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When I started working at Weber, I learned I could make ribs in about half the time by wrapping them in foil. I was skeptical at first, but once I tried it I became a convert.
By Jennie Lussow, Guest Blogger
Grilling in cold and darker weather is not insurmountable, it just involves more clothing and better planning.
By Mike Lang
Make this dip before the big game and just heat it up or just make it at your next tailgate.
By Kevin Kolman
I have this thing for grilling food stuffed in other foods and by far, my favorite food to stuff and grill is a bell pepper.
As the crisp air fills with drifting leaves, I often find myself… well hungry. Hungry for a hot, juicy grilled meal. You know, comfort food.
By Mike Kempster
Great tasting dips are one way I can keep everyone happy and full. My inspiration for these dips is rooted in the backyard. No matter what the food is, I want it cooked on my grills.
Three techniques to adding bacon to your grilled meals!
Now this is a bbq feast! 36-inch Ranch kettles, fifty 18-pound hams, 500 pounds of charcoal to the bank and a half-truckload of freshly baked rye bread.
“At Weber we like to do everything in a first-class manner.”
I love to grill, and I love beer. Thankfully, the two go hand in hand. Literally.
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