I just got a Q2200 and it usually hits a high of about 400F-425F after 10 minutes of preheating. I think the larger cooking area does cause it to take longer to hit the high temps. Thank for your channel been watching lots of them to learn how to best use my Q!
I think it just depends on the individual grill: age, maintenance, etc. There's another YTer the City Escape Griller who just bought a Q2200 and compared it to his Q1200, and his 2200 was hotter.
The reason the Q1200 cooked faster and hotter is because the dome is smaller. It's that simple, otherwise, they are both wonderful grills. You are quite correct, if you had allowed the 2200 heat longer, it would have delivered a medium well burger. So you did a great show, and proved that without question, a Weber is a good investment, especially given that your grill is 4 years old! Thank you!
Thank you, Jerry, for very informative and no-nonsense comparison video. Now I know, which one I am buying. I like your delivery style. And you got another subscriber. All the best to you!
Great comparison Jerry! Nothing wrong with either burger, I'd put down both🤣 the comparison battle is a great idea, keep them coming👍 thanks for sharing brother, have yourself a great one, you all stay safe!👍
Should have weighed meat and made sure they were all same thickness, one was filled full others were not to hing end of Cuisinart press. Could 2000 conversion squewed the true heat ability vs. comparing with a true factory made 2200???
Thanks for watching! You can't go wrong with either model. I saw you were able to get your hands on a Q2000 but it was late when I saw that posted. I'll check that out later today!
Can't go wrong with either. I tend to use my q1200 more often simply because it's usually just me and my wife here. But the q2000 is nice to have for the extra space when needed.
For us apt dwellers with very limited patio space, the q1200 is the only way to go, the 2200 is just way too big and the q1200 has plenty enough space for just me and my wife. Not mention, most apt dwellers don't or can't use 20lb tanks
@Chicago Griller: Which one would you recommend q2200 or q1200? I got the q2200 but thinking to change it for q1200 for the portability. I mostly cook marinated chicken drumsticks.
Truth be told now that I have both the small and the medium sized Q, I end up reaching for my Q1200 more often. That said, they both cook equally well, so it comes down to how big your cooks are and how many people you are going to be feeding regularly.
If you regularly cook for 4, I'd probably recommend the Q2200 because you'll pretty rapidly run out of space on the grill, unless you don't mind potentially making multiple batches. That said, the Q1200 is significantly more portable than the Q2200 since it weighs quite a bit less, if that is important to you.
Hi B T! Thanks for watching. Generally this is correct. Bacteria lives on the outside of meat, but when it's ground or minced, it can get mixed into the meat. However, a lot of restaurants and home grillers do cook their burgers to a lower temperature than that - and it's if they have a high level of trust or control over their source of meat and how it's stored.
@@ChicagoGriller Yes I wouldn't put too much trust in restaurant cooks, especially if they are run by apprentices, I agree with BT on this about the ground Beef, it's got to be well cooked or not at all. Burgers can still be juicy if you add some liquid to them on preparation time like the Olive oil and perhaps Worcestershire Sauce, sometimes I crack an egg in the mix to give it some bulk. Here in Australia, the Q1200 is probably the best seller as retirees like to travel this big land...we call them the Grey Nomads.
Hi @loumiin, thanks for the feedback! I thought the thickness was pretty similar since I used the burger press, but I'll take a closer look at my video. Perhaps next time if I run this experiment I will use pre-formed patties from the grocery store or something.
@@ChicagoGriller I liked the idea of a burger press, but if you get a cheapo scale, you can also make sure it’s the exact same amount of beef. Cool video tho
Hi J loved the comparison, as I mentioned before I have the 1200. I run mine currently using the small coleman gas canisters. This is because I have it up on my allotment, which is approx 120 square yards or 110 square metres. I have the cannisters so when we can go camping again. The challenge I have is n the colder times, it struggles to get above 200c, I am assuming I would need to convert it to a small gas bottle like yours to enable it to run hotter in the cold times?
Hey Tony, thanks for watching. I believe the big bottle v small bottle doesn't matter. That is however, perhaps a good idea for a future video for me to compare. I will say I do also struggle to get above around 205-215C for me in the winter, so that is likely environmental. If cooking in the winter you would then have to adapt your cook times for the lower heat output. It's definitely not an exact science.
You can either replace the lid (expensive) or just drill a hole in it to add an aftermarket thermometer. You can then also replace the starter with an electric one, although truth be told the push button one is going to be more durable. By making those two changes you're pretty much made the conversion.
Seriously ? Two burner tubes in 4 years ? I have a real q2200 and it's a 2005 or 2006 model and nothing wrong with the tube. Your comparison means little as each grill is differant. One needs to learn the girl they are cooking on.
1:34 roughly same size and SHAPE 1:53 😕😕 lazy boy 😑 Forming the patties, building and presenting the ( most ugly ever seen ) burger, cutting on the plate..... Everything screams: i am lazy and give a f.... !!! 😨😨 Is this Chicago style??? 🙅
It's not just Chicago-style, being lazy and not giving a f--- is the American way ;-) As an amateur content producer who does this just for fun, I hope that I can keep improving, and feedback like this helps. Appreciate the note!
