Posted by PhilB on June 05, 2004 at 06:58:03:
I've had a Weber propane grill that just wouldn't die - finally, after 13 years of heavy use, it's ready for retirement. I really had my heart set on buying a fancy DCS or some other similar unit, thinking that with the BTU's those units produced, I'd create a better meal. Now reading this forum, I see everyone is crazy about Weber, which has only half the BTU's of the DCS in the similar size unit. Does BTU output not matter beyond a certain point? Although I purchase dry-aged beef, MY steaks don't come out like they do at the great steakhouses, and I assumed it was 'cuz of lack of high-intensity heat. Am I off base? Is my lust for 'more power' just a guy-thing that won't enhance my cooking? Thanks for your input.
Phil
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