Become an Urban Griller

Love to grill but live in an apartment? No problem! The Weber Q Electric Grill series by Weber suits the space of any urban grill fanatic.

Grilling has never been easier than with an electric grill!

Designed with the urban griller in mind, the Electric Q is ideal for apartment buildings or condos that restrict gas and charcoal grills on their patio or balconies. Simply plug it into an outdoor electric supply and expect the same superior results as you would in any other Weber grill.

Weber Q 2400 electric
Weber Q 2400 Grill

Compact, powerful and contemporary, the Weber Q 1400 and Q 2400 electric grills have a wealth of heat control settings and can get hot enough to sear whatever steak you throw at it. Each of the grills come with porcelain-enameled, cast-iron cooking grates, aluminum heat retention liners, cast aluminum lid and body, a removable catch pan, a 6-foot grounded cord and a grilling guide to get you started so you can plug-n-play!

With that in mind, it’s always smart to first check with the building owner and/or what your city bylaws allow.

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Want a change from burgers on the grill? Try this easy and delicious recipe from Weber’s New Real Grilling by Jamie Purviance. These meaty grilled Portobello mushrooms taste absolutely delectable on a bun.

Portabello Mushroom and Cheese Panini


PREP time: 20 minutes
Marinating time: 30 minutes–1 hour
GRILLing TIME: 10–16 minutes

Special equipment: cast-iron grill press (optional)


1   cup extra-virgin olive oil
?   cup balsamic vinegar
2   tablespoons minced garlic
2   teaspoons dried oregano
1   teaspoon kosher salt
½   teaspoon crushed red pepper flakes
½   teaspoon freshly ground black pepper
8   portabello mushrooms, each about 4 inches in diameter, stems trimmed evenly with the bottoms
4   round crusty rolls, split
2   cups grated fontina or mozzarella cheese (7 ounces)
1 cup tightly packed baby arugula

Portabello Mushroom and Cheese Panini


1. Whisk the marinade ingredients. Spread the mushrooms in a single layer on a rimmed baking sheet and spoon the marinade over them. Turn to coat both sides generously. Let stand at room temperature for 30 minutes to 1 hour.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3. Grill the mushrooms over direct medium heat, smooth side facing up first, with the lid closed, until juicy and tender, 8 to 12 minutes, turning once or twice and brushing with the marinade left on the baking sheet. Remove from the grill.

4. Reduce the temperature of the grill to low heat (250° to 350°F).

5. Sprinkle the bottom half of each roll with ¼ cup of the cheese. Stack 2 mushrooms on each roll, then top the mushrooms with another ¼ cup of the cheese, ¼ cup of the arugula, and the top half of the roll. Press the top of the roll firmly to compress. Place the sandwiches over direct low heat and press them down, one at a time, with a grill press or a wide, sturdy spatula. Grill until the bread is toasted and the cheese is melted, 2 to 4 minutes, turning once and pressing them flat after turning. Remove from the grill, cut in half, and serve immediately.

©2013 Weber-Stephen Products LLC. Recipe from Weber’s New Real Grilling™ by Jamie Purviance. Used with permission.