How many BTU's Do I need

And you've come to the CookShack forum to ask about a Weber?????

Hey Q, we're here to help with all BBQ, even gassers.

newcooka.

What are you planning on cooking. BTU's are the be all, end all of what you need to buy.

We need to know WHAT you want to cook and how MUCH you want to cook to help you out.

If there a reason for the gasser, there are cheaper and more expensive options. Do you have a price range?

Yep,even though most of us have moved to CS,we have cooked on plenty of other stuff.

If nothing else we can often steer you to someone that may be more specific to your needs.

Get the hottest gas grill you can afford. I'm assuming you plan on doing steaks on occasion.

Before you jump to get an infra-red grill to get the high heat for steaks, take a look at the opinions of customers on Amazon etc. Apparently an awful lot of them do not hold up well, rust, etc. Charbriol has nice looking rather inexpensive infra-red grills. From my research, they don't hold up well. Cheaper sometimes means less quality. If Weber had an infra-red grill I would be interested. My Weber gas grill is going strong after more than 16 years.

Take the primary grill area and divide by the BTUs use to cook under that area. Ignoring side and rotisserie burners. A lot of companies try to add up all of these and boast huge BTUs. The closer to 100 the better.

I saw this posted in at least one other forum.

New? you gotta drop by back so we can help you.

Smokin'

You need to get out more, I think I seen it on two other forums, but who's counting. I do believe we could help a little better if we had some idea what kind of money New wants to spend, if he wants to sear steaks, wants to smoke a little with it,etc.

Thanks Cal,

I do have a REAL job, keeps me busy about 14 hours a day and I'm writing new 101's for Ribs, Poultry, Brisket for my spring classes.

The classes are already sold out, we added seats and those filled up and the waiting lists for each one are already big enough for more classes. Looks popular and it's 2 months away.

quote:

Originally posted by SmokinOkie:
Thanks Cal,

I do have a REAL job, keeps me busy about 14 hours a day and I'm writing new 101's for Ribs, Poultry, Brisket for my spring classes.

Smokin,

If you need another set of eyes to look them over feel free to shoot them my way when they are ready to be looked at. Jer