If you worked for Weber...


 
Tim Campbell said:
Here's one that is likely a me problem but I've always thought would be cool.

Telescoping wheels that can be individually adjusted. Our patio slate is fairly uneven, especially after rough winters. I can't tell you how much time I've spent trying to keep my grills and smoker level.

If we (I) could raise/lower the wheel height incrementally it would be a game changer.
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+1
 
Tim Campbell said:
Here's one that is likely a me problem but I've always thought would be cool.

Telescoping wheels that can be individually adjusted. Our patio slate is fairly uneven, especially after rough winters. I can't tell you how much time I've spent trying to keep my grills and smoker level.

If we (I) could raise/lower the wheel height incrementally it would be a game changer.
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I'd be all for this! I've had a few issues with leveling out my WSM and Rancher in the past, so the telescoping wheels would be a huge help rather than using a block of wood lol.
 
I'm for a leveling feature of some kind on Weber products. My Weber products all have blocks riding around in the heat deflectors or on the shelves which are used to level them out on the patio; as the patio has pitch to facilitate drainage.

It would be best if the product body could be leveled, so when using a product like a Slow and Sear, liquid in the reservoir would not spill or leak.

Also improve the overall quality and location of the lid thermometers. The thermometer on the kettles is on the wrong side to be functional or of use.
 
B.A. Poole said:
I'm for a leveling feature of some kind on Weber products. My Weber products all have blocks riding around in the heat deflectors or on the shelves which are used to level them out on the patio; as the patio has pitch to facilitate drainage.

It would be best if the product body could be leveled, so when using a product like a Slow and Sear, liquid in the reservoir would not spill or leak.

Also improve the overall quality and location of the lid thermometers. The thermometer on the kettles is on the wrong side to be functional or of use.
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A problem with grill thermometers for gas and charcoal grills (not just on Weber grills), is that they tend to be placed a bit too high up on the lid to accurately read grate temperatures. The problem with lowering the lid thermometer on a Weber Kettle is it looks kind of ugly aesthetically and can mess with space if you put it near the edge of the lid. I honestly kind of wish some kettles would go back to not even having a thermometer and the user can simply choose to put one in themselves, whether it be an electronic probe or an oven thermometer at grate level, which is what I do. Maybe the Master-Touch line and Performer can keep a lid thermometer, but for standard kettles I don't really see it as necessary. I'm sure I'll cover this a bit in the Kettle section of the project.
 
I like lid thermometers on any and all of my grills/smokers. I don't trust them for accuracy, but at a glance I can see if the temp has gotten out of control.

I would not want to pay more for a higher quality thermometer. If I want accurate temps I'll use a probe. If a lid thermometer is within 25F or 50F +/- when compared to an ambient probe that's close enough for me.

My BGE has a Tel-Tru; the original from 2011 and still works great. It is very accurate and tracks within a degree or two of a thermoworks smoke probe. These run about $40 to replace. I would not invest this much to upgrade the thermometer on the 1000, E330, WSK or the performer kettle.
 
DanHoo said:
I like lid thermometers on any and all of my grills/smokers. I don't trust them for accuracy, but at a glance I can see if the temp has gotten out of control.

I would not want to pay more for a higher quality thermometer. If I want accurate temps I'll use a probe. If a lid thermometer is within 25F or 50F +/- when compared to an ambient probe that's close enough for me.

My BGE has a Tel-Tru; the original from 2011 and still works great. It is very accurate and tracks within a degree or two of a thermoworks smoke probe. These run about $40 to replace. I would not invest this much to upgrade the thermometer on the 1000, E330, WSK or the performer kettle.
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I definitely see your point. The one grill I have that I'd consider getting a Tel-Tru for right now is my WSM 22, but I don't mind the default. If I had a larger offset, I'd definitely get some more accurate thermometers for it, but for slow smoking I think temperature is a bit more important, to me anyway.
 
Benny Gilbert said:
I definitely see your point. The one grill I have that I'd consider getting a Tel-Tru for right now is my WSM 22, but I don't mind the default. If I had a larger offset, I'd definitely get some more accurate thermometers for it, but for slow smoking I think temperature is a bit more important, to me anyway.
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IMHO these two items have improved the quality of my cooks:

1. a quality instant read thermometer ( like a Thermapen One etc .)
2. a quality probe-type thermometer with a remote and alarms ( like a Thermoworks smoke or signals, or Fireboard, etc )

I set pit temp alarms ( low/high ) and meat temp alarms ( high ) and ignore any dial thermometers.
 
DanHoo said:
IMHO these two items have improved the quality of my cooks:

1. a quality instant read thermometer ( like a Thermapen One etc .)
2. a quality probe-type thermometer with a remote and alarms ( like a Thermoworks smoke or signals, or Fireboard, etc )

I set pit temp alarms ( low/high ) and meat temp alarms ( high ) and ignore any dial thermometers.
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I love my Thermapen! I got a Mk. 4 just before it was retired and I use it pretty much every time I cook. I also have a Chef Alarm. Wish it had a second probe but it does the job.
 
B.A. Poole said:
I'm for a leveling feature of some kind on Weber products. My Weber products all have blocks riding around in the heat deflectors or on the shelves which are used to level them out on the patio; as the patio has pitch to facilitate drainage.

It would be best if the product body could be leveled, so when using a product like a Slow and Sear, liquid in the reservoir would not spill or leak.

Also improve the overall quality and location of the lid thermometers. The thermometer on the kettles is on the wrong side to be functional or of use.
Click to expand...
That's a great point.
 
DanHoo said:
I like lid thermometers on any and all of my grills/smokers. I don't trust them for accuracy, but at a glance I can see if the temp has gotten out of control.

I would not want to pay more for a higher quality thermometer. If I want accurate temps I'll use a probe. If a lid thermometer is within 25F or 50F +/- when compared to an ambient probe that's close enough for me.

My BGE has a Tel-Tru; the original from 2011 and still works great. It is very accurate and tracks within a degree or two of a thermoworks smoke probe. These run about $40 to replace. I would not invest this much to upgrade the thermometer on the 1000, E330, WSK or the performer kettle.
Click to expand...
Right on. I also like the aesthetics of thermometers. I'm rocking Tel-Trus on all of my equipment.
 
Not sure what difficulty folks have with lid mounted thermometers. I installed a Tel-Tru on my old Performer up near the handle. Yes, of course I realize that when it reads 275º, and I'm using my SnS, that it's not actually 275º on the cooking grate. But even this old dog has figured out how my food cooks when the Tel-Tru reads 275º. And, surprisingly, it only took me 1 or 2 cooks to figure it out.

Back in the day, when I was competing with my 2 WSMs, I did a study using probes to measure the grill temp on both of the grills and comparing that to what I saw on the dome. Based on that, I was able to do a really good job of maintaining temps and getting some calls. Then I bought a couple of DigiQs and it was never a problem again . . .
 
Howdy, everyone! Got a bit of an update: I'm currently working on the gas grill section of the project. Don't worry, I have already heard everyone **loud and clear** on the return of the classic Genesis design and the Weber Genesis 1000, so that will get ample coverage. One thing I wanted to ask though is this: I am currently working on the Summit section. I've generally heard that the Gen 1 and Gen 2 versions were considered the best built outside of the firebox front issue with the Gen 3 being a downgrade. I only own a 2006 Gen 2 Summit so I don't necessarily have the authority to talk about the other versions outside of what I've seen and heard from others. Are there any thoughts on the current Gen 4 Summit, and what you would like to see Weber do in the future regarding improvements to the line? Thanks! BTW, I'll try and keep you all posted with updates on the project as we go along.
 
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