What's all the fuss over Weber BBQ's?
Discussion
Very impressed with the wine glass holder 
My Weber is getting on for 10 years old, the handle melted when I used it for a fire pit, and it's been dented a few times so there are a couple of rust spots. The same fire also did some damage to the charcoal grill by getting it so hot it bowed, and I think the bottom vent control went the same way. The charcoal grill has rusted through completely so I've replaced it today for £13. It should be good for a few more years yet.
My Weber is getting on for 10 years old, the handle melted when I used it for a fire pit, and it's been dented a few times so there are a couple of rust spots. The same fire also did some damage to the charcoal grill by getting it so hot it bowed, and I think the bottom vent control went the same way. The charcoal grill has rusted through completely so I've replaced it today for £13. It should be good for a few more years yet.
Came across this video when I was searching how best to cook my rib of beef on the weber, from their french arm.
http://www.youtube.com/watch?v=HPN-gIg3IIQ
Might leave mine in a few more minutes but mouthwatering nonetheless.
http://www.youtube.com/watch?v=HPN-gIg3IIQ
Might leave mine in a few more minutes but mouthwatering nonetheless.
Mobile Chicane said:
Charcoal fan here.
For me there's something utterly primeval about making fire and poking meat with a stick. Somehow gas doesn't have quite the same cavewoman appeal.
Perhaps the 'BBQ flavour' is all in the mind, cued by the sunny outdoors, wine and the pleasure of sharing food with friends, however I maintain that my jerk chicken (which I make using the indirect method in foil trays - so no fat dripping) has a certain je ne sais quoi from the charcoal BBQ it doesn't have from the oven.
It is clearly many things, but you are certainly right about both the anticipatory stuff (decanting wine, marinading and slow cook all do this) and the difference charcoal can make....Josper grilled meat certainly "has something". And Iskender (donner) kebab, cooked upright with charcoal instead of gas/electric is different and better. For me there's something utterly primeval about making fire and poking meat with a stick. Somehow gas doesn't have quite the same cavewoman appeal.
Perhaps the 'BBQ flavour' is all in the mind, cued by the sunny outdoors, wine and the pleasure of sharing food with friends, however I maintain that my jerk chicken (which I make using the indirect method in foil trays - so no fat dripping) has a certain je ne sais quoi from the charcoal BBQ it doesn't have from the oven.
However, neither are that "smoky" . This may well be down to the different types of fuel, as "charcoal" is a broad church. "Pure" lump charcoal, that has been heated to, what, 300-400C really isn't going to contain much in the way of volatiles. I just struggle with this idea. Get wood (steady!), heat it to get rid of anything volatile so you are left with pure-ish carbon - and then when you put it on your not-all-that-hot BBQ it suddenly gives off all these hidden volatiles.
Yes, maybe with briquettes that contain sawdust and coal dust....but then to get real smoke into food it takes ages and needs added wood chips to really get in there. i.e. actually hot smoking.
I do wonder if it is some property of charcoal heat that accelerates/changes the Maillard reaction (and the other complex processes). Again, if you think about a Jospered steak....it can't have been there long enough to absorb any volatiles (even if there were any - and I think they must use very pure carbon) so the "smokey-meaty" taste must be due to chemical changes in the meat not some external injection. I often think it is "drier" with charcoal than gas ?
Also I don't believe the "fat on coals" thing all that much. There is certainly an effect. But the idea that burning fat gives off much in the way of complex aromatics....hmmmm.
Annoyingly McGee is almost silent on the subject. Which makes me think it isn't (or wasn't) all that well known.
There is a lot of "bad science" around food. Like many things, the real answer will be a multitude of factors rather than the obvious. Both chemical and psychological. Essentially this is what happened with the science behind letting wine breath. It really wasn't tannins getting removed with oxygen. The tannins get masked by chemicals produced as part of other reactions.
Noger said:
I do wonder if it is some property of charcoal heat that accelerates/changes the Maillard reaction (and the other complex processes). Again, if you think about a Jospered steak....it can't have been there long enough to absorb any volatiles (even if there were any - and I think they must use very pure carbon) so the "smokey-meaty" taste must be due to chemical changes in the meat not some external injection. I often think it is "drier" with charcoal than gas ?
Also I don't believe the "fat on coals" thing all that much. There is certainly an effect. But the idea that burning fat gives off much in the way of complex aromatics....hmmmm.
ref dry heat v wet heat. Also I don't believe the "fat on coals" thing all that much. There is certainly an effect. But the idea that burning fat gives off much in the way of complex aromatics....hmmmm.
propane or butane is a simple hydocarbon- when it burns the C-H bonds split and reform with oxygen to form Carbon Di/Mon oxides and h2o- in its gaseous form.
The amount of water produced by burning gas is large and surprising in its volume. Certiainly gas is a wet heat.
charcoal on the other hand is the burning of carbon only into carbon oxides- this is entirely dry (its why smoking on charcoal doesn't necessarily result in the tenderest food as it can dry things out!).
One of the big benefits of charcoal is radiant heat which you don't really get with gas- its the action of infra red energy on the actual surface of the meat- the difference between grilling heat and ambient oven heat.
for me i like to use both- charcoal at the smoking phase and gas at the "long cooking phase"
Watchman said:
Is the Go Anywhere illegal to sell in EU-land now, or just to supply to us? I want one. If anyone knows where there was a secret stash of them, please let on.
superb thread and although it's a couple of years old, following the links reveals that now the go anywhere BBQ is available again 
herewe've had our 57cm one touch for over 10 years and it's still going strong.
i'm now tempted not only by the go anywhere, but also by the smokey mountain
SpydieNut said:
i'm now tempted not only by the go anywhere, but also by the smokey mountain
Get it, you will not regret, it's made smoking so easy and less stressful.Per my other thread in this section just trying to justify the man maths for a rotisserie attachment for the 57cm. £185
Cotty said:
anonymous said:
[redacted]
Handy for camping trips as well.However I've noticed that the old-style Smokey Joe (with vents at the base) has reappeared in shops. This is the version to get, even if the ash spilling out at the base makes it a bit less convenient to carry around.
Shaw Tarse said:
FiF said:
just trying to justify the man maths for a rotisserie attachment for the 57cm. £185
How many times will you use it?ETA
How many portions/ people will you cook for?
Also that's not counting any meals using leftovers.
Thanks I think you have just helped there.
Mobile Chicane said:
However I've noticed that the old-style Smokey Joe (with vents at the base) has reappeared in shops. This is the version to get, even if the ash spilling out at the base makes it a bit less convenient to carry around.
I usually just use a dustbin bag. This isa it packed for a trip to Le Mans, as you can see on the left of the picture, it does not take up much room.
Cotty said:
Mobile Chicane said:
However I've noticed that the old-style Smokey Joe (with vents at the base) has reappeared in shops. This is the version to get, even if the ash spilling out at the base makes it a bit less convenient to carry around.
I usually just use a dustbin bag. This isa it packed for a trip to Le Mans, as you can see on the left of the picture, it does not take up much room.
O/T, but my car hasn't been cleaned since you did it - in 2010.
I may need to rectify this with a session on the sponges.
Or not.
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