I bought a Napoleon up405 grill recently and was not impressed. I bought it sight unseen from arizona grills. It came in a sealed box that showed no signs of being previusly opened. The top had a minor gouge in the finish, I might not have noticed this except they circled it with a white marker and marked it "MD" . One of the so called solid surface side shelves had a big chunk broken out of it. The way everything was packaged this had to have happened before it was placed in the outer box. Solid surface does not mean solid surface like your kitchen counter. It means an 1/8" thick hollow piece of molded plastic. Kind of cheesy looking. The sear plates would not fit into the base without some serious force. I had to grind some notches to clear the ribs in the casting. The ignitor has a small blade type electrical connection, The wire from the grill end of the ignitor had a round connector. (Radio shack fixed that). The handle is held on with #10 carbon steel screws. The warming basket hangers were also #10 carbon steel as were some of the base mounting screws that projected into the firebox. I replaced all of these with 1/4" stainless. I would not expect any small carbon steel parts projecting into the firebox to last more than a year. The plumbing included a 3/8" copper tube with 6 right angle bends. Copper gas lines are not allowed in many areas, 3/8" line is kind of small for 45,000 btu and all the bends just make it worse. I used 3" length of SS tube and crossed over to 1/2" SS flex line. The frame that the firebox sits in is powder coated carbon steel. I have some doubts about how long that will last in the gulf coast climate. The cooking grates are stamped stainless steel. Some people may like them. They seem to have more contact area with the food and are harder to clean than round rods. The burners are heavy SS tube and work fine. The sear plates seem to cause more flareups than the ceramic bricks I used to have. The aluminum casings are flawless. hinge pins are SS shoulder bolts, very sturdy. I E-mailed Napoleon with this list of gripes but didn't get a reply. I expected better for the money. One of the problems with buying sight unseen over the internet.

Care, I would find another Weber dealer. Your sales person sounds like a real a-hole... I wouldn't trust him with a quarter. I bought a Genesis 3000 when they first came out back in the 80s. I'm on my second one now, (a Genesis 1000; I didn't use the side burner enough to justify it) and it is about 7-8 years old. Still cooks great. I've never had a corrosion problem with the porcelain external parts rusting... the cover, the frame, the bottom tray. I did eventually burn through the flavorizer bars and the cooking grates on both grills; probably due to my lack of keeping them clean as anything. I've replaced both the grills and bars in my current 1000 with stainless. I've also replaced the propane hose with one that has the newer quick-connect fitting. The only other corrosion issue I've had is with the two rails that the bottom tray slides in and out on. I had to replace those. Weber sent me new ones at no charge. It looks to me as if the only significant difference between the Silver and Gold is the stainless lid, flavorizer bars and grates. Since you can get the grates and bars, I'd suggest picking based on looks... pay for the SS cover if you really like it. The Summit models have a double wall lid, which might stay cooler to the touch on the outside. But that's a lot to pay for something that doesn't really cook any better. Here's a link to compare the features: Here is a link that might be useful: There is a Compare Grills menu item under the

I enjoy bantering with this guy and with the exception of compromising the value of this board with false info, he does provide recipes (from others, and in the wrong thread) and some good cleaning tips from time to time. What is truly sad if you think about it is that he is getting something really important to him through his fantasy and anonymity via the web. It hit me just last evening how much the character he portrays is the antithesis of his real life. We have an individual here who maybe lives with his Mom, or otherwise a loner or misfit who through this fabricated identity gets much need fullfillment from his pretend shoreside mansion, butler, Audi, SUV, recipes, etc. The reality is probably a delapidated home somewhere in the New Jersey or PA suburbs, a Volvo sedan with endless problems, and a grill (Members Mark) that in many ways was one of the nicest things he has ever owned (and it is a nice grill!). He got abusively frustrated when the possibility came up that there was a better value on the market (Virco). For those who did not see those posts before they disappeared, they were bizarre in the venom and profanity he lobbed at Virco and MM owners who would consider the possibility that the Virco was an excellent value. He made up reviews on a product you could tell he never looked at. We all know this is just a grill for heaven's sake, but he took it so much farther and so much more personally. A vendetta to disparage a grill? I don't mean to go so much into a profile here, but the grill really seemed to be an icon for the rest of his facade, and he felt he was vulnerable to losing something really important and precious if his purchase decision was compromised in any way. Well, I'll shut up now, but I feel a bit guilty now getting amusement out of someone who might have a real mental health problem. I hope I am wrong.

This is the Cajun Chicken Alfredo one pot wonder recipe I made recently and someone asked about it. I made changes which I have listed at the bottom. It was very good but salty which I think was due to the chicken broth. I would make it again. Cajun Chicken Alfredo one pot wonder Ingredients 2 tbsp. olive oil 1 lb. boneless skinless chicken breast, cut into bite size chunks 2 tsp. Cajun seasoning (I used Weber NâÂÂOrleans Cajun) 6 garlic cloves, minced 1 ý cups chicken broth 1 cup milk (I used 2%) 8 oz. dried fettuccini pasta (half of a 1 pound box) 1/3 cup grated parmesan cheese (I probably used more) Instructions Add the oil to a large pot (or large high sided skillet). Place over medium-high heat for two minutes. Add the chicken and the Cajun seasoning. Cook for 5 minutes, stirring occasionally. Add the garlic. Cook 1 minute, stirring often. Add the broth and milk. Break the pasta in half and add it to the pot. Cover and bring to a rapid, rolling boil, stirring occasionally. *Note: Watch the pot carefully during the beginning of the cooking process as milk tends to boil over easily. Reduce the heat to medium-low and let the pasta simmer, covered, for 8-13 minutes. Stir every 2-3 minutes to prevent sticking. Cook until there is ü to ý inch of liquid in the bottom of the pot. Remove the pot from the heat. Stir in the parmesan cheese. Serve immediately. Notes The wider the pot/skillet, the quicker the cooking time. Nutrition Information Calories: 449 Fat: 14.3 Saturated fat: 2.9 Carbohydrates: 46.8 Fiber: 2.1 Protein: 34.3 Changes I made I added a can of drained mushrooms I added about 2 TBS of butter with the pasta I also added about 1 cup of shredded Montery Jack cheese at the simmer stage I added a TBS or so of dry parsley I was out of milk so I used Evaporated Condensed Milk not for any reason other than I needed milk I added a LOT of garlic diced up I did not count but more than 6 For the seasoning I used Tonys Cajun seasoning and Garlic Salt I would not use any type of salt in the future it was salty. I think it was due to the broth. I used Swansons in the box chicken broth. The only seasoning I used was Tonys and a little Garlic salt so the salt had to come from somewhere else, I did not add enough to cause it to be so salty. I would buy the low sodium broth for this in the future. I think to kick it up a little more in spice I would add a little Franks Hot Sauce or wing sauce with the Tonys. Stir! You don't want your pasta to stick together and make a big wad of hard pasta. Another good addition would have been cream cheese I did not have any which is why I used the shredded Monterey Jack which was very good. One Pot Wonder Cajun Chicken Alfredo Recipe where I found it and lots of good pictures.