Quote:
Originally Posted by InglewoodFan
Even though the Rogue series is made in China, it has a higher BTU value than the Weber (32000 vs 26500) so it gives you better performance in colder weather.
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Weber's have never had high BTU's as part of their 'lower and slower is better' philosophy. Far too many people crank dials to "high" on all burners and toss meat on, only to pull off the food off just before incineration occurs. (a.k.a. my inlaws). This is Weber's way of reducing that.
To make up for that, some of the higher end Weber models have a separate 'sear station' burner in the main body of the BBQ that really works great. I find it works a lot better to have this in the main body of the BBQ, vs on a side 'sizzle zone' on the Napoleons.
Not to diss the Napoleons though - they are great BBQ's too - just different.