To Weber, or not to Weber.... (that is the question)

The other day my colleague Claus (left) announced that he was going to buy a grill for our office's terrace. Per suggested Weber's Smokey Joe - a little portable version that he says he uses all the time now... and that costs around DKK 500. No matter what you do, we told Claus, don't bother getting anything but a Weber.
Yesterday Claus posted this on our internal weblog: Jeg har købt en kopi weber grill og en ægte forvarmer +3 kg kul til et fund af en pris... (I have bought a copy Weber grill and a genuine pre-warmer (?) + 3 kg coal for a steal....)
I commented: Det er lige som at sige: Jeg har købt en kopi Porche. Du har købt en billig grill - det er helt i orden. Du skal bare ikke blande Webers gode navn inde i sagen….. :) (That's just like saying: I have bought a copy Porche. You bought a cheap grill - that's fine. Just don't mix Weber's good name into things....)

Today Søren said that I'm probably making such a big deal about this due to my insecurity of performing for the office when it's my week to cook. Could be. But hey - a copy Weber? Is there such a thing? Come on!

But seriously, any time fire and smoke hit food... the result is delicious. Even Claus' cheap grill made a fine lunch today. Once the coals were heating up (in the genuine "pre-warmer" no less), the smell started wafting into the office. When Per got the marinated chicken pieces and hot dogs/sausages going... and then got his music going on his little Nokia cellphone speaker, it was nearly too much to handle. I cracked open a can of Ceres Classic and sat here at my computer finishing some stories in pure bliss.
What about Weber? I'll still argue that it's hard for any lidded grill to beat a Weber in terms of quality and ease (and ability for long-term smoking and grilling). Per said this one was hard to control, no doubt. And this cheap little grill will probably rust away pretty quickly... but I wasn't about to go out and buy a grill for the office myself. I was frankly afraid of what it might do to my work ethic. I think it's awesome we have one now. And hey - now that it's here, I can start planning for my cooking week (week 23 - first week in June) with plenty of fire and smoke.

(Per: Periskop's grill meister du jour.)