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And one that's an even better deal.

You can't go wrong with these Weber Gas models. Just inspect them for warped or broken grills, which indicates someone's been cooking or running them at a million degrees. The new grill grates are probably $75ish for cast iron.

Then pop the grates out and inspect the flavorizer bars. They are $65ish for the stainless ones that the guy on ebay sells.

Then pop out the flavorizer bars and inspect the burner tubes. They can rust out and make an uneven flame. They are probably $75ish for new stainless ones.

Needless to say, you don't want to spend $75 on a grill that's needing all 3 of these items, unless it's a $700 model.

 
My model

Here is my exact grill, except my lid is gray.

Inexpensive, bulletproof, cooks like a dream..........but they all do.

There's no standing there babysitting the meat, no having a spray bottle handy or EVER using one. Just fire it up on high, let it run for 5min, brush off the grates, turn the burners down to MED or slightly lower, drop the meat on....

I'd pay $100 for this grill all day long.

 
I've got a 20 + year old Weber and it's still going strong.  I have replaced a few things over the years, bought the stainless bars from Weber, and picked up some cast iron grills too.  I think I replaced a burner or two over the years, but really don't recall having many problems.  I MUCH prefer the natural gas option, that's what I have and would not ever go propane if I had a choice.
 
Testing.....

I've got 4 of the 6 burners up and running (waiting on parts for the other 2) with the flavorizer bars, and cast iron grates on.

I removed the 90 degree elbo, NG regulator and pipe from the back, popped on a 3/4"pipe x 3/8"flare 90 degree elbow and a $17 BBQ propane hose w/ regulator, swapped in 4 of my new propane jets, and it fired right up. A smidge of an air adjustment gave a good blue flame.

Once the grates were hot, I scrubbed them hard with a brass brush, and then smeared on a stick of shortening. They're out baking right now on low, with the lid closed. Lid outside temp, 85*F. Grate surface temp, 375*F.

Matt: talk to me about the NG preference. Is that about the convenience of never having to run out of LP in the middle of the meal, not to mention the hassle of carting tanks around to have them refilled, etc., or is there some benefit to cooking. I've only grilled using LP, and have only used my in-laws NG Weber once. The only difference I could see in using their NG version was that it didn't seem to get as hot initially and took me some finesse to sort of get my heat where I wanted it. But that could have just been because I know my own grill, but theirs was new territory for me.
 
It's just a convenience thing. I never have to worry about being out of gas or it cutting out in the middle of something as I've seen others have problems with.

 

It works well, though I had my cousins over doing a bit of cooking last summer and they thought it was a bit slower than they'd like.  They have never used a Weber, so that may be part of it.
 
Slower.....

That's sort of my take when using my in-law's for the first time. It took much longer to get hot initially, and then longer to recover from me opening the lid and putting the steaks on, and then I was kinda standing around twiddling my thumbs waiting for side 1 to get good enough that I could turn things over.

I wasn't sure if it was the NG, or just me not being used to the different grill.

I've been snapping up propane tanks whenever I see one pop up on CL for 10 bucks. So I've got three 20 pounders now, and in Dec. scored a super nice 80 pounder!!
 
I'm not big on bbqs but I love your little VW Rabbit pickup.

We had that car here in AU, badged as a VW Golf, in fact the first couple of years production (1974 and 1975 from memory) were locally assembled not far from where I lived as a kid. After 1975 VW closed its local assembly operation, sold the factory to Nissan, and became an importer of fully built cars from Germany.
We only had the hatch here, not the pickup. (which would have been called a "ute" here anyway, short for Utility.)

I remember when I was in the US in 1981 I saw these VW pickups for the first time and just loved them.

do I remember right, they were called "P'up" ???

Thanks, apologies for the near hijack, we resume normal viewing...
 
The VW Pickup....

Wonder why you didn't get them as Utes? Seems like they would have sold very well.

Their world-wide name is "Caddy," but in the US, they were just called Pickups. They were hugely popular and still have a large cult following, as they are very rare now.

They were all built in Westmoreland, Pennsylvania from 1980, through the end of that plant's production in 1984. 1981 was the most prolific year......and that's what year mine is.

Most of them were built as diesels, with the 1.5L VW diesel in 1980, the 1.6L version in 1981, and then from 81-1/2 onward, the upgraded 1.6L which had stretch bolts for the cylinder head and recessed head bolt holes in the block. This was VW's final attempt to cure the headgasket failure and cracking blocks that their early engines were becoming so known for. I don't believe any were sold as turbo diesel from the factory, but it's a popular upgrade if a "real" VW 1.6L Turbo Diesel engine can be located. A common upgrade for them today is to put the later 1.9L diesel engine in them. It just transforms them as far as power and speed goes, yet still returns 45mpgUS.

Some were offered with the 1.7L fuel injected gasoline engine, and these were called "Sport Truck." Sort of a GTI version, but not with the useless close ratio 5pd transmission that the real GTI's came with. They are super rare, and get nearly the same mileage as the diesels, without all the problems and lack of power that the diesels suffer from.

Options included factory installed air conditioning and 5 speed transmission. None were produced with automatics. Many companies produced accessorie parts for them. Stockland (and others) built camper shells of various styles (mine came with a Stockland shell that cab roof height all the way back, Duraliner produced bedliners in white or black (as you see in my bed), and someone was building huge aluminum box fuel tanks that hold 26 gallons, instead of the orignal 14gal tank (mine has one of these too).

I found mine in a farmer's field back in about 1994. It was in terrible shape, and parts for it were being used all over the farm.....so it was just the body, with the rear sitting on a telephone pole that was laying under it. The rear axle had been removed and the springs taken apart. The main springs put back on the axle, and then the front bumper had been removed and was bolted to those springs. The guy was dragging that assmebly around behind his tractor to weed his fields. The bed liner was upside down in his goose/duck pen, as shelter for them. The shell was in his back yard as a dog house. He'd broken the dash completely open and removed the a/c-heater unit in order to use it in another car, and just left it laying on the ground next to the truck, driver's door and lower rocker panel were dented in, windshield broken, door wing windows broken, #2 exhaust valve head busted off and beaten into the piston until it folded over like a taco and was shoved back up into the head sideways, and the crankshaft snout keyway was all wallowed out so the timing gear had rotated out of time.

it was love at first site! I actually put it together in the field and drove it home on 3 cylinder just to spite the guy's abuse of it. He gave it to me, just to get it off his property.

Here's how it looked after I was finished restoring it:
vwpickupdone.jpg
 
Cooking Test....

Did a real cooking test today with 4 premade 15% fat hamburger patties. Normally, I wouldn't cook premade hamburger, especially not 15% fat, but I knew these would be greasy and give a good test of the grill's flare-up potential.

Fired all 6 burners (all converted to LP) on high, applied another coat of shortening and let that cook in for a few minutes and then tossed the burgers on.

Not one flare up! Even when I pressed the grease out of one patty, and even tipped it up on it's side and let all the juice from the top drain off right onto one of the flavorizer bars...no flames.

So after all my complaining, this may turn out to be a keeper.

I've got a couple New Yorks to try on it tomorrow, and I'll throw on some Yams with coat of olive oil and seasoning too.

I modded the gas system, so it now has a 20lb LP tank stored inside like the factory would have done, and I T'd that into the NG line coming up the back. A ball valve on each line allows the respective regulators to be isolated, so with a quick change of just the jets, it can be NG or LP.[this post was last edited: 3/4/2011-01:09]
 
Looking forward to the report after you test it with the steaks.

 

Thanks for those links to Webers in my area.  I'm not quite ready to dump the Front Avenue yet, but it's only a matter of time.  While the guarantee is for 100 years or whatever, that only gets you the replacement parts.  Due to the use of inferior fasteners, pulling the old part out is next to impossible.  It's one thing to offer such a long term warranty.  It's entirely another to build the grill in a way that allows the consumer to change out failed parts without causing more harm than good.

 

 
 
Trust me, the first time you cook on a Weber, you'be thinking, "What the heck have I been using THAT THING for, all these years.

T-minus 6hrs and counting for those New Yorks!
 
Tim,

 

That's my Godson/my partner's grandson, Nate.  OK, Nathan. 

 

I have never, ever been a kid person.  No sir, not for me.  Well I laid eyes on this kid when he was barely one day old and he instantly stole my heart.   Several weeks later, Nate's parents asked if I would be his Godfather. 

 

Picture was taken at our house during the party after his christening.  I couldn't find a decent one where he didn't have a pacifier or his own knuckles in his mouth.  

 

His birthday is the day after mine.  I got me some additional Virgo power in this kid, I can tell already!

 

[this post was last edited: 3/6/2011-19:08]
 
Todd,

Sorry to hijack this thread.  How did the Wolf perform compared to the Weber?  Any issues that would make you kick this grill to the curb?
 
No problem at all that's a cute kidlet!

The Wolf cooked just fine. It was very predictable, just like the Weber. There was no, "Oh man, how'd my heat get so out of control." No flare ups at all. Just a pretty normal cooking experience.

While putting the yams on, it struck me that there's no raised grilling/warming grates in order to cook stuff like this, or warm bread, etc. and have it not use up valuable grilling real estate......like my Weber has. Doh! So cooking 1 softball size Yam took up 1/3rd of the grill.
 
Thanks for the report.  Seems like a keeper in spite of its shortcomings.

 

My sister is looking to replace her gas grill.  I've passed on your advice to her regarding Webers on Craiglist.

 

 
 
Yes, I'm going to keep it.

I've got my Char-Broil (charcoal/wood) "Santa Fe" Texas Style Grill and my very first grill, a Char-Boil Caddy Gas, both up for sale on CL. I'll put my Weber on CL as well, and between the 3 of them, that'll come close to making the Wolf free.

Not a bad trade.
 

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