Facts About Weber grill models Revealed



Weber is the granddaddy of barbecue grills. Weber Kettle Grills were created in 1952 by George Stephens, who just wanted to cook on a better charcoal grill for a family get together. He took the marine buoys he was working with, added legs and air vents and kettle grills were born.

Weber is not only the granddaddy of barbecue grills, but also the Cadillac. George Stephens worked non-stop to improve his grills and they have become famous for their quality, reliability and long life.

In the 1970s gas grills were gaining popularity. Weber kept up with the times by introducing both gas and electric Kettle type grills. If the Kettle shape was perfect for charcoal grilling, it wasn't necessary for gas grilling. Weber realized this and introduced the Weber Genesis gas grill in 1985.

The introduction of gas grills was the beginning of the great debate: the convenience of gas vs. the flavor of charcoal grilling. Weber decided to cater to both groups, as well as provide grillers with all of the tools they might need to enjoy the grilling experience.

Let's take a look at what's available from Weber today:

Charcoal Grills

Today the line of Weber Charcoal Grills has evolved. If you are a charcoal traditionalist, these are the ones for you. The entry level is the One Touch Kettle line. This model is the closest to the original Kettle and comes in two variations, Silver and Gold and 3 sizes, 18.5, 22.5 and 26.75 inch versions.

The top of the line is the Performer series. Performer's come in Platinum, gold and silver versions. These are a variation of the basic Kettle, incorporating the kettle grill into a cart which includes a work surface and storage.

If you like to grill on the go there is the portable Smokey Joe series. These portable grills come in three models, Silver, Gold and Jumbo.

If you want to get into slow, smoky barbecue, Weber provides you with the Smokey Mountain Smoker series, which has three different size smokers.

Gas Grills

After introducing the Weber Genesis, Weber has expanded the gas grill line to three series of grills. The entry level is the Spirit series. For those with limited budgets and/or limited space, these are the ones for you. There are 5 models in this series. The E210 and S210 have fold down tables, so if room is an issue, these could be for you.

The next step up is the Genesis series. There are four models in the popular Genesis series. There are the 310 and 330, each in E or S variations. The E stands for enameled and the S for stainless steel. One of the most popular features in the newest versions of the Genesis 330 is the sear station. This is an extra burner that helps you sear the taste into the food you are grilling.

The top of the line is the Summit series. These are the crown jewels in the Weber line. These grills are for absolute grilling fanatics and those with lots of room and lots of money. The series has eight models and the 670 model has six burners plus the sear station. The Summit grills can also be integrated into what Weber calls "grill centers" which add shelves, cabinets and counter tops to the Summit grills.

Once you get there, Weber also has you covered if you like to go on picnics, camping or tailgating and want to grill. The revolutionary Weber Q series grills were introduced in 2003 and have been a big hit ever since. The Q's come in five models and are perfect for putting into your trunk or the back of your truck, so you can enjoy great grilled food when you reach your destination.

There is something about grilling which brings out the best in foods. Nothing can quite compare to the smoky, toasty and delicately charred taste of foods which are hot off the grill. Whether it is roasted beef steak, pork roast, chicken skewers, grilled fish or vegetable kebobs, grilled foods are certified favorites.

Yet it takes science and skill to grill. The rules of grilling differ for different kinds of food and cuts. Here are some rules to follow in order to come up with grilled foods which have the aroma, texture and taste you love.

1. Learn the two methods of grilling.

There are two methods of grilling, the direct heat and the indirect heat grilling methods. Knowing how each is done and when each or both can be used is basic knowledge one must learn to succeed in grilling.

The direct heat grilling method is done by placing the food item directly over the source of heat.

The food is placed on the grate directly above the hot coals if using the charcoal grill. Food is grilled with all the burners set to no lower than medium heat if using a gas grill.

This method of grilling applies high heat which creates that lovely charred crust we love about grilled foods.

This method works best for thinner and quick-cooking foods. It may not work for thicker cuts such as pork roast as it may simply burn the surface without cooking the interior portions.

The indirect heat grilling method involves applying indirect heat on the grilled food. It is done by placing the food a little distance away from the source of heat.

The hot coals are pushed to one side of the grill and placing the food above the emptied side or away from the burning coals if using the charcoal grill. If using a gas grill, only one of the burners is turned on and the food is placed a little distance away from the working burner.

This method of grilling applies sustained and low heat which ensures doneness of even thick cuts of meat. It does not, however, create a toasted crust on the food.

This is then the grilling method to use for thicker and slow-cooking foods.

2. Learn the rules for grilling different kinds of meat.

Grilled foods can either be beef, pork, poultry, fish or vegetables. Each one requires different grilling directions. And within the same meat kind, the directions may further vary depending on the cut.

Beef is the toughest to cook and "doneness" can only be guaranteed by grilling with indirect heat. To create that lovely charred crust, beef can first be grilled with direct heat then finished off with indirect heat. Thinner beef meats such as hotdog, hamburger patties, New York Strip and kebobs can be grilled for shorter times while thicker beef such as ribs, rib eye, steak and loins require longer grilling time. Depending on the cut, beef is grilled anywhere from 8 minutes for hotdogs and 90 minutes for sirloin. Beef is considered done or safe to eat when the interior has reached a temperature of 170 degrees F.

Pork is a little bit easier website to cook than beef and requires shorter times for grilling. As with beef, pork can be grilled with both direct and indirect heat. Pork can be grilled anywhere from 6 minutes for pork chops to 3 hours for a 12-pound ham. Grilled pork should reach a temperature not lower than 145 degrees F. Thicker pork meats such pork roast should reach 160 degrees F.

Poultry meats are commonly chicken and turkey. Smaller cuts of chicken such as breast and legs can be grilled with indirect heat alone while thicker chicken cuts or whole chicken must be grilled for long with indirect heat. Turkey, whatever the cut, should be grilled with indirect heat. Poultry is grilled anywhere from 5 minutes for chicken breast to 3 hours for whole turkey.

Fish, being easily cooked, is best grilled with direct heat. When fish is cooked by its opaque meat all the way to the interior and its flaky texture when forked, you will know.

Vegetables suitable for grilling are eggplant, mushrooms, zucchini, squash, corn, asparagus, red bell peppers and onions. They are so quick-cooking that they're done in 2 to 3 minutes of direct heat.

3. Learn grilling tips from the pros.

For best results, marinate food before grilling. A good marinade enhances the flavor, texture and aroma of grilled foods.

When making marinade, reserve for basting the meat during grilling. Do not baste meat with used marinade as this can cause contamination with raw meat bacteria.

When grilling with indirect heat, close the lid of the grill to ensure uniform heat.

Use tongs or spatula for flipping foods. Do not use fork as this pierces the food and lets juices escape, reducing moisture and flavor.

When grilling meats as fat greatly improves the flavor and adds moisture, leave some fat on.

Weber realized this and introduced the Weber Genesis gas grill in 1985.

After introducing the Weber Genesis, Weber has expanded the gas grill line to three series of grills. The Summit grills can also be integrated into what Weber calls "grill centers" which add shelves, cabinets and counter tops to the Summit grills.

After introducing the Weber Genesis, Weber has expanded the gas grill line to three series of grills. The Summit grills can also be integrated into what Weber calls "grill centers" which add shelves, cabinets and counter tops to the Summit grills.

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