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Thread: Gas Barbecues

  1. #101
    Quote Originally Posted by henk View Post
    To be honest I find that charcoal imparts a unique flavour to the food, which no gas barbecue can match. A bit like a wood fired pizza oven

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    Nobody disputes that and it's great to have both options, but gas offers the convenience. Before going gas I'd BBQ a couple times a year, gassed up I'm cooking on it all the time May through to October.

  2. #102
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    Barbecues are used heck of a lot more in Spain and most of the residents use Gas purely because it is quick and easy. Also fish is more commonplace and cooking fish indoors stinks the house out. So barbecues rule supreme.

    Webbers seem to be taking over the market due to their quality.

    I have a Webber in the UK but it hardly ever gets used because of the rubbish weather we get here.

  3. #103
    Quote Originally Posted by Mick P View Post
    I have a Webber in the UK but it hardly ever gets used because of the rubbish weather we get here.
    Were you in Spain last summer? We had brilliant weather here last year. It was good from May bank holiday to mid September. I got through a large patio gas canister on my BBQ last year.

  4. #104
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    Quote Originally Posted by chrisparker View Post
    Were you in Spain last summer? We had brilliant weather here last year. It was good from May bank holiday to mid September. I got through a large patio gas canister on my BBQ last year.
    We were back here during July and August and that was fine. However the difference being that a barbecue can be used more or less from April through to December in Spain. Therefore outdoor cooking and eating happens a lot more. The most important asset in a villa is the space to cook, eat and sun lounge outdoors. Outdoor kitchens are currently the in thing to have.

    Strangely enough I was talking to a neighbour yesterday about living in Spain and he would like to bomb the living daylights out of it because of the Gibraltar thingy. He knocked on my door this morning and made me a very serious offer to buy my house, in a cash deal, £50k over the market value. Evidently he wants the place for his daughter.

    It's tempting because I could barbecue a heck of a lot more if I moved out permanently.

  5. #105
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    Weber quality is brilliant. My Spirit Premium e320 is 10 years old and still looks new. I have had to get a new set of grates and flavouriser bars and the ignition needs replacement, but the BBQ has another 10 years life left in it. We BBQ 5 times a week for 4-5 months a year in London and that is because it is gas. We supplement with a charcoal Weber when needed.

  6. #106
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    Another vote for the Weber Q. I think if you're getting a gas BBQ for convenience then a cast iron grill is a must. Mine has been rock solid for 9 years now I think. Ok, the paint on the lid is a little bit weather worn now but still working great.

  7. #107
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    Quote Originally Posted by chrisparker View Post
    Were you in Spain last summer? We had brilliant weather here last year. It was good from May bank holiday to mid September. I got through a large patio gas canister on my BBQ last year.
    Just the one bottle? Amateur lol


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  8. #108
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    Quote Originally Posted by mangoosian View Post
    Weber quality is brilliant. My Spirit Premium e320 is 10 years old and still looks new. I have had to get a new set of grates and flavouriser bars and the ignition needs replacement, but the BBQ has another 10 years life left in it. We BBQ 5 times a week for 4-5 months a year in London and that is because it is gas. We supplement with a charcoal Weber when needed.
    Agreed. Almost too good, mine in about the same age, could so with a lick of paint on the sides of the lid, but no sign of it giving up any time soon.

    Which is a right bugger, as Iíve been looking at the Genesis range as an upgrade. Theyíre lovely bits of kit!

    Before the Weber I was getting an outback every few years, wasted money on them. All I did when I bought my Weber was change the grills and flavouriser bars to Stainless & nothing has needed replacing.

    Big Green Egg is my usual weekend BBQ of choice, but for its speed and simplicity weekday is always the gas one. I BBQ all year round on the egg, as Iíve got an awning that comes out to cover it - it doesnít need it, but keep me dry when Iím out there!


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  9. #109
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    Quote Originally Posted by Mj2k View Post
    Agreed. Almost too good, mine in about the same age, could so with a lick of paint on the sides of the lid, but no sign of it giving up any time soon.

    Which is a right bugger, as Iíve been looking at the Genesis range as an upgrade. Theyíre lovely bits of kit!

    Before the Weber I was getting an outback every few years, wasted money on them. All I did when I bought my Weber was change the grills and flavouriser bars to Stainless & nothing has needed replacing.

    Big Green Egg is my usual weekend BBQ of choice, but for its speed and simplicity weekday is always the gas one. I BBQ all year round on the egg, as Iíve got an awning that comes out to cover it - it doesnít need it, but keep me dry when Iím out there!


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    Me too, tempted by a Genesis upgrade as well, but the Spirit keeps on going.

    Big green egg is very tempting and a lovely bit of kit, but I can't justify the price jump from a Weber.

  10. #110
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    Quote Originally Posted by mangoosian View Post
    Me too, tempted by a Genesis upgrade as well, but the Spirit keeps on going.

    Big green egg is very tempting and a lovely bit of kit, but I can't justify the price jump from a Weber.
    Yes the BGE is expensive, as is a table to sit it in. I was lucky with mine getting my XL from wife and family for my 40th, plus a family John Lewis discount helped!

    Itís so versatile, itís great. Low & slow to pizzas. I started out smoking on a 57cm Weber kettle, added a Weber Smokey Mountain, so much better control for overnight smokes. Was a few years with that before upgrading to the egg.

    Always some cheap smokers about as people often they think they will use it more often. We used it loads, both for us & all visitors wanted pulled pork & ribs all the time. We rarely eat American style bbq out and about now, as can do it as well / better in some cases, myself.


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  11. #111
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    Quote Originally Posted by Bonesey View Post
    Another vote for the Weber Q. I think if you're getting a gas BBQ for convenience then a cast iron grill is a must. Mine has been rock solid for 9 years now I think. Ok, the paint on the lid is a little bit weather worn now but still working great.
    I've got a Q too and been faultless. I clean it with a pressure washer, it is that robust and does the job really quickly.

    I do prefer the taste of stuff cooked over charcoal though....

  12. #112
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    Quote Originally Posted by thegreatdogwood View Post
    I've got a Q too and been faultless. I clean it with a pressure washer, it is that robust and does the job really quickly.

    I do prefer the taste of stuff cooked over charcoal though....
    I hope you re-season the grate after pressure washing it! Must actually take mine apart and give the inside a good clean up.

  13. #113
    Master Neilw3030's Avatar
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    Had this for a few years now, awesome


  14. #114
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    Quote Originally Posted by Neilw3030 View Post
    Had this for a few years now, awesome

    I think that is illegal....

    ..that can of lager should be placed in the shade and away from the heat of the grill..!

  15. #115
    Had this Weber Genesis for 11 years now. Was just cleaning it up on Sunday ready for the season. Have replaced flavorizer bars and the grate once in that time period and last year the orange hose. Been totally solid



    Something to make me feel hungry:-


    Also have a Q which had been on some adventures





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  16. #116
    Master Neilw3030's Avatar
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    Quote Originally Posted by Maysie View Post
    I think that is illegal....

    ..that can of lager should be placed in the shade and away from the heat of the grill..!
    Ha Ha I think youre right, kept wondering why my beer warms up quickly

  17. #117
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    I’ve sadly separated from my wife for the last 9 month, living with my folks but have just bought a doerupper project house
    The Webber Q is coming with me for sure - I have used it regularly for the Sunday roast spatchcock chicken
    Untitled by biglewie, on Flickr

  18. #118
    Grand Master Griswold's Avatar
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    Looking for a new bbq. Is there any advantage with lava rock to burn off excess fat? Seems most higher end bbq's don't have lava rock - any good reason why not?
    Best Regards - Peter
    Please Note: It is possible that Griswold may know nothing whatsoever about horology. It's even possible that he has never even owned a watch. It is also highly possible the he has a strange imagination. His wife insists he would be far better off paying more attention to taking his medication on time.

  19. #119
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    They produce the same effect as a vaporiser bar. Fat drips down from whatever you're cooking, burns on the hot rocks and creates that smokey flavour you expect from a BBQ.

  20. #120
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    Quote Originally Posted by Griswold View Post
    Looking for a new bbq. Is there any advantage with lava rock to burn off excess fat? Seems most higher end bbq's don't have lava rock - any good reason why not?
    Lava rock will disintegrate over time so will need cleaning out and replacing. The flavouriser bars can just be cleaned. Flavouriser bars will need replacing once every few years. Lava rock, more often.

  21. #121
    Grand Master Griswold's Avatar
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    Thanks guys, off to look at a few today, not a lot of choice round here sadly.
    Best Regards - Peter
    Please Note: It is possible that Griswold may know nothing whatsoever about horology. It's even possible that he has never even owned a watch. It is also highly possible the he has a strange imagination. His wife insists he would be far better off paying more attention to taking his medication on time.

  22. #122
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    Quote Originally Posted by Griswold View Post
    Looking for a new bbq. Is there any advantage with lava rock to burn off excess fat? Seems most higher end bbq's don't have lava rock - any good reason why not?
    The lava rock provides a soak for the dripping oils and fats, which should mean that they all get burned up, rather than requiring a drip-tray.

    I'm getting a bit disillusioned with my (prev satisfactory) B&Q gas barbecue - The temperature isn't high enough for good searing, but is okay for cooking.

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