What Makes A Grill A Weber Grill?
Every curve refined.
Every rivet finessed.
Every weld obsessed over.
It has always been part of their DNA. Part of their heart. Part of their soul. Since George Stephen first rolled out the original kettle, it's been the prize they keep their eyes on when they turn the lights on in the morning, and the benchmark for a successful workday when they lock the doors at night. Available at AJ Madison.
The Summit Series
WELCOME TO THE TOP OF THE LINE
These outstanding grills are the crown jewels of the Weber family. From exclusive features to the highest level of performance, these babies will make even seasoned grillers blush.
Rated 4 out of 5 by 2
reviewers.
Rated 5 out of 5 by
Brad in Virginia Great Grill
I have the Weber Summit 7320001 (which is the big Summit grill without the rotisserie, wood chip box, or extra "searing" burner. I bought it after what seemed like endless comparison with other Weber models and other brands like Napoleon. I really liked the look of the Napoleon grills and thought I'd go that route. However, after careful review I noticed a major difference with the Weber design and everything else I looked at. The Weber's burners are tubes with the gas holes on the top of the tube. The flame shoots straight out the top. The tube is covered by bent piece of metal they call flavorizor bars. The end result is that the flame is contained and heats the metal. The metal is then what is really putting the heat into the grill. Then when you cook something the juices drop onto the metal. Since the flame is contained under the metal there is very little tendency to flare up. Heck when I cooked my first batch of chicken on the new Weber I was amazed that it didn't turn black like my old Member Mark grill from Sam's Club - the one I bought 10 years ago and was made like a tank. I thought that was a good grill but this Weber beats it hands down.
I purchased the "no frills" Weber Summit model as I thought back to the rotiserie on the old grill - I had used it 1 time in 10 years! Also, my brother has a 3 year old Weber that didn't have the extra "searing" burner and he said he had no problems with getting the grill hot enough and he always had perfect "grill marks". Yep, he's right - this grill gets very hot! and I don't see why you would need the searing burner. In fact I left it on high to clean it after cooking the other night and I'd suggest a kitchen timer if you do that. The thing was a 800 degrees when I went out - all the food was burned off but I'm sure it probably shouldn't be left to get that hot very often.
Speaking of heat - It heats up to 600 degrees will all burners on high in less than 15 minutes. It has good heat control - I cooked pizza on a pizza stone in it at 550 degree and after some playing I was able to maintain that temperature for the pizza.
I also was very concerned about water getting into the drip tray. However, after leaving it out in the rain with no cover (I don't agree with covers as they trap moisture) during Hurricane Irene - it has no extra water in the drip tray (ok, maybe a couple table spoons!) But that was a Hurricane! I think Weber must have changed the design. I did add a piece of metal to deflect water on the drip tray side and that might help some but I really don't think it does anything. See the picture I added which is taken from underneath the left side table.
All in all, I'm very happy with this grill and think it cooks as good as anything. With the money I saved on the extra gadgets (rotisserie, wood chip box, searing burner) I bought a cookshack smoker which I like very much!
8/30/11
Rated 3 out of 5 by The Doctor Good, not great grill
Appearance is great, quality is fair. Wheels are terrible. too small to do any good. Cooks very well. Grates and grill housing heavy duty. Weak cabinet and doors.
6/27/11
This product has not been reviewed.
