Gas BBQ considerations?
Discussion
Just buy 2, one gas one charcoal and have the best of both worlds
Charcoal for more of a prepared occasion when you have more time, gas for just throwing on a piece of chicken to go with the salad in the evening so you dont have to clean the hob everyday (im a man living alone, can you tell;) )
but seriously, the charcoal ones are cheap so have it for back up when you need it, when chose between them!
Charcoal for more of a prepared occasion when you have more time, gas for just throwing on a piece of chicken to go with the salad in the evening so you dont have to clean the hob everyday (im a man living alone, can you tell;) )
but seriously, the charcoal ones are cheap so have it for back up when you need it, when chose between them!
ViperDave said:
Pretty much my experience of outback, We have had ours for quite a few years now (7+ yrs or so). A Bit wobbly but then i haven't tried to tighten any of the screws, the wood is a bit faded and stained but then i haven't used the teak oil on it every year (never) like the instructions said. The burners are showing signs of corrosion but still solid and the grills more or less still look new. I have the hooded version, so something to consider is the space this takes up when open as it did mean the BBQ took up a bigger footprint than first thought as it has to stand about a foot from the rear wall. But then the hood is invaluable for keeping the flames outs down and bringing the heat up, or for doing things like baked potatoes etc.
My comments earlier about cleaning are that the GAS BBQ whilst not needing much cleaning other than brushing and letting the food burn off on max burner. I have found because its always outside under a cover it attracts snails. If it is not used for a while and particularly over winter in the damp. mold can set in over the lava rock and grill, which is time for a major strip down and clean. It does have a sand tray to catch the dripping fat which is another thing that has to be changed/cleaned. Where as the small cast iron charcoal one i have for steaks never seems to need more than a quick brush and burn the food off the grill and the occasional tipping upside down over a flower bed to get the old ash out. But then it also lives in the shed/greenhouse rather than outside and is used for lean meats rather than burgers and dogs, but even so the charcoal seems to burn off the dripped fat better than the gas which collects it in the lava rocks and sand tray ready to feed the snails and mold.
Tighten the screws and teak oil and they last well!My comments earlier about cleaning are that the GAS BBQ whilst not needing much cleaning other than brushing and letting the food burn off on max burner. I have found because its always outside under a cover it attracts snails. If it is not used for a while and particularly over winter in the damp. mold can set in over the lava rock and grill, which is time for a major strip down and clean. It does have a sand tray to catch the dripping fat which is another thing that has to be changed/cleaned. Where as the small cast iron charcoal one i have for steaks never seems to need more than a quick brush and burn the food off the grill and the occasional tipping upside down over a flower bed to get the old ash out. But then it also lives in the shed/greenhouse rather than outside and is used for lean meats rather than burgers and dogs, but even so the charcoal seems to burn off the dripped fat better than the gas which collects it in the lava rocks and sand tray ready to feed the snails and mold.
Edited by ViperDave on Wednesday 23 April 11:44
Cheib said:
I have just bought a Napoleon BBQ....it's a gas BBQ but you can buy an extra tray to place charcoal in so you can get the conveniance of gas and also have the taste of charcoal. Used it for the first time this weekend....very impressed. Similar prices to the Weber's.
Bumpity bump bump. I'm looking at getting a gas BBQ this summer. Narrowed it down to 3 brands and the Napoleon Triumph is coming out on top. How did the Napoleon cope through the summer and winter?
I'm not expecting to shed or garage it, so a cover is all the protection it's likely to get. Is this going to be a very bad idea?
Other than Weber, Napoleon and Landmann, what other grills should I be considering?
Pints said:
Bumpity bump bump.
I'm looking at getting a gas BBQ this summer. Narrowed it down to 3 brands and the Napoleon Triumph is coming out on top. How did the Napoleon cope through the summer and winter?
I'm not expecting to shed or garage it, so a cover is all the protection it's likely to get. Is this going to be a very bad idea?
Other than Weber, Napoleon and Landmann, what other grills should I be considering?
Tempting fate but I've only ever covered ours through 6 years of +40/-40 temps , still works well year round .I'm looking at getting a gas BBQ this summer. Narrowed it down to 3 brands and the Napoleon Triumph is coming out on top. How did the Napoleon cope through the summer and winter?
I'm not expecting to shed or garage it, so a cover is all the protection it's likely to get. Is this going to be a very bad idea?
Other than Weber, Napoleon and Landmann, what other grills should I be considering?
I have a weber spirit, only used it a couple of times (its in a holiday home) so can't really give a huge amount of feedback, it seems pretty decent though, but having had a poke around with some others at half the price I can't really see a huge difference.
One thing I would say in moving over to gas is make sure you always have a full gas cylinder spare, last thing you want is mid party to run out of gas.
The other thing is consider getting a small smoker box and putting some wood chips in it, will make up for any flavour you lose by using gas instead of charcoal/wood/
One thing I would say in moving over to gas is make sure you always have a full gas cylinder spare, last thing you want is mid party to run out of gas.
The other thing is consider getting a small smoker box and putting some wood chips in it, will make up for any flavour you lose by using gas instead of charcoal/wood/
Edited by HotJambalaya on Monday 2nd March 10:56
200bhp said:
Be careful with the wire brush. A fair number of people end up in A&E having ingested wire bristles left on the BBQ.
Noted! I buy a new one every year so that the bristles don't come loosePints said:
Design flaw, surely.
Which make?
Another brand which has been mentioned around the office is Outback. Any good?
Well, it's probably 15 years old and the temperature was well out of range of the thermometre (300 degrees+ aparently) so, I'll let it off!! Can't remember the brand but it's not a well known one Which make?
Another brand which has been mentioned around the office is Outback. Any good?
J8 SVG said:
Wont be cleaning mine, just goes on full whack for a while then wire-brushed - not as long as last year though, I melted the handles!
I did this last year. The side of my house was scorched and smoke damaged. It was a year old, bought in France but the same BBQ was sold in B&Q. I went through the insurance for the house damage and the insurance coughed up for a nice new Weber. Result! Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff