Try the store where you bought it. Or try Ace or Sears for replacement parts and service.

Trying to choose between Weber’s 3 burner options — they have several models, with different BTU’s. There’s the 210, the 310, and one higher than that. They cost between $299 and $600. Could you please give me some advice? About how many btu’s are necessary for effective grilling, what is good enough, and what is overkill? Thanks.

Sweet BBQ Shrimp Recipe
2 pounds LARGE shrimp, uncooked, pull the skin/tails off
1 finely chopped onion
1 cup olive oil
1 tsp sugar
1 tsp cayenne peper
1/2 tsp salt
1/2 tsp oregano
1 tsp garlic powder
1/4 cup Maple Syrup
Optionally a pound-o-bacon
DIRECTIONS
In a large bowl, mix everything togather (except bacon) and then add shrimp.
Leave it in the fridge overnight (PREFERABLE) or at least for several hours.
Flip occasionally to distribute shrimp marinade. Pull out from fridge an hour
or so beforehand to let things warm/loosen up a bit.
The next day, preheat your bbq grill while skewering the shrimp.
Optionally place flat on a fine-screen mesh cookware - less work!
Wrap in bacon and grill. Be careful about flames from the dripping marinade.
Serve over rice, pasta, or as-is … but be sure to drip some marinade on ‘em!
Even without bacon, this bbq shrimp rocks!
Pork Chop and Tenderloin Marinade
1/2 cup peanut oil (no substitutions)
1/3 cup soy sauce
1/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
1 teaspoon liquid hickory smoke
1 teaspoon garlic power or 3 cloves fresh pressed
1 teaspoon ground black pepper
1/4 cup parsley flakes
PREPARATION:
Marinade pork chops or tenderloin in a Ziploc bag for at least 4 hours, shaking often. One can also freeze bags of pork chops, marinade and all. They will last up to a year in the freezer if you burp all of the air out of the Ziploc first.
Thaw and grill to your taste.
Bon Appetit