A weber E-320 to be exact.

I got a small cooked shank ham and wanted to heat it on the grill since the weather is going to be nice. Any one ever done this? What should I glaze it with? I want it more traditional than BBQed. I have a large Weber grill.

In the first three months since I owned my weber genesis gas grill it worked perfectly. Now every time I grill where there is grease drippage from the meat it sets the whole meat on fire. Can this be fixed or do I just need a new grill. Oh a side note have never cleaned my grill besides the grill surface. Maybe a good cleaning will help? And like I said it just started to catch my food on fire it cooked everything perfectly.

I don’t know anything about Vermont Casting, but Weber has always been a good reliable grill for me.

I purchased a small townhouse and I’m looking for a quality grill that wouldn’t take up too much space.