My beautiful Weber!
Gas is
Charcoal users
I really have never understood why the gas users think that gas allows you to BBQ any more than charcoal does?
Quite right, Roly! Gas faggots might as well wheel their kitchen appliances outdoors.....
As for 'electric' barbecues - how simply dreadful an idea is that!
As for 'electric' barbecues - how simply dreadful an idea is that!
relax, peoples!
Why not have BOTH at your disposal [indeed, I did have three but my SmokyJoe has succumbed to old age ...............]
Flexibility is all, as you reach a certain age. I remember when it was much less so.
Rhubarb or celery does make a reasonable splint ......................
Why not have BOTH at your disposal [indeed, I did have three but my SmokyJoe has succumbed to old age ...............]
Flexibility is all, as you reach a certain age. I remember when it was much less so.
Rhubarb or celery does make a reasonable splint ......................
I assume the point has been raised that gas is usually found in the vicinity of coal from which charcoal is derived.
Therefore it is possible to use gas in one's Weber, not be gay (not that there's anything wrong with that) and experience the essential maleness of playing with fire, grilling raw meat like a caveman while skolling a brewski and chatting to one's best mate about manly stuff, all cleverly veiled under pretense of helping wifey out with the domestics.
Tartare Towers has a small, and somewhat metrosexual gas Weber baby-Q out on the back porch.
Still makes an extremely satisfying "wooommmpphhhhfff!!!' when lit with a redhead, at which point I raise a Cooper's long neck to the sky and toast my dear global warmist friends (not).
It is, after all, powered by finest exquisitely fracked 100% natural organic gas.
Therefore it is possible to use gas in one's Weber, not be gay (not that there's anything wrong with that) and experience the essential maleness of playing with fire, grilling raw meat like a caveman while skolling a brewski and chatting to one's best mate about manly stuff, all cleverly veiled under pretense of helping wifey out with the domestics.
Tartare Towers has a small, and somewhat metrosexual gas Weber baby-Q out on the back porch.
Still makes an extremely satisfying "wooommmpphhhhfff!!!' when lit with a redhead, at which point I raise a Cooper's long neck to the sky and toast my dear global warmist friends (not).
It is, after all, powered by finest exquisitely fracked 100% natural organic gas.
It's all a matter of time and (human) energy. Some people have the time do "proper" grilling/BBQ/smoking using entirely wood based products. I'm jealous 
. Some of us can't afford that luxury.
My new smoker is electric and I love it. Plug it in, load it with the appropriate meat, liquid, and wood chips, set the correct smoking temperature, and go do whatever else needs to be done. Once an hour or so I add some more wood chips. Four to twelve hours later (depending on what meat, etc. I put in) I've got fantastic tasting food and I didn't have to most of the day attending to it.
Similarly, I agree charcoal results in better tasting grilled food. But if I only grilled when I had the time to deal with charcoal, I'd grill less than half as often. With gas, I light the grill, spend the next 10 minutes finishing up the food prep, and then I'm cooking. I can literally do in on a whim - not so much with charcoal. And with gas, short of a blizzard, I don't give a rip what the weather is - I've literally grilled every month of the year. Heck, often times when I'm doing a recipe that calls for the meat to be 'browned', I grill it on the gas grill instead. And while it may taste a bit better had I used charcoal, it still tastes way better than if I'd cooked it on the stove
. Some of us can't afford that luxury.My new smoker is electric and I love it. Plug it in, load it with the appropriate meat, liquid, and wood chips, set the correct smoking temperature, and go do whatever else needs to be done. Once an hour or so I add some more wood chips. Four to twelve hours later (depending on what meat, etc. I put in) I've got fantastic tasting food and I didn't have to most of the day attending to it.
Similarly, I agree charcoal results in better tasting grilled food. But if I only grilled when I had the time to deal with charcoal, I'd grill less than half as often. With gas, I light the grill, spend the next 10 minutes finishing up the food prep, and then I'm cooking. I can literally do in on a whim - not so much with charcoal. And with gas, short of a blizzard, I don't give a rip what the weather is - I've literally grilled every month of the year. Heck, often times when I'm doing a recipe that calls for the meat to be 'browned', I grill it on the gas grill instead. And while it may taste a bit better had I used charcoal, it still tastes way better than if I'd cooked it on the stove
Cooking using charcoal demonstrates: skill, knowledge, subtle nuance, style, panache, good looks and the appreciation of fine things.
Cooking with gas demonstrates: dog wee circles on your grass, 12 item bargain bbq meat assortments from Asda, Lambrusco, pieces of motor vehicles strewn about the place, ugly friends and loud opinions about association football.
The choice of fuel indicates so much more than the preferred method of cooking.
Gas, how incredibly manual labour
Cooking with gas demonstrates: dog wee circles on your grass, 12 item bargain bbq meat assortments from Asda, Lambrusco, pieces of motor vehicles strewn about the place, ugly friends and loud opinions about association football.
The choice of fuel indicates so much more than the preferred method of cooking.
Gas, how incredibly manual labour
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For me it depends upon the time available.
Weekends/holidays: No contest - Proper grilling, or smoking, on the charcoal Weber.
After work mid-week: Weber Q - simply for speed/convenience. Charcoal gives better tasting food but a suitable rub goes a long way towards offsetting the difference.
tdracer
Which smoker have you bought?
Smoking on the Weber gives good results (especially with a Smokenator) but I'm tempted to buy a 'set it and leave it' smoker one day.
Weekends/holidays: No contest - Proper grilling, or smoking, on the charcoal Weber.
After work mid-week: Weber Q - simply for speed/convenience. Charcoal gives better tasting food but a suitable rub goes a long way towards offsetting the difference.
tdracer
Which smoker have you bought?
Smoking on the Weber gives good results (especially with a Smokenator) but I'm tempted to buy a 'set it and leave it' smoker one day.
PPRuNe Handmaiden
sittingstress 
At the redsnail/checkboard towers, we have the Big Green Egg. It is checkers toy and only he cooks on it.
If you have the cash and have an eye for the finer things in life, it is a worthy purchase.
At the redsnail/checkboard towers, we have the Big Green Egg. It is checkers toy and only he cooks on it.
If you have the cash and have an eye for the finer things in life, it is a worthy purchase.
Sittingstress, how could you?
Tartare Towers has an immaculate front garden, with finest ornamental shingle beds - not a rusted car part in sight.
The chariot of choice is a late model Volvo (definitely middle class because the f%cking thing is so god-damned expensive to fix - 6 hundred knicker for a bugggered fan for godssake - more fool me - I am considering buying a Landcrusher).
We do play and watch football in this house, but this is the Southern hemisphere; where football is called, shudder, soccer and considered alternately a bit posh, and a bit girly.
Football related opinions are voiced in the front room lined with books, but basically they are usually expressed in a civilised manner, and confined to how vulgar it is to support Manchester United.
Other topics being anything aerospace related, science, militaria, firearms etc.
Both demon spawn are at private schools - which hoover another Volvo's worth of cash out of one's pocket every year, and keep asking for more.
To get back on thread, meat for said man-oven is finest aged Orstraylian, purchased from Castelcrag Sydney butcher boys.
And wine to accompany it is either the nectar of the Gods, New Zealand Cloudy Bay Chardonnay, or one of many Australian Reds that are as rich and velvety as this sunburnt land, wine which gentlemen, I would recommend you try if you haven't already, because they're a darn sight better than any of that watery French or Italian muck.
Or failing that - as mentioned earlier - a glass of the amber liquid - but nothing too nancy and boutique brewery like - when in similar minded lad-like company standing around the steak being grilled.
Now - you've got my inner snob thinking.
There's a definite dissonance in choice of fuel here.
I may just start looking at au-natural fuelled devices.
Although I will struggle to give up the delicious feeling that I may be inducing more pants wetting in any fool who believes in anthropomorphic global warming, as I put flame to CNG.
I toast you all and shall continue to monitor this fine thread for quality discussion and debate, tinged with the odd laugh out lad utterly laddish observation or insult for which I value Pprune so much.
Tartare Towers has an immaculate front garden, with finest ornamental shingle beds - not a rusted car part in sight.
The chariot of choice is a late model Volvo (definitely middle class because the f%cking thing is so god-damned expensive to fix - 6 hundred knicker for a bugggered fan for godssake - more fool me - I am considering buying a Landcrusher).
We do play and watch football in this house, but this is the Southern hemisphere; where football is called, shudder, soccer and considered alternately a bit posh, and a bit girly.
Football related opinions are voiced in the front room lined with books, but basically they are usually expressed in a civilised manner, and confined to how vulgar it is to support Manchester United.
Other topics being anything aerospace related, science, militaria, firearms etc.
Both demon spawn are at private schools - which hoover another Volvo's worth of cash out of one's pocket every year, and keep asking for more.
To get back on thread, meat for said man-oven is finest aged Orstraylian, purchased from Castelcrag Sydney butcher boys.
And wine to accompany it is either the nectar of the Gods, New Zealand Cloudy Bay Chardonnay, or one of many Australian Reds that are as rich and velvety as this sunburnt land, wine which gentlemen, I would recommend you try if you haven't already, because they're a darn sight better than any of that watery French or Italian muck.
Or failing that - as mentioned earlier - a glass of the amber liquid - but nothing too nancy and boutique brewery like - when in similar minded lad-like company standing around the steak being grilled.
Now - you've got my inner snob thinking.
There's a definite dissonance in choice of fuel here.
I may just start looking at au-natural fuelled devices.
Although I will struggle to give up the delicious feeling that I may be inducing more pants wetting in any fool who believes in anthropomorphic global warming, as I put flame to CNG.
I toast you all and shall continue to monitor this fine thread for quality discussion and debate, tinged with the odd laugh out lad utterly laddish observation or insult for which I value Pprune so much.
Last edited by tartare; 5th Apr 2014 at 23:34.
Had a smashing haunch of venison on the charcoal Weber today, to celebrate our Ruby wedding. No finer beast has ever graced the grill, even SWMBO was taken by the quality of the cooking and flavour. Looking forward to summer, and polluting a bit more of the atmosphere.
Smudge
Smudge
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RedSnail, how right you are.
It only works on charcoal too
Mine dished up a fair supper of flank steak, camp-fire potatoes and mushrooms this evening. Very little to clean up too!
Have you tried pizza on it? It cooks in about 4-5 minutes, acting as a brick oven. I'm not generally a pizza fan, but the Egg does a good job. Just make sure you get a Nomex gasket if you do. DAMHIKT.
It only works on charcoal too
Mine dished up a fair supper of flank steak, camp-fire potatoes and mushrooms this evening. Very little to clean up too!
Have you tried pizza on it? It cooks in about 4-5 minutes, acting as a brick oven. I'm not generally a pizza fan, but the Egg does a good job. Just make sure you get a Nomex gasket if you do. DAMHIKT.
Flying Lawyer, I didn't buy this one - it was a Christmas gift from my sister. But I'm pretty sure it's this one:
No idea if there is 220 volt version for the UK
, but as I noted I absolutely love it.
No idea if there is 220 volt version for the UK
, but as I noted I absolutely love it.
Gentleman Aviator
At the redsnail/checkboard towers, we have the Big Green Egg.
I'd love one - but can't quite justify the expenditure just at the moment - but watch this space.
850 sheets (for the size I want) is a step or three too far at the moment.
PPRuNe Handmaiden
Yep, the big fella cooked some steaks on it last night as well as an assortment of veggies.
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Teeters - I don't know what size you're looking for, but the "Large" BGE, 18", is plenty big enough. I know it's smaller than the 22" Weber, but it seems a lot more effective. The whole thing gets hot for starters, not just the area under the fire. Then there are a myriad of racks you can get for it to maximize the space available. Nearly all the accessories (and there are many) are sized for the Large too.
I had various 22" Webers of the years, culminating int he Weber Performer, which was a great piece of kit. But it can't compare with the 18" BGE. Of course the BGE is more expensive, but my point is that unless you have a family of 12, the 18" BGE is sufficient. The Extra Large just wastes coal unless you're cooking for the Mess.
I had various 22" Webers of the years, culminating int he Weber Performer, which was a great piece of kit. But it can't compare with the 18" BGE. Of course the BGE is more expensive, but my point is that unless you have a family of 12, the 18" BGE is sufficient. The Extra Large just wastes coal unless you're cooking for the Mess.
PPRuNe Handmaiden
roadster, yep, ours is the "Large" and can cook enough tucker for 8 hungry folks with lots left over.
Can't recall a pizza - yet. The bloke does all the cooking on it mainly because there's fire, outdoors and a general air of danger. Actually, he does nearly all the cooking mainly because he's good at it.
Can't recall a pizza - yet. The bloke does all the cooking on it mainly because there's fire, outdoors and a general air of danger. Actually, he does nearly all the cooking mainly because he's good at it.
Gentleman Aviator
'Tis indeed the Large BGE I aspire to, but that's the one listed at £850! 
I'm sure there are deals to be be had/done, but not this time of year with a good forecast!
Have also seen the "Kamado Joe" which seems very similar to the BGE - but about 250 squid cheaper! (£600 for an 18") Any experiences of that/those??
I'm sure there are deals to be be had/done, but not this time of year with a good forecast!
Have also seen the "Kamado Joe" which seems very similar to the BGE - but about 250 squid cheaper! (£600 for an 18") Any experiences of that/those??
Last edited by teeteringhead; 7th Apr 2014 at 13:31.
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I've heard good things about Primo grills too.
One thing you should be aware of - the purchase price is just the start of it
Then there are different grates (the cast iron one is a must to take advantage of the BGE, as is a "plate setter"). You'll need a stand/table thing. I made one, but you can buy them too. Then there's the fuel. You should not use briquettes, just lump wood charcoal.
At the end of it, you'll have spent a fortune. And enjoy fantastic meals for many years. Ribs that have been smoked for 5 hours are absolutely delicious!
One thing you should be aware of - the purchase price is just the start of it
Then there are different grates (the cast iron one is a must to take advantage of the BGE, as is a "plate setter"). You'll need a stand/table thing. I made one, but you can buy them too. Then there's the fuel. You should not use briquettes, just lump wood charcoal.
At the end of it, you'll have spent a fortune. And enjoy fantastic meals for many years. Ribs that have been smoked for 5 hours are absolutely delicious!
Last edited by Roadster280; 7th Apr 2014 at 14:11. Reason: spolling