Do You Segregate Your Grills?

[BigRix]

After putting many hours cleaning my SS Performer I'm not inclined to do long smokey cooks on it and dirty it all up.

I'm also thinking I won't do any high heat cooks like pizza for fear of melting my new lid bail rollers.

I don't think I want to do any seafood on it and deal with the funky smell.

I think I will segregate my grills and do only steaks and veggies on my Performer.

That way I can keep her looking like new and do the dirtier cooks on my other grills.

Anyone else do this?

I currently have have 5 22.5" grills so share the load.

Any thoughts?

[Bman]

I don't bank coal against the red/blue grills.  Then again, the only black kettles I have left are the Joe's & 26er. 
I use all 3 Performers pretty equally on a regular basis, but the 3 legged kettles - not so much.

[edhead35]

They clean up well so I don't worry about it. Window scraper razor blades take it all off easily.

[Winz]

In California, it is against the law to segregate your grills.  The state has an "anti segregation division" that drives around in taxpayer funded vehicles, looking into peoples back yards to ensure grills are not segregated.  Rumor has it that they are now using satellite technology (because its even more expensive) to accomplish the same goals.

Sorry for the rant, working on my taxes...

I do have one grill specifically designated for pizza, but mostly because it is set up that way.  All others get equal billing, no matter what I am cooking.

Winz

[1buckie]

The older beaters & semi-beaters get the long, hard work & all these newer ones that are in the Kettle Orphanage because of WKC get used, but less intensively & are rotated in & out of sequence more often.......

[Craig]

I bank on my blacks. I fuel basket on my colors. I cook everything and anything on whatever grill Im in the mood for. My red 95 had only seafood cooked on it by its previous owner for its first 15 years and one round of burgers and a new grate killed the smell and that was without a pre cook swapping of owners deep clean.

[Harbormaster]

I have learned I need to keep the younger grills away from each other, or else they breed. The older ones not so much.

I haven't been able to bring myself to cooking on some of my older kettles yet. I'm sure I will someday. I have two perfectly good "rat-rod" mid 70's kettles that I'm not concerned about ruining, so they get used all the time. Those two guys sit in the shed and tell stories to all the other Webers about their time out in "The World".

[mike.stavlund]

I'm not too picky, but I have noticed some damage to my red SS after several high-temp pizza cooks.  If I had the space, I'd set up a designated pizza cooker using a basic black kettle. 

(and a 3-wheeler for smoking fish, and a GA for yakitori, and a flat-top 26er just for the Thanksgiving turkey, and...  )

[MacEggs]

My go-to cookers happen to be my oldest cookers.
The black MBH "A" code is a true pleasure to cook on.
The red 18 OTG is being used and abused since restoration took place.
I can't wait to get my dedicated KettlePizza only red 22 fired up to see it turn 50 shades of .. sorry ... off topic. 

I segregate my red 22 OT, and my blue 22 OTG ... but, I'm not sure why? 

[glrasmussen]

Well I guess I do. My Red S/S is my go to. It gets used plenty. Probably not the smart thing to do, but it was made to cook on. Doesn't see high heat unless I'm not paying attention. Weber therm lid temp usually around 350. 26 Brownie gets large load of wings and King Crab(when it is not off the chart expensive). Other MBH get the low and slow. Deck performer only gets used in the summer months. C&B will be the go to this summer, as Red is getting cleaning, new 7409 and a rest.

[pbe gummi bear]

Sort of. I don't smoke for more than 2 hours on a kettle. I'll use my WSM for that. For smaller cook for my wife and I, I may just fire up my CGA or 18.5" OT. for most grilling though I'll use the SS. I don't really care if they'll get dirty as they are easy to clean. I also don't cook enough pungent food where the flavors may cross-contaminate.

[Craig]

I'm an equal opportunity Grillfella..

[ramsfan]

What happens if you crank the heat up real high on a colored kettle such as a red? Someone explain please.

[1buckie]

Pretty sure almost all kettles are black underneath.....the Red ( or whatever) is an extra coating over that.......

At extreme heat, they're more likely to blow out the porcelain & chip......most often happens at the weld points for the grate supports inside ~~~>



but also all along the area where one would bank coals~~~>



It will happen commonly on black kettles, but as far as I can tell, perhaps the thicker coating of a color one makes it a bit more likely to happen...........

[dazzo]

Yeah, I segregate have Webers for different jobs...

The new C&B Performer gets chicken, veggies and fruit.
The DD Performer SS smokes.
The redhead was doing chicken, but now gets the beef duties   
The newer Genesis will do it all.
The older Genesis has two (7542) griddles on it for my 'flat top'.
And, the kettle gasser is for the original Weber wok, and for pizzas.
The green MBH just looks good.