All that chatter about that new weber and now dead silence?

JohnInCarolina · May 2016

texaswig said:

My eggucation is only on high school level. My IQ nor student loan payments are as high as @JohnInCarolina. But you can't tell me that Webers cost is that high on these. When they
finally wake up and figure out the right price point on these, they are gonna be everywhere.good news is retailers will probably mark them down 30 percent at the end of the season just like they do with the rest of everything else.

I don't have any student loans my friend, nor do my grad students. Engineers get paid to go to school. They are the Division-I athletes of the scientific world, if you will, except they go to class.

Sundown · May 2016

Darby_Crenshaw said:

Vacuum is better yeah, probably not practical on a grill, but maybe someday.

I was just pointing it out because more than a few people were mocking the idea, when it's really basic fact

it's why wrapping pork butt in towels (in FTC) actually steals heat from the pork faster.

If you leave a pork butt on the counter, sure, trap it in towels. Because it will otherwise cool given the large amount if circulating room air which would cool it

but in a cooler, it will be better to not wrap it in towels (foil sure). Once the small anount of air in the cooler is warmed, cooling really can't happen at the same rate.

But comparatively cooler towels are a heat sink. You lose more heat warming those towels than you would to the air inside the cooler

No one would advocate putting a large amount of room temp water in the cooler, because the butt would give up heat to it. But it's the same for the towels. In both cases (on the counter and in the cooler) they take heat from the pork

but on the counter, the towels are the only insulation you have. The air they trap insulates, even though you lose heat to the mass of the towels. Without them, the constant supply or circulating room air would continually cool the pork. So the towels make sense

in the cooler, the cooler itself is the insulator. the trapped interior air, which will rise in temp, sure, is trapped though. It will quickly get warm and then the pork stops losing heat, since the air is the same temp and not circutlaing and continually cooling it. But towels would suck additional heat as their mass (more than a pound possibly) gets warmed by the pork. That's more energy than it takes to heat just the air. And then after the towels are hot, the air itself will be warmed.

(which of course means that instead of just realizing this and ditching the towels, people will now be advocating microwaving the towels before putting them in. Hahaha)

Darby, you sound like a guy that used to be on the old greeneggers forum.

stike.

He's now in the witness protection program and living just outside of Boston. It's claimed there are occasional sightings and, some communication with Fidel from time to time.

He was/is one of the most well read guys I've ever known . . . next to stumbaby of course.

Thatgrimguy · May 2016

badinfluence said:

I was over at Petes shop and saw them as well. Both the free standing and the cart version. And here are MY thoughts and impretions.
Is is very well built. Looks to be very easy to use as well. Won't have to worry about a wood table catching fire either. Price point is high. This opinion might change when the Weber rep does a demo cook. It is a heck of a lot lighter then a egg. If the demo cook goes well will I own one you ask? HELL YES I will.

IF this think can bake like my egg I'm buying one and installing it on my Trailer. I would love a metal insulated charcoal cooker for baking bread and pizza on my trailer. Sure would handle bumps in the road better than an egg. Either that or track down a used bubba keg.

SmokeyPitt · May 2016

@Thatgrimguy have you thought about one of the bubba/broil king kegs? They have a trailer hitch attachment. That might make mounting to your trailer easier.

Image: http://cdn.shopify.com/s/files/1/0827/1293/products/KA5532-on-truck_84409503-adac-413e-b0e0-4f8b50b0cf45_1024x1024.jpeg?v=1444419579

Thatgrimguy · May 2016

SmokeyPitt said:

@Thatgrimguy have you thought about one of the bubba/broil king kegs? They have a trailer hitch attachment. That might make mounting to your trailer easier.

If I can find one!! They don't make them new anymore. I'd like one and have been looking but haven't seen one for sale at all, much less near me.

DMW · May 2016

Thatgrimguy said:

SmokeyPitt said:

@Thatgrimguy have you thought about one of the bubba/broil king kegs? They have a trailer hitch attachment. That might make mounting to your trailer easier.

If I can find one!! They don't make them new anymore. I'd like one and have been looking but haven't seen one for sale at all, much less near me.

Yes they are still made, not Bubba any more, but Broil King.

http://www.broilkingbbq.com/grills/keg

Thatgrimguy · May 2016

DMW said:

Thatgrimguy said:

SmokeyPitt said:

@Thatgrimguy have you thought about one of the bubba/broil king kegs? They have a trailer hitch attachment. That might make mounting to your trailer easier.

If I can find one!! They don't make them new anymore. I'd like one and have been looking but haven't seen one for sale at all, much less near me.

Yes they are still made, not Bubba any more, but Broil King.

http://www.broilkingbbq.com/grills/keg

Nice. I kept finding things that said discontinued. I will definitely be looking into this see as it's $600 cheaper than the Weber thing. I am also looking at other options to bake a couple loaves of bread at a time. (pizza would be nice too)

badinfluence · May 2016

@thatgrimguy check out the kettle from Peoria custom cookers. I have it mounted on front of my trailer. It is very large and cost less then the Weber. It is not insulated though, but has not been a issue thus far for me.

RRP · May 2016

badinfluence said:

@thatgrimguy check out the kettle from Peoria custom cookers. I have it mounted on front of my trailer. It is very large and cost less then the Weber. It is not insulated though, but has not been a issue thus far for me.

Here's the link. BTW you do know don't you that the founder/owner is a local dentist?
http://www.peoriacookers.com

badinfluence · May 2016

@RRP I did know that. It's amazing to go there as the shop is really kind of small, but the do a amazing job with quality. The workers are vietnamize when I picked mine up but dang them guys know how to weld.

Biggreenpharmacist · May 2016

Ok
@badinfluence and @RRP I officially hate you both. That meat monster looks awesome and now thats gonna be stuck
in my head.

SkySaw · May 2016

I had a Weber 22-inch kettle long before I knew anything about BGE, and I used that kettle as my cottage BBQ for years after I got my Large. After the first 8-10 years I had to start replacing parts as they rusted out. Finally after 18 years one of the leg attachments to the kettle rusted through, and that's basically fatal. Now I need a new one. The kettles are a lot simpler than the SCG. So there are two things I would like to know about the new SCG:

1) Can it do high heat indirect cooking without warping or otherwise wrecking its own heat deflector or other internal parts?

2) What's it going to be like after 10 years? What's the ignitor going to be like after 10 years, and how is the design going to hold up to all that high heat? That's the demonstration I really want to see.

I really wanted one of these for its portability, but it's too expensive for something that I can't count on for 20 years of use. Also, I know people tend to compare it to an XL in terms of grill size and price, but I think of it in terms of what I can do with those grilling dollars: a Large Egg with pizza stone and indirect setup, and a 22-inch Weber kettle leaves me with $500 left-over versus a SCG.

Focker · May 2016

It doesn't tickle my fancy.

It does for the cats that like to touch their grills during use, or smoke 50 hr briskets.

Can you stir fry with lump in it?
Bake?

But then again, I've accumulated two OTG kettles for $30, and two WSMs for $400. I have used both with windblocks in sub-zero conditions. A digi-q makes things easier for the WSM. Harry Soo even uses a water heater blanket on his bullets in rough conditions.

I love Weebers, and their CS through the years,
but the SCG doesn't fill a void for me.

Zippylip · May 2016

Focker said:

Can you stir fry with lump in it?
Bake?

...but the SCG doesn't fill a void for me.

it’s super insulated round cooker so I’m thinking it’ll do these things as effectively as any ceramic on the market; slap a setter & stone in there & you’re off to the baking races along with some wok holding rig for the stir fry…

I’m with you on the lack of void though, with 2 kettles, an egg & a Blackstone I can already do anything I want. But if I were starting over & building an outdoor cooker collection I’d strongly consider one of these in lieu of the egg & kettle combination. Though I’m thinking it’d bake a pie as good as any ceramic it still won’t touch a Blackstone.

For the kind of scratch they’re asking for I’d want to check out a demo & really play around with it first.

caliking · May 2016

@focker you can stir fry and bake on a lowly kettle, let alone the new fangled one.

Focker · May 2016

caliking said:

@focker you can stir fry and bake on a lowly kettle, let alone the new fangled one.

You can half-ass bake and high heat saute on a kettle. I'll give you that.

I can smoke, grill, and bake on my WSM too, with an inverted and prop'd door. Do I do it? Hegs no.

I have stir fried on the Weber chimney, works great. We're strictly talking "Wok Hei" here. You're wasting significant lump on the kettle IMO.

WeberWho · May 2016

Thatgrimguy said:

If I can find one!! They don't make them new anymore. I'd like one and have been looking but haven't seen one for sale at all, much less near me.

Watch craigslist for them @Thatgrimguy

I bought one a year and half ago for $130 and was able to flip it for a good profit before I had a chance to use it. I went with my buddy a few weeks ago to pick one up off Craigslist for $350. I had a chance to play around with it last night camping. Nice grill and perfect for his travel trailer hitch. I found another one 100 miles away on Craigslist for $250 and it comes with a DigiQ controller. Definitely some good deals out there.

caliking · May 2016

I'm not sure I understand what you mean by "half ass bake". If you can maintain a certain temp for an hour or two, you can bake. Hard to do Neapolitan pizza, but you can bake plenty of stuff . I'm not a professional baker, so take that with a grain of salt.

And you're wasting a fair bit of lump wokking on the egg to begin with. If you think about what folks have been "wokking " on for centuries - before BGE's, kamados, high BTU propane burners etc- they were using short squat stoves or such which have no temp regulation or sophistication built in to them. Just fuel and oxygen.

Focker · May 2016

caliking said:

I'm not sure I understand what you mean by "half ass bake". If you can maintain a certain temp for an hour or two, you can bake. Hard to do Neapolitan pizza, but you can bake plenty of stuff . I'm not a professional baker, so take that with a grain of salt.

And you're wasting a fair bit of lump wokking on the egg to begin with. If you think about what folks have been "wokking " on for centuries - before BGE's, kamados, high BTU propane burners etc- they were using short squat stoves or such which have no temp regulation or sophistication built in to them. Just fuel and oxygen.

I think there is a little more to baking than maintaining temperature. Have seen enough pies done on the kettle pizza oven to show that the kettle design, without serious modification like the Hacker in SF, struggles to put out a good pie. Same goes for loaves. Have yet to see anything like what can be done on the egg(which isn't perfect either for the record), but does a pretty decent job. But like yourself, I'm no pro either.

By half assed I meatn baking in CI is fair game to a point, like deep dish pizzas, cornbread, or cobbler for examples. As the baking vessel has more of a role than the grill design. Maybe you could provide some pics to show me otherwise, doesn't have to be your own.

Yeah, you use a little more lump to wok on the egg, but you gain more in a safer and more stable place to do it. It can get dicey stirring on top of a chimney, but it's a lump mizer.

caliking · May 2016

Google "Weber baking"

Focker · May 2016

caliking said:

Google "Weber baking"

Even Kenji's New Yorkers look a little too done with the baking steel sammich.
But this has potential.
http://slice.seriouseats.com/archives/2013/09/the-pizza-lab-we-test-kettle-pizza-and-baking-steels-new-joint-pizza-oven.html
$400 plus the price of the kettle...yikes
http://www.kettlepizza.com/outdoor-pizza-oven-kits-s/1818.htm
His pie was the only thing worth clicking on.
Is that all you got? lol

caliking · May 2016

*sigh* you win the Internet tonight. How foolish of me to think that anything but a BGE was worth cooking on.

Hans61 · May 2016

With big green egg I always thought because it was ceramic once heat sunk a convection oven effect was achieved which I assumed provided more even cooking environment (heat from all angles vs heat mostly going bottom up) assuming my premise is correct on the ceramic heat sink even cooking - any thoughts on if the air insulation can deliver a similar effect in the new weber charcoal summit?

SGH · May 2016

@RRP
If I had your money, I would buy a truck load of those new Webers

Ozzie_Isaac · May 2016

SGH said:

@RRP
If I had your money, I would buy a truck load of those new Webers

I agree! Especially all the $$$ he makes from selling gaskets.

Biggreenpharmacist · May 2016

SGH said:

@RRP
If I had your money, I would buy a truck load of those new Webers

With all the stroke you got with RTIC you should get them to make a half price weber knockoff.

All that chatter about that new weber and now dead silence?

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