What's all the fuss over Weber BBQ's?
Discussion
I normally do very little in the way of grilling, just not needed when I've done a huge chunk of animal low and slow!
However, have recently done a few bits as we've no cooker (or kitchen) at the moment - problem I'm having with the weber kettle is that by the time I've got a couple of chimneys of lump wood up to temp, it just doesn't last long enough to properly grill everything.
So I end up juggling cooking with lighting with pouring coals and serving.
Hence why I'm not thinking either a kamado or WSM and Weber gas...
Won't be until next year, think I'm gonna give the smokenator a try over winter.
However, have recently done a few bits as we've no cooker (or kitchen) at the moment - problem I'm having with the weber kettle is that by the time I've got a couple of chimneys of lump wood up to temp, it just doesn't last long enough to properly grill everything.
So I end up juggling cooking with lighting with pouring coals and serving.
Hence why I'm not thinking either a kamado or WSM and Weber gas...
Won't be until next year, think I'm gonna give the smokenator a try over winter.
Sway said:
I normally do very little in the way of grilling, just not needed when I've done a huge chunk of animal low and slow!
However, have recently done a few bits as we've no cooker (or kitchen) at the moment - problem I'm having with the weber kettle is that by the time I've got a couple of chimneys of lump wood up to temp, it just doesn't last long enough to properly grill everything.
So I end up juggling cooking with lighting with pouring coals and serving.
Hence why I'm not thinking either a kamado or WSM and Weber gas...
Won't be until next year, think I'm gonna give the smokenator a try over winter.
I really wouldn't bother with the smokenator if i were you, it's expensive, not suitable for long cooks and you have to fill up the tiny water reservoir frequently. Just use the snake/fuse method and an oven tray with some water in, much simpler and no accessories required.However, have recently done a few bits as we've no cooker (or kitchen) at the moment - problem I'm having with the weber kettle is that by the time I've got a couple of chimneys of lump wood up to temp, it just doesn't last long enough to properly grill everything.
So I end up juggling cooking with lighting with pouring coals and serving.
Hence why I'm not thinking either a kamado or WSM and Weber gas...
Won't be until next year, think I'm gonna give the smokenator a try over winter.
Sway said:
I normally do very little in the way of grilling, just not needed when I've done a huge chunk of animal low and slow!
However, have recently done a few bits as we've no cooker (or kitchen) at the moment - problem I'm having with the weber kettle is that by the time I've got a couple of chimneys of lump wood up to temp, it just doesn't last long enough to properly grill everything.
So I end up juggling cooking with lighting with pouring coals and serving.
Hence why I'm not thinking either a kamado or WSM and Weber gas...
Won't be until next year, think I'm gonna give the smokenator a try over winter.
I gave up using lumpwood as the main fuel a long time ago. I got fed up with having loads of small useless bits in the bottom of each bag. Also while Lumpwood lights quickly, it burns way to hot and takes a lot of attention to keep the fire at your desired temp.However, have recently done a few bits as we've no cooker (or kitchen) at the moment - problem I'm having with the weber kettle is that by the time I've got a couple of chimneys of lump wood up to temp, it just doesn't last long enough to properly grill everything.
So I end up juggling cooking with lighting with pouring coals and serving.
Hence why I'm not thinking either a kamado or WSM and Weber gas...
Won't be until next year, think I'm gonna give the smokenator a try over winter.
Not happy with Weber brickets either I always use these bad boys:
Australian heat beads.
http://www.hotsmoked.co.uk/charcoal-firelighters/a...
I can get 3/4 of a chimney full to last at 120*C for 4-5 hours without adding more fuel, no problems. Then after, if you want, open up the air vents, let it stoke a bit, and you can then grill 20 sausages!
Edited by Watcha on Monday 22 September 14:46
LordHaveMurci said:
Holy thread resurrection!
Looking for a pizza stone for my Weber 57cm One Touch, they range from £10 for a no brand up to £70ish for a Weber one!
Anybody point me in the right direction before I waste any of my hard earned?
They have released this recently which converts your weber into a pizza oven that can cook a pizza in 4 minutes.Looking for a pizza stone for my Weber 57cm One Touch, they range from £10 for a no brand up to £70ish for a Weber one!
Anybody point me in the right direction before I waste any of my hard earned?
https://www.weberbbq.co.uk/product/weber-original-...
Not cheap at c£119 on-line retailers.
jogon said:
LordHaveMurci said:
Holy thread resurrection!
Looking for a pizza stone for my Weber 57cm One Touch, they range from £10 for a no brand up to £70ish for a Weber one!
Anybody point me in the right direction before I waste any of my hard earned?
They have released this recently which converts your weber into a pizza oven that can cook a pizza in 4 minutes.Looking for a pizza stone for my Weber 57cm One Touch, they range from £10 for a no brand up to £70ish for a Weber one!
Anybody point me in the right direction before I waste any of my hard earned?
https://www.weberbbq.co.uk/product/weber-original-...
Not cheap at c£130 on-line retailers.
This really won't see much use so I'm tempted by one the £10 ones if they're half decent?
Craikeybaby said:
I got a generic pizza stone for Xmas, but haven't used it on the Weber yet. Is it just a case of setting up the BBQ as normal, then adding the pizza on a stone instead of the usual meat to be smoked etc?
To reduce the risk of it cracking i'd preheat it in your oven at max temp before putting it on the bbq.dmitsi said:
No problem using this on the normal grates, the gourmet ones just have a hole in the middle that various weber accessories go into, but the only one I think it really matters on would be the wok. You can use this pizza stone on the normal grate and in the oven etc.
What are the thoughts on this one, its £7 cheaper: http://www.birstall.co.uk/products/weber_round_piz...LordHaveMurci said:
Can't you bang it in the BBQ from when it's lit so it warms more gradually anyway?
Yes, the idea is to not have excessive coals under the stone. So If you put the stone to one side on the grill and the coals loaded on the open side with just a few stones under the stone. This will allow the stone to warm up at the correct temp, directly over a lot of coal will overheat it and you'll burn the pizza base, also this allows the top of the pizza to get decent heat and the cheese will melt.LordHaveMurci said:
What are the thoughts on this one, its £7 cheaper: http://www.birstall.co.uk/products/weber_round_piz...
Stone will be much the same, but the handles just make it a lot easier to deal with if you want to take the stone out. If you plan on just leaving the stone in there then it'll work just fine.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff