What gas barbecue?
Discussion
Dad's said he wants a new gas barbecue for his birthday to replace the current one which is on it's last legs!
Budget up to around £500 for the right one, not sure on any other needs apart from having a fold down hood.
Anybody have any suggestions? ( I know there was a thread recently, but the search isn't working! )
No mx5's please
Cheers
Budget up to around £500 for the right one, not sure on any other needs apart from having a fold down hood.
Anybody have any suggestions? ( I know there was a thread recently, but the search isn't working! )
No mx5's please
Cheers
Paulbav said:
We have a Weber Spirit 320 all stainless jobbie, works a treat and easy to clean. The flavouriser bar things work really well to give that bbq flavour.
Paul
I love my Weber, though I can't tell what the difference is with the flavouriser bars. My father in law has the Spirit 320 & I have a Q300 and the food tastes exactly the same. Paul
Unfortunately on the Q, you can't use the Weber spit-roasting kit
Does it have to be gas?
For that budget, you can sneak into ceramic kamado style grills. With mine, not only can the temperature be maintained more accurately than a gas grill, but moreso than our oven! 150F to 900F is the range (I've actually had mine up to about 1400F), and ceramics, due to the minimal convection (due to their insulative properties and heat retention) maintain moisture infinately better than other grills out there, charcoal or otherwise. A full load of charcoal will burn low+slow for 24 hours, easily. Also, due to the efficiency and insulation, when you close the lid and vents, the fire goes out, leaving plenty of leftovers for the next cook. I fill mine once a week, with about 4lb of lump charcoal (I use it every day).
Just a thought. I understand charcoal is more of a faff than gas, but these ceramic units really do minimise that... Using lump charcoal (not briquettes) I scrape the ash out on a weekly basis. Other than that, I just fire it up with a £20 electric starter, and watch the thermometer climb. When I'm close to the desired temp, I shut the vents down to what I htink I'll need. Fine tune for 5 mins, and throw the meat on.
For that budget, you can sneak into ceramic kamado style grills. With mine, not only can the temperature be maintained more accurately than a gas grill, but moreso than our oven! 150F to 900F is the range (I've actually had mine up to about 1400F), and ceramics, due to the minimal convection (due to their insulative properties and heat retention) maintain moisture infinately better than other grills out there, charcoal or otherwise. A full load of charcoal will burn low+slow for 24 hours, easily. Also, due to the efficiency and insulation, when you close the lid and vents, the fire goes out, leaving plenty of leftovers for the next cook. I fill mine once a week, with about 4lb of lump charcoal (I use it every day).
Just a thought. I understand charcoal is more of a faff than gas, but these ceramic units really do minimise that... Using lump charcoal (not briquettes) I scrape the ash out on a weekly basis. Other than that, I just fire it up with a £20 electric starter, and watch the thermometer climb. When I'm close to the desired temp, I shut the vents down to what I htink I'll need. Fine tune for 5 mins, and throw the meat on.
Papoo said:
Does it have to be gas?
For that budget, you can sneak into ceramic kamado style grills. With mine, not only can the temperature be maintained more accurately than a gas grill, but moreso than our oven! 150F to 900F is the range (I've actually had mine up to about 1400F), and ceramics, due to the minimal convection (due to their insulative properties and heat retention) maintain moisture infinately better than other grills out there, charcoal or otherwise. A full load of charcoal will burn low+slow for 24 hours, easily. Also, due to the efficiency and insulation, when you close the lid and vents, the fire goes out, leaving plenty of leftovers for the next cook. I fill mine once a week, with about 4lb of lump charcoal (I use it every day).
Just a thought. I understand charcoal is more of a faff than gas, but these ceramic units really do minimise that... Using lump charcoal (not briquettes) I scrape the ash out on a weekly basis. Other than that, I just fire it up with a £20 electric starter, and watch the thermometer climb. When I'm close to the desired temp, I shut the vents down to what I htink I'll need. Fine tune for 5 mins, and throw the meat on.
I'm definitely a charcoal man still, but please elaborate more on this, I'm interested.. Do you have a link to your Barebecue, if so can you post it please.For that budget, you can sneak into ceramic kamado style grills. With mine, not only can the temperature be maintained more accurately than a gas grill, but moreso than our oven! 150F to 900F is the range (I've actually had mine up to about 1400F), and ceramics, due to the minimal convection (due to their insulative properties and heat retention) maintain moisture infinately better than other grills out there, charcoal or otherwise. A full load of charcoal will burn low+slow for 24 hours, easily. Also, due to the efficiency and insulation, when you close the lid and vents, the fire goes out, leaving plenty of leftovers for the next cook. I fill mine once a week, with about 4lb of lump charcoal (I use it every day).
Just a thought. I understand charcoal is more of a faff than gas, but these ceramic units really do minimise that... Using lump charcoal (not briquettes) I scrape the ash out on a weekly basis. Other than that, I just fire it up with a £20 electric starter, and watch the thermometer climb. When I'm close to the desired temp, I shut the vents down to what I htink I'll need. Fine tune for 5 mins, and throw the meat on.
Just bought one of these: http://www.gardenandleisure.com/products/weber_spi...
Absolutely brilliant to cook on!
Absolutely brilliant to cook on!
Paddy_n_Murphy said:
pgtips said:
It's also worth looking at Broil King alongside a Weber. Bought mine 12 months ago and very happy - I think its called a Sovereign 90. Whatever you do avoid Outback - look nice, but mine was knackedred after 3 years.
Fine choice of Barbeque weaponary my man.Make sure you have the Rotisserie etc too.
Oh I have a charcoal Weber too for Steaks & you Purists !
One thing I've just bought (and reccomend) is the webber pizza stone: works really well (90 secs for thin pizzas), and people always enjoy making these things before the serious grilling starts.
There's a price comparison site here for Weber Gas Barbecue. Weber was certainly the best by a long way when I was doing research into gas barbecues.
Edited by RegMolehusband on Wednesday 19th August 15:30
eps said:
Papoo said:
Does it have to be gas?
For that budget, you can sneak into ceramic kamado style grills. With mine, not only can the temperature be maintained more accurately than a gas grill, but moreso than our oven! 150F to 900F is the range (I've actually had mine up to about 1400F), and ceramics, due to the minimal convection (due to their insulative properties and heat retention) maintain moisture infinately better than other grills out there, charcoal or otherwise. A full load of charcoal will burn low+slow for 24 hours, easily. Also, due to the efficiency and insulation, when you close the lid and vents, the fire goes out, leaving plenty of leftovers for the next cook. I fill mine once a week, with about 4lb of lump charcoal (I use it every day).
Just a thought. I understand charcoal is more of a faff than gas, but these ceramic units really do minimise that... Using lump charcoal (not briquettes) I scrape the ash out on a weekly basis. Other than that, I just fire it up with a £20 electric starter, and watch the thermometer climb. When I'm close to the desired temp, I shut the vents down to what I htink I'll need. Fine tune for 5 mins, and throw the meat on.
I'm definitely a charcoal man still, but please elaborate more on this, I'm interested.. Do you have a link to your Barebecue, if so can you post it please.For that budget, you can sneak into ceramic kamado style grills. With mine, not only can the temperature be maintained more accurately than a gas grill, but moreso than our oven! 150F to 900F is the range (I've actually had mine up to about 1400F), and ceramics, due to the minimal convection (due to their insulative properties and heat retention) maintain moisture infinately better than other grills out there, charcoal or otherwise. A full load of charcoal will burn low+slow for 24 hours, easily. Also, due to the efficiency and insulation, when you close the lid and vents, the fire goes out, leaving plenty of leftovers for the next cook. I fill mine once a week, with about 4lb of lump charcoal (I use it every day).
Just a thought. I understand charcoal is more of a faff than gas, but these ceramic units really do minimise that... Using lump charcoal (not briquettes) I scrape the ash out on a weekly basis. Other than that, I just fire it up with a £20 electric starter, and watch the thermometer climb. When I'm close to the desired temp, I shut the vents down to what I htink I'll need. Fine tune for 5 mins, and throw the meat on.
Well, here's mine. It's called Primo Oval. I've had it about a month, before that, I had a Big Green Egg (another ceramic grill).
The advantage of this particular one is that it's an oval, whereas all other ceramic grills are round. The oval allows for split-grate configurations, indirect & direct at the same time, etc. That said, I adored my Big Green Egg.
As you can see, the ceramic is thick. Which means they are super efficient. One little lit spot can produce very high temperatures. Also, due to the this insulation, very little convection/airflow is required to maintain the heat. Airflow essentially carries moisture away. So, on a ceramic, the moisture level of food cooked in here is a whole new level.
Temperature control is simple. Your controllable range is from about 150F to 900. Just adjust it using slight changes in the vent settings. You'll find that you can pull the temp up, or ease it down very quickly by opening ad closing the vents. But then, as the ceramic gets saturated with heat at a given temperature, it sticks there as long as you leave it. Which is what you want, say, for doing a brisket for 18 hours at 225f. I can control the temp to within 2 degrees f, quite happily. It's incredible. Then when I shut everything down, the fire goes out. I re-load with charcoal about every week, and I cook on it every day.
I'm not familiar with the ones sold in the UK, other than there are some.
The big names in the US are Primo, Big Green Egg, Grill Dome, Kamado, and Dragon Fire.
I think dragon fire are in the UK, and probably some others..
Hope this helps, let me know if you've any questions..
Edited to add: http://www.chairsandtables.co.uk/acatalog/Barbeque... I've personally used these grills and they are brilliant, too. And they look a hoot with mosaic tile. I'd consider the medium (18" grate) big enough to lay whole racks of ribs down, which is my acid test. Any bigger, and they tend to burn more charcoal. I was offered the big one a couple of weeks ago for $300. It was great, had red mosaic tile, but I would have had to get a removal team with a truck wit a lift etc, and get it up to my 3rd story appartment. These things weight a f
king ton, the biggie is over 400lb! But, once you've got the hang of these cookers, along with the accessories for what you want to cook, you'll never go back. I use mine to compete in. Everyone else shows up with huge trailer-pulled smokers, and me and a few mates just plop a few primos on the ground and get to it. They're pretty much set & forget, so we do a lot more drinking (and a lot less working) than the other teams...!
Edited by Papoo on Wednesday 19th August 18:07
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