My beautiful Weber!

[BEagle]

Although there is some 'man...fire...meat' mystique about the fine form of cooking known as the barbi', an essential criterion is, of course, the taste one's culinary effort imbues to whichever creature is being sacrificed to the God of Weber.

As crab so rightly states, charcoal is indeed the way forward for taste - rather than the bottled breath of Satan's bottom, which undoubtedly adds its own rather distinctive flavour...

Roll on spring, when my trusty black orb will once again come out of hibernation!

[langleybaston]

Possibly for the first time since JHQ 1990, we have not used either Weber or the standby for Christmas. The simple reason was that we had only a total of three for lunch, and I was arsed if I could be bothered.

O tempora. O mores.

[tartare]

O tempora indeed.
Latest is Mrs T wants me to try and fix the thing.
Aside from the philosophical impropriety of doing so - I am a little reluctant to attempt it - if I get it wrong - fearing the likelihood of replicating an RAAF F-111 dump and burn type incident on the back porch.
Charcoal it is.

[BEagle]

Mate, it'd be extremely risky trying to fix the thing as you rightly fear.

Maybe Sir should look at the Weber Original Kettle Premium Charcoal Barbecue 57 cm? For those who persist with olde Englishe units, that's 22.5" diameter. The cleaning device with which it is fitted is excellent; unfortunately Weber no longer supplies it for smaller barbi sizes. Costs around A$ 429.00 from what I've found on the interweb..

[tartare]

Thank you sir - I shall investigate.

[ex-fast-jets]

Think carefully, tartare - and before you spend your hard-earned money, don't get confused by the banter..........

I have had two charcoal Webers, and three Gas Webers........

The charcoal ones are fine and produce good food - but I find the convenience of the gas ones so much better. Propane in the UK for all year use.

I use a wood chip box with a variety of wood chips to produce smokey flavour on the gas variant.

Last night, I cooked a bone-in rib of beef - easily switching from full afterburner to sear the joint initially, and then switching to indirect heat to slow cook, followed by another burst of afterburner to get the desired outside.

When rested, it was a beautiful medium-rare, verging on rare, with great flavour. Charcoal could do the same, but I know it would be much more labour intensive and take a whole lot longer from lighting the BBQ to shutting it down. OK - more beer drinking time, but how much do you need, realistically??

My current gas Weber has three burners - left, centre and right - which I find great. When I buy another, I will buy the same.

Whatever you decide - best wishes and enjoy!!

[tdracer]

The charcoal ones are fine and produce good food - but I find the convenience of the gas ones so much better. Propane in the UK for all year use.

I use a wood chip box with a variety of wood chips to produce smokey flavour on the gas variant.

The convenience is what has kept me sold on gas. Quite simply, I cook on the grill far more often with gas than I ever would with charcoal. Ten minutes from ignition to cooking, regardless of the weather means I can do it on the spur of the moment. Charcoal may have a small advantage for smokey flavor, but I'll nearly always take meat cooked over a gas grill over something done on the stove or oven.
Besides, if the goal is a good smokey flavor, I don't grill it - it goes in the smoker for a few hours (sometimes finished by a few minutes over a hot flame on the grill).

[ex-fast-jets]

tartare.........

It has been too long - put us out of our misery.

We are in lockdown, and I am bored stupid.

I am having sleepless nights wondering if you made the right decision..........

Please tell us what you have bought - even if it was the wrong decision..................

[BEagle]

Well, the weather-guessers have got it right for once!

So after the F1 sprint, time to fire up the charcoal in the faithful black orb again. Practising the ignition, tinder, kindling, fuel, ventilation sequence we were taught during survival training all those years ago!

For those who complain about the lack of military aviation in this long-established thread, I guess RAFAT will be at Silverstone tomorrow? Does anyone have any idea of the time they'll be displaying?

[VMD+12]

To answer BEagle's query:
Red Arrows display 1415 - 1437
Red Arrows flypast 1446 - 1448

[BEagle]

Thanks for that. I se that they're using Fairford rather than Brize today - I wonder why?

Weber magic again last night!!

[langleybaston]

Weber at daughter's in Kent yesterday. Halibut! Who'd have thought Halibut?
Delicious ................ but then I had no part in preparation or cooking.
Just a consumer.

One spitfire c. 1800.

[MrBernoulli]

Well, the weather-guessers have got it right for once!

So after the F1 sprint, time to fire up the charcoal in the faithful black orb again. Practising the ignition, tinder, kindling, fuel, ventilation sequence we were taught during survival training all those years ago!

We all enjoy a BBQ in the good weather, but when it is scorchio I prefer not to stand outside next to a hot "black orb". 😉

I am crewing a flight to to a sweaty equatorial destination in the Far East tomorrow - my one and only trip for July - where I shall be subject to the joys of being treated like a leper, and locked into a hotel room for 50+ hours. Consequently, at least there should be no need for me to be concerned about heat and humidity ...... as long as the hotel aircon remains serviceable. 😳

[tdracer]

Did a rack of pork back ribs and a pork loin in the smoker over the weekend (4 hours at ~200 deg F, then I sliced up the rack into individual ribs and gave them a quick char on the grill before serving).
The ribs came out excellent, sadly the pork loin not so much. The local market had 'pre-marinated' pork loins on sale, so I figured I'd give it a shot. Never again - I'll do my own seasoning from now on...

[BEagle]

Howzit, MrB? That trip sounds....less than fun? Hope all goes well, make sure you've got enough gin and tonics to survive room incarceration.

Better than yet another Zoom / Webex / Teams session though. I'm getting SO Zoomed-out these days!

Let's hope September sees us enjoying TBs again! I don't believe a word the blustering bastard-breeding buffoon of No.10 utters, so heaven knows how things will be by then......

[MrBernoulli]

Let's hope September sees us enjoying TBs again! I don't believe a word the blustering bastard-breeding buffoon of No.10 utters, so heaven knows how things will be by then......

Fingers crossed we can getback to TBs, but I fear the Covid Tyrants in government, SAGE, et-ruddy-cetera, are going to have us all back under lockdown again. And they will do so despite their attempt to continue the many restrictions by proxy this week, by foisting all the resposibility on shops, restaurants, bars etc.

One could easily surmise that the current rise in cases was brought on by allowing the events at Wimbledon and Wembley to proceed like they did! What makes those events so damn special that they get free pass? Oh ...... sorry ...... I forgot, 'big money' gets it's ruddy oar in ...... again.

[langleybaston]

Fingers crossed we can getback to TBs, but I fear the Covid Tyrants in government, SAGE, et-ruddy-cetera, are going to have us all back under lockdown again. And they will do so despite their attempt to continue the many restrictions by proxy this week, by foisting all the resposibility on shops, restaurants, bars etc.

One could easily surmise that the current rise in cases was brought on by allowing the events at Wimbledon and Wembley to proceed like they did! What makes those events so damn special that they get free pass? Oh ...... sorry ...... I forgot, 'big money' gets it's ruddy oar in ...... again.

Regarding "resposibility"
Not "us" or "people" then?

[ve3id]

I just found this thread - couldn't believe that such banter had gone on for 15 years!
You may be proud to know that Weber barbeques has a distinct aviation connection! :-) At one time, my bro Barry (ex RCAF RN/RO on the Argus out of Summerside PEI (415 Sqdn) ) had a business that supplied the redwood shelves for both Arkla and Weber barbeques. After a few successful business years, he developed a very serious allergy to redwood and the business went down the tubes. Somehow this led him to work for David Tallichet managing his collection, before he went into business trading just off-line fighters for vintage museum pieces.

[tartare]

tartare.........

It has been too long - put us out of our misery.

We are in lockdown, and I am bored stupid.

I am having sleepless nights wondering if you made the right decision..........

Please tell us what you have bought - even if it was the wrong decision..................

Lads, have just seen this.
I have to confess to stripping the existing breath of Satan's bottom powered device down - performed a full D-check (stators, compressors, igniters) replaced a few factory parts.
Even repainted it a fetching shade of aircraft aluminum in high temperature engine paint.
Closed the cowling, placed it in the revetment, retired to the bunker, sounded the hooter and lit the blue touch paper.
Was expecting previously referred to variable geometry fast jet fireworks, but it ran like a charm.
Well pleased I were... back in Mrs T's good books until the next domestic disaster.
But... I have discovered the delights of the wood chip filled smoker box placed inside said gas barbeque.
Just like ones dual Orstrayan/Kuwi citizenship - best of both worlds.

[ex-fast-jets]

Well done, tartare..

Re-cycle, save the planet, doing what Mrs T suggested - a winner - and avoid burning charcoal and reducing CO2 emissions.

Plus, enjoy the easier option, with great flavour from the smoke box.

Good decision - enjoy!!

I shall have a good night's sleep tonight now that I know and can relax!!

[BEagle]

Well done indeed, tartare - a sound move to give your satanic-fuelled device a thorough service. Unlike this unhappy event which happened nearby a few days ago:

FIREFIGHTERS are urging people to be safe while cooking outdoors after a barbecue burst into flames.

The fire, which happened in the back garden of a house in Woodstock on Sunday, started when a hose connected to the gas cylinder ignited.

The barbecue was more then 10 years old and was being used for the first time this year.

The cylinder was removed and left to vent. The fire service is urging people to be mindful of old cooking equipment.

It said on Facebook: "Always visually inspect them for any damaged hose lines along with keeping it clean and fat free. Enjoy the sunshine and be safe."

[ex-fast-jets]

Always the negatives, Moriarty, always the negatives...........

[Roland Pulfrew]

Can I be the first for 2022? Surely someone has beaten me to it! Well, as BEagle would say, the weather-guessers have got it right. It’s feeling distinctly spring like and the faithful black orb from Sigonella NX is fired up awaiting some Chiltern beef and bacon burgers (first try), some Buckinghamshire sausages and some free range jerk seasoned chicken. Hope everyone is having a good weekend (even if the rugby results left some a little put out).

[Ninthace]

I am looking at rolling the beast out of its winter home into its summer residence tomorrow. It will make getting the car in and out of the garage a bit easier too. I like to start the season with an inaugural joint, leg of lamb on home grown rosemary is a favourite, that or a chicken stuffed with fresh herbs.

[sittingstress]

All, following a lengthy period of "not feeling quite right about myself" I am proud to announce I have transitioned. The new Weber is GAS! I have kept the large charcoal orb and Smokey Joe as I am not quite ready to let go yet. I ask you respect my decision and do not cast doubt on my parentage or criticise my lifestyle choice.

Thank you.

Roland, the gas has been lit twice in the last 2 weeks as I needed to gain confidence before letting my wider family know about my decision. :)

[ex-fast-jets]

How nice to see some sanity in this crazy world we now seem to occupy.

We suffer from this "Black Orb" Fraternity every year, as if BBQ'inq is simply a summer event to be excited about in the Spring..

I have been Weber'ing with gas for over 40 years, and BBQ throughout the winter when the "Black Orb" brigade are hiding in their garages.

Welcome to the sensible brigade - and enjoy your newfound freedom!

[tdracer]

That's perhaps my favorite aspect of grilling with gas - thanks to it's quick and easy operation I can use it pretty much year around. I grilled some chicken thighs last night even though it was pouring rain - thanks to my covered deck both I and the grill stayed dry and thanks my gas Weber I didn't have to spend much time outside in the cold.
Oh, and the chicken was delish :ok:

[Ninthace]

I have done the Christmas roast in the black orb in Germany when we found out a German oven will not take the offence against nature that is the British (and American?) turkey. It was one of the traditions at Elmpt, cooking Christmas dinner on the balcony of the flats. I subsequently did it at Wyton in a fit of nostalgia and the urge not to have to clean the oven.

[langleybaston]

Regarding BBQ, we are AC/DC ............ big RED Weber from the PX c. 1994, and an almost as old cheapo gas with rotisserie added. And in uncertain times, the gas jobby, with a nearly full big cylinder, and a full spare, ensures that we can have hot food, if necessary cooked in the workshop with door open. And enough candles to satisfy a survivalist.

Next week may well see BBQ the first.

I think we may be standing by for incoming on the thread though .........................

[sittingstress]

How nice to see some sanity in this crazy world we now seem to occupy.

We suffer from this "Black Orb" Fraternity every year, as if BBQ'inq is simply a summer event to be excited about in the Spring..

I have been Weber'ing with gas for over 40 years, and BBQ throughout the winter when the "Black Orb" brigade are hiding in their garages.

Welcome to the sensible brigade - and enjoy your newfound freedom!

Prior to my transitioning I used to Orb it throughout the year. I have cooked in all months of the winter season, Christmas and New Year included. I suppose this is when the self questioning began as I needed to BBQ all year but refused to let go of my entrenched belief that charcoal is the only way. :)

[langleybaston]

Of course Christmas is different ................. charcoal// turkey = sublime. Many of us caught the bug in RAFG, partly oven sizes, partly poor gas pressure on the day. A fair number of streets made a thing about it. All our extended family treat the turkey thus even to this present.

[MrBernoulli]

Anyone had a barbeque this week? Goodness me, at the mo, in the southern half of the UK, you could leave your chosen barbeque food outside in the sun and it would be halfway cooked in 30 minutes! No need to light up your Weber. 😵‍💫

I know the UK is renowned for folk moaning about not getting enough sunshine and warmth, but does anyone know where the thermostat for the sun is? Could you please dial it down a wee bit? Thank you.

https://www.telegraph.co.uk/news/2022/07/18/uk-heatwave-record-highs-travel-chaos-schools-close-going-get/

[cliver029]

Yes on a Weber but using satans breath, (much to the disgust of some around here I'll be bound:))

[langleybaston]

There are those on this thread who believe it come's from another orifice.

We had planned a BBQ for Sunday, postponed twice ...... we maintain 10 deg c. difference cooler inside/ outside, and the dining room [how old-fashioned] is coolest room in the house.

[tdracer]

So are you Brits reconsidering your position that Air Conditioning is for wimps?:E

Yes, 104F (40C) is damn hot. There are large parts of the US where it gets that hot every summer - often for weeks at a time. Where I was growing up in Colorado, the all-time record high was 105F for a long time. But we matched the record several times every summer (I understand it has now been broken).

[langleybaston]

So are you Brits reconsidering your position that Air Conditioning is for wimps?:E

Yes, 104F (40C) is damn hot. There are large parts of the US where it gets that hot every summer - often for weeks at a time. Where I was growing up in Colorado, the all-time record high was 105F for a long time. But we matched the record several times every summer (I understand it has now been broken).

No, it is for the rich. A much higher priority is heating!

[SASless]

Weber BBQ Grills are old hat these days....really old hat.

I am taking delivery of a new Wood Pellet fired Grill Smoker....with all the Bells and Whistles....plug it in, fill the hopper with pellets, set the temperature you want...what mode you want...when the temp is reached...insert the meat complete with temperature probes....use the Phone App to control it and watch it do its thing.

Wind blows, rain falls, snow blows....the desired Temp is maintained.....works from 180-700 Degrees F. If it is half as good as the reviews there are going to be some finely smoked meats, fish, and oysters and the odd chicken, turkey, and Venison. Photos to follow after it is up and running. Merry Christmas to me!

[GlobalNav]

Weber BBQ Grills are old hat these days....really old hat.

I am taking delivery of a new Wood Pellet fired Grill Smoker....with all the Bells and Whistles....plug it in, fill the hopper with pellets, set the temperature you want...what mode you want...when the temp is reached...insert the meat complete with temperature probes....use the Phone App to control it and watch it do its thing.

Wind blows, rain falls, snow blows....the desired Temp is maintained.....works from 180-700 Degrees F. If it is half as good as the reviews there are going to be some finely smoked meats, fish, and oysters and the odd chicken, turkey, and Venison. Photos to follow after it is up and running. Merry Christmas to me!

Agree on all points, having enjoyed the relatively convenient use of a pellet grill for ribs, turkeys, steaks, burgers, sausages, fish.

But for those oldies among us who have used the Weber grill for decades, the flavor the charcoal imparts is still the best. In particular, when cooking with direct heat, you can’t beat the Weber. Even with indirect heat smoking, I get best smoky flavor from the Weber.

But the pellet grill is convenient and gives much more precise and trouble-free control, especially when doing an extended slow smoking.

[BEagle]

Well, as the weather-guessers have alleged a few days of decent Wx in the UK, 'tis surely time to take a break from all the serious threads on PPRuNe and to think of more simple and enjoyable silliness?

My black orb was awakened from its hibernation at the back of the Teutonic Tourer's concrete cave last week and will soon be pressed into proper charcoal beast-braaing once again!

[ex-fast-jets]

How sad that it has taken until now for the Black Orb Dinosaurs to emerge from their chilly man-caves and finally see life.

Those with any sense and non-Russian-gas BBQs will, like me, have been enjoying properly grilled food without having to wait for the tricky British weather to decide if it is safe to cook outdoors.

Go gas and save yourself the trauma that the charcoal brigade seem to suffer - and remind us of their difficulty - every year!

[tdracer]

Exactly ex-fast. My gas Weber has been fired up multiple times this winter/spring (and that doesn't count the several meals I cooked on gas Webers while on a ski trip to Colorado in February-March).
Moved to a new place last summer - lost my covered deck but gained a huge covered carport where I can park my Weber and smoker (along with a couple cars :E). The only downside is that it is a short walk from back door to the carport so if it's raining I can still get wet 'in transit' :sad:). Thinking about adding a roof to the deck to solve that particular problem, but it's low on the priority list at the moment.
This is a holiday weekend on this side of the pond (Memorial Day) - so as a minimum I'll be cooking burgers and some chicken on the Weber on Sunday and/or Monday.

[SASless]

Gas....Charcoal....obsolete.

Wood Pellet Grills and Smokers are the new tech and combine the good features of the other two.

Plus you can sit down the Pub and control the Grill. using your smart phone!

Look up Recteq and their 700 model with Smoke Box......pretty close to perfection.

[BEagle]

As someone who still uses a 'dinosaur phone' Nokia 6310i, the idea of using some 'smart' phone controlled e-barbi' is frankly anathema to me!

But chacun à son goût!

[langleybaston]

As someone who still uses a 'dinosaur phone' Nokia 6310i, the idea of using some 'smart' phone controlled e-barbi' is frankly anathema to me!

But chacun à son goût!

I did consider setting light to the red orb but have a confession to make: I am a Luton Town supporter so will be watching the Wembley crisis from behind the sofa.

[Sue Vêtements]

Those with any sense and non-Russian-gas BBQs will, like me, have been enjoying properly grilled food without having to wait for the tricky British weather to decide if it is safe to cook outdoors.

Go gas and save yourself the trauma that the charcoal brigade seem to suffer - and remind us of their difficulty - every year!

Charcoal: It's like a big double banked radial engine slobbering oil all over the ramp, then belching huge amounts of smoke on startup, then off with a couple of hundred others to bomb Germany

Whereas gas: it's ok ... but it's like yet another 737 on final approach to Stanstead

The trick is to have a lot of sausages handy that you can throw on the charcoal after you've cooked the "real" meal
oh and I'm in Texas, so the only effect the weather has is whether or not you actually need a grill to cook the food :sad:

[langleybaston]

I did consider setting light to the red orb but have a confession to make: I am a Luton Town supporter so will be watching the Wembley crisis from behind the sofa.

GOOD DECISION

[tdracer]

Gas....Charcoal....obsolete.

Wood Pellet Grills and Smokers are the new tech and combine the good features of the other two.

Plus you can sit down the Pub and control the Grill. using your smart phone!

Look up Recteq and their 700 model with Smoke Box......pretty close to perfection.
I was in Costco yesterday - they have a Traeger 'Redland' wood pellet grill on special for $800 (normally $900).
It definitely looks appealing, but the bottom line is that it won't do anything that I can't already do with my smoker and gas Weber (with many years of experience to perfect the technique). I also have a 4-channel remote sensor to monitor the internal meat temperatures in the smoker.
If/when it comes time to replace the existing hardware, I'll definitely consider a pellet grill, but the Weber is so well built it should last a long time (the first two gas grills I got were cheap $100 deals that fell apart in a few years, that's when I looked at the Weber and appreciated how well made it was and it's already lasted over 20 years).

[nevillestyke]

I've never used a carburettor to cook food, but we did fit a welded steel box to the exhaust manifold on our car, to heat baby food cans in hot water, whilst driving.

[BEagle]

I recall the late Keith Floyd cooking something wrapped in foil on a car engine somewhere in the outback - "30 minutes at Cortina Mark 4" was his comment!

[Thorley1969]

I used to do some mobile telecoms work long ago which often required being outside in the cold. On the way I would stop at the garage and buy some kind of pie and then promptly wrap it in foil and then tie wrap it to the exhaust manifold. Half the time you would arrive with a nicely warmed pie but the other half you would be greeted by half melted tie wraps. That's the gamble.

[BEagle]

At one of the RAF BFTS stations in the 1970s, the groundcrew would pop a NAAFI rat pie on the jet pipe surround during turn round servicing.....

One day one of the lads was called away whilst his pie was warming up. Meanwhile the new crew came out, cranked up and taxiied out. Much smoke issuing from where it shouldn't and out came the fire wagons..... The crew weren't too impressed when they found out the cause, neither was the lad whose pie had been cremated!

[Barksdale Boy]

I recall the late Keith Floyd cooking something wrapped in foil on a car engine somewhere in the outback - "30 minutes at Cortina Mark 4" was his comment!
I don't ever expect to see his equal.

[Ninthace]

I've never used a carburettor to cook food, but we did fit a welded steel box to the exhaust manifold on our car, to heat baby food cans in hot water, whilst driving.
I have seen something similar on the exhaust manifold of a diving compressor to heat beans while charging tanks.
I suppose that add to the quantity of gas generated.

[Ninthace]

After the BBQ, you can cook salmon by wrapping it in foil and putting it in the dishwasher with the dirty dishes.

[soarbum]

I don't ever expect to see his equal.

He had a house in Kinsale and famously referrred to the old Cork airport terminal as "the pub with the runway"

[Rigga]

Recently bought a new grill for my trusty black garden Blob….it cost more than my Blob did - which I’d purchased from the PX near Goch some 30 years ago!

[Akrotiri bad boy]

Recently been to Weber BBQ school. After all these years of incinerating bratties and friks my outdoor cooking has gone in to warp drive. Now working my way through Tom Kerridge's outdoor cookbook all done on the trusty Weber kettle and washed down with wobbly.

[BEagle]

'tis that time, sadly, when the wonderful black orb plus garden table and chairs have been relocated to the back of the home within which my Teutonic Tourer (20 years old and still going well!) resides.

For some reason (too hot / too wet / too bone idle), I didn't manage to get round to firing up the beast this year. But a quick visual check reveals that it's still all tickety-boo and ready for next Spring! Hopefully the unopened bag of charcoal will still be OK then too!

In today's RAF, are people still importing the wonderful world of Weber to the UK after trips various to the USofA?

[langleybaston]

'tis that time, sadly, when the wonderful black orb plus garden table and chairs have been relocated to the back of the home within which my Teutonic Tourer (20 years old and still going well!) resides.

For some reason (too hot / too wet / too bone idle), I didn't manage to get round to firing up the beast this year. But a quick visual check reveals that it's still all tickety-boo and ready for next Spring! Hopefully the unopened bag of charcoal will still be OK then too!

In today's RAF, are people still importing the wonderful world of Weber to the UK after trips various to the USofA?

We only managed one BBQ this year, but Christmas Day turkey will be done in true fashion at my son-in-law's .......... like all of our four extended tribes they are true believers. And yes, we are invited.

[Mr Mac]

BEagle
Only got 2 in UK one at Easter ironically and another in May. Other times out of the country or weekends wet or doing something else. Says a lot about UK summer in the Northern UK 😢

Cheers
Mr Mac

[Barksdale Boy]

My daughter in Wales still uses my GV 80 Weber. My flat in HK is too small to accommodate it.

[tdracer]

I'm currently debating whether to cook my (US) Thanksgiving dinner turkey in the oven, or in the smoker...
Normally the smoker would be the choice, but I just had rotator cuff surgery on my right shoulder, and have very limited use of my right hand/arm - making cooking in general more difficult (along with just about everything else I do). The oven will be easier, and my wife is more apt to be helpful...

[BEagle]

Says a lot about UK summer in the Northern UK

But I thought everyone knew that "It's grim oop North"?

Actually, my brother in Yorkshire asserts that this isn't actually true!

[Mr Mac]

BEagle
Unfortunately this year the weather from July onwards has been pretty poor and not just at weekends apparently according to Mrs Mac. I have to say that when I have come back its been wet and grey, and not just the Weber under used, the Toy car has only done about 1k miles this year as well. Mrs Mac has spent few long weekends in Munich as a result with me, to actually see some sort of summer weather, where we have a small Weber, but Gas powered on the roof terrace, as Charcoal is just too much trouble.


Cheers
Mr Mac

[Akrotiri bad boy]

I managed a good dozen BBQ's this year at Akro Towers in Yorkshire. There aint such a thing as bad weather, it's poor clothing. Having been to the Weber BBQ school I've upgraded my kettle to one with a temperature probe and enhanced smoke generator and aim to achieve that holy grail of BBQ's. the Texas brisket.:ok:

[listria]

In today's RAF, are people still importing the wonderful world of Weber to the UK after trips various to the USofA?
Those imported Webers are much higher quality than the ones on the UK market these days. Our RAF import is well used and 20 years old!

[BEagle]

When I replaced my last Black Orb with a newer version, it came with an integrated ash-catching jobber. Excellent - no more wrestling with that wretched hub cap thing. Just riddle a couple of times, take off the pan and dispose of the ash...

But it's no longer available on th 47cm version - only on the 57cm which uses considerably more charcoal. Why oh why, Weber??

[Tengah Type]

So that it is big enough for a standard size steak in Texas?

[NutLoose]

Ahh... but have you got one of these??

https://twitter.com/Havoc_Six/status/1723068390242144360

https://twitter.com/Havoc_Six/status/1723068390242144360

[Lonewolf_50]

So that it is big enough for a standard size steak in Texas? I have only ever used the 22 1/2 inch weber, which is more than enough for a couple of steaks, for using indirect heat to roast a turkey, or to cook many burgers for a larger event where we have plenty of people over. One need not use a large amount of charcoal if there is only one steak to grill for the two of us (The Missus and I): while the steak is "resting" we put the veggie skewers on to grill while the coals are still hot.
Ahh... but have you got one of these??

https://twitter.com/Havoc_Six/status/1723068390242144360 That is awesome.