Dunno about Webers, but my BGEs will reliably continue to burn at 200 deg F, which can't be far off 90 deg C. Absolutely fantastic ribs, when slow smoked at such a low temp for several hours.

I'd leave the mofo overnight just to be sure. What is it there, 8.22 at night?

It was when you posted!

Barbi' thermometer now showing off-scale low, sharkhole extinguished!

BEagle – being the good sport that I am I’m pleased that you’re enjoying your new purchase even if it looks like a pygmy Dalek sans skirt. But WTF is a "sharkhole" ? :suspect:

By coincidence I too purchased a BBQ recently – an Outback Hunter SS+ - nothing Bologna about this bad boy :ok:

Hunter Stainless Steel Plus | BBQ Grills, Gas Grills Singapore - Outback Barbecues

After it's been delivered some “all weather time-to-grill” trials might be in order.

1400 shamoleons - geez some of you people really have more money than sense.

So you need to barbeque for how many years just to justify the outlay, let alone the costs associated with your poof fuel.

honestly - it is a pretty bauble but not for that price. I surmise it comes down to a lack of endowment in the trouser dept*

* this fact proved by the fact you need poof fuel - for that price I would just eat at a restaurant more often.

Dammit ! i thought this was a thread about carburettors.

In the end I made some patties with the meat, threw in some spices & herbs (pepper, chili, oregano, garlic) and chopped onions. They were quite delicious!

As an aside, years ago, in the land of good bier and adult movies, while taking the weekend off from repelling the Soviet hordes, I bought a vegetable chopping whatsit. Made by Börner, it works very well, and makes the task of slicing or dicing veg child's play.

This I get, but

this I don't. We will be mentioning the S-word soon if we aren't careful. :E

Point taken, it was used for the itty-bitty onion chopping!

Why are we averse to metioning steaks?

As I recall the correct method of garnishing a steak was either another steak or a big arse alien space weevil (langoustine, to those in the know)

Anything else is irrelevant.

c-s, the $1399 price was in LBFM dorrah ("Me ruvv you big time, onry 50 dorrah"), not spam money. That Outback gas mobile kitchen thing is about £450 in the UK (still a crazy price), which works out at LBFM$900....

I suspect Roly was referring to a different 5-letter S-word, but still with 2 vowels and 3 consonants.....

Beags

Spot on. Nowt wrong with steaks (very pleased that my new village has a good local butcher); I was indeed referring to the ladies contribution to the BBQ as you describe. :}

Nothing wrong with a bit of salsa :)

..... sauce!

(LBFM)..... and still PBR it seems :E

........Sambal is close but no cigar.


The cost of living in Asia's Fine City is much higher than London (8 vs 18 per 2011 rankings) but I suspect that this will fly over the heads of some :rolleyes:

Afternoon all,
I've been an ardent charcoal fan for many a year and only last weekend indulged myself with a 57cm one touch wonder from Weber, however my budget wouldn't stretch to the deluxe version with the charcoal catcher thingy. It's been sparked up 3 times now and the grub has been top notch but I do have an issue with the time it takes for the coals to take on the grey hue that signifies it's time to slap the meat on the grill. Once fired up, grub loaded and lid in place the thermo will quite comfortably sit at or around the 180-200C mark for an hour and a half to 2 hours whilst I cook a whole chook. After said chook is removed and I treat the offspring to a hotdog and or burger with the coals glowing as red as a para in a spelling test the bloody thing goes off the scale again temperature wise, strange indeed. I'm familiar with having to adjust vents top and bottom to control the temp but even with the bottom vent/one touch cleaning device fully open and the lid off it takes at least 45 minutes to reach a temperature that I feel is high enough for me to start cooking ... any thoughts?

2 thoughts spring to mind.

1. Try keeping the lid on during the warm up process to get a blast furnace effect which can get the coals burning more quickly.

2. Treat yourself to Weber charcoal starting "chimney" definitely works like a blast furnace and usually has coals from cold to cooking temperature in 20 minutes or so (I seem to remember someone posted a picture of one on this topic somewhere - best present my ex-father-in-law ever bought me!!).

This will of course have the gas aficionados howling with laughter and bragging about instant heat etc, but don't let that put you off - it doesn't make it right. My advice for the charcoal experience is: get beer, light charcoal, chill drinking beer, ensure resupply of beer and cook when ready. It's all about planning really.

Amen to that!

On the charcoal 45 minute thing, one thing that's confused me in the past couple of years (since I've had a BGE) is this:

Weber mandate the use of briquettes. Preferably Kingsford. They're manufactured with constituents other than just wood.

BGE mandate the use of lump wood charcoal. Pure black stuff.

In my experience (better part of 20 years with Weber, 2 or 3 years with BGE), the charcoal lights more quickly, has a greater burn range (~200-700 deg F), and most importantly, leaves very little ash. I see no advantages to briquettes at all.

Why does Weber prefer briquettes over "proper" charcoal?

The 'Charcoal Grill Owner's Guide' actually advises the quantity of fuel to use for all Webers using either charcoal briquettes, beechwood lump charcoal, mixed wood lump charcoal or Weber heat bead briquettes.

They supply a charcoal cup with which to measure the correct amount of fuel; for example, for the 47 cm kettle use 30 briquettes or 1 cup of lumpwood charcoal.

I reckon on about 25 minutes from lighting to starting cooking, using the briquettes from the local supermarket.

Chimney starter is a must.

Weber teaches on it's "Thrill of the Grill" courses that vents should ALWAYS be fully open (unless extreme turbulence is affecting the burn) and lid always on.

Instead control temp with charcoal quantity (and quality).
good quality charcoal briquettes will burn for 4 hours.

Also consider the Minion Method of adding unlit coals (and wood for smoke) from the start, next to burning coals for prolonged and steady cooking over long periods (eg 6+ hours for ribs)

As a neophyte compared to most on this thread, I humbly come asking advice.

I am looking at dipping my toe in the world of Weber gas (yeah, yeah) BBQs. I am looking at getting a Spirit E210.

Any thoughts or advice?

On the gas / charcoal debate, I prefer charcoal for occasional cooking but for regular use (several times per week over months) it is just too much hassle. Sorry.