Seems like offsets are a huge money making opportunity as that is what most of the serious BBQ comp teams seem to use (this is an opinion gleaned only from watching season 1 of BBQ pitmasters, so correct me if I'm wrong).
To my knowledge, Weber has never gotten into this business and I wondered if they had ever commented on why that is.
Do they just feel the design is inherently worse than their vertical/kettle design?
I had a Chargriller offset and it was terrible compared to the WSM. Air leaks, hard to control temps, refueling every hour, etc.
To my knowledge, Weber has never gotten into this business and I wondered if they had ever commented on why that is.
Do they just feel the design is inherently worse than their vertical/kettle design?
I had a Chargriller offset and it was terrible compared to the WSM. Air leaks, hard to control temps, refueling every hour, etc.