SWMO wrote:
Francesca Knowles wrote:
This not to mention that in my opinion gas BBQ's simply don't get hot enough to properly cook meats, especially beef.
The Weber Q does and I'm sure our old Olympian did also. With any grill, no matter the fuel, it has to get all the components hot before you hit it with cold food. The Q takes longer because of the CI grill, but it also holds the heat and doesn't fall off when you start cooking. My Q will burn food if I don't pay attention.
I have two Weber Q's and both of them I had to drill the orifice to a larger size for my liking. Now they work great. I went up 2 sizes in my orifice drill bits to get it right.