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Learn about the differences in ribs and what to look for when buying them.
By Mark Holzkopf, Guest Blogger
It's early in the grilling season, but that doesn't mean we can't start having some fun on the Weber Smokey Mountain!
By Matt Jost, R&D Chef at the Weber Grill Restaurant, Guest Blogger
Here are 5 mouth watering burger recipes for you to try!
By Heather Herriges
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
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.
By Mike Lang
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
It only takes a few extra steps, but it’s amazing how this is so often overlooked.
By Mark Fenne, Guest Blogger
Check out these tips before your through your next BBQ.
This video outlines the essential steps that will guarantee your pork shoulder is smoked perfectly, promising many tasty meals for you to enjoy!
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