Glad to hear you are happy. The Webers get good ratings from Consumer Reports, as well. However, it's not quite the same type of grille as the Members Mark or the Virco, which have a more "professional" or restaurant quality appearance. I admit that looks were a large part of my decision to purchase the Virco. That it works well is of course very nice. I see no problems with the rotisserie other than the left hand warming shelf support interfering with the thumbscrew. Apparently this is a problem on one run of the Vircos. I fixed in in about 10 minutes with a dremel tool. For me, no biggie. The spit on the Virco is very strong and thick and looks like it could easily hold a 20 lb turkey. However, the Virco is not easily transported. It has high quality wheels, but the whole thing weighs about 200 lbs so I'm not planning on loading it into the truck and taking it to picnics. That's just not what it's designed for. Another good grill in the sub-$500 price range is the Great Outdoors grill series. These have 25 year burner warranties, and sound like they are excellent as well. Again, not a restaurant quality look, but like your Weber a well built functioning unit. In terms of temperatures... I frankly don't understand the preoccupation with temps over 500F. I don't think these extremely high temps are necessary or desirable for good cooking results. Searing can be done at 450F, indirect, or on the grill for direct heat. Roasting or smoke-roasting (which is what happens when you lower the lid) is best done at temps at or below 325. The rotisserie gives great results - the chamber only heats to about 150F - but who cares about that as long as the food is cooked properly?

This just goes to show that there is always something to be said for simply blowing off the directions and pretending that your new gizmo is a giant, expensive, jigsaw puzzle. I am glad to hear that you were able to finally get things sorted out. I marvel that there is a woman out there so devoted to her hubby that she would endure hours of help-line torture to put a grill together. My wife, assuming that she would ever voluntarily undertake anything of the kind, which she decidedly wouldn't, would give it the old college 10-minute try and then retire to the patio with a rum and coke until I got home to sew things up. I am very glad that Weber was finally able to determine that the wrong instructions were enclosed, but it is too bad it took so long. Oh well, you probably shortened the talk time for some unfortunate down the road as there is no doubt your call-center helper will never again neglect to ask the customer which model the instructions are really printed for. Oh, I think you will find the grill quite nice. I have the E-320, the only difference being that it includes a separate hob so you can do up a sauce or veggie while the main grill is otherwise occupied. For the record, I have only used the small hob a time or two. Most of the time it is about all I can manage just cooking steaks and drinking beer. Who needs to complicate things with additional chores, anyway? Not having that extra side burner means that somebody else is going to have to steam the broccoli, which is probably in the broccoli's best interest anyway. Enjoy!

Don't know if you have already made your decision, but I would actually describe the burners opposite of idrive65. Front to back to me describes the direction the burners run front to back with them left right and perhaps several in the center. That means that for indirect heat (slow cooking for ribs, brisket, whole poultry and large meats) you can use one or two burners on one end and cook on the opposite end, one on either end and cook in the center, use the center burner(s) and cook on wither side -- gives you options and full use of the front to back grill space. With side to side (not side by side) are burners going across from one side to the other where you have one front back and center. For indirect heat, your options are to use the back only or the front and back and cook in the center. You have the full width of the grill to cook, but less room front to back and the heat may be less indirect for whatever you are cooking. Webber has 3 different types of grates and different stores may carry one or two. Cast iron sears (may give a bit more char flavor) and retains heat well but rusts most easily (they suggest not cleaning after cooking so that the oils from cooking protect the grates until you preheat and burn them off when you cook the next time). Porcelain coated have protection from rusting, but some may feel they don't retain heat and sear as well as cast iron. We've used both and never had any complaint with the porcelain-- the rust factor probably makes it a better choice in our climate). Stainless is an option that comes standard on the higher end Summit grills or as an option or additional purchase for the Genesis. I've cooked on the other ones so long I wasn't sure about the stainless even though the rust proof definitely appealed in our humid climate. We were thinking about it when I realized the charcoal grills I've used all have stainless grates and the Summit ones were heavier and should do even better. So far, they've been working very well. I can cook happily with any of the grates, but the use of space -- having enough, being able to use it efficiently for large of small cooking needs and having it arranged well for what you want to cook would be what I would focus on. The burner direction matters most if you pile charcoal to one side and cook on the other. If you usually place evenly across the bottom, it may not matter to you at all. Have fun looking and hope you find one you enjoy.

I see you created two threads for this. I'll repost what I wrote in the other thread for continuity. ------ I have the Weber Performer. It's an awesome grill. I used a Weber kettle for years with great success, but in a moment of weakness I retired it for a Weber Genesis gas grill. Gas grilling is convenient, but it's not the same. Last year I purchased the Weber Performer to get the convenience of gas starting, but the cooking flavor/performance of charcoal. First, the propane assist is just a charcoal starter. I stack the charcoal in a compact pile over the starter and ignite it. Of course the bottom vents are wide open and the lid is off at this point. After about 3 or 4 minutes, I can hear the charcoal snapping, popping, and smoking to indicate it's "lit." I turn off the propane and let the charcoal burn down until nearly all sides are covered with fine layer of ash. Then, I knock the pile down and spread it evenly across the bottom grate for cooking. Now, I put the top grate and the lid on and open the top vent wide open. I watch the temperature climb to >400 degrees, then open the lid and brush the top grate to clean it. Close the lid and use the upper and lower vents to control the airflow and thus the temperature. After some experience, I know just about how much to close them down to hit a temperature range I'm after. This assumes you're using good quality charcoal and not using too much of it. I prefer the hardwood "lump" charcoal. The old standard Kingsford briquets don't seem as high quality as they once were. If, for instance, I'm cooking hamburgers, I'll have just enough charcoal to cover the bottom grate with the chunks spaced 1/2" to 1" apart. Hamburgers cook pretty quickly. Don't use the little half-round trays Weber includes to hold the charcoal for normal grilling. Those are for special circumstances when you want indirect heat. When I'm done cooking, I close all the upper and lower vent to extinguish the charcoal. I use the leftover charcoal from the previous grilling as the base of for the next cooking and add a little more from the bag to make the pile I want. One more tip, use the lower vent control lever in a back-and-forth motion BEFORE you begin to sweep the ashes into the built-in collection can. Clearing out any build up debris in the bottom of the kettle helps the airflow. Return the lower vent to full open position before lighting the new charcoal. If you aren't getting to the temperature you want, you may have crappy charcoal, inadequate airflow, or impatience. ------ After reading the additional information you posted in this thread, I'd want to reemphasize the need to mound the charcoal tightly on top of the propane igniter for the initial lighting and burn down. Turn the propane ALL THE WAY ON and leave it that way for the 3-5 mins it takes to light the charcoal well. It should sound like a weak torch with a touch of whistle to the outlet flame. Let the charcoal burn down in its mound before spreading it. Lid off and bottom vent fully open for the initial burn down. The propane igniter works great.