Outback Gas Barbecue
Discussion
I've been trying to decide whether to go gas or stay charcoal for the last year now and an impromptu trip to Sainsbury's on Saturday made up my mind for me. I ended up buying an Outback Omega 200 Gas barbie.
I hate it.
It does not get anywhere near hot enough, hardly chars your food, the burners are not very controllable, I've used it and i've incinerated the bloody box.
Sainsbury's will not refund me. Neither will Outback.
So I'm stuck with a barbecue I hate that takes 25 minutes to cook a burger and does so in such an uneven way it looks like you've done it with a gas lighter. In fact, I might try that!
Just realised my first paragraph could be likened to 'coming out'.
Any suggestions?
Petrol?
I hate it.
It does not get anywhere near hot enough, hardly chars your food, the burners are not very controllable, I've used it and i've incinerated the bloody box.
Sainsbury's will not refund me. Neither will Outback.
So I'm stuck with a barbecue I hate that takes 25 minutes to cook a burger and does so in such an uneven way it looks like you've done it with a gas lighter. In fact, I might try that!
Just realised my first paragraph could be likened to 'coming out'.
Any suggestions?
Petrol?
It should not be that s
t.
I imagine if you persevere with it you will learn it's foibles and be able to get it to do what you want.
Tips:
Fire up the BBQ and walk away. Wait at least ten minutes. This allows the BBQ to properly heat up to cooking temperature. Faster than charcoal - but not instant.
Check the burners from underneath so you can see what control inputs do to the flames. You'll only need to do this once so that you understand what a quarter/eight turn actually gets you. But invest the time in that and it should become more useful.
Make sure that your gas bottle is properly full. Near empty they can lose pressure and it doesn't cook right. It's at this point you will want to change bottles.
I have TWO gas bottles on the go at any one time. One large and one small. When the large one runs out I change over to the small one and go buy a refill for the large and vice versa. This means I never have the problem of the gas running out mid-meal!
t. I imagine if you persevere with it you will learn it's foibles and be able to get it to do what you want.
Tips:
Fire up the BBQ and walk away. Wait at least ten minutes. This allows the BBQ to properly heat up to cooking temperature. Faster than charcoal - but not instant.
Check the burners from underneath so you can see what control inputs do to the flames. You'll only need to do this once so that you understand what a quarter/eight turn actually gets you. But invest the time in that and it should become more useful.
Make sure that your gas bottle is properly full. Near empty they can lose pressure and it doesn't cook right. It's at this point you will want to change bottles.
I have TWO gas bottles on the go at any one time. One large and one small. When the large one runs out I change over to the small one and go buy a refill for the large and vice versa. This means I never have the problem of the gas running out mid-meal!
Pferdestarke said:
It does not get anywhere near hot enough, hardly chars your food, the burners are not very controllable, I've used it and i've incinerated the bloody box.
Sainsbury's will not refund me.
Don't understand that. If it's faulty (ie it doesn't work properly) then Sainsbury's will replace it or refund your money. I wouldn't expect an argument from a company like Sainsbury's.Sainsbury's will not refund me.
I have just bought a gas "grille" from Homebase. First one after a string of charcoal BBQ's. It does cook slower but is safer round the kids - Garden Grille session at the weekend had 8 under 6's belting about. The charcoal one takes too long to get hot and stays hot too long after. AS a plus you don't have to keep shuffling the food about all the time and allows more drinking time.
Persevere I'd say.
Persevere I'd say.
I've just changed to gas from charcoal. The first bbq was a disaster with everying blackened. 2nd & 3rd attempts are getting better.
I heat up the hotplates on high for 5 mins, then turn down to low for the cooking. Keep the lid down as much as possible but turn food frequently to ensure its cooked through.
At the end turn up the burners again to burn off the mess and scrape with wire brush/scraper
I heat up the hotplates on high for 5 mins, then turn down to low for the cooking. Keep the lid down as much as possible but turn food frequently to ensure its cooked through.
At the end turn up the burners again to burn off the mess and scrape with wire brush/scraper
Pferdestarke said:
impromptu trip to Sainsbury's on Saturday made up my mind for me. I ended up buying an Outback Omega 200 Gas barbie.
I hate it.
You hate it?I hate it.
You've used it, what 3 times?
Cooking with a gas BBQ is exceedingly different to cooking with a charcoal one - just like cooking on electric/gas hob is different.
Give it a chance
But no, they don't have to refund you because you don't like it; especailly when it is not in a re-saleable condition.
Well the Outback Omega we have is identical to the Sainsbury's one, we've had ours for years and either yours is faulty or you are not using it correctly. Mine cost me £20 less than Sainsbo's are knocking it out for from John Lewis but it was during a sale.
As others have said, light it, put both burners on full for ten minutes or so. Then what I do if I'm not ready to actually cook by then is turn both burners down to minimum and shut the lid.
During cooking I only use two/maybe three settings on the burners, full on, minimum, and up a bit until you just can see the flames get a bit bigger. After that you adjust cooking by shifting stuff around just like on a charcoal barbecue.
On full power it's too hot frankly, on minimum setting it just does stuff gently, eg chicken breasts nicely cooked through, yet still nicely moist. You'll get the hang of it. Took me a few goes to figure it out as it was my first gas barbecue.
My only complaint is that I would like some means of being able to have the lid something other than shut or fully open.
edited to add, reread your first post. I can light mine and inside 25 minutes have frozen burgers absolutely incinerated should I choose. I don't obviously.
Tonight it's a butterflied leg of lamb.
As others have said, light it, put both burners on full for ten minutes or so. Then what I do if I'm not ready to actually cook by then is turn both burners down to minimum and shut the lid.
During cooking I only use two/maybe three settings on the burners, full on, minimum, and up a bit until you just can see the flames get a bit bigger. After that you adjust cooking by shifting stuff around just like on a charcoal barbecue.
On full power it's too hot frankly, on minimum setting it just does stuff gently, eg chicken breasts nicely cooked through, yet still nicely moist. You'll get the hang of it. Took me a few goes to figure it out as it was my first gas barbecue.
My only complaint is that I would like some means of being able to have the lid something other than shut or fully open.
edited to add, reread your first post. I can light mine and inside 25 minutes have frozen burgers absolutely incinerated should I choose. I don't obviously.
Tonight it's a butterflied leg of lamb.
Edited by F i F on Tuesday 2nd June 15:06
It's not particularly helpful to the OP but having done my research for a purchase in the next two weeks it seems Weber is the best and most famous world-wide brand.
There's a Weber price comparison website here for the various models gas barbecue
There's a Weber price comparison website here for the various models gas barbecue
Roo said:
They're only round the corner from me and I was due to go there tomorrow to buy a replacement for our ten year old Outback three burner that has come to the end of its life.
Crosses Omega 200 off list
What a dire experience that turned out to be. When we got the current one from them they couldn't have been more helpful, this time was dreadful.Crosses Omega 200 off list
Turned up and the shop was shut but the office door to reception was open. Stuck my head in the door and knocked to enquire about what time the shop opened. Got a very bemused young lady who just about managed to inform us it opens at 2.00PM. Not a problem as it was lunchtime so popped back a bit later.
Young lad opening up the shop muttered something along the lines of 'We haven't got much here at the moment, don't want to put you off, not much to see, come back Saturday'. Righto, so you've got a warehouse full of pallet loads of barbecues but you haven't got much to see because you sold them at the weekend. Here's a thought - open some more boxes.
RegMolehusband said:
Right, well be careful because I've been to the docs today with a nasty case of Campylobacter from a barbecue at the weekend. 
I know it's Campylobacter because I had it 11 years ago and the symptoms are quite memorable. Cook that chicken well!
The chicken was cooked in the oven first? Right... I know it's Campylobacter because I had it 11 years ago and the symptoms are quite memorable. Cook that chicken well! bazking69 said:
RegMolehusband said:
Right, well be careful because I've been to the docs today with a nasty case of Campylobacter from a barbecue at the weekend. I know it's Campylobacter because I had it 11 years ago and the symptoms are quite memorable. Cook that chicken well!
The chicken was cooked in the oven first? Right... I know it's Campylobacter because I had it 11 years ago and the symptoms are quite memorable. Cook that chicken well! miniman said:
bazking69 said:
RegMolehusband said:
Right, well be careful because I've been to the docs today with a nasty case of Campylobacter from a barbecue at the weekend. I know it's Campylobacter because I had it 11 years ago and the symptoms are quite memorable. Cook that chicken well!
The chicken was cooked in the oven first? Right... I know it's Campylobacter because I had it 11 years ago and the symptoms are quite memorable. Cook that chicken well! Gassing Station | Homes, Gardens and DIY | Top of Page | What's New | My Stuff