The Weber Q 1200 comes with a disposable aluminum drip tray insert that you can place in the more permanent drip tray. This is nice for aiding with cleanup, but it’s not very wind-resistant, weber portable grill so it usually ended up on the ground after flying away in windy conditions. This can be remedied by doing away with this disposable part or just by putting a rock in it.
Weber’s propane coupling fits 1-pound canisters (best for using this grill on the go) but also accepts an adapter for 20-pound propane tanks. While the high heat setting perfectly seared burgers without burning, the Q 1200 also outperformed the competition at steady medium-low heat for items such as bone-in chicken and sausage links. The Weber Q 1200 is flare-up resistant and excellent at maintaining consistent heat. It’s constructed from quality materials, has some nice extra features, and is reasonably comfortable to carry (although heavy).
But at least there’s a barrier to keep hot embers from falling on the grass or your deck. Be sure to clean your grill thoroughly to keep it working as long as possible. If you use the grill only occasionally, you may need to wipe down the burner weber charcoal grill tubes to make sure they light effectively. And in general Weber’s grills have a great reputation for performance and longevity. When we surveyed over 1,000 Wirecutter readers about their grills, a large majority said they owned a Weber.
The Everdure CUBE, for example, has thinner construction but is specifically designed to distribute heat evenly. We rated the grills on ease of cleaning, including dumping any ash and unused charcoal for applicable models. After rating the grills’ overall performances in these areas, we looked at those scores and weighed them against their retail prices. Rating each area on a scale of one to five, we averaged the category scores to arrive at the final score for each grill.
From 1999 to 2001 there was a period of tremendous growth for the business. Several additional product lines were added and delivery/setup services were expanded. As they became known throughout the Lehigh Valley and as business increased they made the decision to stop produce farming so they could better serve the growing demand for their products. For more information on our shipping times and rates, please view here. Greg Baker is an award-winning chef, restaurateur, and food writer with four decades of experience in the food industry. His written work appears in Food & Wine, Food Republic, and other publications.