What's all the fuss over Weber BBQ's?
Discussion
hornetrider said:
Thermometer thershmometer. Its burgers and sausages ffs!
All I find is slapping fresh meat directly onto a high heat will result in crispy outer and pink inner. Use the weber like an oven, pop the coals on one side and place the meat on the other, for quarter of an hour or so at anywhere around 200 degress or a bit less.
Then as the meat cooks, move it over the direct heat for the nice BBQ finish. Jobs a good un.
Here's one I prepared earlier...
Great advice, I'll give this a go next time I get the bbq on. I found I was burning through coals far too quickly in mine at the weekend.All I find is slapping fresh meat directly onto a high heat will result in crispy outer and pink inner. Use the weber like an oven, pop the coals on one side and place the meat on the other, for quarter of an hour or so at anywhere around 200 degress or a bit less.
Then as the meat cooks, move it over the direct heat for the nice BBQ finish. Jobs a good un.
Here's one I prepared earlier...
madbadger said:
As I bought the model without a thermometer can you post a numpty guide to how the vents need to be to be at about 200 degrees?
I seem to find with the vents open I don't get enough heat but if I close them up the coals start to go out.
Ta.
Hard to say, it depends on the number of coals you are using and the amount of airflow around the BBQ. Vents open will increase the heat (more air, hotter fire). Closing the vents will cause the coals to cool and eventually go out, so don't close them fully. I seem to find with the vents open I don't get enough heat but if I close them up the coals start to go out.
Ta.
Best thing is to drill a hole in your lid and fit one of these...
http://www.ebay.co.uk/itm/251113399853
I did this a couple of years ago, and it works brilliantly.
Edited by calibrax on Friday 14th June 13:47
calibrax said:
madbadger said:
As I bought the model without a thermometer can you post a numpty guide to how the vents need to be to be at about 200 degrees?
I seem to find with the vents open I don't get enough heat but if I close them up the coals start to go out.
Ta.
Hard to say, it depends on the number of coals you are using and the amount of airflow around the BBQ. Vents open will increase the heat (more air, hotter fire). Closing the vents will cause the coals to cool and eventually go out, so don't close them fully. I seem to find with the vents open I don't get enough heat but if I close them up the coals start to go out.
Ta.
Best thing is to drill a hole in your lid and fit one of these...
http://www.ebay.co.uk/itm/251113399853
I did this a couple of years ago, and it works brilliantly.
That is what I have been doing - opening the vents more - it just doesn't seem that hot. Having said that it cooks brilliantly, just a bit slowly. I seem to need to restock at least twice to do a full rack of ribs.
Been using either Weber or BigK briquets.
Just ordered a lid thermometer from Amazon. For £6 it must be worth a go.
Stevearmstrong said:
I have a 57cm one touch and was going to buy the pizza stone, and then found the recently released pizza oven. Has anyone used either of these, is it really worth the extra cost of the oven over just the stone?
I cleaned two or three of these to put the pizza on (because I had some in the garden) and burn wood in the Weber so that the temperature goes off the scale. It needs to be very, very hot. Lift the lid of the Weber as little as possible and put the pizza in. When I did it this way the pizza was cooked in around 3 minutes or less and was perfect.
madbadger said:
That is what I have been doing - opening the vents more - it just doesn't seem that hot. Having said that it cooks brilliantly, just a bit slowly. I seem to need to restock at least twice to do a full rack of ribs.
I can get a steady burn going for six hours+ using Weber briquettes and the Minion method. For ribs you don't really want it all that hot... best to smoke them low and slow at 120c. In fact, the main problem I usually have is keeping the temperature down!Rollin said:
I cleaned two or three of these to put the pizza on (because I had some in the garden) and burn wood in the Weber so that the temperature goes off the scale. It needs to be very, very hot. Lift the lid of the Weber as little as possible and put the pizza in. When I did it this way the pizza was cooked in around 3 minutes or less and was perfect.
Are those fire bricks?giblet said:
Rollin said:
I cleaned two or three of these to put the pizza on (because I had some in the garden) and burn wood in the Weber so that the temperature goes off the scale. It needs to be very, very hot. Lift the lid of the Weber as little as possible and put the pizza in. When I did it this way the pizza was cooked in around 3 minutes or less and was perfect.
Are those fire bricks?They are absolutely fantastic. So easy to maintain a constant temperature and they are very fuel efficient.
Are they worth the money? Depends how big your pockets are I guess. My dad has one and I love it. I'm not convinced I'd replace my weber with one though even if I had the money. (Much like wine, I guess the law of diminishing returns applies).
Are they worth the money? Depends how big your pockets are I guess. My dad has one and I love it. I'm not convinced I'd replace my weber with one though even if I had the money. (Much like wine, I guess the law of diminishing returns applies).
eddo said:
Just up the road from me, a nice location and i will get around to going.
www.grillacademy.co.uk
I went there on the "Thrill of the grill 2" and cannot recommend it enough. A fantastic day with a great mix of prep and cooking, and you get to eat all the food aswell. Even for a long standing BBQ-er like me you come away with plenty of tips and a renewed enthusiasm for the 57". Worth the money. www.grillacademy.co.uk
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