I had the same thing happen to me with my green MT. With a new replacement lid, I had no issues so far. I use charcoal holder or coals to the side without touching the inside bowl. No issues so far. You can cook on it fine no problem.
With special color kettles like these, it is a small price to pay to have few odd chips happen. One thing for sure, Weber would gladly send you a replacement at your request anyways. So it is all good.
Well I'm just going to say it !
This version of the MT is cheesy. I use my ivory for catering and I have to tighten the handle all the time despite upgrading to SS hardware . The legs are super thin walled and the slightest impact to the side of one would likely buckle the leg and dump the kettle. The porcelain is ok , mine had black specks in places that you can feel and installing the push button legs cost me porcelain as well. It does cook as good as any Weber and it's beautiful to look at but for the price I was underwhelmed with the quality and that's why I put mine in the catering lineup. It's clean to look at and I won't be heartbroken if it gets dinged.
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As for other parts like legs and triangle, all new kettles are thinner than older 70's kettle parts. Quality wise, all modern kettles are the same. MT do have longer legs so maybe with good impact they are more prone to buckling. I don't use mine the way you do, so I don't know under extreme conditions. I have moved mine around few times and have never felt it wasn't stable and sturdy. As for nut backing out on the handle, drop of loctite on the bolt thread will stop it from backing out. Better than lock washer I mentioned previously.
I think with price cheaper than reg. black Master touch (in Canada anyways), IMO, Special Edition MT represents tremendous value. Who knows, it may one day become a collectors item.
@ mcgolden- It looks beautiful with those handles. You do what you want,but don't be afraid to cook on it. Besides, few heat cycles by cooking on it and checking for other porcelain popping issue will be good idea anyways. You will get more satisfaction out of cooking and food will taste better on this than cooking on Reg. OTG. At least, I think so.