BBQ/churrasco season 2019

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#2797899 19-Oct-2021 22:05

Strange question, can I cook steak, sausage, burgers and veggie kebabs, corn on the cob using a GMG pellet grill?

Or are they geared more towards that slow cook, smoking approach?

Do they produce a flame like a gas one?

The little things make the biggest difference.

networkn

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#2798004 20-Oct-2021 09:03

Most modern pellet grills will reach high temps fairly quickly and therefore are suitable for searing/frying/etc. I'd say almost certainly. You can check the max temp your BBQ gets to. Mine gets to 500F which is *plenty* hot enough. Having said that, I have only done wings on it and whilst they were good, I still prefer to do quick heat stuff like wings and sausages, on the Weber Charcoal Grill and leave my Pellet Grill for low and slow. Mostly due to the better smokey flavour you get from charcoal.

Shindig

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#2798005 20-Oct-2021 09:06

networkn:

Most modern pellet grills will reach high temps fairly quickly and therefore are suitable for searing/frying/etc. I'd say almost certainly. You can check the max temp your BBQ gets to. Mine gets to 500F which is *plenty* hot enough. Having said that, I have only done wings on it and whilst they were good, I still prefer to do quick heat stuff like wings and sausages, on the Weber Charcoal Grill and leave my Pellet Grill for low and slow. Mostly due to the better smokey flavour you get from charcoal.

Top reply, thank you mate.

I'll focus my attention on Gas.

As a side project I'm going to revamp my unloved char-griller. Repaint it, source spare grills and warming rack and have it as my go to charcoal BBQ. It has a great cooking surface area of larger dinner parties, whenever we can hold those again!

The little things make the biggest difference.

decibel

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#2798063 20-Oct-2021 10:35

blackjack17:

Shindig:

Name the go to BBQ for 2021\2022 season...

I have a chargrill one, which hasn't had any love this winter; it has been outside.

For this season, i'd like to go (dare I say) gas rather than charcoal.

Some suggestions please...

Yes I would also like some recommendations, esp in the sub $500-$1000 bracket.

My 10 year old gas one is on the way out.

Just don't buy one with a glass window - they all look good but trying to get glass shards out of everyone's meat is near impossible.

sud0

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#2798259 20-Oct-2021 17:18

James Bond:

Kia ora team,

I have one of these which I was planning to reuse... I'm guessing it acted as a wood BBQ at some stage in the past. Not a fan tbh but I guess someone went to a lot of effort to make it.

I was also considering knocking it down to build a pizza oven however my concern is that it takes a while for these to reach the required temperature (vs say. Ooni Fyra)

Oh, man! This is the dream!

Lucas

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#2799559 22-Oct-2021 16:18

Pulled the pin on the Broil King Baron 490.

Broil King Baron 490 (4seasons.co.nz)

Ordered from 4seasons Auckland as you get the cover and brush included as a promo offer.

I was going to get it delivered but that was $75, so rang and asked about click and collect; needed to know the size of the box to fit in the car.

Spoke to Stephen the branch manager. He said they were also including the hot plate as well in the offer! Ordered over the phone, as well as the smoke box and he threw in some wood chips!

Top service.

I await next week.

The little things make the biggest difference.

Interslice

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#2799612 22-Oct-2021 18:08

Spent a bit of money on some nice gas BBQs in the past and that is a nice one but I've never been happy with them. They just don't satisfy me cooking outdoors, it's like I might as well cook indoors with gas. I have a Weber charcoal BBQ and a homemade Ugly Drum Smoker and now I think I'm set for life for my BBQ needs.

Ps This just a personal opinion and I'm not taking a dig at gas BBQ owners.

Enjoy your cooking.

Cheers and beers

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#2799634 22-Oct-2021 19:40

sud0:

James Bond:

Kia ora team,

I have one of these which I was planning to reuse... I'm guessing it acted as a wood BBQ at some stage in the past. Not a fan tbh but I guess someone went to a lot of effort to make it.

I was also considering knocking it down to build a pizza oven however my concern is that it takes a while for these to reach the required temperature (vs say. Ooni Fyra)

Oh, man! This is the dream!

The one I'm removing or building my own?

Shindig

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#2800356 24-Oct-2021 14:56

Decided the existing CHar-Griller deluxe (Model 2929) was far too rusty to save. I did try to save the grates but to no avail.

There isn't a supplier of spares in NZ and the AU licensed seller isn't getting back to me.

Shipping the parts from USA will cost me more than a new BBQ, so likely to pickup another char-griller charcoal one.

Unless anyone else has suggests for a go to charcoal.

Budget is max $700 for the charcoal one

The little things make the biggest difference.

sud0

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#2800359 24-Oct-2021 15:01

James Bond:

The one I'm removing or building my own?

Well... the one in the picture would be enough :)

Lucas

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#2800941 25-Oct-2021 18:28

Broil King Baron 490 all built! Took me about 4 hours!!

Amazing bit of kit. Had some issues understanding the wiring but took a step back and thought it through.

My only gripe with it, is the main gas feed hose, as much as its flexible is bent round to fit into the chassis, so the doors close. It feels like it was bent unnaturally to get it into position and is under some strain? Everything works all ok, but that piece could be designed better.

Top price over at 4Seasons Auckland. I reckon all in, I have received over $275 of accessories included. The cover feels hard wearing and comes with a 5yr warranty.

Looking forward to a dry weekend now, we have Hello fresh this week so won't use it! I'm feeling like some rotisserie chicken...

The little things make the biggest difference.

KellyP

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#2800950 25-Oct-2021 19:04

sud0:

James Bond:

The one I'm removing or building my own?

Well... the one in the picture would be enough :)

it's on the demo list.... sorry 😄. I'm planning to reuse the bricks for a fire pit/brazier

Having spent the weekend doing research, I'm pretty set on Ooni. I would love to build a brick and mortar pizza oven but it's not practical if you consider the effort and materials going into it. I also would require a consent where I am (plus I'm cross-lease).

But my biggest issue with it is the time required to reach temperature vs an Ooni.

We are planning to build a new house in a few years so it can be on the "to do list" for that place.

davidcole

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#2800955 25-Oct-2021 19:26

James Bond:

it's on the demo list.... sorry 😄. I'm planning to reuse the bricks for a fire pit/brazier

Having spent the weekend doing research, I'm pretty set on Ooni. I would love to build a brick and mortar pizza oven but it's not practical if you consider the effort and materials going into it. I also would require a consent where I am (plus I'm cross-lease).

But my biggest issue with it is the time required to reach temperature vs an Ooni.

We are planning to build a new house in a few years so it can be on the "to do list" for that place.

If you want a wood fire without all the concrete and for it to not be permanent. Flarefires.com do a metal on a spinning base. But it can cook on (including pizza) with accessories.

https://flarefires.com/martello/

They’re tauranga/te puke based.

I was looking at their concrete bbq.

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#2801139 26-Oct-2021 08:43

davidcole:

James Bond:

it's on the demo list.... sorry 😄. I'm planning to reuse the bricks for a fire pit/brazier

Having spent the weekend doing research, I'm pretty set on Ooni. I would love to build a brick and mortar pizza oven but it's not practical if you consider the effort and materials going into it. I also would require a consent where I am (plus I'm cross-lease).

But my biggest issue with it is the time required to reach temperature vs an Ooni.

We are planning to build a new house in a few years so it can be on the "to do list" for that place.

If you want a wood fire without all the concrete and for it to not be permanent. Flarefires.com do a metal on a spinning base. But it can cook on (including pizza) with accessories.

https://flarefires.com/martello/

They’re tauranga/te puke based.

I was looking at their concrete bbq.

Thanks - I wasn't aware of them. Looks good....

freitasm

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#2838055 24-Dec-2021 19:26

Well, we've done it again. With @nate coming down from Auckland plus locals @sbiddle, @dratsab, @michaelmurfy, @davidcole, @bartender and other friends - for a total of 11 Kg of beef for 20 people. This time we had costela (ribs), picanha (rump cap), maminha (tri-tip), barriga de porco (pork belly) and alcatra (rump/sirloin).

Six bottles of champagne later, gin tasting and whisky loaded... The ribs took longer - about 3 1/2 hours. Everything else was timed to come in waves so we practically didn't stop eating from 1pm until about 8pm.

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