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276 posts

Ultimate Geek
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  Reply # 1892440 30-Oct-2017 09:40
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dafman:

 

MurrayM:

 

 Question for those with a Weber: how important is a temp gauge? I've just finished watching the videos on the Weber website and they basically say heat it with the lid down for 10 mins and then slap the steaks on. On my old BBQ I'd wait for the temp to get between 200 and 250 before putting the steaks on (the hotter the better, basically i'd just wait until the temp stopped rising).

 

 

Super important, I wouldn't be without the temp gauge.  I use it to ensure the best temperature for searing meat. And for roasting, I use it to manage the temperature. It would be plain guess work without it.

 

 

Even though I have a Weber® 2200 (high lid with inbuilt temperature gauge) I was fortunate to be given a Weber BBQ thermometer probe. This I use on/in all roasts. Love it. But yes temperatures are super important when cooking using the Weber®

 

NOTE: It does not appear to be available in the NZ Weber® site any more. Found it on Amazon

 

They do have this beauty Weber® Dual Probe Remote Digital Meat Thermometer for $119.95





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995 posts

Ultimate Geek
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  Reply # 1892473 30-Oct-2017 10:25
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Forget the BBQ lid thermometer and get a Redichek:

 

http://www.maverickhousewares.com/digital-remote-bbq-thermometers/#/et-733-wireless-food-thermometer-set/

 

... or similar dual probe thermometer.

 

Bimetal strip thermometers on BBQ lids are not very accurate according to Alton Brown: "Bimetal coil thermometers are about as accurate as a sniper scope on a nerf gun." 

 

http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html

 

 


 
 
 
 


1207 posts

Uber Geek
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  Reply # 1892474 30-Oct-2017 10:25
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wazzageek:

 

MurrayM - Do you have a cover for your BBQ?  If not, I'd highly recommend it.  It's helped keep my BBQ's in good condition, without having to put them inside out of the weather.

 

 

Yes my current BBQ has a cover. I'd never cook steaks without a cover, the difference is day and night.


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Uber Geek
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  Reply # 1892476 30-Oct-2017 10:27
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dafman:

 

MurrayM:

 

Question for those with a Weber: how important is a temp gauge? I've just finished watching the videos on the Weber website and they basically say heat it with the lid down for 10 mins and then slap the steaks on. On my old BBQ I'd wait for the temp to get between 200 and 250 before putting the steaks on (the hotter the better, basically i'd just wait until the temp stopped rising).

 

 

Super important, I wouldn't be without the temp gauge.  I use it to ensure the best temperature for searing meat. And for roasting, I use it to manage the temperature. It would be plain guess work without it.

 

 

Yeah I was thinking that a temp gauge was super handy, my current BBQ has one and I use it all the time. But thanks for confirming my suspicions with the Weber's.


702 posts

Ultimate Geek
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  Reply # 1892502 30-Oct-2017 11:17
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When did cleaning a BBQ become a 'thing'? BBQs are like women - at their best when filthy.





"War is an ugly thing, but not the ugliest of things. The decayed and degraded state of moral and patriotic feeling which thinks that nothing is worth war is much worse. The person who has nothing for which he is willing to fight, nothing which is more important than his own personal safety, is a miserable creature and has no chance of being free unless made and kept so by the exertions of better men than himself."
- John Stuart Mill


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  Reply # 1892507 30-Oct-2017 11:24
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cadman:

 

When did cleaning a BBQ become a 'thing'? BBQs are like women - at their best when filthy.

 

 

... and hot.

 

 

 

I do like to fire up the beach bbq super hot at the start of summer to properly burn out all the cockroaches, snails and spider nests that have formed over the winter.

 

 


3135 posts

Uber Geek
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  Reply # 1892510 30-Oct-2017 11:26
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MurrayM:

 

 

 

Do you think my grill and plate are now too rusty to cook on? They've slowly got to this state over time and I've never had any problem cooking on them but I've always been a bit worried of a bit of rust sticking to a steak and someone then eating it, but this has never happened yet. I always give them a good clean at the start of summer to get rid of any loose rust. Also if I ever have visitors then a rusty grill doesn't look good!

 

 

 

 

Just belt loose flakes off with a hammer and tidy up with a wire brush.  Preferably buy a wire brush head for your electric drill or angle grinder and go to work.

 

Brush/blow all the rust off, rinse, wipe down with vinegar (mild acid) then heat to 100*C.

 

Then brush a vegetable oil all over the cast iron (all sides).  Canola is good, flaxseed is better but money-mouth.    Rub it around with a clean rag or paper towels until you have an even coating in every nook and cranny.  Now keep rubbing with clean rags until it looks like you have removed the oil.  The iron will look dry again.

 

Now put it all back on the BBQ and heat to high temp for an hour.  Turn off and leave to cool.  Repeat 3 or 4 times. 

 

This will 'season' your cast iron with a thin layer of polymerised oil.  When you use the BBQ - just heat, oil and cook.  After cooking simply heat to max, brush off any food residue and re-oil lightly with canola oil as soon as the grill is cool enough.  You will find a well seasoned grill is pretty much non-stick.

 

You shouldn't need water at all and never ever use soap or detergent

 

I lived in a flat where the BBQ was an old cast iron range.  It was outside, uncovered in St Clair, Dunedin (salt spray).   By seasoning it as suggested above (we used beef dripping for economy) it didn't rust.

 

 

 

 

 

 

 

 





Mike

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  Reply # 1892533 30-Oct-2017 12:03
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Wow, thanks Mike!

 

I'll give your suggestions a go, certainly worth a try.




246 posts

Master Geek
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  Reply # 1892565 30-Oct-2017 12:46
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So I've gone from wanting a $500 BBQ, to a $700 Masport to the Weber Family Q (despite previously not wanting a Weber , see post#1) and now I'm looking at this: https://www.webernz.co.nz/barbecues/premium-gas/spirit/spirit-e-310/

 

 

 

Does anyone have any experience with the Weber Spirit 310?

 

 


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  Reply # 1892575 30-Oct-2017 13:11
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gished:

 

So I've gone from wanting a $500 BBQ, to a $700 Masport to the Weber Family Q (despite previously not wanting a Weber , see post#1) and now I'm looking at this: https://www.webernz.co.nz/barbecues/premium-gas/spirit/spirit-e-310/

 

 

 

Does anyone have any experience with the Weber Spirit 310?

 

 

 

 

When I bought my Weber Q2200 in January, I nearly bought the Spirit 310. In the end, I chose the Q2200 as I just liked the simplicity of the Q series - far less parts to fail in future, plus it's portable as well.




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Master Geek
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  Reply # 1892850 30-Oct-2017 22:27
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Answering my own question to some degree

 

https://grillchoice.com/weber-q3200-vs-e210/

 

Not the e310 but it compares the two styles. The 10 year warranty on the burners and firebox are also a bonus (not mentioned above)

 

 


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782 posts

Ultimate Geek
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  Reply # 1892851 30-Oct-2017 22:28
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MurrayM:

 

wazzageek:

 

MurrayM - Do you have a cover for your BBQ?  If not, I'd highly recommend it.  It's helped keep my BBQ's in good condition, without having to put them inside out of the weather.

 

 

Yes my current BBQ has a cover. I'd never cook steaks without a cover, the difference is day and night.

 

 

I meant a BBQ cover - like this: https://www.bunnings.co.nz/matador-4-burner-bbq-cover_p03171318 - you'll find that those help to keep the BBQ in good condition.


74 posts

Master Geek
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  Reply # 1892856 30-Oct-2017 22:57
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I'm definitely sold on a Weber charcoal bbq. I sold my nice Gasmate earlier this year. It just felt like I was cooking on the inside stove.. but outside and with more mess. Looking at the Weber one touch goldwhich are $500 here. On Amazon they US $150!! Looking at what shipping could possibly be on one haha. Seems like a bit of a markup to me.

718 posts

Ultimate Geek
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  Reply # 1892876 31-Oct-2017 00:54
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We got a Kamado Joe a couple of years ago and it is absolutely brilliant. Stable temperatures, amazing charcoal flavours, can be used as a slow smoker (120C for a 6 hour boston pork shoulder) as well as a 650C pizza oven. Can bake bread and do great pumpkin pies on it too. Did I mention the hasselback potatoes?

 

Being ceramic and stainless steel it looks like it'll last for years. Only thing I've replaced after two years of heavy use is the felt gasket (with an upgraded Nomex one). Ready to cook in 20 mins, and there's no grease tray to worry about (it drips into the fire & the whole BBQ is self-cleaning).

 

*Highly* recommended if you have a couple of G's to lay down.


1510 posts

Uber Geek
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  Reply # 1892972 31-Oct-2017 10:20
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Interslice: I'm definitely sold on a Weber charcoal bbq. I sold my nice Gasmate earlier this year. It just felt like I was cooking on the inside stove.. but outside and with more mess. Looking at the Weber one touch goldwhich are $500 here. On Amazon they US $150!! Looking at what shipping could possibly be on one haha. Seems like a bit of a markup to me.

 

Yep crazy markup!  But a warning I do not think the gold one touch is a fair comparison to the NZ version. That version doesnt look to have the thermometer included and doesnt have the round removable/swappable inserts of the NZ version.  A more fair comparison to the NZ Premium version (RRP $499 NZ) is the Master touch ($199 US). Which is still a lot cheaper than the NZ version but even then there are some differences like the charcoal fuel baskets included.

 

They weigh 22.3kg so not sure postage would be very affordable, but as an extra bag on the plane would work a treat.

 

The closest NZ import I found was done by Container door who have an offer on them now, but it is more like the model you are looking at on Amazon rather than the premium

 

Kettle
Chimney starter
Charcoal holders

 

Total $379.00.  Only issue is you have to wait until they arrive, which is well into BBQ season

 

 


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