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In Denmark, there is a different mascot in connection with their official online forums (Klubben = Club) from Weber Nordic. There is a museum of Weber history, which includes milestones in the Scandinavian Market, in Aalborg, Denmark where the mascot appears on the timeline .

I got one from Germany many, many years ago. It's held up, so I'm glad to have another,

Definitely holds great appeal, especially for me, who is already a throwback design. 😂 I’ve seen lots of stars-and-stripes kettles at Weber Grill Academies around the world, but never ones anyone could cook on.

I'm really impressed, John. and not only for the finish. It's been a while since the daisy chain dampers in the bowl were vanquished.

“Blackstone” has huge name recognition in the marketplace like Kleenex and Q-Tips. That’s what Weber is tapping into. The present Weber CEO is retiring anyway, which is a change from the last few iterations of CEO firings—all justified. There are new Spirit and a cheaper pellet line coming for...

Oh yeah? I have the exact opposite experience. They replaced a number of things that were out of warranty like the gas assist on my Summit Charcoal.

Oh yes. That’s the standard for Weber.

SmokeFire is definitely fading away when present stock is exhausted. In fact, there will be a whole field if new grills appearing; I can't remember when Weber had so much coming out in one season--new Summits, Genesis, Mercury (griddles), Searwood. Plus new griddle accessories beginning to...

Hi. I’m a little late to the discussion but the Weber Gear Shop won’t sell to you unless you’re a dealer or an independent contractor that works with a representative agency in your geographic area. Im the former and had to prove my credentials before they would sell to me. They have a database...

Yes, Weber is making more. If you call, you can backorder it. I received a confirmation for my phone order of a week ago. NoETA

I bought a pallet of the charcoal last month. I do not expect Weber to keep the supply going in the US because it has been such a poor seller. A Weber Alliance dealer offered a one-time deal to order a pallet for me for $5 bag. Very generous. When I was in Denmark, I cooked with the Weber...

Ha! No, for delicate food like shrimp and scallops. I have a set of the German ones, but they are hardened plastic. These are metal and longer.

*.*.*.* but, as usual, not for the US market. This time the Middle East is seeing several exclusive new accessories: Grilling Tweezer #6208 Grill and Plancha Spatula #6206 Ceramic Plancha #17885 Ceramic Pie Dish #17887 BBQ Leather Gloves #17896 Floor Protection Mat #17897 Ceramic Grill Pan...

Chris, Are they advocating cold smoking or is (more likely) a hot smoke for the salmon? Last Xmas, I got a Weber smoking unit for cold smoking salmon--European model--but I've read so much conflicting advice since then on its safety.

I just got back from St. Louis and the kettles are definitely industrial versions of the Ranch Kettle. Some are even gas. They all have an industrial version of the Summit Charcoal hinge. All are gray rather than black

Fantastic, Jamie. And you know how I love grilled seafood. I'm sure I'll love the book. Maybe this time we can meet up during your book tour.

Hi, Jamie. Can't wait to receive your new book! As in your previous Weber's New Real Grilling, have you found it necessary to revisit the classic recipes in this new book, making adjustments for changing tastes or ingredients? For example, the local food trend has really changed what chefs...

Again, we receive so Few new accessories as compared with our European brothers. I ordered the new wok from Amazon-UK which I don't think we are getting (Nothing new there). There's a new side table for the MasterTouch too, but only in Europe. I have some friends at xmas who bought me a gift...

The only thing I've seen is a new wok gbs with a lid and steamer attachment, but only available in Europe. In fact, Europe is getting a lot of new accessories like tableware and cleaning products. The USA site always says "For the new year," but that headline has been up for years along with...

To get that crunch, first soak peeled russet potatoes in hot water for about 10 minutes. Then parboil them, as many on this thread have said, but add a half-teaspoon of baking soda to the boiling water. This will set up a chain reaction. After five minutes, drain the potatoes and dump them on a...