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Is a weber, is a weber, is a weber?

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    Is a weber, is a weber, is a weber?

    Assuming same vent style and size? My relations are 5 hours away and want a central location. So the question is can I just find a centrally located weber and assume the usual works? I'd be inclined to think so, except mine fell out of a truck so it either doesn't seal or seals tighter...

    One data point, I cooked brisket on my brother's webers where we regulated both the same although only one weber had thermometers, and it was pretty similar anecdotaly.

    #2
    I pull assume they would be 98% the same. I guess there slight differences because it is not the exact same thing.

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      #3
      I was given a tour of one of Weber's manufacturing facilities. They are very meticulous in all phases of production. Their products are very consistent.

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        #4
        I think a lot will depend on the climate in their location, if you are at sea level and they are at 5,000 feet there will be very different numbers, ambient temp plays a role too. Since these are black, one placed in the sun is probably 20+ degrees hotter than one in the shade (a guess based off of this happening in my black PBC. That said, same coals and same vent openings should get you similar results.

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