The series ranges in size from 3 to 4 burner models, with the option of upgraded models, and either a sleek open cart design or grill cabinet for storing tools. Overall very happy with the Weber BBQ grill purchased last year. I really like having the extra searing burner option, works well.
Warm, soapy water is your best bet for plastic and enameled parts. Grease also helps to muck up the inside the lid; greasy vapors and smoke collect there and carbonize, hanging like black stalactites in a cave. Just knock off these flakes and scoop or vacuum them up to prevent them from getting onto your food. While you’re at it, use a plastic scraper to clean out the cook box.
We’ll also explore the updates that Weber has included with the newer models. With the original Genesis grills, the pressure toward the back of the grill would often be weak, making the portable bbq front section much hotter as a result. The new design attempts to solve these problems with style as well as efficiency. Also stainless grill racks are rusting after 18 months use.
That’s great but still slightly behind competitors like Broil King and Napoleon which offer 15 years. Take a closer look at a Genesis II model if you’re ready for a top-notch grill that delivers on every level. Next, let’s find out whether the original Genesis line offered any perks that the Genesis II units don’t have.
This two-burner grill was slower to preheat than the top grills in our tests and might need more than 10 minutes to reach the grilling temperature you want. Once it does, our tests show that the temperature remains constant across the grates. Indirect cooking, where food is placed off a direct flame, was very good. The Genesis Series has been a staple of the Weber BBQ lineup since 1985.
It came out pleasingly caramelized yet not overdone in the center. One of the best ways to test a grill’s capabilities is setting it up for two-zone grilling. Indirect cooking relies on getting the temperature to hold at specific points, whether it’s just to cook a chicken breast through or the hours-long process of cooking pork butt.