Discussion in 'Geek Food' started by sgtraven, May 27, 2014.
That's the one
momox3, trust me mate, you'll not regret it
Plus you can just discard the ash off of the balcony!
It's not the size, it's how you use it!
Weber GA is ideal for skewers and you will prob fit more on it than a mini kettle
There isn’t a lot of waste ash to get rid of , just bag it and throw it out
Well I ended up getting myself a Weber Q2000 over the weekend at Rays Outdoor on sale for $359 but got it a little more down to $339 + I bought the Q cover @ 20% off.
Might need to invest in the cleaning brush as I heard it makes a huge difference using their proprietary one - I didn't have too much trouble cleaning my Q with my generic brush from Bunnings but if it makes it easier then why not?
I didn't bother with the half hot plate for now because I'm on the balcony using a gas bbq, I can easily get the misses to cook onions / mushrooms that we'd usually use the hot plate on inside the kitchen (within 6m away). Can't seem to find a reason to use the hotplate at this stage.
Was pretty successful first time cooking some wings and porterhouse steaks on. I've definitely got to get used to the closed hood cooking and controlling the temps/timing. But I can definitely say it trapped the juices in my wings which was really good. Anyone got tips on where on the temp dial I should have it set / how long and do I even bother to flip wings? Or any other meats guides/tips?
Thanks in adv!
just be careful with the glass on ur balcony. i had a glass balustrade balcony once and my bbq cracked it from the heat. have it up against the wall.
I have the Q at the end of the balcony against the wall with the water pipe... that would be fine yes?
yeh should be fine. my glass cracked from my kettle webber being abour 40cm from it. the Q wont get nearly as hot, but keep it as far away as possible. the glass is probably safety glass double thick lamiated or whatever to be BCA compliant, and yeh it aint cheap to replace.
Should I sell my two webers and buy a Kamado? If so, which one.
Keep one but you prob won’t use it much
On sale this week
Looking at getting my first Kettle bbq, and was going to jump straight into a Weber original premium, but is that a wise move? I never see them on sale, but ideally would like one before the end of the year.
Also had a look at this: https://www.barbequesgalore.com.au/napoleon-rodeo-pro-57cm-on-legs
I liked the hinged lid. I thought that would be really useful, but I don't know much about the brand. I checked it out at a barbeques galore store and the construction seemed OK (felt solid - had a nice cast iron grill, steel heat diffuser, etc). I don't really know what else to look for though. Plus it's 20% off right now... So for a little less than the Weber premium, the Napoleon pro seems to tick a lot of the boxes.
My mate got one of the napoleon's, he really likes it. But you can't beat a weber in my opinion. After sales service is second-to-none, 10 year warranty, and will last forever even if you don't look after it.
You can pick up a weber second-hand for under $100, but if buying new, i wouldn't personally bother with the premium (enclosed ash catcher), just get a regular one. You'll save over $100.
Not sure who the weber specialist is in Sydney, but here's one from Adelaide to give you an idea on models and current colours
Cheers mate. You're probably right about Weber being the better option. They've got the legacy and after sales service. Just wasn't sure whether that enclosed ash catcher was worth the "premium", but I think it'll be good for windy days. Don't really want ash flying around - especially with kids around.
I'm not sure who our Weber specialist is either, but I've seen them on the Mitre 10 website. Will be ordering through them for click and collect, but not sure you can specify the colour.
I got a Weber Go Anywhere for Xmas from the wife. Have made some spectacular burgers on it. Definitely no good for a full bird (split) as covers too much airflow. Made some nice wings but had too much lump in and had to throw in airfryer so they didn't become lumps of charcoal themselves. Might get an offset plate for it I think, definitely a learning curve. Will also try using beads instead of the lump.
You can also get risers for them to turn it into a rotisserie, or to fit a whole chicken/roast.
If you're on facebook, join the page weber GA life.
Thanks for the tips!