Great review of both grills! Details of both grills were very helpful in deciding which is best to buy. One being more expensive than the other this really helps in deciding and showing that the most expensive is not always the right one to buy.👍🏻👍🏻👍🏻
In this case it is the right one to buy the more expensive one because you get a better warranty and if you know how to work it a better grill also a solid 70 year reputation and better customer service.
I have a 22 inch Weber grill and have no problem getting the temp to over 400 degrees. I usually control the temp so I don't know just how high it will go, over 500 degrees I believe.
Hey Jack, Thanks for the review. Here are a few things you missed. 1) First off, you either have the only Weber kettle in the 70 year history of the company that can't get over 210 degrees...or it's POSSIBLE you are doing something wrong. lol. Ok, no sarcasm going forward (I promise.) lol. 2) The reason there are 3 legs is because it's more sturdy on uneven ground. It may feel flimsy but I've never even heard of one failing over due to the legs and 3 points of contact are more study than 4 when you aren't on a perfectly flat surface. 3) Weber comes with a 10 year warranty and Weber keeps parts in stock for just about everything they've ever made. I'm looking and the only thing I can find online is a 90 day warranty for the MM gassers. That's bad...both because 90 days is not long and because I can't find the exact info I need easily (who do you call if there's an issue?) 4) Cast iron air vents feel nice at first but in my experience they get hot enough to melt skin and always tend to seize up on cold starts once they get seasoned up with grease. I'd love for you to report back on that. Honestly that cheap piece of metal as you call it is the best design for vents I've seen on any cooker I've owned. 5) try smoking a brisket with that cast iron grate and report back on how much you enjoy adding fuel with no hinge. It sucks. 6) You probably didn't know this but that "weird metal wire system" is a lid bale which actually serves as a wind screen...and it's a lot easier than hanging your lid on the side by that hook. 7) tool hook on the front handle. It's a dumb thing but incredibly convenient. This is one of those deals where you actually get what you pay for. The Weber kettles aren't perfect (you didn't even touch on the stuff that annoys me about them) but they have almost 70 years of refinement under their belt and the copy cats just don't. The copy cats just make something that looks like the original and then try to "improve it" by changing things in way that seem better but actually make it worse (like the cast iron top vent and hingeless grate.) But yeah, trust me that Weber will get plenty hot if you are using it correctly.
please Justin do a real comparison video with this cheap MM , this video was atrocious. I'd hate to see others buy the MM because of this ill informed video. Then again I'd be embarrassed to have that grill in my backyard, especially next to your kamados, wsm and the Redhead.
@@MNikey1st You being amazed bespeaks your limited ability to use common sense much less use logic. The video is called "Battle of the Grills" not "unboxing of the grills" and he gives an opinion on which one he prefers. Duh. So either you haven't watched the video or it is you who has no idea of what an unboxing video is vs a comparison video (hint..his first statement says it's a "battle")...wake-up and next time try to keep up and maybe you'll learn not to embarrass yourself with irrational comments.🙃
@@Nclght who has enough time to read your pretentious comment 😂 bro it’s a grill video and you can’t even point out what his error is. Damn what no bitches does to a man.
I agree with other commenters, the Weber is a far superior product. In the last shot when you're talking, it shows the bottom vent on the weber is closed, which is why you were unable to get the temps you were looking for. The two vent system gives you much better control over your temperature. Additionally, the Weber is backed by a much better warranty and brand. I would assume if you are just cooking burgers and hot dogs the Member's Mark grill will suit your needs just fine, but if you want a truly versatile piece of equipment, the weber is the way to go. With a few accessories you can turn it into an effective smoker as well. As others have said, I'd recommend learning more about what the Weber is truly capable of, and why the brand has such a loyal following!
Did you have the bottom vents closed on the weber accidentally? My weber goes to 500F no problem after 3-5 minutes. Certainly never struggled to hit 300, that's crazy. Unless I was purposely keeping air flow down by having the bottom vents shut, cooking something low and slow. You typically want to adjust the bottom vent to get the temp you want (that's where the air flow comes from) and you can fine tune with the top vent if you want.
Jack, I am sorry man but I really think you should do another review. I have been using Weber forever and I have never had the issue that you had as far as heat goes. I could be wrong but it really seemed like you were against Weber from the start.
The center on the Weber GBS isn’t for adding more coals... it’s for the inserts, such as the cast iron grate, pizza stone, poultry roasted... love my Weber kettle and don’t have issues with temp either. Watch Modern Pitmaster’s tips for using a Weber Kettle. The basic Weber Kettle (classic?) is the same price as the members mark.
I'm concerned about the comment regarding the Weber legs being flimsy. I've owned a number of the Weber kettle grills and found that if they weren't assembled correctly, ie legs not pushed into the leg socket all the way, it was wobbly. But when assembled correctly they are rock solid. Also, as someone mentioned already, three legs is WAY more stable on uneven ground which is the only way I've found most campsites. Also, as mentioned previously, the center hole is for accessories like a wok. Other than a "hibachi" grill that I bought in the 70's I've only owned Weber grills. They rock!
I think part of that matter was by design. I have seen him do hit jobs on other products vs Member's Mark or otherwise Sam's Club sold cheaper products. He also does not disclose that his sauces sell at Walmart. A conflict of interest should be avoided, or at least disclosed.... and then every effort made to actually BE fair concerning products. He does none of that.
Jack, love the channel.. but this might just be the worst review yet.. I've been working with my Weber kettle for many years now... with ZERO issues or complaints. You gotta read the manual dude.. You didn't explain the Weber features correctly whatsoever.. the center of the grill grate is not to add coals.. it's for accessories.. you didn't mention the ash sweeping system.. the "cooling" rack isn't a cooling rack.. you didn't know how to increase the heat on the weber.. there is an intake vent underneath... and worst of all.. those burgers were way over cooked man!
33 years of using Weber Kettle grills of my own, probably another 9 or 11 using my fathers, never have I not been able to get above 250°F, or have I had an issue with recovery. I have 4 Weber Kettles out back now, ranging from a 14" portable, an 18" Silver, a 22" Silver, and a 26" ranch. Forgot my WSM 22.5. My Webers are far superior in build,lifespan etc.....Either something was fishy with th battle, or your coal was bad.Heck, it was 24° F here yesterday, & my kettle held 275° for 8.75 hours while I cooked a chuck roast for pulled beef......Something is fishy Jack......
same coal in both. Same outdoor temp for both grills. Explain why the other one had no problem getting back to temp without touching it? You seem to be a weber fan and that's cool. I'm just saying what I saw in the test.
Jack, is is possible that the weber had its bottom vents closed and the MM had them open? It's opening the bottom vents that allows the air flow to keep the charcoal heated. Without air flow from the bottom (just like building a fire) they go out. Same reason grills with side vents don't perform as well. I understand you're probably really annoyed with the commenters telling you it's an invalid test, and there are truly a lot of Weber-biased fans commenting since it's a popular brand, but it's okay to admit when you're wrong. You can see in the video the bottom vents are closed on the Weber, which is the main mechanism for controlling temperature on a charcoal kettle grill. I think most of the points in the video were fair. You mentioned pros and cons for both grills. I hope you'll at least make another video taking a shot at cooking with the bottom vents open. Overall it was a good video, people are mainly just picking on this one point. I'm sure viewers will also thank you if you make an update video addressing it. I think viewers would also love an update on whether or not you were able to get a replacement leg on the MM and the replacement grate on the Weber.
While I appreciate the effort, there are too many issues with this review. First, learn where the heat comes from, the top vent almost always stays fully open, the bottom vents control air flow. The top vents are usually only reduced when you're using forced air or closed when you want to snuff the coals out. All of my Weber's can suffocate the coals, my Member's Mark cannot. Never rely on the built in thermometer, they almost always have seriously bad readings, none of my built in dial thermometers are accurate, some are around 100* off. I've had all of my Weber Smokey Mountain smokers get over 400, I've maxed out my Thermowork Signal probes in my Weber Kettles. While cast iron pans are useful, cast iron grates are not. Cast iron would be far more acceptable in a smoker than a grill, the intense heat from a grill wouldn't allow any seasoning to stay on them and they rust out fast. Thin stainless steel is usually the preferred grate material. Weber doesn't do much better with their plated steel grates. I have a Member's Mark and a few Weber kettles, along with several other grilling and smoking devices. My Weber's have weathered time far better and performed better than the Member's Mark. My oldest Weber is almost 20 years old and is in much better shape than my 2 year old Member's Mark.
Thank you for explaining more in detail, this really helped a lot in my speculations and what you've said were all of my speculations. Definately gonna buy the Weber, I really prefer qulity than the other.
I have a Weber that has survived nearly ten years outside without a cover. The finish is excellent and the metal is pretty thick. No comparison. And it's been mentioned, open the bottom vents.
You appear to be fairly inexperienced griller (no offense intended). I think that a peek through the Weber manual on how to operate a charcoal grill would be a huge help. The tips and techniques it has will carry over to both grills, and help speed up the learning curve. As it says in the manual, open the bottom vent all the way and just use the top vent to adjust temp (open=hot, closed=cool). I can get my Weber kettles to over 420°F with only 1/3 of a chimney of coals. The Weber ash pan will get easier after you use it a few times, but it is definitely stiff from the factory. If you tip the pan at an angle (handle down and catches up) it's very easy to put in with one hand. I have not used the Sams club model, so I dont have any tips there, but finding some of those would make the comparison better too. In either case, I would like to see you try these two grills for a while to get use to both (reduce chance of user error) and then post an update, as choosing one after one use (especially when you didn't know what was wrong with one) isn't a very informed review. Also, if you call and tell Weber about the broken grate handle they will ship you a brand new grate right away.
Jack I like your channel but on this video definitely sounds like you are selling the Members Mark kettle. I never had any issues with my Weber kettles, I own both a 26" and a 22".
This video is a misrepresentation of Weber kettles. You compared a $199 Weber Mastertouch, which is a higher end grill to the cheaper Members Mark grill and compared the pricing. The better comparable One Touch Gold Weber kettle comes in at $150, a little higher price tag, but I guarantee the Weber will out last the MM grill. The Mastertouch is worth the extra money, but a $150 Weber is not a bad investment for a first time grill because it will last a lifetime!
Jack I own a weber one touch gold and have used it for over eight years. Learn the vent top and bottom and you are golden. I also can tell you I have done great BBQ on it with consistent temperature for three or four hours. I use Kingsford charcoal for its consistency over lump charcoal.
First thing I noticed was all the smoke leaking out of the barrel of the Sam's club one. Fail. As far as your heat in the Weber, it's all about airflow top and bottom and how you adjusted the vents. I got the same Weber and in 20 degree weather using lump charcoal, I got mine up to 650 degrees with both vents wide open.
that's great but it should have climbed back up and it didn't. I didn't have to touch the sam's grill and it went right back where it was. I then opened all the venting on the weber and it still didn't budge. All I can says it what I did and what I see. Glad your weber works for you.
Hey Jack, I've watched you for a while now and appreciate your videos but I don't think you did a fair comparison during the cooking part... EVERY TIME I saw the handle that controls the bottom vent on the weber it was closed. I know this because I have the same exact Weber... I've noticed that a lot of people have commented and pointed this out to you. Please respond and let us know if made a mistake or not... Comparison videos should be fair
You have to adjust the bottom vent/ash scraper on the Weber to adjust temp and fine tune temp using top vent. If you open both vents fully, you'll get max heat. I have the same model and am a huge fan.
One of the worst reviews I’ve ever seen. Watching this guy struggle with the ash catcher on the Weber was a joke. And he obviously knows little about grilling cause he didn’t even talk about why Weber’s grates are far superior. And he didn’t talk at all about how you can open the bottom vents on Weber to actually control temp. This is ridiculous. Haha
Had my Weber over 30 years still does amazing. No other grill will ever beat a Weber. This review was bias from the start. Looks to me like he was paid by Walmart.
Curtis Perry Funny that Walmart the parent company of Sam’s Club carries his brand of sauces. You know a full disclosure statement would have been nice up front.
Zero mention of the bottom vents. Guarantee the Weber’s bottom vent was closed all the way that’s why the temp never climbed. No oxygen, no heat. Also, the Weber is USA made with a 10 year warrantee. Just speaking from experience. I own three Weber kettles. Good video non the less.
I went back and looked at the video and the only view of the weber bottom vent shows it completely closed. The top vents are for minor temp changes while the bottom vents are for larger temp adjustments.
I have had the same Weber kettle since 93. Thousands of meals and never any problem getting it to temp. It could be you don't know how to use a grill. You never showed how you were adjusting the bottom vents when you were having the heating issues. My Weber has made moves to all of my house and apartments and never had a problem with the build quality. My wife has one that is 12 years old and working just great.
Weber kettle is absolutely the best kettle on the market. Don’t fall for this. Cast iron grates will rust horribly, the Weber enamel will last decades as the member mark rots in a landfill. Make the right choice. Seems like a paid ad to me.
Jack I've been a subscriber since you lived in Cal. and this review was an insult to one of the best grills on the market. I've owned a Weber Kettle for years and the way you did the review appeared as if you were trying to make the Weber look bad. I've trusted your reviews for a long time but after this I might have to rethink. Sorry Jack but this is a disappointment.
Dewayne Smith i don't know his issues with the weber but names aside I would go with the stability of the 4 legs and the cast iron grate is far superior than the stock weber grates and for 1/2 the price that's a no brainer. He didn't mention the gauge of the metal so i assume they're a out the same. On some of these cheaper grills when you check em out and feel how thin the metal id you understand why they're cheap. Name brand doesn't always mean better BUT I don't understand the temp staying low, that to me sounds like user error.
This was a hit piece, period. He left out a lot, and misrepresented a lot. Don't presume anything. I would wager that neither the gauge of the kettle as well as the finish of them are not close. There is nothing wrong with cheaper products, they fit a need and budget. But going out of your way to make a better product LOOK cheaper and worse.... I have a problem with that. And it is not the first time I have seen him do this.
isn't it a violation to do a sponsored video without disclaiming it? this was an obnoxious over-reach. be better jack; do you not know who consumes your videos? there is an insane weber YT community that has thousands of videos on YT that hardly replicate your results here. if you are going to shill for walmart, great, but don't play us for absolute fools.
I never have problems with temp in my Weber. I use it 2-3 times a week grilling using both direct and indirect methods. Temp is never, ever an issue. I don't know how it's even possible for the temp not to go back up. I mean it isn't hard to do. Replace the lid and, BOOM!, within a matter of 30 seconds to maybe a minute it's right back where it was before taking the lid off.
You are supposed to disclose when a video includes a “paid promotion”. There’s nothing wrong with receiving money from Sam’s Club, but as a viewer I would appreciate a little more transparency.
I've got a Weber Silver, the least expensive 22in they have, and I have never had a problem getting the heat up, or maintaining the temp. Have had it for 15 years and it's still a workhorse.
Weber- had mine for 15 years still like new and made in USA. With my Weber using lump charcoal I have no problem getting temps to 500. Learn to use vents. Members Mark- made in China
Jack, love your show, but in this case, your extreme lack of grilling knowledge was embarrassing. Clearly, you have no understanding of how to use the Master Touch. You didn't even mention, or, appear to understand the hinged grate system on the Weber or explain why the center of the Weber grate is removable. The hinged grate, on both sides of the grate system are for adding charcoal or wood for smoking, as you need to, without having to remove the entire grate, as in the case of the Members Mark. The center piece of the Weber grate is removable so you can use various add-ons such as a wok, griddle or other extras from Weber not available on the Members Mark. Additionally, it's a warming rack, not a cooling rack, usable in many ways, including keeping sauces, meats and other items warm without interfering with cooking space. The 3 point system of legs on the Weber let you use it on an uneven surface, not so with the Members Mark, without bracing a leg. Also, you failed to explain the one touch system on the Weber for regulating heat and sweeping charcoal dust into the catch basin. Your inability to regulate heat clearly displayed your lack of knowledge of charcoal grilling, and the Weber Kettle system. You can maintain level heat in the Weber for hours on end in the Weber, without removing the grate, not so with the Members Mark. I'm not trashing the Members Mark, it's fine for burgers and dogs, but overall, it simply can't hold a candle stick to the Weber System in overall design and use. I've been grilling for 45 years on Weber grills and they are tough, durable and very well designed and built. Quality and durability are second to none. You really blew this comparison/review Jack. Apple's and oranges.
BINGO! And that leads me to two things... either he is so incompetent that no one should take anything he says seriously; or he is purposely crapping on and misusing the product in an attempt to crap on Weber and shill for Maker's Mark. In either case it is insulting. I have seen him do similar things with other products though, and believe it is a healthy dose of BOTH reasons. I have also been less than impressed with anything he has cooked as well. Burgers over-done and brisket WAY under-done (for example). I don't care if he makes BBQ sauce that Walmart carries (oh... imagine that?), his reviews and actual cooking abilities (from what I have seen) are seriously lacking or credible.
I have the Weber and I can tell you the it maintains high temperature for a long time, I have never had a problem getting temperature up. 2 nights ago after I had finished cooking i opened it wide to burn out left over charcoal and it maintained 400 degrees for over an hour.
You said it yourself.. "The MM is smoking like crazy" It's not a perfect seal, air is playing inside and around this grill, that's why the temp is higher.. Just adjust the bottom vents on the Weber
Decent review. I have the weber kettle myself. There was a slight learning curve at first, but now every time I use it, it's been fantastic. I keep the bottom vent wide open and control the temp with just the top vent, I keep mine usually fully open when cooking something like burgers and dogs. I use B&B briquettes / lump. They seem to work way better than the 2 major brands you find everywhere. 1 full chimney, poured onto 1 side of the kettle for 2 zone grilling. Works great and I never have issues with it heating back up. The Member's Mark kettle at that price is a steal, though. My only concern is how well the coating will last, especially when using Lump for high heat searing. My weber is about 5 years old now, and it looks almost new when you wipe it down. PS: Jack, you failed to mention that the weber has a self-cleaning ash sweeper, it does a really great job of forcing the ashes down into the bin, whereas with the MM you have to do that manually by hand.
This was a really bad review of the Weber. If you want a good review, there are plenty from people that have used them and know how to use them properly. I don't know why Jack thinks he never needs to read instructions for anything, but if he is going to do reviews on products, he needs to know how to use them properly, which requires reading the instructions or past knowledge on what you are reviewing. Buying a new product, not knowing how it works, and trying to review it just makes no sense.
If you can't get a charcoal grill to recover to 300 you probably burned out the charcoal. But come on A Weber classic for 60 years and you can't get the temp up? Does not add up. I mean that's like reviewing a Toyota Camry and say "I dunno I can't get the car in reverse." Overall this seems a bit leaning to an endorsement with it's dismissive tone towards the Weber. I love sleeper grills, underdog grills that out gun brand names but this review I am not convinced.
With a kettle grill, you should offset you charcoal to the side of the grill, kettle cooking101, you sear your meat on both sides then move off to the cooler side of the grill for finishing meat with indirect heat. Never tried a Sam's grill, only because I've been getting perfect results from my Weber grills for the last 15 years. And my 22" has lasted that long. You just gotta keep em covered when not in use.
Clearly you didn't do your research on the kettle. Of course you're having temp issues, the bottom vents on the kettle are closed! You should redo this video... it's a shamefully biased mess due to this.
Come on now...The reason the MM grill smoked a lot is because of the protective oil layer of the cast iron crate. You're supposed to burn some charcoal in grill without any food to get rid of the cast iron protective oil and it's a common practice for all cast iron crate grills. So some of your burgers and hotdogs have some oil from the protective layer.
My uncle has a weber grill that he keeps at his cabin. Its 20 years old and he keeps it outside, uncovered, and has only replaced the lid handle because it rotted out in the northern Minnesota elements. Every-time i go up there i can't believe that grill is still cooking strong. No way MM lasts 20 years uncovered in Minnesota weather..
So I've owned the Member's Mark for around 2 years now. Pros: I kept it outside in North Carolina and it never developed rust. A nice little sturdy* grill that does the job. The cast iron grate is heavy duty. Cons: It felt very sturdy EXCEPT for the support tabs that hold up that heavy cast iron grate. One of mine just snapped off while cooking and unfortunately it doesn't look like you can buy just that part anywhere (and even if you could, you'd have to weld it on) Also, the bottom ash catch is extremely frustrating to remove. So for the price, it was a decent grill while it lasted but you won't get the parts support you do from Weber. If they could strengthen those tabs to better support the heavy duty grate, it would be a cost effective choice. I think I may try the Weber next because it doesn't look like I'll be able to repair this cheaply, and I fear that the same problem will happen again setting down the heavy grate.
I gotta agree with other reviews. You have no idea what your doing. I have several weber grills. I have to be careful not to put too much charcoal in other wise I have to wait for the temp to come down. The cast iron grate just means to me more rust and more required attention. I have a solid stainless steel grate for my kettle and love it. Lastly, you never even told us the most important part. What’s the gauge of steel for both. My weber holds temp forever because it’s thick steel and porcelain paint which lasts forever. What the Walmart special made of ?
A wrong fire build up, no vents comparisson, a wrong analysis of the cast iron vs steel, and you put patties on the grill to compare the quality of the cooking? Nah man, yeah Nah,
Jack, love your channel but you could use some lessons in charcoal grill temp management. The fact the the weber stayed cool with vents mostly closed is GOOD. It means the weber is almost air tight. Weber recommends always having the top vent fully open. (This creates draft). If you read the manual, you'll see the lower vents increase or decrease the temps by allowing or blocking air flow. With my weber I can crack the vents and use the kettle as a smoker for 8 hour burns. With all vents fully open, I can get the weber to over 500 degrees. Keep cooking, love your thoughts. Weber products are awesome.
I looked at the Members Mark kettle the other day and noticed right away that the body of the kettle was of a thinner material. That's a deal killer for me. My Weber has been sitting outside, uncovered for more than 20 years and is no worse for it.
CORRECT! Cheap grills fill a market requirement, but they are cheap for a reason. And that is part of it. On another note..... people buy wonderful grill covers... that cause their grills to rust out. It is one thing to put a cover on when it is going to snow, but grills should (IMO) be left out in the open air. That allows what moisture is there, be it rain, or condensation, to dry up quickly. Grill covers promote moisture build up and you will find parts rusting in even as few as a couple years (sometimes less). Water and moisture is NOT the enemy of grills by default.... it is when they can't dry out that causes issues. I love my grills in the open in the summer, and under cover, but not "covered" in the winter. Cheers.
If you can't operate the ash catch on the weber with one hand, you clearly don't have the skill to bbq. I've had my weber up to 600 degrees before. It's not difficult at all to reach temp and maintain temp on a weber. Either you had the bottom vent closed all the way, or you didn't put much charcoal in it. I call BS on this review. You did something shady here.
Nice try but you really should not do reviews on something you know little about. Anyone who knows grills knows the smoke coming out around the lid defeats the purpose of the lid, smoke should only come out through the vents. Also, Weber is an awesome grill for getting to temp and holding that temp. I have no problem with my Weber holding as low as 180 degrees or as high as 500 degrees it is a matter of setting the lower and upper vents in the correct position. You didn't even break in the grills by going to extreme temp to burn off all the bad things from the factory. You should have seasoned the grates and lid also with oil. I could go on and on but I'll conclude with Members Mark seems like a nice product for the money but the Weber will out preform and out last it without a doubt. I have a 22 year old Weber that is going strong. Oh, one more thing, hamburgers and hotdogs....really.
I have to fully agree! I have had my Weber now for the past 5 years, and it is absolutely superb in all categories. I have never had a single problem with it. Just to give a hint at the durability when I purchased the Weber charcoal grill I also bought an infrared gas grill. To date the gas grill is just a rusted driveway decoration which I use only for the purpose of holding my utensils, and foil pans on while cooking on the Weber. Yes, the Members Mark grill might be night, but come on man, it will never be a Weber. And by the way, a child could have easily sensed your bias during the entire video.
I just wasted 13+ minutes watching this when Jack has no idea how these grills are designed to work. The technique is completely wrong. Bottom vents closed is for barbecue, not grilling burgers and dogs. That the Weber was able to maintain a 200 degree temp while smoking almost exclusively out the top vent is perfect. That the Members Mark was so much hotter and smoking every where was worrying. I’m sorry to sound like a jerk, but learn a bit more about the techniques before doing a review on this. The Members Mark may end up being better when both are following a grilling/direct cooking technique, but this review is trash as it stands.
I purchased the Member's Mark one a few months ago and absolutely love it. It's built like a tank. Absolutely amazing grill and is seriously underpriced. Don't be turned off by the name, compare them yourself and you'll be in impressed
I have a master touch and a weber performer I've never had any issues with temperature...unless my vents aren't set right or I'm out charcoal...other grill was smoking so much because maybe it's not sealed correctly or that cast iron grate was not seasoned....and the "cooling rack" lol never mind.....no offense but bad review
Terrible review. Reviewer does not know how to run charcoal grill. Does not explain ash sweep system on Weber (big advantage). Thinks elevated rack is for cooling. Does not understand indirect cooking (coal baskets).
I've been using the members mark for about a year now. It works fantastic. I cut my cast iron grate and put a hinge on it. Now it's perfect. No complaints.
Did you open the bottom vent at all on the Weber? You mentioned the top, but not the bottom... be sure to tinker with the ash cleaner which is also for airflow. And Jake... is the Members Mark grill ceramic coated like the Weber?
I wanted too add, that I do like the Members Mark design of the base. I agree the Webers 3 leg design has always been a thorn in my side and that if they would change it to 4 legs with larger storage surface like the Members Mark it would be a great improvement.
The one nice thing about the 3 leg design is it's more stable on uneven ground. If you're cooking on cement I can see benefit to a 4 leg design. Personally I use my kettle on cement in the back yard but never had any stability issues. The extra size you gain on the bottom shelf might be nice.
All the reviews of this review aside, I'd like to revisit in 5 years and see what condition each grill is in. I KNOW what condition the Weber will be in.
I do have the weber one gold (a probably older version of this) for 5 years now. going strong still. the only issue was the top grill rusting so I've replaced that with a stainless still.
The cooking grate on the Weber is so much better because it’s hinged but the other one is terrible let’s say u need to add more colas now how would u do then on the sams club kettle
The bottom vents on the Weber should be wide open. The only reason you could be having trouble with the temp on the Weber is the vents weren't open. I think the MM grill is great for the money but the Weber is a much nicer grill than you make it out to be. The 3 leg design is better than the 4 leg because no matter where you park the Weber it won't wobble but the MM will wobble on a non level surface.
I have a Webber kettle and to be honest lol I guess you can say I treat it like I hate it..lol no cover next to zero care it sits out in the elements rain snow and sleet yet it performs the way its intended each time.. I will always have one
Folks who don't understand charcoal/wood cooking shouldn't be doing reviews. What a joke, he, or some other family member works for Sam's or Wally World, and trying to score brownie points.
You have girl strength man. Those weber Ash catcher handles are not hard to squeeze at all. Sounds to me like you contacted Weber for a free grill to review and they told you to get bent
Nate Orr Funny that Walmart the parent company of Sam’s Club carries his brand of sauces. You know a full disclosure statement would have been nice up front.
Prefer the grate with hinged wings for adding coals. Adding coals to the SC model is almost impossible and inconvenient on the Webber with that center ring. I have an old Kettle and if you add a couple bricks to the bottom rack, the wobble goes away.
I bought the members mark and put it together. Took that cheap piece of crap back to Sam's the next day. Ordered a Weber performer deluxe from Lowes and got a nice discount. Happy as can be with the Weber.
more smoke means more ventilation. looks like you left your weber's bottom vent closed or obstructed. when you buy a weber you pay for durabilty. my weber is from 2002 and still going strong. that chinese member mark will likely rust out in 5 years or less.
Great video. But I'll mention one thing, the basic Weber design is timeless and you'll be able to find parts for it decades later. The SAMS club model don't count on that being around in 20 years where you'll be able the get parts to repair it if needed. My Weber is over 20 years old and still has the wooden handles, so when those finally go I can replace them with current handles they are using etc etc ... That's an example of where your actual difference is gonna be between these grills. 👍👍
You couldn't get the Weber over 210 degrees and you didn't think that maybe that was a good time to maybe read up on what YOU were doing wrong? So instead you blame the product?
I have seen other reviews of his, and I think it was both ignorance AND on purpose. Look at other parts of the video, he made up problems that were not problems at all, treated the grills completely differently, and didn't compare general construction and metal thicknesses, etc. One can speculate why, but no matter the conclusion it isn't "good".
Having trouble getting heat on the weber? Try opening the vents! You seem to be a little ignorant when using a kettle and even cooking burgers and dogs. Burgers and dogs require high heat and direct for cooking. We're taking 400 degrees and higher. The members mark probably burned hotter cause it had air leaks. For what it is though the members mark is a great grill for beginners, but for more those who take it more seriously get a weber. My Weber was given to me but my dad and he bought it back in the early 80s and it's still going!
Just curious. How could both grills do a good job with cooking the burgers, when you had to move the burgers off of one and onto the other? Did you use the same amount of charcoal? How was the charcoal set up? Are you sure the thermometers are accurate?
Great review of both grills! Details of both grills were very helpful in deciding which is best to buy. One being more expensive than the other this really helps in deciding and showing that the most expensive is not always the right one to buy.👍🏻👍🏻👍🏻
Flying Snoopy in this case I totally believe for once.. Jack has it wrong here. Choose the Weber, and READ THE MANUAL. Jack clearly didn't.
In this case it is the right one to buy the more expensive one because you get a better warranty and if you know how to work it a better grill also a solid 70 year reputation and better customer service.
Jack forgot the air vents on bottom of weber , they may have been closed
I have a 22 inch Weber grill and have no problem getting the temp to over 400 degrees. I usually control the temp so I don't know just how high it will go, over 500 degrees I believe.
I have a Weber Premium. Made in the USA! 10 year warranty!
Hey Jack,
Thanks for the review. Here are a few things you missed.
1) First off, you either have the only Weber kettle in the 70 year history of the company that can't get over 210 degrees...or it's POSSIBLE you are doing something wrong. lol.
Ok, no sarcasm going forward (I promise.) lol.
2) The reason there are 3 legs is because it's more sturdy on uneven ground. It may feel flimsy but I've never even heard of one failing over due to the legs and 3 points of contact are more study than 4 when you aren't on a perfectly flat surface.
3) Weber comes with a 10 year warranty and Weber keeps parts in stock for just about everything they've ever made. I'm looking and the only thing I can find online is a 90 day warranty for the MM gassers. That's bad...both because 90 days is not long and because I can't find the exact info I need easily (who do you call if there's an issue?)
4) Cast iron air vents feel nice at first but in my experience they get hot enough to melt skin and always tend to seize up on cold starts once they get seasoned up with grease. I'd love for you to report back on that. Honestly that cheap piece of metal as you call it is the best design for vents I've seen on any cooker I've owned.
5) try smoking a brisket with that cast iron grate and report back on how much you enjoy adding fuel with no hinge. It sucks.
6) You probably didn't know this but that "weird metal wire system" is a lid bale which actually serves as a wind screen...and it's a lot easier than hanging your lid on the side by that hook.
7) tool hook on the front handle. It's a dumb thing but incredibly convenient.
This is one of those deals where you actually get what you pay for. The Weber kettles aren't perfect (you didn't even touch on the stuff that annoys me about them) but they have almost 70 years of refinement under their belt and the copy cats just don't. The copy cats just make something that looks like the original and then try to "improve it" by changing things in way that seem better but actually make it worse (like the cast iron top vent and hingeless grate.)
But yeah, trust me that Weber will get plenty hot if you are using it correctly.
please Justin do a real comparison video with this cheap MM , this video was atrocious. I'd hate to see others buy the MM because of this ill informed video. Then again I'd be embarrassed to have that grill in my backyard, especially next to your kamados, wsm and the Redhead.
I think I need one of these amazing Sams Club Grills. Anyone with a sams club membership that can pick it up for me? Justin can you help?
I own a kamado joe and a steel kamado and love them dearly, but i will always have a weber kettle in my arsenal. So versatile its sicking.
Did not expect to see my favorite youtuber in the comments lol
It's rather amazing that you are reviewing grills yet you have no idea how to use the most iconic grill in history.
That's because he was an idiot. This was the most moronic review I have ever seen about grills, ever
@@MNikey1st You being amazed bespeaks your limited ability to use common sense much less use logic. The video is called "Battle of the Grills" not "unboxing of the grills" and he gives an opinion on which one he prefers. Duh.
So either you haven't watched the video or it is you who has no idea of what an unboxing video is vs a comparison video (hint..his first statement says it's a "battle")...wake-up and next time try to keep up and maybe you'll learn not to embarrass yourself with irrational comments.🙃
@@Nclght who has enough time to read your pretentious comment 😂 bro it’s a grill video and you can’t even point out what his error is. Damn what no bitches does to a man.
I was gonna say the same thing
Yeah I’m really glad someone said something. This was super frustrating to watch
I agree with other commenters, the Weber is a far superior product. In the last shot when you're talking, it shows the bottom vent on the weber is closed, which is why you were unable to get the temps you were looking for. The two vent system gives you much better control over your temperature. Additionally, the Weber is backed by a much better warranty and brand. I would assume if you are just cooking burgers and hot dogs the Member's Mark grill will suit your needs just fine, but if you want a truly versatile piece of equipment, the weber is the way to go. With a few accessories you can turn it into an effective smoker as well. As others have said, I'd recommend learning more about what the Weber is truly capable of, and why the brand has such a loyal following!
Did you have the bottom vents closed on the weber accidentally? My weber goes to 500F no problem after 3-5 minutes. Certainly never struggled to hit 300, that's crazy. Unless I was purposely keeping air flow down by having the bottom vents shut, cooking something low and slow.
You typically want to adjust the bottom vent to get the temp you want (that's where the air flow comes from) and you can fine tune with the top vent if you want.
Donate these grills to someone who knows what they are doing and get yourself a nice george foreman and stay in the kitchen.
Hahaha!!! Love it!
FACTS
The reason the cheaper one was "smoking like crazy" because the lid and kettle have gaps due to the crappy manufacturing.
Jack,
I am sorry man but I really think you should do another review. I have been using Weber forever and I have never had the issue that you had as far as heat goes. I could be wrong but it really seemed like you were against Weber from the start.
Have same weber grill I have no issues getting temps over 600 at times. Not sure what you did wrong.
The center on the Weber GBS isn’t for adding more coals... it’s for the inserts, such as the cast iron grate, pizza stone, poultry roasted... love my Weber kettle and don’t have issues with temp either. Watch Modern Pitmaster’s tips for using a Weber Kettle. The basic Weber Kettle (classic?) is the same price as the members mark.
Correct.
The Weber ash catcher is a wonderful design. I have no problem operating it with one hand. Maybe pump some iron and work on your grip!
I'm concerned about the comment regarding the Weber legs being flimsy. I've owned a number of the Weber kettle grills and found that if they weren't assembled correctly, ie legs not pushed into the leg socket all the way, it was wobbly. But when assembled correctly they are rock solid. Also, as someone mentioned already, three legs is WAY more stable on uneven ground which is the only way I've found most campsites. Also, as mentioned previously, the center hole is for accessories like a wok. Other than a "hibachi" grill that I bought in the 70's I've only owned Weber grills. They rock!
I think part of that matter was by design. I have seen him do hit jobs on other products vs Member's Mark or otherwise Sam's Club sold cheaper products. He also does not disclose that his sauces sell at Walmart. A conflict of interest should be avoided, or at least disclosed.... and then every effort made to actually BE fair concerning products. He does none of that.
If you can't get the Weber over 200 degrees, then you're doing something wrong. The review seemed super biased from the beginning.
Jack, love the channel.. but this might just be the worst review yet.. I've been working with my Weber kettle for many years now... with ZERO issues or complaints. You gotta read the manual dude.. You didn't explain the Weber features correctly whatsoever.. the center of the grill grate is not to add coals.. it's for accessories.. you didn't mention the ash sweeping system.. the "cooling" rack isn't a cooling rack.. you didn't know how to increase the heat on the weber.. there is an intake vent underneath... and worst of all.. those burgers were way over cooked man!
33 years of using Weber Kettle grills of my own, probably another 9 or 11 using my fathers, never have I not been able to get above 250°F, or have I had an issue with recovery. I have 4 Weber Kettles out back now, ranging from a 14" portable, an 18" Silver, a 22" Silver, and a 26" ranch. Forgot my WSM 22.5. My Webers are far superior in build,lifespan etc.....Either something was fishy with th battle, or your coal was bad.Heck, it was 24° F here yesterday, & my kettle held 275° for 8.75 hours while I cooked a chuck roast for pulled beef......Something is fishy Jack......
same coal in both. Same outdoor temp for both grills. Explain why the other one had no problem getting back to temp without touching it? You seem to be a weber fan and that's cool. I'm just saying what I saw in the test.
Jack, is is possible that the weber had its bottom vents closed and the MM had them open? It's opening the bottom vents that allows the air flow to keep the charcoal heated. Without air flow from the bottom (just like building a fire) they go out. Same reason grills with side vents don't perform as well.
I understand you're probably really annoyed with the commenters telling you it's an invalid test, and there are truly a lot of Weber-biased fans commenting since it's a popular brand, but it's okay to admit when you're wrong. You can see in the video the bottom vents are closed on the Weber, which is the main mechanism for controlling temperature on a charcoal kettle grill.
I think most of the points in the video were fair. You mentioned pros and cons for both grills. I hope you'll at least make another video taking a shot at cooking with the bottom vents open. Overall it was a good video, people are mainly just picking on this one point. I'm sure viewers will also thank you if you make an update video addressing it. I think viewers would also love an update on whether or not you were able to get a replacement leg on the MM and the replacement grate on the Weber.
Adjust the BOTTOM vents on the Weber. I have a feeling Sams is paying this guy.
“Probably another 9 or 11”? Is this George Bush trying to strike again. I see you in that cowboy hat
I think the community took notes that you didn't reply once corrected. Remake the video Jack :)
While I appreciate the effort, there are too many issues with this review.
First, learn where the heat comes from, the top vent almost always stays fully open, the bottom vents control air flow. The top vents are usually only reduced when you're using forced air or closed when you want to snuff the coals out. All of my Weber's can suffocate the coals, my Member's Mark cannot.
Never rely on the built in thermometer, they almost always have seriously bad readings, none of my built in dial thermometers are accurate, some are around 100* off.
I've had all of my Weber Smokey Mountain smokers get over 400, I've maxed out my Thermowork Signal probes in my Weber Kettles.
While cast iron pans are useful, cast iron grates are not. Cast iron would be far more acceptable in a smoker than a grill, the intense heat from a grill wouldn't allow any seasoning to stay on them and they rust out fast. Thin stainless steel is usually the preferred grate material. Weber doesn't do much better with their plated steel grates.
I have a Member's Mark and a few Weber kettles, along with several other grilling and smoking devices. My Weber's have weathered time far better and performed better than the Member's Mark. My oldest Weber is almost 20 years old and is in much better shape than my 2 year old Member's Mark.
Thank you for explaining more in detail, this really helped a lot in my speculations and what you've said were all of my speculations. Definately gonna buy the Weber, I really prefer qulity than the other.
I have a Weber that has survived nearly ten years outside without a cover. The finish is excellent and the metal is pretty thick. No comparison. And it's been mentioned, open the bottom vents.
wigm You are fortunate to own a Weber that was still made in the USA. All of them are Chinese manufactured now.
You appear to be fairly inexperienced griller (no offense intended). I think that a peek through the Weber manual on how to operate a charcoal grill would be a huge help. The tips and techniques it has will carry over to both grills, and help speed up the learning curve. As it says in the manual, open the bottom vent all the way and just use the top vent to adjust temp (open=hot, closed=cool). I can get my Weber kettles to over 420°F with only 1/3 of a chimney of coals. The Weber ash pan will get easier after you use it a few times, but it is definitely stiff from the factory. If you tip the pan at an angle (handle down and catches up) it's very easy to put in with one hand. I have not used the Sams club model, so I dont have any tips there, but finding some of those would make the comparison better too. In either case, I would like to see you try these two grills for a while to get use to both (reduce chance of user error) and then post an update, as choosing one after one use (especially when you didn't know what was wrong with one) isn't a very informed review. Also, if you call and tell Weber about the broken grate handle they will ship you a brand new grate right away.
This guy works for Sam's?
Been using a Weber Kettle for almost 30 years never had problem with temp control, never needed a thermometer to cooks dogs and burgers.
Sam's club grill is "smoking like crazy" because the tooling is crap. The lid doesn't seal.
Jack I like your channel but on this video definitely sounds like you are selling the Members Mark kettle. I never had any issues with my Weber kettles, I own both a 26" and a 22".
This video is a misrepresentation of Weber kettles. You compared a $199 Weber Mastertouch, which is a higher end grill to the cheaper Members Mark grill and compared the pricing. The better comparable One Touch Gold Weber kettle comes in at $150, a little higher price tag, but I guarantee the Weber will out last the MM grill. The Mastertouch is worth the extra money, but a $150 Weber is not a bad investment for a first time grill because it will last a lifetime!
Jack I own a weber one touch gold and have used it for over eight years. Learn the vent top and bottom and you are golden. I also can tell you I have done great BBQ on it with consistent temperature for three or four hours. I use Kingsford charcoal for its consistency over lump charcoal.
First thing I noticed was all the smoke leaking out of the barrel of the Sam's club one. Fail. As far as your heat in the Weber, it's all about airflow top and bottom and how you adjusted the vents. I got the same Weber and in 20 degree weather using lump charcoal, I got mine up to 650 degrees with both vents wide open.
that's great but it should have climbed back up and it didn't. I didn't have to touch the sam's grill and it went right back where it was. I then opened all the venting on the weber and it still didn't budge. All I can says it what I did and what I see. Glad your weber works for you.
Hey Jack, I've watched you for a while now and appreciate your videos but I don't think you did a fair comparison during the cooking part... EVERY TIME I saw the handle that controls the bottom vent on the weber it was closed. I know this because I have the same exact Weber... I've noticed that a lot of people have commented and pointed this out to you. Please respond and let us know if made a mistake or not... Comparison videos should be fair
Agreed there's no other reason the temp wouldn't go or stay up
Open the bottom vent on the Weber. At 1:19 the bottom vents are closed (you can see the silver ash sweeps through the bottom vents).
Is this your first time grilling?
You have to adjust the bottom vent/ash scraper on the Weber to adjust temp and fine tune temp using top vent. If you open both vents fully, you'll get max heat. I have the same model and am a huge fan.
One of the worst reviews I’ve ever seen. Watching this guy struggle with the ash catcher on the Weber was a joke. And he obviously knows little about grilling cause he didn’t even talk about why Weber’s grates are far superior. And he didn’t talk at all about how you can open the bottom vents on Weber to actually control temp. This is ridiculous. Haha
Had my Weber over 30 years still does amazing. No other grill will ever beat a Weber. This review was bias from the start. Looks to me like he was paid by Walmart.
Curtis Perry Funny that Walmart the parent company of Sam’s Club carries his brand of sauces. You know a full disclosure statement would have been nice up front.
Zero mention of the bottom vents. Guarantee the Weber’s bottom vent was closed all the way that’s why the temp never climbed. No oxygen, no heat. Also, the Weber is USA made with a 10 year warrantee. Just speaking from experience. I own three Weber kettles. Good video non the less.
Patrick Andrews agreed. Big fail on this video. Even in the end, Weber is closed vents and Members Mark is open vents
Both kettles were half open the whole time. I opened it fully on the weber trying to raise the temp. It didn't work
But did you open the BOTTOM vents on the Weber? And if so, you should have mentioned it in your video.
Your ignorance, bias, and subtle dishonesty really hurt your credibility here. There’s others who have done knowledgeable, unbiased, honest reviews.
Yeah he's pretty dumb.
I went back and looked at the video and the only view of the weber bottom vent shows it completely closed. The top vents are for minor temp changes while the bottom vents are for larger temp adjustments.
I have had the same Weber kettle since 93. Thousands of meals and never any problem getting it to temp. It could be you don't know how to use a grill. You never showed how you were adjusting the bottom vents when you were having the heating issues.
My Weber has made moves to all of my house and apartments and never had a problem with the build quality. My wife has one that is 12 years old and working just great.
Weber kettle is absolutely the best kettle on the market. Don’t fall for this. Cast iron grates will rust horribly, the Weber enamel will last decades as the member mark rots in a landfill. Make the right choice. Seems like a paid ad to me.
This guy knows not a things about bbq. This advertisement is to attract others who know nothing about bbq.
Jack I've been a subscriber since you lived in Cal. and this review was an insult to one of the best grills on the market. I've owned a Weber Kettle for years and the way you did the review appeared as if you were trying to make the Weber look bad. I've trusted your reviews for a long time but after this I might have to rethink. Sorry Jack but this is a disappointment.
Dewayne Smith i don't know his issues with the weber but names aside I would go with the stability of the 4 legs and the cast iron grate is far superior than the stock weber grates and for 1/2 the price that's a no brainer. He didn't mention the gauge of the metal so i assume they're a out the same. On some of these cheaper grills when you check em out and feel how thin the metal id you understand why they're cheap. Name brand doesn't always mean better BUT I don't understand the temp staying low, that to me sounds like user error.
This was a hit piece, period. He left out a lot, and misrepresented a lot. Don't presume anything. I would wager that neither the gauge of the kettle as well as the finish of them are not close. There is nothing wrong with cheaper products, they fit a need and budget. But going out of your way to make a better product LOOK cheaper and worse.... I have a problem with that. And it is not the first time I have seen him do this.
i have a 1992 weber kettle and it is still as solid as it was 27 years ago
I just grilled out on my 1997 Weber yesterday. They last!
1995 Weber kickin' bbq.
jelly
isn't it a violation to do a sponsored video without disclaiming it? this was an obnoxious over-reach. be better jack; do you not know who consumes your videos? there is an insane weber YT community that has thousands of videos on YT that hardly replicate your results here. if you are going to shill for walmart, great, but don't play us for absolute fools.
Agreed!
EXACTLY
I never have problems with temp in my Weber. I use it 2-3 times a week grilling using both direct and indirect methods. Temp is never, ever an issue. I don't know how it's even possible for the temp not to go back up. I mean it isn't hard to do. Replace the lid and, BOOM!, within a matter of 30 seconds to maybe a minute it's right back where it was before taking the lid off.
That was a pretty biased review. How many times did he mention Sam’s Club?
I'll remember how sturdy the grills are when I'm violently kicking things on my deck, as per usual.
You are supposed to disclose when a video includes a “paid promotion”. There’s nothing wrong with receiving money from Sam’s Club, but as a viewer I would appreciate a little more transparency.
I've got a Weber Silver, the least expensive 22in they have, and I have never had a problem getting the heat up, or maintaining the temp. Have had it for 15 years and it's still a workhorse.
Weber- had mine for 15 years still like new and made in USA. With my Weber using lump charcoal I have no problem getting temps to 500. Learn to use vents. Members Mark- made in China
I don't think you opened the weber's bottom vent. Mine hits 400-450 all day long. Nice review & for half the price Sam's has a nice grill.
He wasn't talking Celsius. The thermometer's in Fahrenheit and he's in the United States. He wouldn't randomly use Celsius.
Jack, love your show, but in this case, your extreme lack of grilling knowledge was embarrassing. Clearly, you have no understanding of how to use the Master Touch. You didn't even mention, or, appear to understand the hinged grate system on the Weber or explain why the center of the Weber grate is removable. The hinged grate, on both sides of the grate system are for adding charcoal or wood for smoking, as you need to, without having to remove the entire grate, as in the case of the Members Mark. The center piece of the Weber grate is removable so you can use various add-ons such as a wok, griddle or other extras from Weber not available on the Members Mark. Additionally, it's a warming rack, not a cooling rack, usable in many ways, including keeping sauces, meats and other items warm without interfering with cooking space. The 3 point system of legs on the Weber let you use it on an uneven surface, not so with the Members Mark, without bracing a leg. Also, you failed to explain the one touch system on the Weber for regulating heat and sweeping charcoal dust into the catch basin. Your inability to regulate heat clearly displayed your lack of knowledge of charcoal grilling, and the Weber Kettle system. You can maintain level heat in the Weber for hours on end in the Weber, without removing the grate, not so with the Members Mark. I'm not trashing the Members Mark, it's fine for burgers and dogs, but overall, it simply can't hold a candle stick to the Weber System in overall design and use. I've been grilling for 45 years on Weber grills and they are tough, durable and very well designed and built. Quality and durability are second to none. You really blew this comparison/review Jack. Apple's and oranges.
Amen
BINGO! And that leads me to two things... either he is so incompetent that no one should take anything he says seriously; or he is purposely crapping on and misusing the product in an attempt to crap on Weber and shill for Maker's Mark. In either case it is insulting. I have seen him do similar things with other products though, and believe it is a healthy dose of BOTH reasons. I have also been less than impressed with anything he has cooked as well. Burgers over-done and brisket WAY under-done (for example). I don't care if he makes BBQ sauce that Walmart carries (oh... imagine that?), his reviews and actual cooking abilities (from what I have seen) are seriously lacking or credible.
I have the Weber and I can tell you the it maintains high temperature for a long time, I have never had a problem getting temperature up. 2 nights ago after I had finished cooking i opened it wide to burn out left over charcoal and it maintained 400 degrees for over an hour.
You said it yourself.. "The MM is smoking like crazy" It's not a perfect seal, air is playing inside and around this grill, that's why the temp is higher.. Just adjust the bottom vents on the Weber
Decent review. I have the weber kettle myself. There was a slight learning curve at first, but now every time I use it, it's been fantastic. I keep the bottom vent wide open and control the temp with just the top vent, I keep mine usually fully open when cooking something like burgers and dogs. I use B&B briquettes / lump. They seem to work way better than the 2 major brands you find everywhere. 1 full chimney, poured onto 1 side of the kettle for 2 zone grilling. Works great and I never have issues with it heating back up. The Member's Mark kettle at that price is a steal, though. My only concern is how well the coating will last, especially when using Lump for high heat searing. My weber is about 5 years old now, and it looks almost new when you wipe it down. PS: Jack, you failed to mention that the weber has a self-cleaning ash sweeper, it does a really great job of forcing the ashes down into the bin, whereas with the MM you have to do that manually by hand.
This was a really bad review of the Weber. If you want a good review, there are plenty from people that have used them and know how to use them properly. I don't know why Jack thinks he never needs to read instructions for anything, but if he is going to do reviews on products, he needs to know how to use them properly, which requires reading the instructions or past knowledge on what you are reviewing. Buying a new product, not knowing how it works, and trying to review it just makes no sense.
If you can't get a charcoal grill to recover to 300 you probably burned out the charcoal. But come on A Weber classic for 60 years and you can't get the temp up? Does not add up. I mean that's like reviewing a Toyota Camry and say "I dunno I can't get the car in reverse." Overall this seems a bit leaning to an endorsement with it's dismissive tone towards the Weber. I love sleeper grills, underdog grills that out gun brand names but this review I am not convinced.
With a kettle grill, you should offset you charcoal to the side of the grill, kettle cooking101, you sear your meat on both sides then move off to the cooler side of the grill for finishing meat with indirect heat. Never tried a Sam's grill, only because I've been getting perfect results from my Weber grills for the last 15 years. And my 22" has lasted that long. You just gotta keep em covered when not in use.
Clearly you didn't do your research on the kettle. Of course you're having temp issues, the bottom vents on the kettle are closed! You should redo this video... it's a shamefully biased mess due to this.
Come on now...The reason the MM grill smoked a lot is because of the protective oil layer of the cast iron crate. You're supposed to burn some charcoal in grill without any food to get rid of the cast iron protective oil and it's a common practice for all cast iron crate grills. So some of your burgers and hotdogs have some oil from the protective layer.
Never trust a guy who can't flip a burger!
My uncle has a weber grill that he keeps at his cabin. Its 20 years old and he keeps it outside, uncovered, and has only replaced the lid handle because it rotted out in the northern Minnesota elements. Every-time i go up there i can't believe that grill is still cooking strong. No way MM lasts 20 years uncovered in Minnesota weather..
So I've owned the Member's Mark for around 2 years now.
Pros: I kept it outside in North Carolina and it never developed rust. A nice little sturdy* grill that does the job. The cast iron grate is heavy duty.
Cons: It felt very sturdy EXCEPT for the support tabs that hold up that heavy cast iron grate. One of mine just snapped off while cooking and unfortunately it doesn't look like you can buy just that part anywhere (and even if you could, you'd have to weld it on) Also, the bottom ash catch is extremely frustrating to remove.
So for the price, it was a decent grill while it lasted but you won't get the parts support you do from Weber. If they could strengthen those tabs to better support the heavy duty grate, it would be a cost effective choice. I think I may try the Weber next because it doesn't look like I'll be able to repair this cheaply, and I fear that the same problem will happen again setting down the heavy grate.
Before you get rid of it see if you can put a screw or bolt in it to hold the grate. Cheap fix. Drill out a hole then put in screw.
great stuff, thanks! longevity and availability of parts is definitely a consideration. frustrating when nothing is made to replace a thing or two.
I gotta agree with other reviews. You have no idea what your doing. I have several weber grills. I have to be careful not to put too much charcoal in other wise I have to wait for the temp to come down. The cast iron grate just means to me more rust and more required attention. I have a solid stainless steel grate for my kettle and love it. Lastly, you never even told us the most important part. What’s the gauge of steel for both. My weber holds temp forever because it’s thick steel and porcelain paint which lasts forever. What the Walmart special made of ?
A wrong fire build up, no vents comparisson, a wrong analysis of the cast iron vs steel, and you put patties on the grill to compare the quality of the cooking? Nah man, yeah Nah,
This watched like those as seen on TV commercials where people can't do the most basic tasks. Jesus this was brutal. Read the manual next time.
Yep he laid the Webber Grill cover back on the temp gage...
Must leave top vent full open on my Weber. Anyone else?
LOL, what a wimp, had to use 2 hands!!! That made me laugh
Jack, love your channel but you could use some lessons in charcoal grill temp management. The fact the the weber stayed cool with vents mostly closed is GOOD. It means the weber is almost air tight. Weber recommends always having the top vent fully open. (This creates draft). If you read the manual, you'll see the lower vents increase or decrease the temps by allowing or blocking air flow. With my weber I can crack the vents and use the kettle as a smoker for 8 hour burns. With all vents fully open, I can get the weber to over 500 degrees. Keep cooking, love your thoughts. Weber products are awesome.
I looked at the Members Mark kettle the other day and noticed right away that the body of the kettle was of a thinner material. That's a deal killer for me. My Weber has been sitting outside, uncovered for more than 20 years and is no worse for it.
CORRECT! Cheap grills fill a market requirement, but they are cheap for a reason. And that is part of it.
On another note..... people buy wonderful grill covers... that cause their grills to rust out. It is one thing to put a cover on when it is going to snow, but grills should (IMO) be left out in the open air. That allows what moisture is there, be it rain, or condensation, to dry up quickly. Grill covers promote moisture build up and you will find parts rusting in even as few as a couple years (sometimes less). Water and moisture is NOT the enemy of grills by default.... it is when they can't dry out that causes issues. I love my grills in the open in the summer, and under cover, but not "covered" in the winter.
Cheers.
Never have I had a issue with a Weber grill coming up to temp.
Never
If you can't operate the ash catch on the weber with one hand, you clearly don't have the skill to bbq. I've had my weber up to 600 degrees before. It's not difficult at all to reach temp and maintain temp on a weber. Either you had the bottom vent closed all the way, or you didn't put much charcoal in it. I call BS on this review. You did something shady here.
You definitely got this one wrong.
Nice try but you really should not do reviews on something you know little about. Anyone who knows grills knows the smoke coming out around the lid defeats the purpose of the lid, smoke should only come out through the vents. Also, Weber is an awesome grill for getting to temp and holding that temp. I have no problem with my Weber holding as low as 180 degrees or as high as 500 degrees it is a matter of setting the lower and upper vents in the correct position. You didn't even break in the grills by going to extreme temp to burn off all the bad things from the factory. You should have seasoned the grates and lid also with oil. I could go on and on but I'll conclude with Members Mark seems like a nice product for the money but the Weber will out preform and out last it without a doubt. I have a 22 year old Weber that is going strong. Oh, one more thing, hamburgers and hotdogs....really.
I have to fully agree! I have had my Weber now for the past 5 years, and it is absolutely superb in all categories. I have never had a single problem with it. Just to give a hint at the durability when I purchased the Weber charcoal grill I also bought an infrared gas grill. To date the gas grill is just a rusted driveway decoration which I use only for the purpose of holding my utensils, and foil pans on while cooking on the Weber. Yes, the Members Mark grill might be night, but come on man, it will never be a Weber. And by the way, a child could have easily sensed your bias during the entire video.
Might be nice, not night. Sorry.
"kiwifarms jack scalfani" will explain everything autospecialties1 and nicholas
You can buy more accessories from Weber than you can from Members Mark. Also, Weber's customer service is outstanding.
lol looks like someone needs to get a basic understanding of how to use grill vents. open your bottom vent if you want heat. duh.
I just wasted 13+ minutes watching this when Jack has no idea how these grills are designed to work. The technique is completely wrong. Bottom vents closed is for barbecue, not grilling burgers and dogs. That the Weber was able to maintain a 200 degree temp while smoking almost exclusively out the top vent is perfect. That the Members Mark was so much hotter and smoking every where was worrying.
I’m sorry to sound like a jerk, but learn a bit more about the techniques before doing a review on this. The Members Mark may end up being better when both are following a grilling/direct cooking technique, but this review is trash as it stands.
I purchased the Member's Mark one a few months ago and absolutely love it. It's built like a tank. Absolutely amazing grill and is seriously underpriced. Don't be turned off by the name, compare them yourself and you'll be in impressed
Let us know how that grill is holding up in ten years.
@@avega2792 in 10 years he can buy another and still only be out the cost of the weber.
You didn't adjust or mention the bottom vents.
I have a master touch and a weber performer I've never had any issues with temperature...unless my vents aren't set right or I'm out charcoal...other grill was smoking so much because maybe it's not sealed correctly or that cast iron grate was not seasoned....and the "cooling rack" lol never mind.....no offense but bad review
Terrible review. Reviewer does not know how to run charcoal grill. Does not explain ash sweep system on Weber (big advantage). Thinks elevated rack is for cooling. Does not understand indirect cooking (coal baskets).
I've been using the members mark for about a year now. It works fantastic. I cut my cast iron grate and put a hinge on it. Now it's perfect. No complaints.
I’ll just say it. Often imitated. Never duplicated. Weber
Seasonings2taste brother’s
Did you open the bottom vent at all on the Weber? You mentioned the top, but not the bottom... be sure to tinker with the ash cleaner which is also for airflow. And Jake... is the Members Mark grill ceramic coated like the Weber?
I wanted too add, that I do like the Members Mark design of the base. I agree the Webers 3 leg design has always been a thorn in my side and that if they would change it to 4 legs with larger storage surface like the Members Mark it would be a great improvement.
The one nice thing about the 3 leg design is it's more stable on uneven ground. If you're cooking on cement I can see benefit to a 4 leg design. Personally I use my kettle on cement in the back yard but never had any stability issues. The extra size you gain on the bottom shelf might be nice.
Yikes Jack. I like your channel but you missed so many marks on this one.
Weber smoking from the vent and has a good seal. The other is smoking because of the crappy seal. Aka its losing heat
All the reviews of this review aside, I'd like to revisit in 5 years and see what condition each grill is in. I KNOW what condition the Weber will be in.
you won't have to wait 5 years. an update video is coming this summer
I’ve had the same Weber for 10 years and I live in Florida.
I do have the weber one gold (a probably older version of this) for 5 years now. going strong still. the only issue was the top grill rusting so I've replaced that with a stainless still.
I had my first Weber for 13 years and I never covered it. I live by salt water and it still lasted. I love my Weber grills, I have 4 of them now.
You never opened bottom vent on Weber epic fail
The cooking grate on the Weber is so much better because it’s hinged but the other one is terrible let’s say u need to add more colas now how would u do then on the sams club kettle
The bottom vents on the Weber should be wide open. The only reason you could be having trouble with the temp on the Weber is the vents weren't open. I think the MM grill is great for the money but the Weber is a much nicer grill than you make it out to be. The 3 leg design is better than the 4 leg because no matter where you park the Weber it won't wobble but the MM will wobble on a non level surface.
I think Jack missed the air vents on bottom of weber grill. If they were shut is why temps would noy come up.
Learn how to grill before you review product. I have a weber and can reach high temperatures if needed.
I have a Webber kettle and to be honest lol I guess you can say I treat it like I hate it..lol no cover next to zero care it sits out in the elements rain snow and sleet yet it performs the way its intended each time.. I will always have one
David Mccormack I leave mine out all winter still works and looks great
Folks who don't understand charcoal/wood cooking shouldn't be doing reviews.
What a joke, he, or some other family member works for Sam's or Wally World, and trying to score brownie points.
You have girl strength man. Those weber Ash catcher handles are not hard to squeeze at all. Sounds to me like you contacted Weber for a free grill to review and they told you to get bent
Nate Orr Funny that Walmart the parent company of Sam’s Club carries his brand of sauces. You know a full disclosure statement would have been nice up front.
Prefer the grate with hinged wings for adding coals. Adding coals to the SC model is almost impossible and inconvenient on the Webber with that center ring. I have an old Kettle and if you add a couple bricks to the bottom rack, the wobble goes away.
great input. thanks
I bought the members mark and put it together. Took that cheap piece of crap back to Sam's the next day. Ordered a Weber performer deluxe from Lowes and got a nice discount. Happy as can be with the Weber.
What about the thickness of the metal? Is on thicker than the other or are they the same. That plays a big part in heat retention.
more smoke means more ventilation. looks like you left your weber's bottom vent closed or obstructed. when you buy a weber you pay for durabilty. my weber is from 2002 and still going strong. that chinese member mark will likely rust out in 5 years or less.
Open the bottom vent on the Weber. You had no airflow. 🤦♂️
Was the bottom vent of the Weber open?
Mark Britton nope it was completely shut
Cast Iron makes all the difference!
surprised it didn't go out completely need that bottom vent convection heat.
Great video. But I'll mention one thing, the basic Weber design is timeless and you'll be able to find parts for it decades later. The SAMS club model don't count on that being around in 20 years where you'll be able the get parts to repair it if needed. My Weber is over 20 years old and still has the wooden handles, so when those finally go I can replace them with current handles they are using etc etc ... That's an example of where your actual difference is gonna be between these grills. 👍👍
Warranty on both, Customer service on both. Let's see how that pans out when you call Members Mark to get that leg replaced.
You couldn't get the Weber over 210 degrees and you didn't think that maybe that was a good time to maybe read up on what YOU were doing wrong? So instead you blame the product?
Easier for him to blame Weber then his lack of knowledge.
I have seen other reviews of his, and I think it was both ignorance AND on purpose. Look at other parts of the video, he made up problems that were not problems at all, treated the grills completely differently, and didn't compare general construction and metal thicknesses, etc. One can speculate why, but no matter the conclusion it isn't "good".
Having trouble getting heat on the weber? Try opening the vents! You seem to be a little ignorant when using a kettle and even cooking burgers and dogs. Burgers and dogs require high heat and direct for cooking. We're taking 400 degrees and higher. The members mark probably burned hotter cause it had air leaks.
For what it is though the members mark is a great grill for beginners, but for more those who take it more seriously get a weber. My Weber was given to me but my dad and he bought it back in the early 80s and it's still going!
Just curious. How could both grills do a good job with cooking the burgers, when you had to move the burgers off of one and onto the other? Did you use the same amount of charcoal? How was the charcoal set up? Are you sure the thermometers are accurate?
He closed down the top vent. No no on my Weber.