I bought a Family WeberQ (gas) for Xmas, and so far it has cooked giant beef ribs, snags, chops, steak, and yesterday it cooked a glazed ham and a rolled pork roast to absolute perfection. Compliments galore on the crunchy crackle and the moist tender meat.

Love it.

Welcome to the WeberQ Club. Yesterday mine cooked a 3 1/2 kg turkey to absolute perfection. Just switched it off after the required time (unopened) and left it ‘resting’ for 25 min in the warmth. Juicy tasty and you could have carved with a spoon!

My charcoal Weber did a 4Kg turkey on Chirstmas day complete with hickory smoke (just add the chips to the coals) and 4 rib hunk of beef on boxing day - both superbly moist and tasty and both providing splendid juices for the gravy using the indirect heat method.

Charcoal is the way forward for taste:ok:

You forgot to add "modest"

Well - I suppose that's true - I'm not one to blow my own trumpet.:ok:

IG

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!

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.

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.

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..

Thank you sir - I shall investigate.

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!!

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).

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..................

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?

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

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

Weber magic again last night!!

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.

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. 😳

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...

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......

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?

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.

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.

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!!

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:

BEagle
 

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

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).

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.

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. :)

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!

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:

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.

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 .........................

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. :)

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.

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/202...ose-going-get/

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

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.

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).