
The bridge of the Starship Enterprise.
Anyway, this Weber is the Cadillac of grills. It turns out that being able to regulate the heat is a real plus. With previous grills, I had essentially two choices: ambient outside temperature and about 700 degrees. You had to keep an eye on things. Risk a trip indoors to freshen up your drink and you might return to find that the hamburgers had gone supernova, the skewered vegetables reduced to curls of ash.

Hey, it’s not on fire!
With previous grills, this would have produced a nice quick blaze and a torrent of obscenity from the grillmaster. With the Weber, it cooks salmon and shrimp to perfection, with a delicious smoky flavor to boot. The fish doesn’t stick to the grill, and it can’t fall through the grate. Amazing! I am now a plank evangelist. Which is about the only sort of evangelism I will ever embrace.
“With previous grills, I had essentially two choices: ambient outside temperature and about 700 degrees.” I laughed out loud at that line.
My brother grills almost daily, out here in So. Cal. where we have a similar grilling season. I’ll have to ask him if he knows about planks.
I’m told it’s a good idea to keep a spray bottle handy, in case the planks actually ignite.
I haven’t tried the planks but just about everything else—that ‘indirect’ heat method makes everything possible, including a Thanksgiving turkey. Enjoy–great purchase!
I don’t know if I’ll ever attempt a turkey. But a chicken most definitely.
I have it on good authority that grilling over cherry wood imparts a really really nice flavor to fatty fish like salmon.