I have a Weber Spirit II E-310. Got it last July—my mother gave it to my wife and me as an anniversary present to replace our Weber Genesis Silver B after the gas line snapped and caused a fire on July 13. The Genesis had served really well—my parents (really more my dad) gave it to me in July 2001 as a housewarming present. Creepy thing is, the grill died the Saturday after my father did—it was the first time I used the grill after he died. It’s like it knew.
The Spirit II has been excellent. The igniter is considerably easier to operate than the old grill's was. It has about the same amount of space and it heats up more quickly. The only thing I don’t like as much is that the three burners run front-to-back instead of across (as you face the grill). I thought burners running across worked pretty well for indirect grilling where you turn off the middle burner. I haven’t tried indirect heat that often with the new one, though, so I guess I can’t really say whether this design isn’t as good for that purpose. The grill runs hotter than the old one did, so food cooks a little faster (can be tricky!). The hotter grill has caused one or two incidents, most notably on Thanksgiving when I was heating cedar planks to grill Cornish game hen and the planks caught fire (before the hens were on the grill) and I burned most of the hair off my right hand rescuing them. (I now have a much sturdier pair of grilling gloves.)
I also got Weber's "iGrill3" (I think that’s what it’s called) Bluetooth-enabled meat thermometer system. The guy at Fairfax Propane gave me a deal on that because I bought the grill at the same time. There’s a little black box, somewhat smaller than a hockey puck, that snaps onto the shelf on the right side of the grill. Meat probes plug into that. You load the iGrill app on your phone, tell it what you’re cooking and how you want it done, insert the probes into the meat, and hit the app's button to start cooking when you put the meat on the grill. It dings at you when the meat is 10° below the target temperature so you can get outside to be ready to take the meat off, then it dings again when it’s ready. I’ve found it to be spot-on. My brother initially rolled his eyes at it, but then in September when he and my mom came over for Mom's birthday and I cooked steaks, he asked for his to be done about halfway between rare and medium-rare. So I put the probe in his and watched for 125°. He was astonished to find the steak was done exactly how he liked it. I haven’t used the iGrill too many times, but the times I’ve used it, it’s been outstanding, especially when I first got the grill and didn’t have a sense for how quickly it would cook.
I have also heard good things about the GrillGrates brand grates mentioned further up the thread, though I have not tried them. The fellow on another forum who swears by those did say that you need to pay a lot of attention the first several times you use them because your grill will run significantly hotter than you’re used to, so it will be very easy to overcook food.