Weber question
Discussion
I went to a showroom that sells Weber BBQ's today and had a look at the big one and the small one. I live alone and figured the smaller one will be more than enough as I can cook for several people on it, I think. I don't generally have huge gatherings at home, as I live in a small flat. But I am in the process of building a house so maybe I should plan ahead....
Assuming 95%+ of the use of it will be cooking for a single person, is it wasteful to use a big one? I was wondering tonight if I wanted to cook a steak and a couple of potatoes or something in the big and the small, would the big one take more briquets ? If it does then it seems awfully wasteful for me to go with the big one - I'd be better with the small for the next year or so. Then add a bigger one when I'm in a position to do some entertaining
Anyway a quick response would be appreciated as I've already reserved the smaller one but not paid for it, and meant to be picking it up tomorrow afternoon when I could get hold of a suitable car. I'm sure they won't have any problem in me changing the order to a more expensive one.
btw, 12 euros for bags of briquets, is that about right? Seems awfully expensive in comparison to supermarket stuff...
Assuming 95%+ of the use of it will be cooking for a single person, is it wasteful to use a big one? I was wondering tonight if I wanted to cook a steak and a couple of potatoes or something in the big and the small, would the big one take more briquets ? If it does then it seems awfully wasteful for me to go with the big one - I'd be better with the small for the next year or so. Then add a bigger one when I'm in a position to do some entertaining
Anyway a quick response would be appreciated as I've already reserved the smaller one but not paid for it, and meant to be picking it up tomorrow afternoon when I could get hold of a suitable car. I'm sure they won't have any problem in me changing the order to a more expensive one.
btw, 12 euros for bags of briquets, is that about right? Seems awfully expensive in comparison to supermarket stuff...
As above. The 57cm is a brilliant starting point for indirect cooking and is a fantastic bit of kit. Be warned though, smoking meat will become an obsession, I first started a year ago after reading the BBQ thread on here, since then my addiction has grown and I now have a competition BBQ team! Our first comp was at Grillstock Bristol this year, we didn't do very well but had a blast! Good luck and enjoy!
brissleboy said:
As above. The 57cm is a brilliant starting point for indirect cooking and is a fantastic bit of kit. Be warned though, smoking meat will become an obsession, I first started a year ago after reading the BBQ thread on here, since then my addiction has grown and I now have a competition BBQ team! Our first comp was at Grillstock Bristol this year, we didn't do very well but had a blast! Good luck and enjoy!
+1 here, I have a 57 and due to smoking I am now looking at a smokey mountainPhud said:
brissleboy said:
As above. The 57cm is a brilliant starting point for indirect cooking and is a fantastic bit of kit. Be warned though, smoking meat will become an obsession, I first started a year ago after reading the BBQ thread on here, since then my addiction has grown and I now have a competition BBQ team! Our first comp was at Grillstock Bristol this year, we didn't do very well but had a blast! Good luck and enjoy!
+1 here, I have a 57 and due to smoking I am now looking at a smokey mountainbrissleboy said:
Phud said:
brissleboy said:
As above. The 57cm is a brilliant starting point for indirect cooking and is a fantastic bit of kit. Be warned though, smoking meat will become an obsession, I first started a year ago after reading the BBQ thread on here, since then my addiction has grown and I now have a competition BBQ team! Our first comp was at Grillstock Bristol this year, we didn't do very well but had a blast! Good luck and enjoy!
+1 here, I have a 57 and due to smoking I am now looking at a smokey mountainarfur said:
brissleboy said:
Phud said:
brissleboy said:
As above. The 57cm is a brilliant starting point for indirect cooking and is a fantastic bit of kit. Be warned though, smoking meat will become an obsession, I first started a year ago after reading the BBQ thread on here, since then my addiction has grown and I now have a competition BBQ team! Our first comp was at Grillstock Bristol this year, we didn't do very well but had a blast! Good luck and enjoy!
+1 here, I have a 57 and due to smoking I am now looking at a smokey mountainKFC said:
Got it outside now, I'm not even hungry after a hospital visit today but think I might fire it up and try and do the chicken I've got in the fridge. Just watching a couple of youtube videos on it first
I bought more or less the same set up as you, last week and have used it 4 times already!Once to burn it in, once for a pizza, once for some indirect smoked fish and once yesterday for some direct chargrilled chicken!
I'm just getting started with this thing but it appears to be a very versatile unit. Initially I was going to the shop to get a Smokey Mountain but walked out with the Kettle.
Youtube is full of cooking videos on the Kettle - I am hooked and can only see it getting worse from here.....
The chicken was excellent. It was showing 350 degrees when I put it in, but the coals were still burning. When I got home 3.5 hours later it was showing 230 or so I think.
The thing is, the chicken was woeful quality wise - I went to a really bad supermarket and they only had cheap chickens at 2.50 euros per kg. So given how well it turned out, I'm looking forward to seeing what happens when you actually put quality meat in it
The thing is, the chicken was woeful quality wise - I went to a really bad supermarket and they only had cheap chickens at 2.50 euros per kg. So given how well it turned out, I'm looking forward to seeing what happens when you actually put quality meat in it
KFC said:
The chicken was excellent. It was showing 350 degrees when I put it in, but the coals were still burning. When I got home 3.5 hours later it was showing 230 or so I think.
The thing is, the chicken was woeful quality wise - I went to a really bad supermarket and they only had cheap chickens at 2.50 euros per kg. So given how well it turned out, I'm looking forward to seeing what happens when you actually put quality meat in it
This is especially true for brisket, buy the best quality you can!The thing is, the chicken was woeful quality wise - I went to a really bad supermarket and they only had cheap chickens at 2.50 euros per kg. So given how well it turned out, I'm looking forward to seeing what happens when you actually put quality meat in it
And get a decent thermometer, the one in lid is a guide at best, I use a Maverick ET-732 wireless thermometer bought on Amazon for about £60, well worth it in my opinion.
Okay, another Weber question.
I have the weber long lasting briquettes (burn for 240 minutes) and I have the regular weber briquets (180 minutes). Both are working well for cooking things indirect... I'm getting some great results with a full bird in there for 3-4 hours. But these briquets aren't cheap, it seems a waste of money to use them when you want to cook something in direct heat. I done a kebab for breakfast today, 10 minutes or so direct heat. I tried to use cheap supermarket stuff:
I lit it in my weber chimney and even the big chunks ended up burning so much they were pretty much dropping out the bottom of it through the spaces. Carrying the chimney over to the bbq ended up with loads of roasting hot coals all over the patio.
Whats the solution when you just want to cook a few sausages or something under direct heat for 10 mins? Surely its not wasting your expensive 3 hour burn briquetts?
I realise I could have partly solved todays issue by lighting the chimney while it was sitting on the weber, at least any dropping through land where they're meant to be then.
What are you guys using when you want to do a very quick , direct cook?
thanks
I have the weber long lasting briquettes (burn for 240 minutes) and I have the regular weber briquets (180 minutes). Both are working well for cooking things indirect... I'm getting some great results with a full bird in there for 3-4 hours. But these briquets aren't cheap, it seems a waste of money to use them when you want to cook something in direct heat. I done a kebab for breakfast today, 10 minutes or so direct heat. I tried to use cheap supermarket stuff:
I lit it in my weber chimney and even the big chunks ended up burning so much they were pretty much dropping out the bottom of it through the spaces. Carrying the chimney over to the bbq ended up with loads of roasting hot coals all over the patio.
Whats the solution when you just want to cook a few sausages or something under direct heat for 10 mins? Surely its not wasting your expensive 3 hour burn briquetts?
I realise I could have partly solved todays issue by lighting the chimney while it was sitting on the weber, at least any dropping through land where they're meant to be then.
What are you guys using when you want to do a very quick , direct cook?
thanks
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