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  #1917612 12-Dec-2017 17:07
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Paul1977:

 

But in seriousness... most gas grills will have flame tamers, so would it still be too hot?

 

 

I'm working on that basis as have been using these things over the grill but you can't directly see/touch the flames because of said flame tamers... The sheet's not showing any sign of charring or melting... but the current one is starting to lose it's sheen and now I have to wipe the muck off instead of just rinsing it.

 

 

 

 

 

 


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  #1917826 13-Dec-2017 08:49
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Anyway, back to tips and tricks.

 

It's a cliche because it's true: "If you're lookin', you ain't cookin'". Modern BBQs have hoods for a reason, use them!


 
 
 
 




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  #1920458 16-Dec-2017 08:06
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Beatiful weekend for a BBQ. 

 

 

 

Gas connections:  who replaces their o rings and rubbers yearly?

 

 


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  #1920481 16-Dec-2017 09:21
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Goosey:

 

Beatiful weekend for a BBQ. 

 

Gas connections:  who replaces their o rings and rubbers yearly?

 

 

Heh. Got down to the batch on Labour weekend, cracked the valve on the BBQ bottle and it was hissing like a demented snake. The o-ring was nowhere to be seen, let alone cracked. I assume one of my idiot brothers-in-law had been operating it like that too...

 

 

 

 


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  #1923194 21-Dec-2017 14:21
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Any suggestions on where to get cheese melting domes in NZ? About the best I can find so far is $20 per dome from Amazon including shipping. Ideally needs to have a separate handle, wood, plastic or metal, but don't want one where the handle is flush with the top of the dome.

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  #1923261 21-Dec-2017 16:42
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I got given a cast iron Lodge Sportsman grill two years ago - link here - but never used it as my Weber Q2200 is just so great, plus very easy to use.

 

So last weekend, I decided it was long overdue. I have never cooked on a charcoal BBQ before - so watched a few youtubes, after which I went out to the Warehouse to buy a chimney ($25 -  great investment).

 

The grill turned out to be great fun to use and the lamb racks were absolute melt in mouth. I'm sold on cast iron - we have several cast iron skillets and they cannot be beat for heat retention and even cooking. So I think this grill will become a regular for weekend use.

 

 


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  #1923273 21-Dec-2017 17:18
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How to clean bbqs? I tried washing - fail.

Someone said don't wash, just burn the crap to ash the next time.




Involuntary autocorrect in operation on mobile device. Apologies in advance.


 
 
 
 


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  #1923278 21-Dec-2017 17:24
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so, split the wood, light at least! an hour before you are ready to cook, in fact perhaps an hour and a hlf.

 

Check coals by holding your hand high above the BBQ. Burn straight away? Too hot.

 

Patience.

 

 

 

Clean trays thoroughly even before lighting, a goldilocks and soapy water is fine.

 

Grease with dripping or oil.

 

Put your marinated chicken, your steak, your kebabs, sausies, whatever...on.

 

remember chicken takes the longest probably 45 mins or so for thighs and the like. Nibbles, not long at all.

 

 

 

Do not turn all the time, do not poke at the stuff.

 

Baste with some marinate if you wish.

 

keep a few twigs of ti-tree or perhaps some rosemary twigs to add part way through to make more smoke...this gives it more smokey flavour.

 

 

 


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  #1923308 21-Dec-2017 18:09
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Batman: How to clean bbqs? I tried washing - fail.

Someone said don't wash, just burn the crap to ash the next time.

 

A BBQ wire brush (Weber make a good one) with water on the hot grill straight after the meat is removed is super quick and keeps the grill plat in perfect condition.


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  #1923309 21-Dec-2017 18:11
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dafman:

 

Batman: How to clean bbqs? I tried washing - fail.

Someone said don't wash, just burn the crap to ash the next time.

 

A BBQ wire brush (Weber make a good one) with water on the hot grill straight after the meat is removed is super quick and keeps the grill plat in perfect condition.

 

 

Ok thanks, and the burn to the ash trick the next session?





Involuntary autocorrect in operation on mobile device. Apologies in advance.


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  #1923323 21-Dec-2017 18:37
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Batman:

 

dafman:

 

Batman: How to clean bbqs? I tried washing - fail.

Someone said don't wash, just burn the crap to ash the next time.

 

A BBQ wire brush (Weber make a good one) with water on the hot grill straight after the meat is removed is super quick and keeps the grill plat in perfect condition.

 

 

Ok thanks, and the burn to the ash trick the next session?

 

 

There's nothing left on the grill to burn to ash if cleaned straight after cooking.

 

 

 

 


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  #1923325 21-Dec-2017 18:47
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dafman:

 

Batman:

 

dafman:

 

Batman: How to clean bbqs? I tried washing - fail.

Someone said don't wash, just burn the crap to ash the next time.

 

A BBQ wire brush (Weber make a good one) with water on the hot grill straight after the meat is removed is super quick and keeps the grill plat in perfect condition.

 

 

Ok thanks, and the burn to the ash trick the next session?

 

 

There's nothing left on the grill to burn to ash if cleaned straight after cooking.

 

 

 

 

 

 

That's awesome thanks





Involuntary autocorrect in operation on mobile device. Apologies in advance.


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  #1923339 21-Dec-2017 19:31
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Burning for about 15 min after the job at high power setting with hood closed and using a BBQ wire brush after that will normally keep it in shape.





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  #1923384 21-Dec-2017 20:50
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I assume one of my idiot brothers-in-law had been operating it like that too...

 

Hmmm, hissing gas ... do they still smoke cigarettes? wink





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  #1937406 11-Jan-2018 21:39
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Try planking:  -

 

Get a little piece of cedar e.g a shingle.

 

Soak it in waster for an hour

 

Place your food on it and put it on the grill, until the food is cooked works well for salmon and for soft cheese like Brie and Camembert.

 

 

 

 





Mike

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