Less quality in metal with the new webers?


 
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Dennis Lundin

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I went to a supermarket today and had a look at the new webers thats out there today. But when I lifted the lid it kind of felt easy to lift. My lid at home on my 6-7 year old weber are much more heavy and robust it fellt like.

Anyone know if they use a more thin metal today or am I just imagen?
 
I've noticed that a few times also. Could it be the build up of gunk just makes ours feel more beefier?

Tim
 
I think they were more robust back in the day. But nowadays, companies have to find ways to cut costs, which means skimping on material. The gauge on the metal is probably thinner these days.

At least the kettles are still made in the USA. The day Weber sources everything from China, will be the day I stop buying new Webers and will be looking for older ones.
 
I have a lid manufactured in the early seventies, a second from 1991, a third from 1999, and a fourth from 2006. I can perceive no difference in the weights of any of them.
 
I believe that all Webers are made black. Then they add the color to them which I think makes them a little more dense. If you notice the colored ones chip where the black ones usually don't. I think the colored's are a little thicker and heavier.
 
Two of my lids are red; the other two are black. None of the four feels any heavier than the other three. However, the red porcelain finish on the early seventies lid somehow "feels" thicker than the finish on the 1991 red and the two blacks.
 
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