[Closed] BBQ mods

That's a bit harsh. They don't even get paid you know!

Buy a Weber Go Anywhere and do it properly. It will last 20* times as long.

*Made up number. Mines 5 years old and looks brand new even after taking a hammering.

has it got a vent in the bottom?

I'd rather you spit roasted me. 😉

If it hasn't got a vent then yes based on my Weber jumbo Joe but you'll need to put something underneath to catch ash and small bits of coal that fall through.

Mods worth doing would be fitung smoker box to yer gas BBQ 🙁 authentic smoky flavour none of the dicking about must use mine 3 Orr 4 times a week now

I had one of those and found it to be rubbish as the or pulpwood charcoal kept going out.

Why, I first thought it was due to lack of airflow so I increased the airflow by drilling 10 or so 5mm holes in the base, result still rubbish.

I think it's due to the charcoal being in a metal band bowl and the ash smothering the charcoal

@trail_rat 3 or 4 times a week, and you in sunny Aberdeenshire an' all! (Another lovely day in the north east folks, lowest rain fall in the uk!) 🙂

scotroutes - Member
That's a bit harsh. They don't even get paid you know!

+1 🙂

Tbh tom I use mine year round since going gas.

Low and slow!

See that's how I'd like to cook, but usually end up with high and fast and not a wok in sight. My kids aren't impressed.

Are you still using charcoals? This was also my experience of charcoals as I was bored by the time BBQ was ready

trail_rat - Member

Tbh tom I use mine year round since going gas.

I think you meant to say "I've stopped barbequeing entirely, now I have an outdoors cooker" 😉

nope , i said what i meant to say.

i prefer to be able to tell the difference between my bbq food and my bbq fuel.

Pff, if you didn't cook it on your shield, with a fire made of animal dung, you are no true barbequer. Next you'll be telling me the meat was cooked all the way through.

Meat thermometer for the win. Best thing I bought for the kitchen IMO. Rare beef joint is no longer an art preserved for eating out 🙂

Funny thing is, all the guys i work with from from traditional bbq countries (Aus, NZ,SA, some US states) ALL use gas.

We bbq 2 or 3 times a week. A neighbour manages to bbq all year. Even when it's -20. (Keeps the gas inside though!)

Exactly. My SA mate got me into gas smokers with some of his handy work on the BBQ . Even if you class it as an outdoor grill you just will not get this flavour from your domestic kitchen grill

Just done a low slow beer can chicken and veg. Smoked through lovelyness

[img] [/img]

Omm nom nom. Beer soaked hickory chips in the left hand side and cast iron plate keeping the rhs flames off.

=smoked perfection,

where do i get one of those bbqs?

with a chimney starter and lumpwood charcoal you will be cooking PDQ prob the same time as gas ish. As a plus for gas there have been blind tests gas vers charcoal and the results were 50-50 and gas BBQ are banded in most BBQ competitions. This site is my go to reverence site for all things BBQ

http://amazingribs.com

with a chimney starter and lumpwood charcoal you will be cooking PDQ prob the same time as gas ish.

thats a pretty big "ISH"

I moved from being staunch chimney starter/lumpwood its no real hassle and tastes better to **** that shit im getting a gas bbq after my SA colleague did me some food on his gas set up.

Gas without a smoker is just a grill - with a smoker its an utterly different type of cooking to a grill.

Stick it on full gas and the cast grate is steak searingly hot within 5minutes + the temp gauge on the lid is at full.

Charcoal is an art - it is much harder to get a reliably even heat on it for 2 or 3 hours to cook something like a joint of beef or a chicken .

I know my cooking habits on the BBQ have changed since i went gas.

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Took the beer can out and the smoker tray out once the thickest point of the thigh got to 74 degrees on the thermometor- stuck the chicken back on the direct heat to sear the skin and give it a nice crunch.

BBQ is a weber Q2200.

It's not even an ish.

Gas takes about 10 seconds to start, 30 seconds if you use a smoker, then 5 minutes to get hot. 5 minutes i can spend doing other stuff (getting beers for instance).
Even with a chimney starter and a fair bit of luck it's 10+ minutes to get a charcoal BBQ half way near to ready. And that's (quite often) 10 minutes of supervision.

I'm definitely gas-curious, but more from a portability POV (either Weber or Napolean appeals), though at home am a happy charcoal cooker on my Weber Mastertouch.

Grilled last night using lump wood charcoal (Oxford Charcoal Company - excellent and great choice of woods).

Today I'm going to do pork shoulder low and slow (ish - can't spend *all* day cooking!).

@ Trail Rat - looks ace!