Any juices and drippings that make it past the burners are funneled towards a waiting disposable drip tray for collection. Its lid and pair of side tables are built from heavy steel. Both the grill’s cast iron grates and lid are portable bbq enameled in porcelain too. My only complaint, a minor one, is Weber’s choice to use some plastic in the E-310’s construction. The ends of the grill’s side tables are wrapped in gray plastic bumpers that cheapens its appearance.
I also set the left and right burners to the midway mark as indicated by on their dials. Since indirect heat is the goal here, I left the center burner off. One huge advantage of Weber’s Genesis II grill design is it’s a snap to clean. They’re also spaced out well so pulling the machine apart for maintenance is easy. Weber also built an elegant grease management system at the heart of the cooker.
Please note important information about Weber Grill shipping times below. Just like many other grills made by Weber, the E-310 grill features a set of flavorizer bars along with cast-iron grates. I fell in love with the warming rack area as it kept my food warm. With a surface of 156 square inches, it offered plenty of space. Both the lid and the grates are finished off with porcelain enameled cast iron, making for superior heat retention.
It is a very majestic and powerful grill as the specifications will show you. The greatest feature set is the Weber CRAFTED Cookware system. However, except for the Weber Smokefire, all other Weber models are no longer made in the USA entirely. While several models are assembled locally, both the Spirit and Genesis II lines are now made and assembled entirely in Taiwan or China. A lifetime of outstanding customer service and expertise you can rely on.
Factors include grate material, wheels or casters for moving the grill, and useful features such as electronic ignitor. Reflects how wide a temperature span the grill offers by comparing temperatures at the high setting and lowest setting possible. Evaluates the temperature after a 10 minute preheat using thermocouples. It also gives an indication how quickly the grill reaches its maximum temperature.
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. You’re not searing—just using the grill like an oven to cook the food the way you want it. The three burners put out 32,000 BTUs per hour over the 529 total square inches of cooking space. The main cooking are is 424 square inches and the warming rack adds another 105. I learned that while its burners are mighty, they also offer a wide temperature range which can be unforgiving if you’re not careful. For example, when I turned the Genesis II’s burner dials all the way up, after 10 minutes the temperature under the hood easily cracked 600 degrees (633.7 in fact).