WIRED Solid, no-fuss grilling. It isn't flashy, but it's reliable, and it's suitable for most grilling tasks. TIRED A bit more juice for the sear burner and the ability to adjust its flame would be welcome. It's a good value, but still expensive.
is a big help. In it, he makes a strong case for what's known as "two-zone" heating, essentially an over-the-flames "direct zone" and a cooler "indirect zone" to the side of the heat source where food cooks through at a steady rate, oven style. Goldwyn suggests 225 or 325 degrees Fahrenheit for the indirect zone. Using the zones instead of cooking over a flame the whole time brings your chances of success way up.
The Weber did a nice job of holding that indirect zone right at 225 degrees, a steadiness you want in a grill as it creates predictability in your cooking. In my case, that steak came out just like it was supposed to: pleasingly pink inside with a dark crust on the top and bottom. One thing I was happy to discover was that the built-in thermometer on the lid, often useless on other grills, was surprisingly accurate at telling the air temperature at grate level. In fact, for most cooking it worked well enough that there was little point in using the air probe to monitor the air temperature inside the grill.
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