How to Check the Temperature of Your Grill
If your grill doesn't come with a built-in thermometer, this tip can help you gauge the temperature of your flame.
If your grill comes with a built-in thermometer, follow it. If not, use the hand test: Hold your open palm about 3 inches above the grill grate and count how many seconds you can keep it there before pulling away. Then check the chart below for the corresponding temperature.
Thermometer reading: 450° F to 500° F
Hand check: 1 to 2 seconds
Thermometer reading: 400° F to 450° F
Hand check: 2 to 4 seconds
Thermometer reading: 350° F to 400° F
Hand check: 4 to 5 seconds
Thermometer reading: 300° F to 350° F
Hand check: 6 to 7 seconds
Thermometer reading: 250° F to 300° F
Hand check: 7 to 9 seconds
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Guide to Grilling: Gauging the Heat
This is Part 3 of a 5-part grilling guide by SE grilling correspondent Josh Bousel that should give you all the knowledge you need to tackle cookout season. —The Mgmt.
[Photographs: Joshua Bousel. Video: Vicky Wasik.]
Grill's cleaned, charcoal's arranged, time to start cooking, right? That depends on the level of heat you've got going. Different foods like different heats—while a steak will appreciate a nice searing heat, over the same fire a chicken will quickly burn to a crisp before it ever has the chance to cook—so gauging your fire's temperature is a crucial step before slamming down some food.
Luckily one of the best ways to figure this out is completely free, fairly accurate, and always on hand. Well, it is your hand.
Hover your hand about four to five inches above the cooking grate and count the seconds it takes until you're positive your skin will melt off if you leave it there any longer. With the findings, you can determine if the fire is.
Right after the coals are dumped from the chimney, the heat is extreme—too hot to cook almost anything. You may be ranging more around the 1-second mark here, which is why this is the time to let the coals heat up that dirty cooking grate for about 5 minutes, then scrub it off and test again. Now you should be more in the area of 2 to 3 seconds, and also playing with a temperature that won't be sustained long. If there's a tuna steak or thin pork chop that's going benefit from a quick and hot cook, now's the time to get that done.
Medium-High
4 to 5 seconds; 375 to 450 °F
The second the charcoal is lit and spread out, it starts losing heat. It will only take about 5 to 10 minutes to go from high heat to medium-high, and a lot of your direct grilling will most likely be done in this range. This is the temperature that makes things like burgers, sliced veggies, and fish really shine. The power of the sear is still in full effect, but with a slightly lower temperature the food is afforded more time to cook properly and thoroughly. The medium-high range will sustain longer than high, but you're still looking at about a 10 to 15 minute window with the grill uncovered.
6 to 7 seconds; 325 to 375°F
Totally middle of the road, offering everything the name implies—a fire low enough to gently cook, while still hot enough to brown outsides nicely during longer cooking times. This is the king of the indirect cook: chickens, turkeys, roasts. They all love a soothing medium heat. A well-seasoned grill with the lid on can easily keep in the medium range for 45 to 60 minutes, which is perfect for those longer cooking items.
8 to 10 seconds; 250°F to 325°F
Once you drop to around the 300°F mark, you're dealing with a fire that isn't going to brown anything. If you're working with direct grilling, it's time to replenish those coals and get the grill back up to temperature. The heat's going to start fading quicker when you reach this range too, but never being one to waste heat, if I'm not replenishing at this point, my grill goes from cooker to warmer—reheating anything that may be sitting around that went cold, and I do mean anything—once even bringing a hardened zeppole back to delicious life.
11 to 15 seconds; 225 to 250°F
When you're this low, you're no longer grilling, but barbecuing (as long as you add smoke into the equation). At this temperature the fat and connective tissue in ribs, pork shoulders, and briskets slowly, but surely melts away, transforming the toughest cuts into moist and tender delights that gives me purpose. You can transform a kettle grill into a smoker, but my experience with this has been shoddy. Sure, it works in a pinch, but it requires charcoal changes almost every hour and keeping a nearly constant eye on the temperature. For cooking in the low range, I recommend getting a smoker, a book, and a days worth of cold beers and just sit back and enjoy the good life.
Adjusting the Heat
Like any fire, charcoal needs oxygen to survive, and if you can control the amount of oxygen that gets to it, you can effectively control the temperature. All good charcoal grills will have at least two air vents: one on the bottom half of the grill, and one at the top. Adjusting these restricts the air flow in and out of the grill, thus giving a handle on the heat being produced. With my 22-inch Weber kettle, I've found keeping both vents open will give me a good medium-high heat, while closing the top and leaving the bottom vent open results in a sustained medium. Closing all vents will cut off the air flow and extinguish the fire, handy when you're done for the day, but very sad if that's not what you meant to do.
Both charcoals have a place in my life , choosing one or the other based on what I'll be cooking, but they're so different that I recommend trying both yourself to figure out what gives you the best workable heat.
With lots of heat variables to choose from, there's much that can be accomplished on the grill. A little know-how is all it takes to get the grill just where you want it, at which point you can rightfully dub yourself "Master of the Flames."
All the tips and recipes you need for the perfect barbecue.
Josh has slow smoked and eaten so much pork, he's legally recognized as being part swine. He brings that love for barbecue, grilling, and cooking to Serious Eats as a regular recipe contributor.
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The Food Lab's Complete Guide to Smoky Sous Vide Pulled Pork Shoulder
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Weber grill temperatur
Here are some guidelines for cooking times & internal temperatures for various cuts of meat barbecued "low & slow" or grilled "hot & fast".
Please note that these "guidelines" are just that, and your results may vary depending upon a number of factors, including: weight, shape/thickness, and internal temperature of the meat; amount of meat cooked; weather conditions; type and amount of fuel used; cooker temperature; and how many times you open the cooker or grill during the cooking process.
Also, remember that tough cuts of meat like brisket, pork butt, and ribs need to be cooked until they become tender, not just for a certain amount of time at a certain cooker temperature. In the book How To Cook Meat, authors Chris Schlesinger and John Willoughby say that tough cuts must be "cooked through doneness to tenderness." In other words, you don't stop cooking a brisket when it reaches the internal "done" temperature we associate with tender cuts of beef like a Porterhouse steak or even a tri-tip roast. A brisket is not edible if cooked to 125°F or even 175°F. It needs to hit 200-205°F so that tough collagen can break down into soft gelatin, rendering a moist, tender brisket. You can read more about this transformation from tough to tender in the Brisket Selection & Preparation article.
Bottom line: It's best to determine the doneness of meat by measuring internal meat temperature using a good instant-read thermometer, not by how many hours the meat has cooked.
For Barbecued Meats
These are general guidelines for common cuts of meat barbecued in the Weber Smokey Mountain Cooker, assuming a 225-250°F cooker temperature.
Remember, allow large cuts of meat like whole turkey, brisket, and pork butt to rest after cooking. This allows moisture to redistribute and reabsorb into the meat. As a result, more of the juices will stay in the meat when you slice or pull it.
These are general guidelines for meats grilled at high temperature—325-350°F or higher. When roasting a whole turkey, remove it from the cooker 5-10°F below the desired internal temperature; for a beef roast like prime rib, 10-15°F below the desired internal temp. Residual heat will cause the internal temp to rise during the resting period before carving. See Letting Meat Rest After Cooking for details.
175°F in thickest part of thigh
170-175°F in thickest part of thigh
How Does Amount of Meat Affect Cooking Time?
If you're looking for a simple answer to this question, like “Increase cooking time by xx% for each additional pound of meat cooked", I'm sorry to tell you that it doesn't exist.
Barbecuing meat is a function of time and temperature. You need to apply enough heat for a long enough period of time until the center or thickest part of the meat reaches your target internal temperature and becomes tender. For a 4 pound chicken, that might be 225-250°F for 4 hours. For a 6 pound pork butt, that might be 225-250°F for 12 hours.
Theoretically, it doesn't matter how many chickens or pork butts you're cooking. If you have a cooker big enough to hold 100 4-pound chickens with adequate air flow around each bird and can maintain a steady 225-250°F operating temperature, all 100 chickens will cook in 4 hours. Of course, it's going to take a lot more charcoal to cook 100 chickens than just one or two!
So increasing the amount of meat cooked is not about increasing cooking time—it's about starting with more hot charcoal so the cooker gets up to 225-250°F as quickly as possible after the meat is added, and it's about starting with more unlit charcoal so your cooker has enough fuel to operate at 225-250°F for the estimated cooking time.
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Balcony BBQ: We Test 5 Hot Outdoor Electric Grills
You don't need a big backyard grill to get perfect burgers and seared veggie kebabs. The new breed of outdoor electric grills can help you stage a summer cookout without the gas or charcoal.
You don't need a big backyard grill to get perfect burgers and seared veggie kebabs. The new breed of outdoor electric grills can help you stage a summer cookout without the gas or charcoal.
Nothing says summer like having friends over for a backyard barbecue. But with more families in the U.S. choosing apartment living over home ownership, they quickly find this American pastime off-limits to them. However, outdoor electric-grill technology has come a long way in recent years, making these corded contenders a viable option for balcony barbecuers.*
To test the best, we gathered five outdoor electric grills and put them through their paces. We grilled corn on the cob (still in the husk), whole red peppers, veggie kebabs consisting of 1 to 2-inch slices of zucchini, yellow squash, and red onion, 1/4-lb. hamburger patties (80 percent lean), and boneless chicken breasts. We opted to keep it simple—using only salt, pepper, and extra-virgin olive oil as seasonings—and let the grills speak for themselves.
* Please check with your property manager to learn the requirements and fire codes for using an outdoor electric grill in your apartment complex. Use only as allowed.
Weber's Q 140 features a porcelain-enameled, cast iron cooking grate that packs 189 square inches of grill surface into a 27 x 20-1/2–inch footprint. We had this sleek, tabletop grill up and running right out of the box in a matter of minutes. After preheating the Weber Q 140 on its highest setting for 20 minutes, we opened the lid to find our old-fashioned grill thermometer charred and attempting to register a temperature well over its 600 F limit. Satisfied, and maybe even a little scared by our discovery, we were ready to begin our test.
The Veggies: We added corn on the cob, a whole red pepper, and two veggie kebabs, and rotated everything a quarter turn every 5 minutes. After 20 minutes, everything started to get a nice grilled appearance—the red pepper was sweating profusely and covered with dark, lovely grill marks as we removed the veggie kebabs. We followed Weber's cooking recommendations and left the corn on another 5 minutes, along with two pieces of ciabatta bread. The corn proved to be perfectly done, and after spending a few minutes in a brown paper bag, the charred skin of the red pepper peeled away easily. The veggie kebabs were charred on the edges and piping hot, but the pieces were still quite firm and lacked flavor.
The Meats: After allowing the grill time to heat back up, we put on two hamburger patties, which made a satisfying sizzle upon touching the metal. Flipping them once at the 5-minute mark, and cooking them for 10 minutes total, we found two medium to medium-well patties (167 F internal temperature) with big, black sear marks on both sides. While not the juiciest burgers from our test, these possessed the truest grill flavor. Before putting on our two chicken breasts, we dropped the heat from high to medium. After 15 minutes, we flipped them, and 15 minutes later the internal temps registered 170 F, so it was time to eat. However, while our uniformly shaped hamburger patties cooked evenly, the chicken did not—the thin part was dry and rubbery, and while the thick part was significantly juicier, it also had that same rubbery texture.
Overall: No surprise, the Weber performed like a Weber. This was easily the hottest grill in our test, and the Q 140 left its mark with deep, dark pronounced grill lines. The aluminum heat-retention liners allowed for fast heat up and even easier clean up. For those concerned this is a tabletop only model, an optional rolling cart is also available that will get this grill up off the ground.
The Patio Bistro, available in both propane and electric models, is a much-needed update to Char-Broil's discontinued Patio Caddie line that combines infrared cooking technology with traditional convection-based grilling.
Conveniently, the Patio Bistro can be assembled with nothing more than a screwdriver and an adjustable wrench. Its round design provides an impressive 240 square inches of cooking surface and an elevated warming rack adds another 80. After preheating the Char-Broil Patio Bistro on its highest setting for 20 minutes, our trusty grill thermometer was once again topping out well over 600 F.
The Veggies: As with the Weber, the red pepper and veggie kebabs looked ready to come off the heat after 20 minutes, and we left the corn on a bit longer. The veggie kebabs were flavorful with an oven-roasted quality, and the red peppers' blackened skin peeled away easily. Unfortunately, while the corn on the cob was done, it lacked that classic grill flavor we were hoping for.
The Meats: Because Char-Broil recommends cooking both beef and chicken on medium-high, hamburgers and chicken breasts were added at the same time. The burgers were cooked for 10 minutes total to get two medium to medium-well patties (170 F internal temperature). Although they were a little more well than medium, they were still very juicy, but lacked the flavor that searing provides. After 15 minutes we flipped the chicken, but were irritated that chunks of the bird were sticking to the porcelain-coated cooking grate. Ten minutes later it was time to chow down, and much to our surprise the chicken was incredibly tender, juicy, and flavorful.
Overall: Everything about the Char-Broil Patio Bistro was easy, from the assembly, to the controls, to cooking on that ample circular grill. The TRU-Infrared technology also worked as advertised, giving the provisions a juicy, oven-roasted quality that you won't find in the other grills tested. The only downside: The unique triangular design of the circular cooking grate made cleaning up the hardest of all the grills in our test.
The Aussie 9329W Deluxe Electric Cart Grill was the only test subject that had a movable heating element with three different positions for direct, indirect, and rotisserie cooking. Its wooden shelves on the bottom and on either side of the cart alleviated the need for a separate table to rest our grilling tools. Unfortunately, you'll pay for these luxuries with sweat equity, as this was hands down the hardest grill to assemble, even requiring a last-minute trip to the hardware store to replace a wing nut that went missing.
The Veggies: Once again, we added our corn on the cob, whole red pepper, and veggie kebabs. Surprisingly, after just 20 minutes, everything—corn, peppers, and kebabs—looked like they were ready to come off. The Aussie cooked all the veggies perfectly; and the kebabs were so caramelized and flavorful we could barely stop eating them.
The Meats: We added the hamburgers and chicken breasts at the same time, cooking them all on high. The burgers were done after 10 minutes, registering 159 F internal temperature with light grill markings. These were by far the juiciest burgers we ate all day. The chicken was done by the 20-minute mark, and it was tasty but also a little dry.
Overall: The Aussie might seem daunting when you get it out of the box, but once it's assembled, this grill is a pleasure to use. Once you master the adjustable heating element, you can simultaneously cook foods requiring different temperatures, and the rotisserie lets you cook anything up to a 12-pound turkey. But clean up is an issue with this grill—and we would strongly recommend putting your own additional drip pan beneath the heating element.
The Cuisinart CEG-980 is the James Bond of electric grills, looking a little like a stainless steel attache case. However, once you unfold the legs tucked beneath this deceptively small package, the CEG-980 rises up to a more comfortable grilling height and the locking lid opens to reveal the surprising 145-square-inch porcelain-enameled grilling surface. After preheating the Cuisinart CEG-980 on high heat for a full 20 minutes, we were ready to begin.
The Veggies: The Cuisinart has a narrow lid clearance—a mere 3 inches from lid to grid—that limited the size of the vegetables we could grill. We grilled our smallest ear of corn, cut our red pepper in half, and squeezed on one veggie kebab. After 20 minutes, the corn was cooked through, as was the single kebab, but they both lacked any real flavor. The halved pepper was nothing but a soggy, gross mess.
The Meats: This grill performed much better with meat. Its size didn't stop us from adding the hamburger patties and a single chicken breast together, and both cooked quickly. After 10 minutes we found two medium-well patties (166 F) and a fully cooked chicken breast (169 F). None of our meats displayed the kind of dark grill lines of the other cookers, but we noted that everything was exceptionally juicy.
Overall: The Cuisinart CEG-980 is definitely a no-fuss machine for casual grillers who want a simple out-of-the-box grill—you just snap on the feet and turn on the heat. However, our biggest complaint is the Cuisinart's narrow lid clearance, which, while allowing for faster cooking times, also limits the size and variety of food that can be grilled. The drip pan is also tiny and was hard to clean.
The Kalorik GRB 32231 S is the only contact grill on our list, and is safe for use both indoors and out. The other thing that sets it apart: a unique stand that includes a built-in 10-watt speaker, AM/FM radio, and a universal 3.5-mm jack for MP3 players. The Kalorik preheated a little slower than the others, reaching just 450 F after 20 minutes, but that was hot enough for us to proceed.
The Veggies: Thankfully, due to the Kalorik's impressive 8-1/2-inch grid-to-lid clearance, we could add our corn on the cob, a whole red pepper, and a veggie kebab. Based on our earlier experiences, we took everything off after just 20 minutes. However, we probably should have let the corn and kebab go for at least another 10. While the red pepper bore blackened char marks, the corn was a little underdone. So was the kebab, which, though charred on the outside, still felt firm and undercooked inside.
The Meats: Our 10-minute meat test produced two medium-well patties (162 F) with a crunchy seared crust on the outside, but still very juicy inside. The chicken stayed on for 20 minutes to reach 171 F. Even though it was one of the larger pieces we cooked, the breast was done all the way through with a nice grilled look on the outside while still moist and flavorful inside.
Overall: The stand that doubles as an entertainment center is a bit gimmicky, and it would be a shame to judge the Kalorik GRB 32231 S based solely on that. It's a perfectly capable contact grill, easy to assemble and even easier to clean. Its weakness is that the contact grilling surface, while ideally suited for your meaty tidbits, is not ideally suited for vegetables—you're better off cooking them elsewhere.
Beschreibung
● Kitchen Thermometer Mini
● An all new look and user interface
● Easy in-app connection through Bluetooth®
● Simplified grilling setup straight from the Home Screen
● Extensive temperature preset library for various cuts of meat and fish
● Updated time and temperature graphing
● Grilling by temperature range
● Custom and preset temperatures
● Ability to set up multiple timers at once. Track your grilling session in minutes or hours
● Ability to export temperature graph data
● Custom settings allowing you to name your device and set the probe color indicator to make keeping track of your devices simple
● Access to Product Manuals, Quick Start Guides, and Customer Support
● In-app feedback form
● Küche Thermometer Mini
● Ein ganz neues Aussehen und Benutzeroberfläche
● Einfache In-App-Verbindung über Bluetooth®
● Vereinfachte Einrichtung direkt aus dem Home-Bildschirm Grillen
● Umfangreiche Temperatur voreingestellt Bibliothek für verschiedene Teile von Fleisch und Fisch
● Aktualisiert Zeit und Temperatur Grafik
● Grilling durch Temperaturbereich
● Benutzerdefinierte und voreingestellte Temperaturen
● Die Fähigkeit, mehrere Timer auf einmal einrichten. Verfolgen Sie Ihre Grillen Sitzung in Minuten oder Stunden
● Die Fähigkeit, Temperaturkurve Daten zu exportieren
● Benutzerdefinierte Einstellungen so dass Sie Ihr Gerät benennen und die Sonde Farbindikator auf die Verfolgung Ihrer Geräte machen einfach
● Zugriff auf Produkthandbücher, Kurzanleitungen und Kunden-Support
Weber grill temperatur
Ask a Weber Smokey Mountain Cooker owner what they like most about their smoker and they'll say, "Why, the delicious barbecue, of course!" If you press them further, they'll say something about the ease of maintaining and controlling the cooker temperature.
Still, temperature control is one area that can be tricky for new WSM owners. Sometimes a Weber smoker runs too hot. even with all the bottom vents closed, the temperature won't come down into the 225-250°F range. Other times, even with a full charcoal chamber and all the bottom vents wide open, a Weber smoker runs too cool. temperature won't rise above 200°F!
Well, don't despair! With these tips from experienced WSM users and a little practice, you'll have your Weber Bullet's temperature on "cruise control" in no time. But remember, don't get too hung-up on exact temperature measurements. You can make great barbecue across a wide range of temperatures. Don't sweat being high or low 5-10°F, even 15°F—anything in the 225-275°F range is OK for backyard barbecue.
WSM Runs Too Hot
Here are some of the reasons why the Weber Smokey Mountain Cooker runs too hot, or appears to run too hot:
Shiny New Interior
Weather Affects Temperature
Bottom Vent Orientation In Windy Conditions Affects Temperature
Wind can blow through the bottom vents into the charcoal bowl and stoke the fire. This problem can be solved by moving the cooker to a sheltered location, installing a wind break, or closing the upwind vent(s) and managing the fire using the downwind vent(s). See Cooking In The Wind, Rain & Cold for more information about cooking in windy conditions.
Cooker Temp Rises Naturally As Meat Cooks
Some Temperature Spikes Are Normal
Keep Water Pan Full
If you're using an empty water pan, you need to watch the cooker temp carefully and proactively adjust vents to achieve your target temp. Start closing down the vents before the temp gets too high to control easily.
Check Thermometer Accuracy And Placement
If using a probe thermometer to measure temperature on the cooking grate itself, keep the probe away from the edge of the grate, especially the bottom grate. The edges are much hotter than other parts of the cooker, due to heat rising around the water pan.
Check For Air Infiltration
Difference Between Temperature At Lid Versus Cooking Surface
Reduce Amount Of Fuel Used Or Increase Amount Of Meat Cooked
Remember that some charcoal varieties and brands burn much hotter than others. Lump charcoal tends to burn hotter and faster than briquettes. Try a new charcoal product and see if that makes a difference.
Combinations Of Factors
If All Else Fails
WSM Runs Too Cool
Here are a few things to consider when you cannot get the Weber Smokey Mountain Cooker to run above 200°F:
Increase Airflow Into The Cooker
Check Thermometer Accuracy
Weather And Wind Exposure Affect Temperature
Change Amount Or Type Of Fuel Depending On Amount Of Meat Cooked
Check Location Of Water Pan
Make sure the water pan is placed in the middle cooking section on the lowest set of flanges, right beneath the bottom cooking grate.
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What You Must Know About The Temperature of Your Grill
Friday, December 01, 2017
Controlling the temperature of your grill is a challenge for even the most experiencing BBQ chef. Most men will grunt and tell you the hotter the better, but the truth is that temperature matters.
Here's some tips on how to tell what temperature your grill is, and info on the ideal for different types of meat.
Some Temperature Facts
Some grills can reach temperatures of 650 degrees, but generally anything over 300 degrees is safe to cook meat on.
Higher heat does sear the meat and trap the juices inside, but if it's too high, the meat burns on the outside before it's done on the inside.
The temperature also varies inside the grill. The part of the grill that is directly over the heat source is called direct heat. Areas of the grill that are not directly over the heat are called indirect heat. Depending on the meat you are cooking, you may need to use one or the other, or even both.
Estimating Your Grills Temperature
Telling the temperature on a charcoal grill is more difficult, since there's no thermometer. However, you can easily get an estimate of your grills heat by using this simple test. Hold your hand over the center of the coals. The amount of time you can hold your hand in place gives you an idea of its heat.
6-8 seconds is medium heat.
2-4 seconds is high heat.
Temperature Guidelines for Chicken
Medium heat is ideal for cooking chicken. This type of meat tends to cook more quickly, so if the temperature is too high, the outside will be done while the inside is still undercooked.
To cook chicken well, it's usually best to start with direct heat in a high temperature area. This helps quickly cook the outside and seal in the juices. Once the outside is all browned, you should move it to an area of indirect heat to let it fully cook.
Temperature Guidelines for Beef and Pork
Beef and pork should be cooked at high heat. Beef needs a high temperature to cook well, but make sure to only turn beef once, so it doesn't dry out. Steaks that are less than an inch thick should only be cooked for two to three minutes on each side.
Temperature Guidelines for Seafood
Seafood should be cooked over medium heat. Direct heat is best at first to sear the surfaces, and then move it to indirect heat to finish cooking. Depending on the thickness of the meat, seafood should be cooked over a medium temperature grill for 3-6 minutes per side.
Once you learn to estimate your grill temperature and the proper temperatures for cooking each item, you can make sure that your meat will always be cooked correctly without being overdone.
Downloadable Grilling Charts
From burgers to veggies, these handy (and free!) PDF charts show you how to grill your favorites to perfection every time.
Upload your photo here.
Meat Charts
There's nothing like a burger on the grill. Learn how to grill this favorite (and much more!) just right.
Poultry Charts
Who can resist chicken or turkey on the grill? Get these summer classics right every time with our easy guides.
Fish Charts
Create a healthy dinner tonight with sublimely grilled shrimp, tuna, or salmon.
Weber Q 3200 Gas Grills
Weber-Stephen
Weber-Stephen is one of the oldest and most respected manufacturers of BBQ equipment and related accessories in the world. Weber grills and smokers cook beautifully and have great features that are clever, effective and easy to use. As popularity and demand for BBQ gear grows worldwide, Weber continues to earn their long standing reputation for quality, durability and outstanding customer service and support, (7 days a week from 7am to 9pm CST), in an increasingly competitive environment. Even in this crowded marketplace, many consumers are still willing to pay more for the Weber name and they are rarely disappointed. They make a variety of cookers and smokers. Their iconic black charcoal kettles are known throughout the world. Indeed Weber is expanding globally.
Weber-Stephen was family owned since it was founded in 1952 by George Stephen. At the end of 2010 the Stephen family sold a majority stake to Chicago investment group BDT Capital Partners. In 2012, Weber settled a class action suit out of court regarding their use of the phrase, "Made in USA". Weber previously qualified the "Made in USA" statement by specifying their products are assembled in the USA with some components that are sourced globally. Here is an excerpt from Weber's statement "Weber believes that because all Weber grills and the disputed accessories are designed and engineered in the USA, and all grills save for one line [Spirit]* are manufactured and assembled in the USA using component parts primarily made in the USA, it did nothing wrong and therefore has valid defenses to plaintiff's claims. The court has not held a trial or ruled in favor of either party on any disputed issues. Weber and the plaintiff have agreed to settle the matter to avoid the costs of continued litigation." As a result of this suit, Weber can no longer claim to be made in America.
Things change, but we believe Weber's commitment to quality and innovation has not.
The biggest barrier for many folks is price. Webers are not cheap, but when you consider that they last decades, the price is easy to justify. In fact, when you consider the fact that some cheap grills fall apart after three years or so, Webers might be considered a bargain.
Our main complaint: All Webers have the obligatory bi-metal dial thermometer in the hood that gives you a ballpark reading of what the temperature is high above the meat. Since we cook on the grates, though, it's always better to bring your own digital thermometer and place a probe there. It would be nice if they would go digital in the digital age and it appears with their acquisition of iGrill digital thermometers, this is begining to change.
*At the very end of 2016 Weber introduced their new line of Genesis II gas grills to replace the popular Genesis series. Genesis II is made in China. Genesis II LX is still made in Palatine, IL.
Weber Gas Grills
Weber gas grills are simply the gold standard. Designed intelligently with attention to details and built to last, they look good, work beautifully, and almost never break down. If they do, Weber is known for great customer service and for carrying an inventory of parts on models from years gone by. Meathead owned a Genesis for 15-years and can testify from experience.
All their burners are quality stainless steel, have a long life expectancy, and they come with electronic ignitions. The body is heavy. The casters are sturdy and lock solid. Nothing wobbles on Webers. The grease drip pans are easy to access from the front, not the back as with many other grills. Except for the portable/compact Q line, all models hold the propane tank inside the enclosed cart, and can be adapted for natural gas. They have smaller vents in the hood than most gassers which means they retain more heat than grills with more BTUs.
All have inverted V shaped "flavorizer" bars that cover and protect the burners while vaporizing drips and turning them into flavor that gets back up onto the meat. Except for the Q line, all either come with a rotisserie or you can order one as a factory accessory.
Weber gas grills come in four basic flavors, Q, Spirit, Genesis II, and Summit, each with several configurations. Models starting with an "E" are built with Weber's sturdy porcelainized enamel coated steel, and those starting with an "S" are mostly stainless steel.
Addressing an increased interest in outdoor kitchens, in 2011 Weber introduced add on "Island Cabinetry" and "Social Centers", pictured above, to integrate with the Summit lines. These range from matching side tables with enclosed storage to cart mounted side burners, enclosed trash cans and large "Social Areas" that serve as a bar with double door storage underneath. There is also a faux stone island with matching countertops.
Much has been made of 430 and 304 stainless steel: the two most popular grades used by grill manufacturers. Many other inexpensive brands use very thin, low cost 430 stainless to get that shiny showroom floor look. Premium grill makers tout their use of higher quality, higher priced 304 stainless. At some point, Weber decided to switch from 304 to 430. Although 304 is superior, 430 can work just fine if it is a thick gauge like Weber uses, but it is not as durable and one has to expect the life of the grill will be shortened. Will this decision could come back to haunt the castle in Palatine? Only time will tell. Alas, it does not appear Weber's prices were reduced to reflect the cost savings realized with this change.
Weber's Q series started out as small, portable gas and electric grills. Many owners found they liked their little Qs both on the go or at home. So Weber added a few larger models and put some of them on small carts. Although Weber's quality and service usually justify their higher prices, there are a lot of mid and large size economy grills in the Q price range. That said if these small to compact cookers fit your size requirements, they are fun and functional with an appealing, modern look.
Q grills have coated, cast aluminum housings, porcelain enameled cast iron grates, stainless steel burners on gas models, electric ignition, removable grease pans and most come with the obligatory heat indicator in the lid. The cast iron grates are split so one side may be removed and replaced with an optional cast iron griddle.
Silver Medal
This compact grill grew from the popularity of Weber's small portable Q 100/120 and 200/220 models. Many owners found they liked these little grills both on the go or at home. So Weber made them bigger with hose and regulator for a 20lb. LP tank standard and put them on a small cart. In 2014 Weber began offering natural gas models as well. They have some nice features for an apartment/patio style grill for small spaces. The 393 square inch primary cooking surface is big for a space saver. Although Weber's quality and service usually justify their higher prices, once you get into this price range there are an awful lot of choices that provide more for the money. That said if the Q 3200 fits your size requirements, it's fun and functional with an appealing, modern look.
3200 has a coated, cast aluminum housing with the obligatory heat indicator in the lid. Like the large cooking area, the lid has a bit more height than many compacts, enabling owners to cook roasts and chickens. There are 2 stainless steel burners. One burner wraps around the perimeter of the firebox and a second burner runs through the middle from side to side. Set both burners on high for direct heat cooking and shut off the middle burner to create a small indirect section. Grates are porcelain-enameled cast iron. The cart is nylon and has two removable, fold-down side shelves with tool hooks. Two large wheels on the right side with a bottom shelf for the LP tank which is concealed by a thin nylon sheet. A slide out catch pan at the bottom of the firebox holds a disposable grease pan and may be accessed from under the left side shelf.
It includes battery powered ignition, a 69 square inch warming rack and a Weber Grill Out LED light on the handle that illuminate the grill surface.
Looked Closely At It
We have seen this product up close and we have also gathered info from the manufacturer, owners, and other reliable sources.
Please read this before posting a comment or question
1) Please try the table of contents or the search box at the top of every page before you cry for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.
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