I'm so torn, I'd like to see some pics of them in people's back yards to get a feel for what they really look like instead of the manufacturer's press releases before I place my order.
I'd appreciate it. Also looking forward to reading more experiences from US members who have ordered from Canadian outfits.
TIA
Have you seen this thread?
http://weberkettleclub.com/forums/weber-kettles-accessories/my-new-canadian-mastertouch/
Out of all the color choices, I think ivory and the green are what I would choose if I were to get one.
Quote from: LightningBoldtz on February 03, 2016, 04:13:05 AM
Out of all the color choices, I think ivory and the green are what I would choose if I were to get one.
I literally bounce between the spring green, slate and ivory every twenty seconds. LOL
I have a uline lime green smokey joe so the spring green may compliment that.
The slate looks flat out classy but I thought it would have more of a metallic paint as opposed to the flat blue but I still dig it.
The ivory is an eye catcher but I wonder if it will always look dirty and not hide the dirt as much as the other two colors.
That's the line of thinking anyway.
Quote from: LightningBoldtz on February 03, 2016, 04:12:00 AM
Have you seen this thread?
http://weberkettleclub.com/forums/weber-kettles-accessories/my-new-canadian-mastertouch/ (http://weberkettleclub.com/forums/weber-kettles-accessories/my-new-canadian-mastertouch/)
Yes, I'm hoping folks that got the ivory or spring green might post their photos to help too.
Quote from: captjoe06 on February 03, 2016, 04:34:39 AM
Yes, I'm hoping folks that got the ivory or spring green might post their photos to help too.
Was cyphering between Ivory & Spring Green myself. I was sure Ivory was gonna be my choice, until I saw a member pic of the Smoke (Weber promo pic doesn't do it justice). Now I'm confused all over again!!!
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My Ivory kettle is currently buried in my backyard ...
(http://i1142.photobucket.com/albums/n615/MacEggs/Miscellaneous/IMG_2966.jpg) (http://s1142.photobucket.com/user/MacEggs/media/Miscellaneous/IMG_2966.jpg.html)
ivory
(http://i182.photobucket.com/albums/x164/gregs1020/Weber%20Kettles/d0198bdd-2e42-4ce6-b489-01051e86e40f_zpsm8zbb99r.jpg)
spring green
(http://i182.photobucket.com/albums/x164/gregs1020/Weber%20Kettles/20150523_092101_zpsp4mtpkbc.jpg)
lemongrass
(http://i182.photobucket.com/albums/x164/gregs1020/Weber%20Kettles/Screen%20Shot%202015-05-20%20at%208.02.27%20AM_zpsgpt7fl1n.png)
blue wave
(http://i182.photobucket.com/albums/x164/gregs1020/Weber%20Kettles/20150902_181237_zpshpqdozuq.jpg)
smoke
(http://i182.photobucket.com/albums/x164/gregs1020/Weber%20Kettles/20160131_093555_001_zpstg2vaxsi.jpg)
the only acceptable answer, is all of them. :D
How dirty does the Ivory look normally? Do you have to constantly clean it to keep dust off of it?
Quote from: tb80 on February 04, 2016, 11:31:26 AM
How dirty does the Ivory look normally? Do you have to constantly clean it to keep dust off of it?
Dust and dirty show up pretty easy on the ivory.
Man that Smoke looks awesome, that ash pan, handle and position of the top vent just keep me away. I had two 2015 mastertouch's last year and sold both. I love the grill, those features are a real downer for me.
That said it is an amazing grill.
Quote from: LightningBoldtz on February 04, 2016, 12:03:28 PM
Man that Smoke looks awesome, that ash pan, handle and position of the top vent just keep me away. I had two 2015 mastertouch's last year and sold both. I love the grill, those features are a real downer for me.
That said it is an amazing grill.
What is it that you don't like about the ash pan and position of the top vent?
Just don't like the squeeze release on the ash pan, and the vent to top handle position. I am old school
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i know people beef about the vent and temp positioning, but frankly i don't get that.
when i use coal baskets on either side of a drip pan, the old type with the 90* orientation put the thermo over the coals, which does no good. (at least for me)
having the temp and vent NOT over the coals makes sense to me. i can vent from between the coals, and get a temp reading from between the coals. (in the area that the food is cooking).
so basically, i can read a temp from the cooking area of the kettle, not directly over the coal bins.
never understood why nobody likes that, it seems to make more sense this way to me. at least the way i set up my cooks.
i guess it's a ymmv type of thing.
That smoke color is out of control!
Smoke is the one.....
(http://uploads.tapatalk-cdn.com/20160204/3edcdeadb64b1eae5226bedf4abcfb87.jpg)
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Quote from: GregS on February 04, 2016, 01:42:42 PM
i know people beef about the vent and temp positioning, but frankly i don't get that.
when i use coal baskets on either side of a drip pan, the old type with the 90* orientation put the thermo over the coals, which does no good. (at least for me)
having the temp and vent NOT over the coals makes sense to me. i can vent from between the coals, and get a temp reading from between the coals. (in the area that the food is cooking).
so basically, i can read a temp from the cooking area of the kettle, not directly over the coal bins.
never understood why nobody likes that, it seems to make more sense this way to me. at least the way i set up my cooks.
i guess it's a ymmv type of thing.
Do you ONLY cook with the baskets split and indirect zone in the middle?
From what I've seen, most others NEVER cook that way
I do think most are overreacting about the temp gauge. Its a reference point to help each cooker better understand their grill and their technique. It's not like baking brownies where you need exactly 25 minutes at 425 to get the perfect crispy edges and gooey centers.
My biggest issue is where the lid hook is compared to the handle. using the lid hook on the new position just isn't as easy and natural as the old because the weight makes the lid easily twist and pivot in your hand.
It's not a problem on the mastertouch or performer, but on the rest of the line it seems less convenient.
Do any of the other Star Wars nerds out there think of Captain Phasma when you see that Smoke?!
Quote from: GregS on February 04, 2016, 01:42:42 PM
i know people beef about the vent and temp positioning, but frankly i don't get that.
when i use coal baskets on either side of a drip pan, the old type with the 90* orientation put the thermo over the coals, which does no good. (at least for me)
having the temp and vent NOT over the coals makes sense to me. i can vent from between the coals, and get a temp reading from between the coals. (in the area that the food is cooking).
so basically, i can read a temp from the cooking area of the kettle, not directly over the coal bins.
never understood why nobody likes that, it seems to make more sense this way to me. at least the way i set up my cooks.
i guess it's a ymmv type of thing.
Looking at the config of your Spring green or lime grass compared to the Smoke, I can see where you are coming from.
I generally don't use thermo's on the lid so I am an old school guy. But you do make a compelling point and making the case for me to procure a smoke.
Quote from: Troy on February 04, 2016, 03:16:38 PM
Quote from: GregS on February 04, 2016, 01:42:42 PM
at least the way i set up my cooks.
i guess it's a ymmv type of thing.
Do you ONLY cook with the baskets split and indirect zone in the middle?
From what I've seen, most others NEVER cook that way
Generally yes. That's how I set up my indirect cooks. How do most people do it?
Generally I have my baskets together, on the far side of where I'm cooking.
Quote from: GregS on February 05, 2016, 04:01:12 AM
Quote from: Troy on February 04, 2016, 03:16:38 PM
Quote from: GregS on February 04, 2016, 01:42:42 PM
at least the way i set up my cooks.
i guess it's a ymmv type of thing.
Do you ONLY cook with the baskets split and indirect zone in the middle?
From what I've seen, most others NEVER cook that way
Generally yes. That's how I set up my indirect cooks. How do most people do it?
It's taken me awhile but I'm doing this more and more as well.
1) It gives a more even temp to the middle food zone because more food is equidistant from heat. With heat off to one side, something is always closer to the heat and before you know it you start to use firebricks or other baffles. That's less of an issue here.
2) My drip pans and food trays tend to have right angles and that helps fit food better when the "food zone" remains rectangular. Or even if just lining up food, you want it organized for flipping or cooking evenly and less time moving it closer/away from heat. I suspect this is secretly a reason why gas grills are popular.
3) Flip grates, duh! Unless they come out with one where there's just one hinge in the middle, it's super handy to flip up and there's your coal receptacle.