<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by doug ep:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe Dang:
When you see the Weber Restaurant in Chicago I think it's all without the lid I believe. </div></BLOCKQUOTE>
Actually, they use Ranch Kettles and Kingsford, underneath exhaust hoods. They do use the lids, pretty much all the time. The exhaust vacuum is so strong, it will pull tongues of flame 5-6 inches out the top of the lids, even with a 3 zone fire. Their site WGR says they use multiple kettles, each at diff temps, as hot as 1500F.
Fun place to go when in Chicago/Schaumburg/Lombard area... </div></BLOCKQUOTE>
I was at the one in Schaumburg. The food was good and the lids were on/off as required. Yes, it really was a cool place. Bunches of huge kettles loaded and working the food. It's funny I had been in Chicago about a year before this visit and saw the advertisement in a dining mag and chalked it up as hokey. Big mistake.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe Dang:
When you see the Weber Restaurant in Chicago I think it's all without the lid I believe. </div></BLOCKQUOTE>
Actually, they use Ranch Kettles and Kingsford, underneath exhaust hoods. They do use the lids, pretty much all the time. The exhaust vacuum is so strong, it will pull tongues of flame 5-6 inches out the top of the lids, even with a 3 zone fire. Their site WGR says they use multiple kettles, each at diff temps, as hot as 1500F.
Fun place to go when in Chicago/Schaumburg/Lombard area... </div></BLOCKQUOTE>
I was at the one in Schaumburg. The food was good and the lids were on/off as required. Yes, it really was a cool place. Bunches of huge kettles loaded and working the food. It's funny I had been in Chicago about a year before this visit and saw the advertisement in a dining mag and chalked it up as hokey. Big mistake.