Originally Posted by BEagle
(Post 10827269)
Howzit, MrB? Those charcoal holders look good, but pretty expensive?
Originally Posted by BEagle
(Post 10827269)
Mine's only an 18.5 in model, but I just leave the indirect wire things in place and put the lumpwood charcoal either in the centre for direct cooking or outside for indirect. They work just fine!
Originally Posted by BEagle
(Post 10827269)
Weber have stopped making the excellent ash catching device on 18.5s - heaven knows why. Only that useless hub cap thing and 3 finger biting wore clips now.
However, if I were to buy another Weber kettle, I would certainly go for the fancier ash catcher variety! We don't really need a BBQ the size of the 22.5 inch any more, and I dare say an 18.5 inch would be much better suited for cooking for two of us ...... but the requirement for a proper ash catcher would mean buying the 22.5 inch, which as you have mentioned before, means a bigger kettle space to heat up for cooking. C'est la vie! For laughs, I might just write to Weber and ask why the 18.5 inch kettle doesn't have the proper ash catcher any more. Another slight issue with my elderly (but still in very good nick!) Weber is the third leg, the one not on the wheel axle - it occasionally tends to drop out at inopportune moments when moving the BBQ. The legs are only friction fit, but I see that later variants had a spring clip introduced at the top end of the leg to prevent just this sort of problem. So, just after the last barbeque I raided our recycling box, pulled out an empty Tiger beer can, cut out a strip of the aluminium, and shimmed the third leg into place - much better now, ha ha!
Originally Posted by tdracer
(Post 10827509)
Slight thread drift:
For a long time I'd only heard of the 'Big Green Egg' - but lately they've started to show up in the local stores and I'm curious. What makes them so desirable to justify the huge price premium over a similar sized Weber? Yes, they appear to be very well made and should last forever (assuming you don't drop it), but does it make outdoor cooking that much easier or better?
Originally Posted by SnowFella
(Post 10827771)
Easier in that it's usually dead easy to keep a low and stable temperature for ages without having to resort to building a snake in the weber. Just pile in the charcoal, light it in one spot and as it comes up to temperature just shut the vents down for a stable cook. I've got a Chargriller Akorn and 10+ hours cooking without having to bother with adding any coal makes pulled pork and similar easily done.
And on the other side of the spectrum you can get them screamin hot if you want to by just leaving the vents open. Usually hold moisture better too so generally no need to add a waterpan.
Originally Posted by Easy Street
(Post 10828374)
I swear by my Weber chimney starter. Never a drop of fluid needed. Pile it full, stand it over a lit firelighter (or even just paper) on the bottom grille and come back 10-15mins later to something a blacksmith could work with. Tip it out, top grille on, cook. If feeling bold you can sear bits of steak or tuna over the ‘furnace’ before tipping it out. It transformed my BBQ experience!
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MrB, I e-mailed Weber and asked them to reconsider an 18.5" model with ash catcher, but just received a "We will bear your suggestion in mind" response - a TVM & PFO e-mail!
Weber wobbly leg syndrome is a known malady, but in my case the socket rusted so badly that the old Weber had to go when I could see daylight through the bottom! Let's hope the weather-guessers can conjure up some fine Wx again soon - I'm fed up with this wind and rain! |
What goes around comes around. Forty years ago at Rheindahlen the de rigueur starter aid for the Portadown Way Wednesday evening Weber gathering was a catering size baked bean can, courtesy of the mess kitchen, with both ends cut out. Excellent VFM even if it had to be replaced every 4 or 5 years.
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Back in the day when I could buy "quality coffee" in a two-pound can, that's what I cut the top and bottom out of and punched some holes in the side. Cheap, worked great, only downside, no handle, so vise-grips.
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Originally Posted by Paying Guest
(Post 10829417)
What goes around comes around. Forty years ago at Rheindahlen the de rigueur starter aid for the Portadown Way Wednesday evening Weber gathering was a catering size baked bean can, courtesy of the mess kitchen, with both ends cut out. Excellent VFM even if it had to be replaced every 4 or 5 years.
Our first tour was in number 8, the second in the up-market number 13. With a brake parachute for cover in the middle. I remember the bean tin, black as sin. And the third leg dropping off Webers. And a certain Gp Capt specialising in eating an egg, shell and all. Cheese bratties that were a health hazard when poked with a fork. And Christmas with the fire engine. |
Originally Posted by BEagle
(Post 10829333)
MrB, I e-mailed Weber and asked them to reconsider an 18.5" model with ash catcher, but just received a "We will bear your suggestion in mind" response - a TVM & PFO e-mail!
Weber wobbly leg syndrome is a known malady, but in my case the socket rusted so badly that the old Weber had to go when I could see daylight through the bottom! Let's hope the weather-guessers can conjure up some fine Wx again soon - I'm fed up with this wind and rain! |
Originally Posted by langleybaston
(Post 10829650)
A fellow inmate!
Our first tour was in number 8, the second in the up-market number 13. With a brake parachute for cover in the middle. I remember the bean tin, black as sin. And the third leg dropping off Webers. And a certain Gp Capt specialising in eating an egg, shell and all. Cheese bratties that were a health hazard when poked with a fork. And Christmas with the fire engine. |
That weather guesser was I, 1989 -96, a grace and favour abode. We provided the electricity because "you civvies don't have to pay for it!"
The Maypole was certainly in use when we were in number 8: we have a photo taken on a wet May Day with dancers wearing the ubiquitous "yellows" and wellies. ISTR a weird system whereby the road had one lawn roller, a few lawn mowers, a wheel barrow and a ladder on various inventories ...... perhaps it was an urban myth for we never saw hair nor hide of these items. I think your next door neighbour was Met 1, a Scottish chap, initials J M. Great days. |
Originally Posted by langleybaston
(Post 10829830)
That weather guesser was I, 1989 -96, a grace and favour abode. We provided the electricity because "you civvies don't have to pay for it!"
Originally Posted by langleybaston
(Post 10829830)
I think your next door neighbour was Met 1, a Scottish chap, initials J M.
Great days indeed |
Originally Posted by Paying Guest
(Post 10831190)
...but the real double dippers were the NAAFI area HQ types who were paying no tax anywhere, getting free accommodation and access to duty free
Not in my time. One side was an RAF educator, the other side one of the duty ops officers from the JHQ basement. No 8 was a Welsh Provost flt lt who used to do our PV interviews! The occupant of No 13 was the diminutive Patrick (Pat 'n Pat). Great days indeed When we were touring Germany and Austria on holiday we were guests of Pat 'n Pat as we passed through. I shudder to think that Number 8 was occupied by a sleuth. In my day the sleuth was a Wg Cdr Retd so presumably entitled to a rather less basic MQ. In retrospect number 13 was well below what we were accustomed to during private purchase in the UK, and, [I tell the truth] was initially designated as Air Cdre accommodation when first built. This was borne out by the inventory. Latterly, One stars were entitled to wallpaper! Luxury beyond belief! |
Well, what else is there to do on a day like today, in the southern UK? The Weber is out of the shed, and the charcoal has been lit!
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Boerewors on the braai, is it bru?
I will follow your lead later this evening, I think!! |
Nope Beags, no boerewors. 😉
Just burger, smoked pork sausage, marinated pork and veg kebabs, plus chicken breasts for a slow cook in home made sweet chilli and ginger sauce. The chicken is still simmering in the Weber kettle right now! |
Ag - sounds truly lekker! Mine will be simpler - just marinated pork steaks with some charlotte potatoes, sugar snap peas and baby corn cobs steamed with butter and garlic!
Missed you at Ronnie's 'dining out Zoom' - lots of 101 reprobates in attendance though! (No gas was involved in this discussion!) |
Gentlepersons,
I know you're all celebrating a snowy white Xmas (social distancing etc.) up there - but we've had a disaster down here at Tartare Towers. The Weber - breath of Satan's bottom version - has finally shat itself, so to speak. On Christmas day - one cannot put a prawn on the barbie. Even though I'm a kiwi in this wide brown land, it is nonetheless something approaching an un-ostraylian disaster. Second only to the beer fridge breaking down. Bugger it, says I. Those lads and ladettes on the prune thing are always talking about the benefits of wood. As does my Seth effrikin mate Bruce. Have decided to become a charcoalist, rather than a gasist. Any particular model you all recommend? |
Don't even think of reverting to cave-man techniques - you will regret it...........
Stick with a Weber Gas - or, if you want to appease your friendly neighbours, an Outback. Gas is good - charcoal destroys the environment, kills polar bears, and sinks beautiful tropical islands. Be environmentally conscious, and stick with gas! By the way - stay clear of your mate Bruce from Seth Effrika (?? thought they all came from Ostraylia ??) - they have discovered a new virulent strain of this wretched virus down there, apparently - if you believe what the media says. Stay safe - cook with gas! |
Originally Posted by ex-fast-jets
(Post 10954353)
Don't even think of reverting to cave-man techniques - you will regret it...........
Stick with a Weber Gas - or, if you want to appease your friendly neighbours, an Outback. Gas is good - charcoal destroys the environment, kills polar bears, and sinks beautiful tropical islands. Be environmentally conscious, and stick with gas! Stay safe - cook with gas! Have a look here The correct type of BBQ |
Ohh so you want to coat your meat in non-organic mineral particles. If you live in a top floor apartment, forget the barbeque. Weber's are only any good for doing a whole chicken, don't put any good meat in it.
Anywhere else find a place where you can dig a hole. put a few kilos of sand in the bottom. A stone built barbeque can also work. Use proper barbequing wood, or charcoal if you are absolutely desperate. Don't even think of starting to cook until the coals are completely red, and a little white ash is forming. Get a stainless wire grid and roast it to within an inch of it's life, Place meat with spaces around it, only turn it once at the half way point, and no oil or condiments on the meat until it is virtually ready to eat. Remove meat, let it stand for a couple of minutes, if you have the strength of will. Enjoy, IG |
What a load of rubbish - you, sir, are an utter disgrace......
Short Ribs - proper beef ribs (bone in, of course) - fish of all sorts......... Chicken, pork, lamb................. All work beautifully on a proper gas Weber... |
Gas, says it all really. Might as well use paraffin, I'm afraid you have succumbed to the crass advertising of the energy suppliers.
Let me assure you: Gas (Propane or Town Gas) has never been "clean" and never will be. "Working beautifully" does not equate with best tasting. They are mutually exclusive. I Sir, am an unashamed purist, perfectionist and barbecue chef of note. I can well imagine that you probably barbeque your meat until it is well done?. Sacrilege |
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