Does anyone know what changes have been made to the design of the Weber kettle over the years?

For example, when did the change over from three air vents like the WSM to the One Touch system? Or when did they go from wooden handles to those plastic ones?

Bill

The change from wooden handles to Thermoset plastic happened in 2000.

At one time, the wooden handles were made of teak. At some point, they were replaced by a cheaper wood, and finally plastic.

Regards,
Chris

And what about the switch from three bottom vents to the one touch system?

Bill

I bought my 22.5 Kettle back in the early 80's. The cooking grate is close to the rim, and well supported by the formed lip. Now I see, the grate is recessed 2 inches and rests on three "tabs". What I wonder is why Weber recessed the cooking grate? To me, recessing the grate would make it harder to access re using a spatula for burger turning, or cleaning.

I just recovered a 18 1/2 one touch with a H date code (1986)

Regards
from Ottawa
Harvey

quote:

Originally posted by Eugene Roy:
I bought my 22.5 Kettle back in the early 80's. The cooking grate is close to the rim, and well supported by the formed lip. Now I see, the grate is recessed 2 inches and rests on three "tabs". What I wonder is why Weber recessed the cooking grate? To me, recessing the grate would make it harder to access re using a spatula for burger turning, or cleaning.

Maybe they recessed the cooking grate to help prevent runaway food. I like that the grate is recessed as it makes it almost impossible to have food inadvertantly find its way off the grill (although I have had sausages roll their way right into the coals via the openings under the grate handles... hate it when that happens!)

That's interesting. I don't have a kettle that goes back that far, but it sounds like the design was similiar to the current SJ where the grate fits on a formed lip near the top of the bowl. I like the current design with the tabs a few inches below the top of the bowl.

Paul

Another advantage of the recessed grates is, it provides an alternative way for searing/charring. That is, you can put coals on a food grate, and then lay a big rectangular grate across the top edge of the kettle... this lets you put the food almost directly on the coals, which I've found to be a good alternative way to sear things without requiring two heaping chimneys of charcoal. But this is risky because of no lip around the perimeter to keep food on the grill.

(sorry for digressing, I'll shutup now... )

The recessed grates are a BIG improvement in my humble opinion. It allows closer access to the coals for searing, less coal usage for indirect cooking and allows multiple beercan chickens to cook at the same time due to extra "ceiling" clearance.

I just found what looks like and older kettle. The handle for the lid is missing, but the one on the kettle is wooden. How do you find the code? I looked on the vents, but don't really see any.

BTW, I found it at a Habitat for Humanity store for $5.00..... couldn't pass it up. It is in pretty good shape too.

thanks,
Bill

Bill,

Don't get grumpy, just look very closely at the vents.

Oh yeah, welcome over here.

Jim

quote:

Originally posted by JRPfeff:
Bill,

Don't get grumpy, just look very closely at the vents.

Oh yeah, welcome over here.

Jim

mmmmmmmmmmmmmmmm, and why would I be grumpy??? just because I can be????

I finally found it. I was kinda looking at the outside edge, and it was more in the middle. It is and "O" so from what I can find out from the WSM site, it is a 1992 model. Now to get it going. After looking at it real good last night, I do need a new charcoal grate, new bolts for the bottom vents, a lid handle, and a little TLC.... other than that, it is in REAL good shape.

Thanks,
Bill aka mrgrumpy

ps, and thanks for the welcome

Bill,

While you are over here, be sure to enter the TVWB 8th Anniversary Contest. You could win a WSM and officially come over to THE DARK SIDE.

Jim

Jim,

Thanks, and already done.

Bill

At one point 2 years ago I had Webers produced from each of the 3 factories ever to make their grills on my patio.

The top damper lists the origin location. Of course, the current plant is in Palatine, Il., my grill from there is the 22 1/2 Platinum. The immediate past plant in Arlington Heights, Il made my Smokey and my old red 22 1/2 grill (Model BK-720). My heirloom grill was an 18 1/2" grill with three straight legs, no wheels or triangle connecting the legs, produced at the first manufacturing plant in, I believe, Wood Dale, Il. although I admit I can't guarantee I've got this plant's location right. (I let my college age son take this old grill to school...and it never came home!)

As for when Weber went from 3 dampers to the One Touch system, I am no help....my guess would be in the late 1980's, sometime.

quote:

wheels or

in a nut shell, all charcoal grills will say on the damper on the lid "palatine" but i belive they are made in Huntley. "I BELIVE" with that said.

Grill out times spring 2002

1952 orig kettle
1956 custom bar-b-q kettle
1957 fire place
1958 the westerner
1960 the galley-que
1963 the flamenco
1964 the penthouse
1965 the ranger
1966 the wishing well
1967 the seville
1968 the imperial sequoia
1969 the custom
1971 gas barbeque kettle
1972 the barrel bar-b-q
1973 Weber electric kettle
1985 Weber Genesis
1990 the performer
2000 one touch platinum
2002 Genesis Gold C
2000 one touch gold

again this is from the spring 02 GOT

Some are made in Huntley and some are still made in Palatine.

Well what about Ducane!!! LOL! Just kidding, Thanks for the info Bob.