Recommend me a gas BBQ
Discussion
Now that the sun is out and it's warm enough to sit outside at lunchtime I'm in the BBQ mood.
Dusted off my current BBQ which is now 5 years old and it's a bt of a state, so I fancy treating myself to a new one.
Can anyone recommend one?? I want an all volcanic rock one rather that one with those metal hot plate things - don't see the point in that.
Yes I know charcoal tastes better, but gas is just so convenient
Ta!
Jason
Dusted off my current BBQ which is now 5 years old and it's a bt of a state, so I fancy treating myself to a new one.
Can anyone recommend one?? I want an all volcanic rock one rather that one with those metal hot plate things - don't see the point in that.
Yes I know charcoal tastes better, but gas is just so convenient
Ta!
Jason
Blasphemy!!
A gas BBQ...what is the world coming to.
Anyway I bought one for place where my flat is for the courtyard parties. I just picked a middle of the range one from Argos. Has taken quite a hammering and is still going strong.
It is like this, just an older model.
http://www.argos.co.uk/static/Product/partNumber/3430543/c_1/1
A gas BBQ...what is the world coming to.
Anyway I bought one for place where my flat is for the courtyard parties. I just picked a middle of the range one from Argos. Has taken quite a hammering and is still going strong.
It is like this, just an older model.
http://www.argos.co.uk/static/Product/partNumber/3430543/c_1/1
Edited by elster on Saturday 21st March 13:12
I'm in the US so can't reccomend a model.
Look for one with flavour bars instead of those ceramic bricks.
Take note of the BTUs, get the hottest one.
If you want one with the extra infra red burner that will take a rotissirie (sp?) . Get one where you don't have to remove the grid plates as you will only use the rotisserie once.
BTUs is the most important.
Look for one with flavour bars instead of those ceramic bricks.
Take note of the BTUs, get the hottest one.
If you want one with the extra infra red burner that will take a rotissirie (sp?) . Get one where you don't have to remove the grid plates as you will only use the rotisserie once.
BTUs is the most important.
Almost started an identical thread to this yesterday. I'm also in the market after taking a look under the lid of our current one 
It's been on the way out for a while now...
The Outback ones seem to get a good write up in Which? May possibly be procuring one today so will report back.
It's been on the way out for a while now...The Outback ones seem to get a good write up in Which? May possibly be procuring one today so will report back.
collateral said:
Almost started an identical thread to this yesterday. I'm also in the market after taking a look under the lid of our current one It's been on the way out for a while now...
The Outback ones seem to get a good write up in Which? May possibly be procuring one today so will report back.
Just been to look - Outback have some good deals on last seasons stuff, but didn't walk away with one. On holiday tommorrow so will wait till I get back now. It's been on the way out for a while now...The Outback ones seem to get a good write up in Which? May possibly be procuring one today so will report back.
jeff m said:
I'm in the US so can't reccomend a model.
Look for one with flavour bars instead of those ceramic bricks.
Take note of the BTUs, get the hottest one.
If you want one with the extra infra red burner that will take a rotissirie (sp?) . Get one where you don't have to remove the grid plates as you will only use the rotisserie once.
BTUs is the most important.
Flavour Bars - good tip, never heard of them, so will have a lookLook for one with flavour bars instead of those ceramic bricks.
Take note of the BTUs, get the hottest one.
If you want one with the extra infra red burner that will take a rotissirie (sp?) . Get one where you don't have to remove the grid plates as you will only use the rotisserie once.
BTUs is the most important.
Just don't make the mistake I did:
- Big family BBQ - about a dozen coming over.
- I pop to B&Q to buy a decent BBQ.
- I buy a big Charbroil one.
- The assistant says all I have to do is put the legs on. Given the large size of the box this seems reasonable.
- About an half an hour before I am due to start cooking I decide to set it up.
- I open the box to be confronted by in excess of 100 seperate components, and a 30 page extremely complex construction manual. It is nothing more than a box of bits.
- Three hours later everyone is starving and I finally manage to light the thing.
- I vow to hunt down the B&Q assistant and slowly flame grill him while stabbing him repeatedly with my complimentary BBQ "Cooking set" pitch fork.
- Big family BBQ - about a dozen coming over.
- I pop to B&Q to buy a decent BBQ.
- I buy a big Charbroil one.
- The assistant says all I have to do is put the legs on. Given the large size of the box this seems reasonable.
- About an half an hour before I am due to start cooking I decide to set it up.
- I open the box to be confronted by in excess of 100 seperate components, and a 30 page extremely complex construction manual. It is nothing more than a box of bits.
- Three hours later everyone is starving and I finally manage to light the thing.
- I vow to hunt down the B&Q assistant and slowly flame grill him while stabbing him repeatedly with my complimentary BBQ "Cooking set" pitch fork.
Nobody You Know said:
Orb the Impaler said:
This is like an episode of King of the Hill 
Yeah but Hank Hill is on my side when it comes to gas powered, they are 'grills' not 'BBQ's'Everyone stop calling 'outdoor cookers' and 'grills' "BBQ's" they're not BBQ's!!!
(disclaimer: I had 55 charcoal BBQ's in 2007 and 65 gas BBQ's last year with 3 gas ones thus far this year)
Gas v Charcoal, charcoal is hotter and will do steaks better.
But if given the choice between gas and those compressed lumps of coal dust, I would use gas.
I use gas most of the time, it just takes too long to get the wood charcoal "ready" for an evening meal.
I have a charcoal smoker as well, so if I smoke stuff I will use the left over charcoal for grilling.
My smoker has given me mixed results, from "wow" to "do you think the dog will eat this"
But if given the choice between gas and those compressed lumps of coal dust, I would use gas.
I use gas most of the time, it just takes too long to get the wood charcoal "ready" for an evening meal.
I have a charcoal smoker as well, so if I smoke stuff I will use the left over charcoal for grilling.
My smoker has given me mixed results, from "wow" to "do you think the dog will eat this"
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