The ideal heat level is 225 Fahrenheit or as close to it as possible. These are the precise conditions that, over time, transform tough cuts of meat into gloriously tender treats like smoked brisket and baby back ribs. Once the grills were sufficiently hot, we tested the high heat grilling capabilities by cooking lamb chops and marinated boneless, skinless chicken breasts.
To my childhood mind, firing up a weber bbq had existential significance. It felt like an important, manly task because in my home, like I’m sure in many homes across America, my dad was in charge of it. Then he’d empty out the old ashes into a brown paper sack and hand me the cooking grate to go clean in the laundry room. When I got back, he’d pour a big pile of charcoal into the Weber’s shiny black bowl. Then came a spray with some lighter fluid, and the strike and toss of a match.
Not to beat a dead burger, but the aforementioned thermometer really did help me manage my fire better. The Weber also features a hook on the inside of the lid, which you can use to hang the lid off the side of the grill. This eliminates the temptation to put the lid on the ground, which can singe a circle in your lawn.
The first bite of tender, fall-off-the-bone meat makes taking it low-and-slow worth every moment. The Smokey Mountain Cooker™ smoker has two cooking grates for smoking multiple items at once, and easily adjustable dampers for precision heat control. Wake up and light the smoker, because succulent pulled pork and fall-off-the-bone ribs come to those who wait.
If the temp is not stabilized when you adjust the vents you will not be able to target a new temp accurately. Cheers to the modern version of the kettle that started it all – the Original Kettle. From the classic Kettle to the brand-new Stand-Up Griddle range, here’s everything you need to know about Weber, America’s favorite grill maker. One product that promises to make child’s play of roasting is the Vortex.