Weber Q3200 Liquid Propane Grill,White

https://amzn.to/3CiV2ae - Weber Q3200 Liquid Propane Grill,White
Two stainless steel burners produces 21,700 BTU-per-hour to heat 393 square-inch total cooking area Porcelain-enameled cast-iron cooking grates and cast aluminum lid and body Grill-Out handle light. Battery type: AAA Easy-start electronic ignition and infinite control burner valve settings Operates on a 20 lb. LP tank (sold separately).Total cooking area (square inches):468.Warming rack area (square inches):75

Wow what a grill. Purchased the rotisserie attachment (not available from weber) Ebay $120 now full grilling menu. Rotisserie, grill, griddle and beer can chicken. !!!!!!
Mine was a 2014 Q320(0). Wonderful grill, outstanding heat uniformity. Cooks better than any grill Ive ever owned, HUGE heat output contained tightly within the porcelain top means great searing.
The LED light is a gimmick and should simply be dropped; the heat quickly kills the battery and renders the light useless (idea: make it solar-powered rechargeable; do you really need six hours per night of light to grill especially considering that the light...
Wow what a grill. Purchased the rotisserie attachment (not available from weber) Ebay $120 now full grilling menu. Rotisserie, grill, griddle and beer can chicken. !!!!!!
Mine was a 2014 Q320(0). Wonderful grill, outstanding heat uniformity. Cooks better than any grill Ive ever owned, HUGE heat output contained tightly within the porcelain top means great searing.
The LED light is a gimmick and should simply be dropped; the heat quickly kills the battery and renders the light useless (idea: make it solar-powered rechargeable; do you really need six hours per night of light to grill especially considering that the light only illuminates when the lid is open?).
The 2014 ignition is an exercise in patience as it took up to ten tries to ignite, including playing games like shutting down and opening the lid and trying again; I see the igniter looks different on the new version and perhaps they have fixed that.Left it unattended with both burners on medium.
Came back half an hour later and the grill had melted its way down through the plastic and the lid had embedded itself into the U-tube underneath. I mean it melted more than an inch down.
Cracked the lid trying to work its way free of the plastic. The grill not only destroyed itself but it could have been an actual fire/explosion hazard - I see reviews of the grill catching fire and I can see how that have happened very easily.
Most frustrating, the stand is absolutely undamaged and I cant seem to find the grill (either old or new) by itself to use with the old stand and save some money.
Im ordering a new one and hoping these problems have been fixed, because it genuinely is a great grill.Except, that is, when it melts!EDIT: Cancelled the order (actually refused delivery per Amazon customer service instructions) as Weber came through at the last moment and confirmed it was in-warranty (five years, and they had the serial number on file so I didnt have to come up with a receipt - thats worth a star back and Ill jump it to four stars if and when I get the replacement and confirm it works).Although I could not convince the not-very-technical customer support person to let me speak with one of the design engineers ("sir, I am sure they know all about this and these problems are always caused by grease" - uh, no, radiant heat decreases by the inverse square of distance and radiated energy increases by the fourth power of the absolute temperate and by the way Im a physicist and a grease flareup is not why your cookbox MELTED the cradle), I have a suspicion I know what actually caused this.
At the time, the lid was down but slightly open to allow the handles of some kebab baskets to poke out.
As anyone who has ever worked with a long-flue furnace (like a coke furnace or a smelting furnace) knows, the temperature goes up tremendously when you get a draft blowing through.
A fire is never hottest when it is completely exposed, too much air cools the fire more than the additional oxygen heats it.
Your hottest temperature is when air has partial, but not complete, access to the outside so it creates a partial vacuum and sucks high-speed air in through venturi effect.
In one place, the instructions say to cook with the lid "closed" but in most places it says to cook with the lid "lowered." Ill bet that the lid is really supposed to be completely closed and if it is cracked open just the right...