Weber says something big is coming


 
Richard Garcia said:
Brian: No but will do on my next visit; they did have the similar "Weber Traveler Type" Portable called "Napoleon Travel Q Pro" with cart on display at a cost of around eight-hundred($800) Dollars.
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Richard and I have a link to the Napoleon above that grill is around $500 bucks US the Traveler is around $299 retails at about $369 list but its most likely going to sell around that $300 mark we will see. So if the Nap sells for $800 in your neck of the woods the Traveler would have to be less expensive what that price ends up being down your way who knows.

There are differences in the grills you need to make the decision the Nap is a dual burner which allows you to cook indirect now how well that works on a grilling area of 285 square inches might be debatable. You have a performer so probably like me do wings indirect around the outer edge works great, on my Silver C never use that method put the steak on get it done.

I posted the specs on the gasser forum for a traveler that I got from a website which I did not see on the Weber site or maybe I was blind.

  • Portable LP (liquid propane), black gas grill. Features a total cooking area of 320 Sq. In., 1 stainless steel burner, 21,700 BTU (British Thermal Unit) per hour input main burner, porcelain-enameled cast-iron cooking grates, Peizo ignition, Infinite control burner valve, and a porcelain enameled steel lid and cookbox. Includes an integrated steel folding cart, 1-hand set-up and fold with automatic lid lock, rigid, large side table. Features a built-in lid thermometer, 2 rubberized outer wheels, and removable catch pan. Uses disposable 14.1 or 16.4 Oz. LP cylinder (sold separately). 5-year warranty.
So you are getting a lot more cooking space on a Traveler as well as a lot more BTU's then the Nap or the 2200 q by the way. If this is your go to gasser got to have a conversion to a 20lb tank with there BTU specs your gonna burn thru those small tanks depending on how often you use it pretty quick.

I know sounds like I am pumping the Traveler not something I would own and lets all remember wait till the thing comes out read the reviews.

The SmokeFire before it got into customer hands was the game changer on almost every site in November of last year launched in Feb or whatever pretty much a disaster as a consumer friendly product. I totally admire the people on the pellet forum who bought it and saw it thru with good cooking results after a lot of work and ongoing work.
 
Brian B Atlanta said:
Richard and I have a link to the Napoleon above that grill is around $500 bucks US the Traveler is around $299 retails at about $369 list but its most likely going to sell around that $300 mark we will see. So if the Nap sells for $800 in your neck of the woods the Traveler would have to be less expensive what that price ends up being down your way who knows.

There are differences in the grills you need to make the decision the Nap is a dual burner which allows you to cook indirect now how well that works on a grilling area of 285 square inches might be debatable. You have a performer so probably like me do wings indirect around the outer edge works great, on my Silver C never use that method put the steak on get it done.

I posted the specs on the gasser forum for a traveler that I got from a website which I did not see on the Weber site or maybe I was blind.

  • Portable LP (liquid propane), black gas grill. Features a total cooking area of 320 Sq. In., 1 stainless steel burner, 21,700 BTU (British Thermal Unit) per hour input main burner, porcelain-enameled cast-iron cooking grates, Peizo ignition, Infinite control burner valve, and a porcelain enameled steel lid and cookbox. Includes an integrated steel folding cart, 1-hand set-up and fold with automatic lid lock, rigid, large side table. Features a built-in lid thermometer, 2 rubberized outer wheels, and removable catch pan. Uses disposable 14.1 or 16.4 Oz. LP cylinder (sold separately). 5-year warranty.
So you are getting a lot more cooking space on a Traveler as well as a lot more BTU's then the Nap or the 2200 q by the way. If this is your go to gasser got to have a conversion to a 20lb tank with there BTU specs your gonna burn thru those small tanks depending on how often you use it pretty quick.

I know sounds like I am pumping the Traveler not something I would own and lets all remember wait till the thing comes out read the reviews.

The SmokeFire before it got into customer hands was the game changer on almost every site in November of last year launched in Feb or whatever pretty much a disaster as a consumer friendly product. I totally admire the people on the pellet forum who bought it and saw it thru with good cooking results after a lot of work and ongoing work.
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Brian: Thanx for this information and advice and I plan on Visiting "BBQ Mundo" sometime next week and will inquire about the Weber Traveler. Today my wife is on a hiking trip with some of here girlfriends, so, I plan on breaking out my Weber Smoky Joe fitted with custom grill Grates to grill up a hamburger. This "little Joe" is one sweet charcoal cooker for one or two hungry People and sits along side my Weber Performer Deluxe and WSM 18" "Classic".
 
MikeLucky said:
I also have a gas assist Performer that is my workhorse and I agree with how much easier it is to clean and maintain than the larger Genesis gasser I used to have. But, my current gasser is a Q1200 and I couldn't recommend it more as an option. Cleanup is similar to the Performer in that about once every 5-8 cooks I take a plastic putty knife and scrape the insides down into the grease catch pan. Otherwise I almost never have to clean the porcelain coated cast iron grates as they scrape clean once the grill is hot and ready to cook. And, this little baby gets HOT. I can sear a steak like a dream. The combination of small area to heat and the hot cast iron grates makes it a fantastic searing machine. Plus, it's portable so we take it in our camper and for tailgating. You can use the 1lb small green bottles or get the attachment hose and use a 20lb tank. When you add the gasser I would seriously consider a Q1200.

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For just the two of us, it's perfect. Steak, potato, and cast iron pan full of mushrooms and onions.

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4 filets and mushrooms

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4 chicken breasts and asparagus

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Mike, in that third pic it looks like you are using Weber’s potato nails in the baked potato. How do you like them and what are the advantages? My daughter gave me them for Christmas but I have not tried them yet.
 
Rich Dahl said:
I also have a gas assist performer which I love and I find that I have to have a gasser or three because of our summer fire restrictions on the use of charcoal. But I honestly don't feel there is much difference between maintaining a gasser over a charcoal grill. When doing things like chicken I put tin foil under the grates below the chicken to catch the grease which makes cleanup pretty simple. A through cleaning of the gasser takes about 20-30 minuets., we do that about once a month in the summer and every two months in the winter. Also no ash to deal with is nice.
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Rich-do you mean put foil on top of the grates and place chicken on it , rather than under the grates? Have only done chicken breasts on the gasser, still one it on the kettle-but really like it on the new 575!
 
BobH-SCW said:
Rich-do you mean put foil on top of the grates and place chicken on it , rather than under the grates? Have only done chicken breasts on the gasser, still one it on the kettle-but really like it on the new 575!
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Bob, I put foil on top of the flavorizer bars when I do chicken indirect espically thighs to catch the fat drippings. Makes clean up much easier.
 
Richard in NS said:
Mike, in that third pic it looks like you are using Weber’s potato nails in the baked potato. How do you like them and what are the advantages? My daughter gave me them for Christmas but I have not tried them yet.
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I actually love the potato nails. They cut about 30-40% of the cook time off and they help the potatoes cook more evenly so that you don't nuke the skins to get the middle cooked. I particularly like that because I eat the skins.
 
I string multiple potatoes on my skewers. Makes it much easier to handle them and works the same. Another trick with potatoes I use. I mwave them first. We have a Panasonic Inverter Mwave. Those things are "da bomb". They have a potato setting. We put our taters in there. When done remove them. Toss them with evoo, salt, pepper, herbs you might like (we like thyme or rosemary), and put them on the grill to crisp the outside skin. Inside stays tender and fluffy, nice crispy tasty skin. Taters are done in 1/4 the time as doing them only on the grill.
 
LMichaels said:
I string multiple potatoes on my skewers. Makes it much easier to handle them and works the same. Another trick with potatoes I use. I mwave them first. We have a Panasonic Inverter Mwave. Those things are "da bomb". They have a potato setting. We put our taters in there. When done remove them. Toss them with evoo, salt, pepper, herbs you might like (we like thyme or rosemary), and put them on the grill to crisp the outside skin. Inside stays tender and fluffy, nice crispy tasty skin. Taters are done in 1/4 the time as doing them only on the grill.
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Part of our empty nest downsizing is that our old house had a built in microwave that we had to leave and the new house didn't have a mircrowave. So, in the effort of saving space (downsizing from 3400 square feet to 1800 was very challenging, Ugh) I got the Panasonic inverter microwave that also has the air fryer, broiler, and convection oven in it. It is most definitely "da bomb." I especially like the combo mode where I can make a frozen pizza with the microwave and the broiler so it cooks quickly and the broiler crisps up the edges and crust like it was made in the oven. And, the sensor cooking is fantastic too... straight up black magic, but I have learned to look the other way. lol Oh, and we were able to get rid of our normal air fryer and toaster so that helped with space saving for us.
 
So does an inverter microwave truly have different power levels? Our Microwave's "power levels" merely cycle on-off at x% of the runtime.
 
BFletcher said:
So does an inverter microwave truly have different power levels? Our Microwave's "power levels" merely cycle on-off at x% of the runtime.
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Yes it does. There's no cycling like the traditional microwave. Most stuff I just hit the sensor cook button and let it go. Food comes out hot and evenly cooked, without any overcooked or crusty edges. It really is pretty cool. It uses a monitor that detects the steam coming from the food.
 
BFletcher said:
A hot potato is a big deal. Plus, I never heard of potato nails nor thought to use skewers. I enjoyed reading the detail and the topic shift may be a sign that most of us are married :)
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tvwbb.com

Weber potato nails

Anyone use these? What do you think of them? Saw them at Wally World for 10 bucks. Almost bought but didn’t want it to sit in the draw with the rest of my impulse BBQ gadgets...
tvwbb.com tvwbb.com
 
MikeLucky said:
Part of our empty nest downsizing is that our old house had a built in microwave that we had to leave and the new house didn't have a mircrowave. So, in the effort of saving space (downsizing from 3400 square feet to 1800 was very challenging, Ugh) I got the Panasonic inverter microwave that also has the air fryer, broiler, and convection oven in it. It is most definitely "da bomb." I especially like the combo mode where I can make a frozen pizza with the microwave and the broiler so it cooks quickly and the broiler crisps up the edges and crust like it was made in the oven. And, the sensor cooking is fantastic too... straight up black magic, but I have learned to look the other way. lol Oh, and we were able to get rid of our normal air fryer and toaster so that helped with space saving for us.
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What is this magic? I have to look into that.
 
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