"BBQ Tech" on "Modern Marvels"

[1buckie]

  I went looking to see if they showed welding to fix Ray's part that givin' him greif on a nearby thread & was able to find the whole episode of "BBQ Tech" on "Modern Marvels"

Don't know how many have seen this, some interesting stuff.......

Weber stuff happens @ 11:10

http://www.youtube.com/watch?v=uiga0CQE5EU

[Craig]

I'm gonna be watching this one! Thanks for the link Buckie! 

[HankB]

Interesting, particularly some of the excesses people will go to (and without any real benefit.) Hundreds of thousands of dollars for an outdoor kitchen and nothing that burns charcoal! 

Too bad they screwed up on the aspect ratio.

[Jaronimo]

Thanks for posting the video.  And thanks for telling me where to start it!

Have you seen this video?  Click the charcoal link.

http://webernation.weber.com/factory-tours

I need to go there and take a tour.

[SmoothSmoke]

Thanks Buckie!!!!

[jacoblee]

Thanks I really enjoyed watching that.

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[Duke]

I just watched it myself. Thanks again Buckie! Oh, I think you could chalk up another quality post.

[Bman]

I love Modern Marvels, but hadn't seen this one before.  Thanks....

[sparky]

that was a good show , watched the whole thing ! thanks!

[bryanw21157]

After watching Modern Marvels, I saw that weber also has video tours of their kettle and gasser factories. 

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[Fo Sizzle My Nizzle]

I love how the expert at the start said BBQ is 180-225 degrees. 180?!  I'd be better off putting meat on my dashboard in the summer.

[1buckie]

I love how the expert at the start said BBQ is 180-225 degrees. 180?!  I'd be better off putting meat on my dashboard in the summer.

It's out of the ordinary, but I'll run tri-tip that low to get pulled beef......not something I need to be in a hurry for.......
A little higher up 220~235, for much less time, to chunk for burnt ends......

See Here:

http://weberkettleclub.com/forums/grilling-beef-recipes/something-different/

And Here:

http://weberkettleclub.com/forums/food-pr0n/bob's-beef-o-rama/

[Craig]

I thought the kettles were still made in Palatine, whil gassers were made in Huntley?    Did they consolidate? If so, I wonder if we'll see "HUNTLEY, IL" on the vents in the coming years?

[HankB]

One method of cooking standing rib roast is to start at a higher temperature and then hold at 140°F. It doesn't really cook further at that temperature. Difficult to do w/out specialized equipment but supposedly works well.

[nicky]

I put it on my watch list