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1270 posts

Uber Geek

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  # 1491800 13-Feb-2016 22:03
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few words about weber. we have baby q.

 

Firstly, I watched couple youtube vidoes about how to cook perfect steak, just to get timing right. We love medium rare.

 

First run - under cooked, too raw for us. Cooked for 3 mins a side about 3cm thick steak, turning once.

 

Second run - over cooker. 4 mins a side, turning once + 2 mins a side, second turning. Same thickness steak. Actually, it's not too bad. Just slightly over coked.

 

Third run - perfect. 4 mins a side, turning once. Just simply perfect. Slightly burned flavour, maybe even like smoky. Just wow!

 

---

 

We also cooked salmon steak for 5 mins a side, it was alright, but we'd prefer salmon be slightly dryer, it was too fatty :) next time, I'll try 6 mins a side, turning once. Should come out perfect.

 

.

 

 

 





helping others at evgenyk.nz


6988 posts

Uber Geek

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  # 1492763 15-Feb-2016 17:35
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Cheaper at Kmart:


 
 
 
 


8904 posts

Uber Geek


  # 1492928 15-Feb-2016 23:52
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Just a heads up on the Weber BBQs at Mitre 10.

 

All the ones at my local Mega are all the base models.  Specialist BBQ stores have the model above (ie Q2200 vs Q 2000 - main difference is the deeper lid with thermometer).

 

The thermometer might not be a hell of a lot of use, but you'll fit 2 legs of lamb or 3 chickens under a Q2200 lid, but will struggle to do that with the Q2000.  


603 posts

Ultimate Geek

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  # 1492983 16-Feb-2016 07:56
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kobiak:

 

few words about weber. we have baby q.

 

Firstly, I watched couple youtube vidoes about how to cook perfect steak, just to get timing right. We love medium rare.

 

First run - under cooked, too raw for us. Cooked for 3 mins a side about 3cm thick steak, turning once.

 

Second run - over cooker. 4 mins a side, turning once + 2 mins a side, second turning. Same thickness steak. Actually, it's not too bad. Just slightly over coked.

 

Third run - perfect. 4 mins a side, turning once. Just simply perfect. Slightly burned flavour, maybe even like smoky. Just wow!

 

---

 

We also cooked salmon steak for 5 mins a side, it was alright, but we'd prefer salmon be slightly dryer, it was too fatty :) next time, I'll try 6 mins a side, turning once. Should come out perfect.

 

.

 

 

 

 

 

 

 

If you have an iPhone, check out the app store. There is an app available for use as a timer. Just search for Weber. I use it and it is awesome. Perfect food everytime. There may be an Android one ?


261 posts

Ultimate Geek


  # 1492997 16-Feb-2016 08:33
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I use an iOS app called "Steakmate", works well. Just enter steak type and thickness and it'll tell you when to turn it AND the proper resting time before you cut into it to eat.


4216 posts

Uber Geek

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  # 1493025 16-Feb-2016 09:01
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Fred99:

 

Just a heads up on the Weber BBQs at Mitre 10.

 

All the ones at my local Mega are all the base models.  Specialist BBQ stores have the model above (ie Q2200 vs Q 2000 - main difference is the deeper lid with thermometer).

 

The thermometer might not be a hell of a lot of use, but you'll fit 2 legs of lamb or 3 chickens under a Q2200 lid, but will struggle to do that with the Q2000.  

 

 

I actually find the thermometer really useful when cooking pizza, which the Q-series does really well (better than a standard oven, not as good as a wood-fired pizza oven of course!) - so that (and I think the easier ignition system?) made it worth the extra money.

 

Plus, not sure if the standard models are available with the black lid? Looks so much smarter, I reckon, and worth the additional $10.

 

Worst thing about the Q3000 series is definitely the stand: the plastic 'feet' are terribly sharp-edged, and perfect for dinging one's feet on (we keep ours in a shed and have to lift it up onto the deck - this is when we do the damage).


261 posts

Ultimate Geek


  # 1493028 16-Feb-2016 09:07
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jonathan18:

 

Fred99:

 

Just a heads up on the Weber BBQs at Mitre 10.

 

All the ones at my local Mega are all the base models.  Specialist BBQ stores have the model above (ie Q2200 vs Q 2000 - main difference is the deeper lid with thermometer).

 

The thermometer might not be a hell of a lot of use, but you'll fit 2 legs of lamb or 3 chickens under a Q2200 lid, but will struggle to do that with the Q2000.  

 

 

I actually find the thermometer really useful when cooking pizza, which the Q-series does really well (better than a standard oven, not as good as a wood-fired pizza oven of course!) - so that (and I think the easier ignition system?) made it worth the extra money.

 

Plus, not sure if the standard models are available with the black lid? Looks so much smarter, I reckon, and worth the additional $10.

 

Worst thing about the Q3000 series is definitely the stand: the plastic 'feet' are terribly sharp-edged, and perfect for dinging one's feet on (we keep ours in a shed and have to lift it up onto the deck - this is when we do the damage).

 

 

 

 

We bought our Q2000 from Mitre10, they had black as well but I got over-ruled by the wife that white was the go. It is only 3cm difference between the Q2000 and Q2200 lid height, not sure it makes all that much difference.

 

Wife bought me a bluetooth thermometer for by bday recently (igrill) and it works very well.


 
 
 
 


15392 posts

Uber Geek

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  # 1685959 11-Dec-2016 09:38
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It's coming into BBQ season again so time for more recommendations :)

 

My wife and I wouldn't mind a BBQ. We'd use it a few times a year, to cook for 2-4 people, maybe occasionally a few more. So very occasional use. It'd also be good to have for emergencies. It'd be kept in the shed, not out in the weather.

 

The weber gas ones look good, but not sure they're worth the money for such occasional use. Gas would be nice, but again, probably not worth the money for us.

 

Can anyone recommend a good value BBQ that's easy to clean and not awful quality? Say in the $200 range I guess. If it only lasts three years that's fine, we'll just replace it.


631 posts

Ultimate Geek


  # 1685975 11-Dec-2016 10:47
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We bought a cheapish 3 burner BBQ in a wooden cart and stored it in the garage with the intention of wheeling it out to use during the summer. Problem was that it was always a hassle to get it out, so didn't get much use. In 2009 we built a raised brick garden and built the BBQ into it. The BBQ is always ready to go, so gets used all year round.

 

My advice would be that it is more important to have a BBQ that is ready to go at an moments notice, than to have the flashest pride of the neighbourhood. 

 

 


28431 posts

Uber Geek

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Biddle Corp
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  # 1685981 11-Dec-2016 11:12
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I'm on the lookout for a BBQ as well. Ours is probably 20 years old and has outlived the BBQ factory by many years!

 

I was looking at a Weber but am aware it's a very different style of cooking. Are my steaks and sausages really going to be significantly better than a $300 conventional BBQ?

 

 


425 posts

Ultimate Geek

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  # 1685987 11-Dec-2016 11:48
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I'm looking to buy a Smoker, lately I've been enjoying the "low & slow" cooking method.

 

I'd really like one of these http://www.bbqgrills.co.nz/  They even have WiFi control via a smartphone app.

 

It's a different style of cooking to the traditional kiwi BBQ but the taste is superb.


28431 posts

Uber Geek

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Biddle Corp
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  # 1685991 11-Dec-2016 12:20
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I was just looking at the price of the Weber's on Amazon. I'm not back in the US until Feb but could actually bring back a Q2200 for around 40% less than the price in NZ.

 

 


2640 posts

Uber Geek

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  # 1686002 11-Dec-2016 13:37
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I've got this from Tradetested. It is exactly what I was after - large enough to cook 2 x 4kg Pork sirloins on the rotisserie and fully stainless so it shouldn't rot out like my old BBQ.

 

It can generate a heap more heat than the Weber while still having very good turndown. I think it's is much more versatile and a much larger cooking cooking surface.

 

At the same time I bought this thermometer and these lights from Aliexpres. The lights are great, the thermometer is OK but looses connection occasionally. I found a link online somewhere which showed threading the wire through the rotisserie fittings and then taping the base to the spit. It worked a treat and made doing the rotisserie dead easy and perfectly cooked.


111 posts

Master Geek


  # 1686011 11-Dec-2016 14:00
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In 2009 we built a raised brick garden and built the BBQ into it. The BBQ is always ready to go, so gets used all year round.

 

 

 

 

 

 

Nice space you've built, great execution. Interested in how you've done it - from here it looks like a retail unit without the the stand and presumably room for the gas bottle below.

 

 

 

 

 

Just ordered a Weber smokey joe jumbo as we currently need something that can be stashed away. Figure earthquakes are an important reminder to have an alternate cooking source for the summer.


631 posts

Ultimate Geek


  # 1686150 11-Dec-2016 18:52
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The BBQ was from the now defunct BBQ Factory.

 

The gas bottle is on the other side of the fence to the left. The gas line goes through pvc pipe. You can see the gas line just to the left of the BBQ.

 

 


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