 275 degrees F unwrapped, after that, the the BBQ kettle lid comes off, heat increases, and you baste it with a wet sauce, turning continously until done (it's done when it bends when you pick it up ... the meat also pulls away from the end of the bones).... I normally use cherry wood chips for the smoke




I also recently smoked a duck with pecan wood .... delicious and very moist/rich

there's a very good USA BBQ forum called BBQ brethren where you can get tips and hints from guys who are experts and very passionate about BBQ
dim is offline  
Old 04-18-16, 03:01 PM
  #25  
genec
genec
 
genec's Avatar
 
Join Date: Sep 2004
Location: West Coast
Posts: 26,719

Bikes: custom built, sannino, beachbike, giant trance x2

Mentioned: 51 Post(s)
Tagged: 0 Thread(s)
Quoted: 10308 Post(s)
Liked 2,326 Times in 1,605 Posts
Originally Posted by Bandera View Post
Cooks Illustrated, from the folks who do "America's Test Kitchen TV", don't take advertising and really use the hardware they test realistically.
They just tested gas grills <$500. Weber won, again.

I have the Weber Spirit gas grill, and a Weber charcoal kettle, either is worth the $ spent.

-Bandera
I had an older weber... must of had the thing for close to 20 years... yeah, I've replaced the grills, the flavorizer bars and even the burners... I gave it to my son last year. He literally had grown up with it, so that made sense.

I just got a new weber 8 months ago... while it does cook well, and has excellent heat control... honestly, they are not built as well as they used to be. My biggest pet peeve... the damn wheels. The old grill had two 5 or 6 inch diameter wheels that would easily roll over uneven stone or wood surfaces (is your deck bowling lane flat...)

The new Weber grills have these tiny 2 inch wheels... heck, maybe they are inch and a half in diameter. These wheels "choke" on the smallest pebble... forget dragging your grill across a flagstone patio. I called Weber on this... they replied "what big wheels... we never had big wheels..." BS.

Heck, if you watch "That 70's Show" at times you can see one of the older rectangular red grills in the background... with the big damn wheels.

Hey Weber... look... grill with big damn wheels.



The one below is similar to the one I have today... see the tiny wheels... I mean really, what a PITA. Wheels, of all things. (well it is a bike forum)


Last edited by genec; 04-18-16 at 03:05 PM.
genec is offline  

Thread Tools
Search this Thread

Contact Us - Archive - Advertising - Cookie Policy - Privacy Statement - Terms of Service - Do Not Sell My Personal Information -

Copyright © 2021 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.