Any keen barbecue-ers?

Dare I say I have a Gas ! BBQ. Three burner Outback, great BBQ love the flat griddle. Simple to clean, I put the pressure hose over it at the start of the season, after use in the season I turn it on full and burn off anything and then use a good stiff brush. I put cat litter, (fresh) in the drip tray and empty it every so often.
 
Don't forget the chimney starter, (not you Saint).

There are some good Weber deals on atm, friend bought a full blown Weber premium (ash bucket) from B&Q for something like £70 or £80 when the RRP is near £150.

I recently bought a foldaway/travel BBQ from Lidl, it's actually okay. Won't win any design prizes but for £12 and half a chimney full of coal you can still cook a few steaks and the odd burger when the Weber is too much trouble.
 

I have seen a chimney starter in use, good bit of kit that.
 
Used my Weber Performer and Rotisserie attachment to spit-roast a Beef brisket joint for Sunday lunch for four family members, lovely to dine alfresco with a Sunday Roast with family, a few beers on top = :icon_cheesygrin:
 
In the end I decided to buy a Napoleon Pro 22k. It's very similar to a Weber, but had a couple of features I fancied - notably, it has a cast iron grill (which may or may not be your thing) which is also height adjustable. Having had an adjustable height grill in the past and having missed it since, it was the clincher.

In terms of quality, there is nothing to split it and the Weber - both are excellent, well made bits of kit and I'm very happy with it.

Antdad - I took your advice and got the chimney starter, which is an absolute revelation. It's brilliant to have coals hot enough to cook on in ten minutes!

So far I've done one simple run, cooking steaks and some very nice fennel sausages from the local Italian deli and then today I've been slightly more adventurous, cooking spatchcock chicken for about 50 minutes at a nice and steady 210 degrees. It's coped admirably with both and the chicken especially earned rave reviews.

Looking forwards to trialling some longer cooks in the near future!
 
mand said:
Enjoy it, any chance of pics of food and new barbecue to get me motivated for summer?
Click to expand...

Here's a review I put on a different forum:



In terms of food, I haven't taken any pictures - too busy eating! But so far, I've done steak and sausages, Spatchcock Chicken and tonight's tea was Greek Lamb (http://www.bbcgoodfood.com/recipes/2220672/barbecued-greek-lamb-with-tzatziki) which was absolutely stellar (although choose a better tzatziki recipe - I can recommend Simon Hopkinson's one from his book, "The Good Cook").

I love the height adjustable, cast iron grill. I can get really good sear marks without needing the rest of the grill to be too hot. So tonight's cook was very low temperature - 150 degrees centigrade - but the cast iron meant that it still ended up nicely coloured and with a tasty exterior.

Very happy indeed!
 
There are two grips that stand up from the grill - you basically grab those (using oven gloves!) and lift and twist. The slots you can see around the edge can then be aligned with the stays to allow it to drop over them and down to the next level. I've done it during cooking and it worked really well; after I'd cooked a chicken with the lid down, I made a last minute decision to do some burgers whilst the chicken rested - drop the grill to the lowest setting to allow it to get some proper heat, stick on the burgers, flip them once and job's a good 'un!

I am a happy barbecuer!
 
That Napolean loogs great.
I had an Outback gas BBQ for years, and regretted it every day after I bought it.
Gas bottle finally ran out so last winter I splashed out on a (discounted) Weber Premium in green.
Love it, so much more than the gas one.
Chimney starter is a must.
I have plans over the next few weeks to do some spatchcock and beer can chicken.
Then will try some low and slow joints.
I am going to get my laser cutter at work to make some bits to make my own internal smoker.
I have a spare kettle lid that I am going to cut a slot out of and mount a pizza stone to it so I can convert it into a pizza oven.

Now I just need the time....
 
That sounds like a nice few projects I've just picked up a copy of the Barbecue Bible, as recommended by Wazzer, and I'm going to spend the next few days deciding what to aim for. A long low'n'slow pork shoulder is the prime candidate but I want decent weather for it as, first round, I will need to keep a close eye on the temperatures throughout the day.
 
Weber do a pizza stone so no need to mash up your spare lid!:s Great to see that Pork shoulder being BBQ'd. I did the Pulled Pork last year it was out of this World on burger buns with BBQ sauce and coleslaw & chips on the side, and of course bottled beer on ice to accompany! :icon_razz:
 
You better believe it. We have a Weber and use it at least twice a week every week of the year when we're at home. I have it positioned on the back patio just outside the kitchen door so that it's convenient. In the winter I keep a snow shovel next to it to get rid of the snow. Rain, shine, cold, snow and sleet are no impediments. In the winter I regularly use it when it 's well below 0C and there's several inches of new snow. Weber and Napoleon make excellent BBQs, and I think Napoleon is a Canadian company. As for cast iron grates, I wouldn't use anything else.
 
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