i second this technique. I heard about on cooks country on pbs.... Sounded crazy but it is the absolute best way for steak. They were explaining that the low slow heat kind of acts like dry aging by breaking down the steak before the sear.
Weber 100%. My current genesis is 8 years old, stays outside year-long and runs like a champ. My previous a Silver series was purchased in 2001 and is still in service with the parents, although new burners etc as I gifted it to them when I moved to the middle East. They are expense up front...
Another vote for the master built. Well insulated, holds very steady temps. I have electric version which I like, with electronic control and remote. Great for longer cooks like butts. That and big weber grill keeps us covered. Buy once use forever.
Last week I called benchmade to get a replacement handle screw for my Osbourne Emissary as one dropped out. Their warranty department sent me a full set handle screws free of charge and they got here in less than a week. They never asked any questions about a registration or anything like that...
I would second benching each of the rounds you are are considering. About 5 years ago I bought a used Marlin 30/30 and decided to compare. Rem corelokt in 150 and 170. Found out that the gun liked 170s quite a bit better. Groups were about 60-65% of the 150. But guns vary. I generally like...
I don't use a prepackaged set and I only really run three knifes, a thin Damascus chefs knife from again russell, a carbon steel thick spinned japanese chef knife that almost doubles as a chopper and pairing knife I made out of carbon steel. Beyond that an inexpensive bread knife and that's it...