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Our legacy of quality and innovation lives on. Explore our history, and see what’s coming next.
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.
By Mike Kempster
“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.
By Mike Lang
Get the basics on how to how to set-up and use the Weber Smokey Mountain Cooker.
By Jamie Purviance, Guest Blogger
Read the story about the iconic kettle and how we make it.
By Jessie Conti, Guest Blogger
Our mission was simple, make the grilled food look great. No Hollywood magic. No post production special effects, just great food grilled on a fleet of Weber grills.
Check out how charcoal is made!
We regularly hear from Q owners who are surprised how well these grills barbecue food no matter where they take them.
Check out this 1972 Weber!
Last month Weber had the opportunity to learn the “trade secrets” of BBQ Nirvana from Pit Master and Weber Smokey Mountain Master, Harry Soo.
By Kevin Kolman
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