Behind The Grill

Behind The Grill

Our legacy of quality and innovation lives on. Explore our history, and see what’s coming next.

66 posts

Things Got Out Of Ham

Things Got Out Of Ham

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.

A First-Class Luau

A First-Class Luau

“At Weber we like to do everything in a first-class manner.”

 My Love Affair: Grilling And Beer

My Love Affair: Grilling And Beer

I love to grill, and I love beer. Thankfully, the two go hand in hand. Literally.

How To Set Up Your Smoker

How To Set Up Your Smoker

Get the basics on how to how to set-up and use the Weber Smokey Mountain Cooker.

How We Make The Weber Kettle

How We Make The Weber Kettle

Read the story about the iconic kettle and how we make it.

Behind The Scenes Grilling

Behind The Scenes Grilling

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.

Where Does Charcoal Come From?

Where Does Charcoal Come From?

Check out how charcoal is made!

The History Of The Weber Q

The History Of The Weber Q

We regularly hear from Q owners who are surprised how well these grills barbecue food no matter where they take them.

Barrel Bar-B-Que

Barrel Bar-B-Que

Check out this 1972 Weber!

When The Teacher Becomes The Student

When The Teacher Becomes The Student

Last month Weber had the opportunity to learn the “trade secrets” of BBQ Nirvana from Pit Master and Weber Smokey Mountain Master, Harry Soo.