What's all the fuss over Weber BBQ's?
Discussion
Stu R]Without trying to sound all precious about it [as really I couldn't care less what others choose to use to cook their food said:
, it sounds like you've spectacularly failed to grasp the very basics of entry level BBQing, rather than it being any inherent fault of the equipment. 10 minutes of googling could resolve that.
I may have done, but after years and years of average BBQing (me, friends, family) I just go to the point where I didn't want to do it.The only time we've used coal in the last year was with half an oil drum and a dozen racks of ribs, and for firing up a mates pizza oven.
"Get the Webber" is a actually running joke in our family after my grandfather would always try and cook Xmas dinner in one.
Out of interest Bibbs, have you ever spent much time reading about BBQ techniques and recipes?
I know the usual man-response is to never RTFM, but the people I know who have never invested any time in understanding how to do it properly tend to serve up crispy charcoal biscuits, and those who have can create wonderful meaty masterpieces.
I know the usual man-response is to never RTFM, but the people I know who have never invested any time in understanding how to do it properly tend to serve up crispy charcoal biscuits, and those who have can create wonderful meaty masterpieces.
I've had a 47cm Weber for nearly 10 years now - it was a gift. It doesn't get much care, cleaning is of the "fire burns germs" theory and has lived outside now for 5 years.
No rust on it at all and, while dusty, is in great condition - I really ought to put the handle the right way around...
No rust on it at all and, while dusty, is in great condition - I really ought to put the handle the right way around...
The beauty of the large charcoal Webers is that they function very well as a direct heat grill (like most BBQs) but also are big enough to smoke roast a decent sized joint meat over indirect heat.
I tend to roast over a water tray with coals stacked up each side of the Weber, and put a lump of whatever hard wood I have lying around (oak, cherry, apple and beech atm) on the grill over the coals.
A lamb of leg studded with garlic and rosemary slowly smoke-roasted in a BBQ is a thing of wonder, and just can't be matched by a gas-fired Outback/Weber.
The thing that has made the slow-cooking-on-a-BBQ thing easier is the chimney starter - quick and simple to get the thing going, plus you can get extra coals up to temp whilst the BBQ is up-and-running.
I tend to roast over a water tray with coals stacked up each side of the Weber, and put a lump of whatever hard wood I have lying around (oak, cherry, apple and beech atm) on the grill over the coals.
A lamb of leg studded with garlic and rosemary slowly smoke-roasted in a BBQ is a thing of wonder, and just can't be matched by a gas-fired Outback/Weber.
The thing that has made the slow-cooking-on-a-BBQ thing easier is the chimney starter - quick and simple to get the thing going, plus you can get extra coals up to temp whilst the BBQ is up-and-running.
Edited by maturin23 on Friday 1st June 11:31
I am tempted to pick up one of those to take to friends houses when they are having bbqs. Saves me from having to eat stuff thats been cremated on a normal one. At £41 its pretty cheap. On a side note, does anyone know if its possible to add the ash catcher from the premium to the standard one touch? Its the only thing that annoys me about my standard one touch at the moment.
giblet said:
I am tempted to pick up one of those to take to friends houses when they are having bbqs. Saves me from having to eat stuff thats been cremated on a normal one.
Why not offer to help with the BBQ and save everyone instead? And to be honest, if I was having a BBQ and someone brought their own one along to cook stuff separately, I'd be pretty annoyed, it's kinda rude and more than a bit weird!calibrax said:
Why not offer to help with the BBQ and save everyone instead? And to be honest, if I was having a BBQ and someone brought their own one along to cook stuff separately, I'd be pretty annoyed, it's kinda rude and more than a bit weird!
I'm one of them weirdo muslim people and suprisingly most of my mates are not. So as a result I tend to usually use a disposable to cook my stuff or bring it pre cooked. Plus lugging a full size bbq in the back of my car would be a pain in the arse 
giblet said:
I'm one of them weirdo muslim people and suprisingly most of my mates are not. So as a result I tend to usually use a disposable to cook my stuff or bring it pre cooked. Plus lugging a full size bbq in the back of my car would be a pain in the arse
Ahh, ok that makes sense... pretty much a necessity then, with pork being the primary meat when it comes to most BBQs. I thought you were just trying to avoid your friend's poor cooking technique 
I've tried disposable BBQs in the past and always found them to burn very hot and they don't last very long, so that small Weber would seem to be ideal.
RVVUNM said:
Offset cooking, that's all I have to say.
agree but easier on a gas one personally have both a webber and an outback gas bbq
i use the gas more- it smokes better, its more accurate and more controllabe- it has 98% of the taste too
its a bit like a nespresso machine- yeah they don't taste quite as good as the very best home made coffee, but they are pretty close and in faff factor and repeatabiliy they are SO much easier.
having said that i go overlanding with a group of mates every year for a couple of weeks and i do all the cooking over charcoal every evening and i don't miss gas at all!
Our weber died about 4 years ago and has since been turned into a herb garden.
It was replaced with a new one.
Turns out the old one was my grandparents, passed to my parents, making it very roughly 20-25 years old being outside 24/7.
The wooden handles had rotted and the plastics has cracked and fallen off.
Show me your 25 year old £6 BBQ?
It was replaced with a new one.
Turns out the old one was my grandparents, passed to my parents, making it very roughly 20-25 years old being outside 24/7.
The wooden handles had rotted and the plastics has cracked and fallen off.
Show me your 25 year old £6 BBQ?
calibrax said:
Ahh, ok that makes sense... pretty much a necessity then, with pork being the primary meat when it comes to most BBQs. I thought you were just trying to avoid your friend's poor cooking technique
I've tried disposable BBQs in the past and always found them to burn very hot and they don't last very long, so that small Weber would seem to be ideal.
Yup disposable ones have always been useless for me, looks like I get to waste more cash on a new toy I've tried disposable BBQs in the past and always found them to burn very hot and they don't last very long, so that small Weber would seem to be ideal.
PugwasHDJ80 said:
its a bit like a nespresso machine- yeah they don't taste quite as good as the very best home made coffee, but they are pretty close and in faff factor and repeatabiliy they are SO much easier.
Imo with the chimney starter, charcoal bbqs are no longer a faffSlyjoe said:
Dont know but Homebase had the older 57cm today for about £104 (including their15% discount)
Was that the bar b kettle one? That seems to be the basic one with no cleaning system or thermometer. The one touch silver can be had for all of £2.50 more online 
madbadger said:
Had a quick look in Argos today. Didn't look a massive difference for £199 vs £119, but if they are that much deeper and easier then i can see it is worthwhile Hunt around on the 'net it is then. 
This is probably the 4th time I have posted this link on here, but these guys seem to be the cheapest at £149.99 including delivery - http://www.partridgeshadleigh.co.uk/catalog/weber-...I got my standard one touch from them, only issue I had was whoever packed it at Weber HQ forgot to include a few fixings but the seller sent out replacement bits swiftly. I will be ordering a one touch premium soon as a gift from these guys.
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