'Dome'/Round BBQ from normal type
Discussion
I have always had rectangular flat type BBQ, the traditional type where I put a couple of bags on the base, light them, give it 20 mins, spread out the coals an off I go. It seems the number of these is quite limited now and these ones with the coals in a sort of 'can' that you then light and when ready, tip out into the bbq look interesting. But are they that good? Have you swapped from one to the other? (I think the Webber ones are like these).
dojo said:
Ceramic clay egg type BBQ = game over.
Really 
The large is over £800 more (when you've added the cost of a base) than the same sized Weber one touch premium and it weighs over 60Kg.
Wouldn't fancy moving that around much.
I'll be sticking with my Weber.
If you get one make sure to get into smoking. It's a bit of a cliche now but hickory smoked beer can chicken is pretty sweet.
As above - go for a Weber.
Our old open BBQ rusted to pieces, so we got a Weber around a month or so ago.
Found reasonable prices at This place, and delivery has been very good - placed a second order for a chicken roasting holder and bear claws for pulled pork with them.
Having only previously done burgers/kebabs etc 3 or 4 times a year.. it's been quite a departure, but since getting it have so far done
Pork ribs twice - large rack of ribs smoked on low heat for around 6 hours.
Smoked roasted whole chicken - around 200 degrees C for 2 hours or so
Largish (3.5Kg) Pork shoulder joint, smoked on low heat (120-130 degrees C) for 8 hours, then ripped apart for pulled pork.
Without exception, all the above have been absolutely delicious, and to be honest, apart from keeping an eye on the temperature, have been a lot less hassle than a "normal" BBQ.
Oh, yes - you can also use it for burgers, sausages and the like if you want.
Get one - you won't regret it.
Our old open BBQ rusted to pieces, so we got a Weber around a month or so ago.
Found reasonable prices at This place, and delivery has been very good - placed a second order for a chicken roasting holder and bear claws for pulled pork with them.
Having only previously done burgers/kebabs etc 3 or 4 times a year.. it's been quite a departure, but since getting it have so far done
Pork ribs twice - large rack of ribs smoked on low heat for around 6 hours.
Smoked roasted whole chicken - around 200 degrees C for 2 hours or so
Largish (3.5Kg) Pork shoulder joint, smoked on low heat (120-130 degrees C) for 8 hours, then ripped apart for pulled pork.
Without exception, all the above have been absolutely delicious, and to be honest, apart from keeping an eye on the temperature, have been a lot less hassle than a "normal" BBQ.
Oh, yes - you can also use it for burgers, sausages and the like if you want.
Get one - you won't regret it.
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