We are planning to buy our first BBQ. Usage won't be too often but hope to use it more in future as we get used to it? Q3100 for $479.20 Is this the one to get and good price? Liking it for the trolley so we don't have to get a table. But will be too big for portable in car if we want to take it on a road trip (without trolley)?? Any accessories to buy If we go for Weber?

Cooking With The George Foreman Grill. Introduced in the mid 1990's, this small kitchen appliance is a cross between a sandwich machine and an indoor grill.

Probably a cover? Any other brand / model to consider? Would there be more sales now since summer is over?

Or more sales in Sept-Oct?? Do I absolutely need a temperature gauge or is there some sorta 'hack' for it?

I guess when it comes down to it, it depends on how familiar you are at cooking. Since with all Webers you want to cook with the lid down having a temperature gauge would definitely make life easier. However I know people who bought Qs without the built in thermometer and have survived just fine without it. Not really sure what you mean by 'hack', someone suggested drilling a hole in the hood and insert a temperature gauge in it, wouldn't recommend this as I think this would void the warrantee.

You can always google the cooking time for whatever it is that you're cooking, Weber's website is a good place to start since they have a lot of information on there. Alternatively you can get one of these: I like the last one, cheap and effective. You can get away with cooking thin pieces of steaks/ meat skewers with the lid open, I saw it done. If you must buy the cheap Masters model I wouldn't say any Weber product is cheap, especially when the Q3100 was originally priced at $599-629. Our puppy recently went to town on our Weber Q120.

He tried to get the fat tray out, but destroyed the wiring + chewed through the button. Emailed Weber yesterday morning for a quote to get a replacement starter kit + shipping. Got a reply back saying not to worry about it, they'll send me one free of charge. Got the tracking number yesterday for the courier, and should be in Canberra this afternoon or tomorrow.

My wife was amazed with the service; I reackon a Genesis might be on the cards when we need a bigger BBQ. My wife was amazed with the service; With a higher price tag they can afford to offer that sort of service. I reackon a Genesis might be on the cards when we need a bigger BBQ Which is a marketing success for Weber. Hats off to their management/marketing team for following a pretty obvious method. Higher prices ->(allow for) better after sales support ->fuels further sales and brand loyalty As opposed to the standard which we get from companies these days cheaper prices ->crappy after sales support ->zero brand loyalty.

Which is a marketing success for Weber. But it is for SWMBO. For me, its a bit of both: quality in the product (which is say worth $x more than a standard BBQ) and after sales support (which is worth crappy after sales support ->zero brand loyalty Yep. I'm sick of this and have stopped buying the cheapest/lowest item. It costs more, but at least I'm not stressing whether my product will work or be suitable for the job. My dad was the best example. Calls me up and tells me i'm an idiot for paying internode/telstra for our internet/mobile phones, when TPG/optus were half the price.

I can drive along the hume hwy with no drops, streaming youtube. He drops out in the middle of sydney; his internet is unusable in the afternoon/evening. I'd rather spend my money on a product i can use 100%, not spend 50% and get 50% use out of – it means i'm still not able to use the product 50% of the time when I need it.

Its nice to see brands realising that long term customer service means profitability into the long long future, rather than chasing the short term, low margin, high turnover profit. I was a weber fan before my Q (OTS Kettle and GA), but service like this (user issue) means if I drop $2k on a BBQ, i won't be left high and dry (or in my case cold and hungry). I agree that it's really good to get excellent service from Weber - and I have experienced this service first hand with my Q220. On the other hand, the last time I checked, the price differential was such that if I could buy at US prices, I could afford to have a complete spare BBQ sitting by for spare parts and would still be in front.

I'm sure US consumers get some sort of after-sales service with their grills. Having said that, I'd still rather pay the 'Australia Tax' to get a Weber instead of a regular Ozzie BBQ. The easy cleaning (just turn it up flat out for 10 mins) and the economical gas use will make up for it over time. Any big differences between q200 vs q2000? Rumoured to have slightly higher heat output (2000) and two piece grills, instead of one piece, for easier removal.

Grill plate available as an accessory (completely useless to me, I want to grill, not fry). I might have seen something about a slight redesign of the firebox and the trolley but I could be imagining that. Not available in Oz, the several different colours (or the electric option) that are available in the US and UK. There was also a charcoal burning model but that also never came to Oz. Same, really hate the specialist dealer routine, just designed to let them gouge on price I bit the bullet and paid full whack for Q2200. One off pain but ongoing happiness/satisfaction whenever I use it. Adds up when you guy a few accessories but the specialist dealers will discount those by 10%.

I got cover, pizza stone and spare tray, Kirkwood cookbook,trivet, trays with holes in. I got a knock off triangle wire brush from Rays outdoors that is exactly the same. You definitely need one of the triangle brushes, does an amazing job of cleaning the residue off bars including in between the bars that would be a pain with anything else. Use it straight after cooking while hot, don't use water. $617 for Q3100 family how decent is this price? That's a great price, I ended up getting it for about $620 from Masters with 10% off last week.

It's a billion times better than my gas bottle destroyer of a 4 burner. It cooked everything perfectly – 4 pork loin steaks and some bratwurst – with just the single main burner on. Was crazy hot after 10 minutes.

4 minutes each side and they were perfect. Great flavour.

Can't wait to try out some thicker steaks and prawns. I like that the lid stops everything spitting out, and the bowl opening ensures all the drippings end up in the pan.

If you use your grill enough to worry about temp, just get a remote unit or one with heatproof wires. They're much more accurate. Going to buy a Q2200 shortly. The dealer I want to get it from is closed until New Years Eve. I have some vouchers for Masters, so decided to buy the patio cart from there before we get the bbq in a few days. Noticed on the website that it says it includes a 'warming rack' (see: ).

Apparently even the tag in store said it included it. I forgot to ask them about it when I got the cart, but my wife went in while she was out and asked them (earlier today). They couldn't figure out why it says it includes a warming rack and the manual makes no mention of a warming rack. Moral of the story. We scored a free warming rack. The bloke was going to call head office to get them to clarify/fix the website and they crossed out the reference to it on the price tag.

Used this when I first got my weber q no issues it wont melt or anything the base doesn't really emit much heat. Later on moved on to a weber cart bit of a rip off for what they are but was better. Great, that sounds like what we will probably end up doing. Any flat surface will do. I use two milk crates for cooking and store it underneath an outdoor table. We did think that any flat surface would probably be ok.

Problem is we don't really have anything at all that would work. We are wanting to trial it in the next day or so then use it for a few people on NYE so I guess I'd better get myself down to Bunnings and buy a suitable table asap! I think if I was buying a big weber I'd just but the normal one and drill a hole in the lid and mount a thermometer in it. One advantage of the 'better' models sold by the specialist dealers is that they have a taller lid, giving more head room for roasts, etc. Personally I think this would be more important than a thermometer. The best thermometer to get is one of those wireless ones where a probe goes into the meat and a braided steel cable snakes out of the BBQ to a small base station, and it wirelessly connects to a small 'pager' type unit that shows the temp. Only cost about $20 on ebay and work great.

A taller lid, yeah I know, my 220 is one like that. On the big weber though I don't think it's so important given the already big lid as compared to say a 2200. Can't imagine the price of a taller lid, but i'm sure it would negate any savings on buying the base model over the 'deluxe' model tried the gasmate wireless thermometer as bunnings sell, or used to sell (couldn't see any last time I looked), and while it was good, it suffered from cable failure – the cable that goes from the probe to the base station. Not sure why, though it was heat related so used foil to provide a shield but no luck, still failed so gave up on them but they did work well when they worked. Well i generally cook a steak in a griddle pan on the stove, so no lid there and i guess using that logic im only cooking the underside of the food in that instance too. I dont have a real issue putting the lid down, however the fact is there is absolutely no need have a lid on the fry pan when cooking a steak and many many cooking shows support this (that said, i know they will oven put a steak in the oven after searing in professional kitchens) i guess im wondering how the Q differs from the Ziegler in that one says you can cook with the lid up, the other doesnt?

I BBQ a lot and I use about one packet of the drip trays every two years and my packet of Convection trays has lasted more than three years, so far. It's not like you throw them away after one use. I'm the same.

Initially I thought the trays were as dear as poison but I haven't bought any for years – and I use the thing several times a week. The trays are excellent quality. The convection drip tray lasts ages before I swap in a new one and this is doing a couple of roasts a week. After a burst of flat out heat during the pre heat phase I find the residue on the tray from the previous use turns to ash and mostly brushes off anyway. Much easier than stuffing around with the aluminium foil and knife hole process Weber also recommend. If the drip tray costs are worrying then just put a layer or 2 of aluminium foil in it and just remove that when full.

Weber stuff is dear but you get what you pay for and their customer service is first rate. People in that thread seriously purchase a Z&B (BBQs Galore home brand made in China) t I'm a long time user of a Q2000. Needed something bigger as the family grew out of the Weber. After considerable debating I chose the Z&B, much more versatile with the 3 seperate zoned burners than with the 2 ring burners. IMO The hinges and cast top are superior on the Weber granted, but BTU higher on the Z&B so retaining heat is not an issue at al. As for made in China Pffft, no longer an issue as long it's not designed there.

Hey guys New to BBQ @ home:P Bought a Family Q recently LPG one. So for the LPG bottle part. What's the way to go? 1) I should buy 2 new bottles first (cheapest from? Size?) 2) Use one and other for reserve 3) When one finishes, then do a swap?

Just trying to figure out what all do I need from where to set myself up. Not going to be everyday BBQ person. Do I need anything else? Bought a BBQ, Hotplate and brush. Need a cover but not at discount atm (no pickup around my area in TGG on eBay sale).

Bought a Family Q recently LPG one. So for the LPG bottle part. What's the way to go? 1) I should buy 2 new bottles first (cheapest from? Size?) 2) Use one and other for reserve 3) When one finishes, then do a swap?

One 9kg gas bottle should be fine for you. Some people end up with 2 x 9KG as they've experienced the rush of having no gas mid cook up during a party and have to dash to the servo.

I use a 9kg for home use and a 4kg for portable/backup use. (kg lasts me for ages as I usually use my charcoal bbq's and only use gas in summer. It's pretty expensive to carry a spare bottle just for the BBQ – particularly given that a 9kg bottle lasts a long time on a Weber Q – even when you regularly do 1.5 hour roasts. Your gas bottle will have its empty weight stamped in to it – this is the 'tare'.

It does not include the weight of the valve, so add 0.5 kg or so to it and you have the weight of the bottle with no gas in it. For my 4kg bottle, dead empty was 6.6kg. The tare stamped on the bottle was 6.16kg. When full, it weighed about 11kg, from memory (note that you don't get exactly 4kg of gas in a 4kg bottle). After you've used the BBQ for a while, weigh the bottle on your bathroom scales – if the weight gets within a kilo or so of the tare weight, you're pretty close to empty, so get it filled or exchange it before your next BBQ. [EDIT: and after a bit of practice, you have a fair idea of how full it is by just lifting the bottle off the ground]. Is that the norm?

Or something else cheaper out there? Pretty much the easiest approach and I find Bunnings prices hard to beat. Can any swap place swap any bottle or only of a particular brand? They don't seem to care whose bottle it is or even if it has a current date stamp. The exchange bottles that you get back are usually pretty knocked around and have the paint flaking off though.

The other approach is to buy a nice shiny, pristine new bottle and get it refilled each time. Unfortunately, it's getting hard to find places that do this and it's a fair bit of faffing around while you wait them to fill it. Our local Ray's Outdoors is one of the few places that still fill bottles for you. It's not significantly cheaper, but you get to keep your nice bottle. Until your other half gets it exchanged for an old ratty one at Bunnings when you're not looking, but that's another story! On max heat particularly when there's a bit of breeze I note that the flames at one end have gone out My Q300P starting doing something similar after a few years of very constant use.

I removed and cleaned the tube like a lunatic but couldn't rectify the issue. Ended up contacting Weber support and they ended up sending me a new burner under warranty. Problem solved. Weber support are excellent just quietly. Used them 3 times over the 5 or 6 years I've had the Q300P for what I thought were relatively minor issues and each time they've opted to replace the parts straight away without me asking. They've replaced both grills after I managed to stuff up the coating and get slight surface rust form – the bottom half of the tub after a small manufacturing imperfection was noticed in the tub coating (they sent a guy out to do the work as well) and the above mentioned burner problem.

I just called each time to see what they recommend I do for the problems and each time they said 'nothing', we'll replace the parts under warranty. After all these years an annual clean and basic maintenance keeps this thing running and looking like new.

Never owned a BBQ this easy to maintain and last. There's a reason you pay the big dollars (apart from the Australia Tax). Just a heads up Masters have 20% off all bbq (including weber Q + kettles) as part of their closing down sale. Reduced from $399 specialist dealer to $289 for the higher level kettle for eg. I scored myself a Weber Kettle Premium for $334 (down from $499). I have a Weber Family Q already, but I wanted the kettle to do the 'low 'n slow' style stuff. I've had success doing it in the Family Q, but you just can't get the extra smokey/charcoal flavour you get out of a kettle. Download Anime To Love Ru Season 1 Sub Indo 3gp.

I'm happy with the purchase. They have the Weber Kettle Classic down to $224. Functionality wise it's exactly the same as the Premium. Goodbye Weber Q.

After 9 years the time has come to retire my Q. It has served me well but time for a change. Prior to the Q I had owned Weber Kettles, a cheapo 4 burner gas bbq and a Weber Genesis. In addition to the Q I had a Weber Smokey Mountain for low n slow cooks.

I have lost the Q and the Smokey Mountain for a Kamado style cooker. My thoughts after c. 700 cooks on the Weber Q 300. On the plus side; - It lasted pretty well given it was used frequently and stood outside (covered for some years and uncovered for others) in sun, rain and wind.

I replaced the cooking grates twice due to surface rust so each set lasted about 3 years, I'd suggest one could do better with a little more care. Finally the burner became to clogged to clean and would have required replacement but was pretty much welded in at the screw. It is a wobbly cheap feeling thing compared to say a Genesis but being plastic and aluminium it did last well. The paint or finish on the outside of the lid has finally started flaking and peeling. - Given the right weather condition (and this is a big caveat, see below) it gets hot quickly but I still found it needed a good 15 minutes at least to get the cast iron hot enough to sear properly. - It is cheap to run, a 9kg bottle of gas lasts ages - You can cook a surprisingly large amount of food for such a small unit.

Catering for 10 people is not an issue so long as you plan what goes on and when and cook some stuff whilst resting other meats etc. - With the tables folded down it took up barely any space. - Parts were very easy to buy.

- Weather permitting it was great for Pizza. I could get the pizza stone & internal temperature hotter than my kitchen oven. - Overall I would say it was good value. On the negative side; - As with all gas BBQs that require openings under the grill, the weber Q underperforms when the wind is up.

The difference in temperature at the grill and under the dome is significant on a windy day and even a slight breeze can dramatically alter outcomes. On very windy days you may as well not bother. Yes you can dick around trying to angle it out of the wind but wind ain't always coming from one direction only and most backyards will have some wind swirl. - It is a gas flame under a cast iron grill.

Same as most every other gas BBQ. Any claim that food is somehow tastier, juicier etc. Is frankly complete marketing nonsense. Yes it gives a good result and yes I think it got hotter more quickly then my Genesis but it also lost that heat more quickly. I can't say a steak tastes any better from a Q than a $100 gas BBQ and neither taste the same as goos as a charcoal BBQ. - Yes you can roast in it but after dicking around with trays and trivets and trying to balance the direct and indirect heat it is just not worth the hassle. A roast from your oven is easier and tastes the same.

I would prefer a burner set up with a left/right/middle or just left/right for roasting in indirect heat. - There are definite hot spots where the cast iron grill has less openings but you'll get to know where these are. - The thin aluminium hood is a giant heat sink. It is fine on a nice warm day but on a cold day it will suck the heat out of the cooking area quite quickly so you need to be aware of the flame adjustments needed. It does not perform like a double skinned steel hood.

The cooking grates are easy to clean, the area under the burners are much less accessible (due to the burners) and after a few cooks this area will become a greasy stinking mess that will contaminate your food with the smell of old grease. It just needs to be cleaned fairly frequently and it is not the easiest thing to do although a relatively small gripe. Overall I would recommend the Weber Q to anyone looking for a compact, easy to use gas BBQ. I have served thousands of individual meals from the Q and rarely had any issues. It is not cheap compared to some other products but the construction materials mean it will last for a good number of years. I have now moved back to lump wood charcoal for outdoor cooking. I am convinced that the taste is not just a little different but massively superior for searing, roasting and slow cooking.

A gas BBQ just can't compete with charcoal seared meat. There is a little more work involved but for my money it is worth every minute invested. Farewell my old friend Weber Q. I replaced the cooking grates twice due to surface rust so each set lasted about 3 years, I'd suggest one could do better with a little more care my grilles lasted 4.5yrs. They could well have lasted much longer as surface rust isn't really a thing that will stop them from working, a quick brush and they were good to go. I think mine had a low life time because i cleaned them with the wet brush on hot grille bars method weber first advised – this must have cracked enamel coating.

They sent me out new bars under warranty with the conversion bracket so my 220 can use 2200 bars, and ½ solid plate if i ever feel the need to use tho i doubt it, and these bars only ever get cleaned by being burnt clean then brushed with a dry brush. They are holding up much better now after almost 2 yrs of use – my 220 is almost 7 now. I expect it will last for at least 10yrs at this rate. It's only stored under a patio roof, i did use a cover initially (an elcheapo bunnings jobby, i wouldn't pay the weber price – i don't care if it doesn't have the brand name on it) but no cover for the last 6+ yrs.

I replaced the cooking grates twice due to surface rust so each set lasted about 3 years, I'd suggest one could do better with a little more care. Finally the burner became to clogged to clean and would have required replacement but was pretty much welded in at the screw. All free of charge of course because the local Weber rep comes out and replaces them. The cooking grates are easy to clean, the area under the burners are much less accessible (due to the burners) and after a few cooks this area will become a greasy stinking mess that will contaminate your food with the smell of old grease.

So easily done with something similar to the plastic scraper that comes with the George Foreman grills. A quick scrape and everything falls into the drip tray. There are no inaccessible areas. Sorry, did not realise this was a die hard Weber Q thread. So easily done with something similar to the plastic scraper that comes with the George Foreman grills.

A quick scrape and everything falls into the drip tray. There are no inaccessible areas.

That would depend on your definition of so easily done. Nothing is inaccessible, some areas more difficult to reach than others. Most solids can be easily scraped away but you'll not remove all old grease, this is my experince with all gas BBQs. An advantage on top of superiore taste with charcoal is every last bit of grease is burnt off. All free of charge of course because the local Weber rep comes out and replaces them. This I didn't know (they should advertise this free lifetime service more!).

Regardless, not necessary as I could have removed the burner if I was inclined to do so, but the peeling paint, rickety cart and another set of grill plates on the horizon, well, it was just time for a change. As I said, my overall 9 odd years experience was positive. Just trying to give an overall opinion without getting nitpicked. This I didn't know (they should advertise this free lifetime service more!). Regardless, not necessary as I could have removed the burner if I was inclined to do so, but the peeling paint, rickety cart and another set of grill plates on the horizon, well, it was just time for a change. No need for them to advertise it, it's the most spoken about aspect of Weber ownership on this (and other) forums, their back up service is second to none, they really can't stand it when anyone has a problem with their Weber. Most problems of course, result from people not reading the instructions or failing to follow them but Weber really stand by their products.

Forget a Q for slow roasts lowest temp i can achieve is 120c with the dial on my 220. I can get it to 100-105 by closing the gas bottle valve until the flames just stay alight but you've got to check the burned doesn't go out if it's windy bung a container of water in and that soaks up a bit more heat. Much easier to use the inside gas oven for slow roasts, maintaining 100c is easy in that. Only ever done a couple of slows, normal roasts are fine and i've done heaps of them in the 220 no problem:).

Care to elaborate as everything I've found in my research has said that the q is very very good for roasts and rotisserie? You are comparing a Q with a Spirit for roasting and rotisserie. Having had a Q and a Genesis (and many others) my preference for roasting will always be a side by side burner configuration. Samsung Smart Tv Serial Number Search.

Whilst you can get acceptable results roasting on a Q is is not naturally set up to roast. You need to make a direct heat source become indirect via the use of foil, trays & trivets, which is fine if you want to be faffing around.

The spirit is naturally suited to roasting as you can have one side on and your meat on the other without having to shield it from direct heat. The added advantage of course is that you can grill other meats or veggies whilst your roast is still cooking or resting on the other side.

With the Q all your cooking space is gone whilst the roast is on. Also note my comments earlier about wind and temperature control on the Q, it was more readily affected than my Genesis (which was still not perfect) and other BBQs I have used.

For a long roast I want a stable temp regardless of what the weather is doing. I have not used the Spirit so can't comment but the set-up is obviously very similar to the Genesis which was better at temp control than the Q, particularly with large pieces of meat. I have used dedicated rotisseries, rotisserie on a Genesis, the Joetisserie on my Kamado Joe but not a Rotisserie on the Q. I would say that you are likely to get a similar result across the board although lumpwood charcoal will deliver a superior flavour than gas.

It's probably almost 6 years since I got a Q and the grill has started to flake. One side in particular is coming off in large chunks. I have seasoned the grill pretty well but the rust seems to have started on the underside where it's a bit hard to get that layer of carbon to form. You should try support I have heard they replaced peoples grills no questions asked before. Worth a shot instead of buying a new one. Weber's after sale support is why they are well worth the additional cost of the BBQ compared to others.

You should try support I have heard they replaced peoples grills no questions asked before. Worth a shot instead of buying a new one.

Weber's after sale support is why they are well worth the additional cost of the BBQ compared to others. I just had a set of grills for a 5 year old Q300P delivered last week. All they asked for was a photo which I emailed (slight surface rust appearing). Got a reply next morning saying the new grills are on their way. SA to rural Qld in 2 days on my doorstep. They are well worth it. Nothing to lose by making a phone call..

These grills are for the 3000 series Q as they don't make them anymore for the 300 From what I could work out, it is now two pieces and are backwards compatible. That's for the 200/2000.

Good to hear that the mass is the same or similar. I think 6 years is fairly good use but if I did it again, I would have done more to build up the carbon layer on the underside. I think what happened is that someone forgot to flip up the side wing after use and it caught some rain which splash under the hood on the right. The left side is still great but wing was broken off a few years ago. The wing and the grill I'm quite happy to leave the wing off. I might take the right one off too. Anyway, I will chase up the free grill but it has been 6 years and 4 months since getting the Q so may not fit within the warranty period.

In any case, I'm just a bit unsure about the new porcelain enamel. I checked one out in store and it looked better than the old enamel paint job, with a bit of sheen to it. It certainly looks harder and very even, very much like the enamel cast iron pot I have got. Guys, I'm having some trouble with my Q220 and cooking indirect method. I've had the BBQ for years, never had an issue doing chicken roasts on the trivet, folded foil with slits cut in. The past two times, I've had an epic grease fire, causing the chicken to turn sooty black and inedible (mainly because I turned the gas off for safety!) I just cleaned out the cook box, so not too sure what's going on.Weber have recently replaced my burned and grill too for an unrelated issue.

Any ideas what I'm doing wrong? I haven't changed my methods from when it used to work perfect! If only they ran a bank, an airline and a telecommunications company too Similar to other people here, I phoned to ask how much to buy a new grill to replace my rusty one and they sent a new one out under warranty. It's amazing service. However, don't forget that these BBQs cost typically 3x the price here that they sell for in the USA.

Part of that price is likely to go towards meeting local standards for gas appliances, but given the price difference, I think a Weber customer should receive pretty good service. I'd love this sort of service from banks, airlines and telephone carriers.

But paying 3x the price for it? However, don't forget that these BBQs cost typically 3x the price here that they sell for in the USA.

That's not just restricted to BBQ's I'd love this sort of service from banks, airlines and telephone carriers. But paying 3x the price for it?

Horses for courses springs to mind. I don't mind paying extra for good service but when it comes to certain industries like those listed, it doesn't matter what you pay – the service is still crap.

I.e I used to pay extra for Internode because the service was first rate – that changed with the sale of the company and now I get the same performance and service levels from Clubtelco with a lot more data for a lot less money. Given the price difference, I think a Weber customer should receive pretty good service.

And from all accounts, including my personal experiences, they do. When this thing eventually dies I'll buy another one for sure – its already lasted longer, been used much more and given me far less grief than the cheap rubbish I used to buy. You get what you pay for but it may not suit everyone. Thanks for that! It doesn't show up when I search for 'weber', might be picking up on my preferred store (where it's out of stock) I'm not sure. If it does come back in stock, that makes it about $100 difference between the 2 baby models, hmmm.

They don't but you tend to get a few extras thrown in, I got a wire brush and a trivet when I bought my baby Q. I may have got a discount on the cover as well, it was six years ago. Any tips on getting extras thrown in, or even discounted?

I tried yesterday but no luck, the guy said they don't do promos unless they come from Weber directly. Wish there was more than one specialist in town, that's probably why! If I go for the Q1200 I might just get the extras from TGG if I can't get a deal from the specialist. Is the higher lid model with the thermostat (only available at specialist BBQ stores) worth the premium at around $750?

I also don't think these specialist stores negotiate much on price. $150+ is a lot for a thermostat and a higher lid. Any thoughts? The thermostat thermometer is a useful feature to have. I mostly use it to know when the BBQ is ready for use but I'm sure you can set a timer instead. The temperature is just the temperature inside the BBQ (which would be pretty inaccurate anyway) so you're better using an actual meat probe. The higher lid is useful for roasting – its usefulness depends on how often you would do this.

The higher lid model also has an electronic (battery) ignition which is supposedly superior to the other form of ignition. Looking at getting one of these after Christmas. What is the difference between the Family Q and the Q? The burners in the Q don't output as much as the Family Q but we only have small kids and my wife doesn't have a lot of meat. We don't have large gatherings since we are in a small apartment so I don't think the burners will be the issue. However I think my wife would prefer to use a BBQ for roasts and stuff like that so is there anything the Family can do cooking wise that the Q can't?

Also, what do you do for a stand for the Q? Their website doesn't show a stand or an accessory and I can only find aftermarket stands for it. Finally, we have a house gas bayonet (I think NG) so would it be best to get that? If we go the Q can it be taken camping?

If so would we need some sort of attachment to use LPG with it? I can't help but dislike weber's price controls on the specialist models. Seems to resemble price fixing. It's not price fixing – which is a group of retailers or suppliers getting together to agree on a price a product can be sold. It's not resale price maintenance either – a supplier telling a retailer a minimum price they can sell their product. Both of these are outlawed in Australia.

It's just that Weber have a unique product which through market development, customer support, perceived quality and clever advertising, they have successfully differentiated from similar bbqs in the market and is a brand customers want. Weber capitalise on that uniqueness, and demand by selling it to retailers at a non-negotiated fixed price which is perfectly legal. They also put some constraints on what sellers need to be able to sell their product (how it can be marketed, sales support, that sort of thing), again perfectly legal. Of course those retailers are free to sell that product at whatever price they want to but the margins are generally so low that any substantial discount will mean they are selling at a loss. Retailers probably find it is in their best interest to sell Webers as a premium product to maximise their returns rather than making a loss in short time sales. The same thing happens with Apple products, luxury watches, some specialty vehicles and quite a few other high end products where there is no identical product to compete against in the market. Because Weber withdrew from BBQs Galore many months ago, they must have been one of the few shops with stock remaining.

Q2200 with the high dome lid, I find hard to believe because BBQs Galore were never 'Preferred Dealers' and the high dome models were only available at Preferred Dealers. Are you sure about that?

I dropped into BBQ's Galore Bendigo tonight to check what units they had stock of, and the salesperson told me they had the full range. I was after the Family Q Premium, and they had it in stock in the three different colors. Pushed the Family Q's pretty hard, made no attempt to sway me towards any of the other brands. I didn't see any mention of a 10% off promo – I'm going back in there on Saturday to purchase so will follow that up then. It's not resale price maintenance either – a supplier telling a retailer a minimum price they can sell their product.

Are you sure about that? It seems to me that this is exactly what it is. The non-specialised suppliers regularly have discounts of 10-20%. On the other hand, the specialised suppliers absolutely refuse to make any discount on the actual specialised model, often quoting to me that Weber doesn't allow them to do so. On the other hand, they're very happy to throw in free accessories which must surely be worth 10% or so. Now, of course it's entirely possible that the specialist shops are lying to me and that their refusal to discount is due to the narrow margins on the BBQs and a giant markup on accessories (which is probably partially true), vs a larger margin on the non-specialised model, but you have to admit that it there does seem to be some pricing control in place. At the very least, I've never seen any other product which never goes on sale at all, of which there is zero movement from the RRP between every single shop.

Apple products, luxury watches, some specialty vehicles and quite a few other high end products where there is no identical product to compete against in the market. I'm not familiar with the latter items, but don't some shops sell apple products for cheaper?

For example, the iPhone 7 is around about $50 cheaper than the RRP at office works, which is the kind of thing I'd expect on a low margin item without any price controls. Retailers probably find it is in their best interest to sell Webers as a premium product to maximise their returns rather than making a loss in short time sales. I'd think it'd be in a retailer's interest to drop the price down a few percent, advertise it as below RRP, and then make a killing on the accessories from all the customers you've pulled from the other specialised retailers. Afterall, the general public thinks of apple and samsung products as 'premium', despite some very minor movement below the RRP. Are you sure about that?

The specialised suppliers absolutely refuse to make any discount on the actual specialised model, often quoting to me that Weber doesn't allow them to do so. They are telling porkies. It is illegal. The original importer/licensee of Weber products was Adelaide based (he passed away not that long ago) and the business model is well known across Australia. Licence arrangements with resellers that did NOT restrict what price those retailers chose to sell. However, the margins on the products and the licence arrangements makes it unprofitable to do so.

Not to mention the no. Of stores you can source some of the specialised Weber bbqs is limited so they know they don't have to take a cut to make the sale. Don't some shops sell apple products for cheaper? For example, the iPhone 7 is around about $50 cheaper than the RRP at office works $50 off a $1100 RRP is less than 5% discount? And, unlike bbqs, mobiles are high turnover products which, for a store like OfficeWorks makes sense to be a loss leader. Picked up a black 3200 from BBQ's Galore this morning. Salesman, who was very good, said he couldn't move on the price of the BBQ itself, but gave me the 10-pack of convection trays along with the Trivet for free.

I was going to buy them anyway, so that was a nice $60-odd saving. Got the wire cleaning brush and filled up my 9kg gas bottle at a cheaper rate, and got it for $805 cash. Friends coming around tonight for a BBQ, so the pressure is on! What other accessories does everyone recommend? The half hot plate seems like the logical next purchase, what else? Roasting trivet, what advantage does it have over just sitting the roast directly on the grill or in a roasting tray on the grill?

Allow the air to circulate around the roast creating even cooking (also essential to use with a pizza stone). Placing the roasting tray (or pizza stone) directly on the grill will result in the roasting tray overheating leading to burnt or overcooked sections of meat (or pizza). Use with a pierced section or foil or the Weber convection tray underneath to reflect excess heat away from the grill as explained in the book that comes with your weber. What other accessories does everyone recommend? The half hot plate seems like the logical next purchase, what else? I'd be getting a smalller trivet or two, it frees up cooking space so you can be cooking on trivet and grill at the same time.

I have both the 3200 and the 1200 trivets for my 220. The 3200 one fits fine and provides more surface area than the 220 trivet does and the 1200 trivet leaves about ½ the grill free to cook something else on if I want and I often do so. Very versatile this way. I think the leads get exposed to too high temperatures.

I've had mine (Weber Style 32908) for 4 years now and its worked flawlessly. But I am careful to keep both the probe and the flexible cord that attaches to the transmitter well away from both the hotplate and the side of the weber (feeding it through the small gap on the side of the cover) as I have heard reports that it WILL fail eventually if it touches these parts at any stage. There's a more expensive dual probe that Weber sell that has a sensor cable that is heat resistant up to 315°C and is reportedly more durable but again I'd keep the probes and sensor cables well clear of the hot metal surfaces. First time user of a Gas BBQ. Price of plain hotplates is rather steep, so I bought a 'breakfast' plate which covers about ¾ of the cooking area. Thought a trail run might be smart move. Took forever to cook 22 snags started at about 10.15am, now cooking the onion and next the tomato, which is still not on the plate at 12.25.

I was criticized for using two old electric frypans but so far they were the most effective and faster. I may not know what I am doing but the Weber is not looking real great so far. Has anyone regretted getting the Baby Q because of its smaller cooking area size? 4 person family here – We only have the Baby and have no had an issue yet – does four fair size steaks at a time or a roast big enough to feed four. Brought the Baby so it can travel with us in the caravan, but use it at home equally (perhaps more) so its doing the job for us. I would guess if we were to do entertaining it might be an issue if that's all we had, but still have a 'normal' gas BBQ which we use for the marinated chicken, prawns, sausages, etc type of cooking. Any one have advice for choosing between a baby q1200 and a q2000 at the same price?

Here is a good side by side review on them. Is there still an issue for the q2000 re them not getting hot enough? Been reading mixed comments on this. I've heard this said about a lot of Weber Q BBQs.

9 times out of 10 it is because people are trying to cook on them treating them like a regular BBQ with the lid up. Regular BBQs have huge gas guzzling burners just pumping out large amounts of heat and you can cook with the lid up. Webers are designed to cook with the lid down primarily for heat retention because they use less gas. The added side effect of this closing of the lid is you get those smokey flavours all throughout the food.

Cooking with the lid open is a mindset people need to get out of when using Weber Qs. I've had countless arguments with people using Webers to close the friggin lid. It never worked obviously as you can never argue with the holder of the tongs. They are always the expert and 'know the perfect way to cook a steak everytime'. Everyone knows that if you are holding tongs you must be constantly moving the food around on the grill making you look like a boss. Closing the lid takes away all the showmanship. I've had 2 kettle BBQ's, texas smokers, numerous Bunnings cheapies blah blah blah.

Then I bought a Weber Q 320. I am satisfied I have the kit i need now. Poke me with a fork. I am DONE:- A GRILL Weber Q 320. These are GRILLS, but they are amazing grills. Just buy one, seriously. I am amazed, steak on the Q320 comes out tasting like a better more expensive cut of meat than on a normal grill, yes, they are that good IMHO.

A BBQ A Weber kettle BBQ. The genuine Weber kettles are deeper and better for doing low n slow than imitation cheapies.

Offset smokers are too big unless you're cooking for 20 people. Seriously, you can do amazing American BBQ in a Weber kettle. You don't need anything else. Snake method, Cape Grim brisket.

Does anyone know to have the tap replaced/fixed Mate, before you call a plumber, try spraying some WD40 or RP7 directly into the female fitting and leave it for about 20 minutes (or longer) then try again. These things get weathered from time to time, and the springy part at the end can get a bit tight. This happened to me a couple of years ago where I couldn't get my natural gas male connector to engage into the fitting (I had the bromic female boyonet fitting installed new by a plumber years before that). I learnt that these things can get weathered, now I spray some lubricant every year as part of annual servicing of the fitting (I disconnect my bbq every year and put it away).

Only thing I have picked up from the pictures is no temperature gauge fitted to the hood. The one with the temp gauge are the weber specialists sold by weber dealers only, electronic ignition and a higher domed lid vs the normal range that is sold everywhere you can actually drill a hole in the lid and fit a normal bbq temp gauge to the one sold at appliances on line. This would be a good option really, the family q has a higher dome lid than the smaller models anyway. You can see the differences between the 2 here. There's no chance this is dangerous? Just concerned as WD40 is flammable Last I checked, Natural Gas was flammable too;-0 It should be fine to spray, it's just oil. It's dangerous to spray if there is a naked flame nearby.

There should be a separate gas supply tap, but potentially not as arguably the fitting itself can shut off (mine has a separate tap as I asked the plumber to install it). But yes, it's that springy thing at the end which you need to try and oil – that's the part that the pin from the male part of the fitting needs to try and depress to get the gas flowing. See image here of the male fitting. Thought it worthwhile adding to the reasons Weber is so highly regarded. I bought a Q200 about 5 years ago and have been very happy with it ever since. It has roasted chickens, beef and the Christmas Pork with perfect results every time, including crackle.

Its size makes it convenient to fire up for a steak for one but it has handled pizzas and burgers for up to 20 and uses next to no gas. All in all I have been more than satisfied with it. When a bit of rust started to appear on the grill I didn't worry me too much but I had heard of Weber's reputation for after sales service and honouring warranty claims and thought I had nothing to lose in seeing if it was true. Four days after I first emailed Weber I received confirmation they are sending me a new grill.

That is, to put it simply, simply the best service I have ever received. Especially when you bear in mind that two of those four days were on the weekend. I emailed Weber customer service a query about about the rust and attached a couple of pics of the grill at 2.30pm on Friday afternoon. At 4.30pm that day I received an email back acknowledging my query, asking for the Q200 Serial number, my home address and whether it would be OK to have it dropped off at my front door if the claim was honoured. I replied then forgot about it entirely. Until today (Monday) at 2.00pm when I receive a second email from Weber confirming they would replace the grill and I should receive it in 3-5 business days.

From Adelaide. To be clear I am not affiliated with Weber, I don't know a soul who works for them and the only other Weber product I have bought in 5 years is a couple of the cleaning brushes. I just like to give credit where and when it is deserved and highlight such a great example of a company backing their product and their customers.

This is how its done folks: three emails, two photos, then this in the inbox next business day. 'Hi 'my name', Thank you for your email today. As discussed, I have ordered your Grill. You should receive this within 3-5 business days.

Your order number is xxxx. Happy Grilling:) Kind regards, Tab Reid Customer Service'. Picked up a family q premium for the grand finals weekend,’pretty happy with the results. Using the convection trays and trivet did 2 small pot roasts using the igrill 2 set to medium temp(was around 65c?), added veggies around 30min mark. Meat turned out spot on let to rest for 10mins, lots of juice came out (good for Gravy), was only one small but slighlty medium rare but overall much closer then I usually get in an oven time based.

Did a 3 hour slow and low cook pork ribs last night, last 40ish mins I basted it every 15mins or so, came out nice and sticky, next time I will use the tray with water, as while cooked nicely fresh, where very dry cold the next day. Not sure what people’s thoughts are on these Teflon bbq sheets, never used before but worked well for heavy marinated chicken kebabs, still get the nice grill marks through clean with a simple wipe amazing. Looking at a Weber to replace our old BBQ that is ridiculous to clean. Retailers here in Tassie are limited and seem expensive compared to online. Appliances Online have a Family Q Q3100 for $729 delivered with a cover included. Price seems great compared to the local retailer at $769 plus $79.95 for a cover. Is this a good model?

Only thing I have picked up from the pictures is no temperature gauge fitted to the hood. You should be able to get the Q3200 for around that price I would of thought.

I found the extra height in the hood and the thermometer to be a real bonus for a bit extra. I did a great Pork roast a few weeks ago and the thermometer was so handy for doing the crackling and getting the settings correct. Best BBQ I have bought for sure. Down South Stonemans I think is the only retailer for this model at the moment. But it is garbage for roasting. I've never had a roast that wasn't cooked unevenly and the bottom ALWAYS ends up undercooked or sometimes close to raw.

Kind of wish I'd bought a normal BBQ now. Mate, you are seriously doing something wrong then, I've been roasting in a Family Q for over 6 years now using the recommended trivet and a thermometer and I've not had a bad one, ever. I wouldn't do a roast indoors again after using the Weber. Have you looked at the how to videos on Youtube etc? Not having a shot at you, just can't understand how you're failing unless there's an issue with your gear. I can't cook to save my life (wife can corroborate that -I struggle to boil water) but roasting with the Q has always been sensational. (Talking beef, turkey, lamb & pork – never done a chicken).

Mate, you are seriously doing something wrong then, I've been roasting in a Family Q for over 6 years now using the recommended trivet and a thermometer and I've not had a bad one, ever. I wouldn't do a roast indoors again after using the Weber. This, and to show we are not just pushing the same line, roast chicken is my fvt.

Seriously, if you are following the instructions and getting bad results it must be an issue with the gear. The key to me is the thermometer, without it I would always be second guessing myself. I also made myself some notes the first few times I used the Q to roast so that I had a reasonable idea of how long it takes (basically an hour/kilo for me) – but cold/windy weather can shift that number. Finding I have to overcook the top half to not have an undercooked bottom half.

You've clearly got an issue with uneven heat movement under the lid. I'd try talking to the Weber people as I found them excellent to deal with. If you've only had it 5 months you're well within the warranty period and they'll bend over backwards to make you happy. I wont repeat the issues I had with mine that they fixed without a problem (they're documented in this thread). What you've described is definitely not normal. Did you buy it from a specialist Weber re-seller or a normal retail outlet?

Might be worth a chat with the place you got it from. It's a lot of money to have spent on something you're not happy with. Yes it was bought through a Weber Specialist.

I might contact them and see what they have to say. Do that – you've got nothing to lose and a lot to gain. Working properly you'll be amazed at the quality of roasts out of it, especially compared to your kitchen oven. Sounds like you're doing it right but somethings wrong. Mate of mine bought a Family Q and constantly whinged about how poor the quality of thick steaks were out of it i.e either under/over cooked or burnt on the outside, raw on the inside.

I went around and watched him cook thick steaks and soon found out what his problem was – he was unable to leave the lid down for more than 30 seconds at a time before needing to lift the lid, look, poke and turn the meat over. No wonder it wasn't working, it never got to temperature. After I tied his hands and moved him away from the BBQ the meat had a chance to cook. He couldn't believe the difference lol. The specialist dealers often have BBQ weekends where they run demo's and show off the quality of the thing. Probably getting to that time of year when they run those again as well.

Be interested to hear your result. Mate of mine bought a Family Q and constantly whinged about how poor the quality of thick steaks were out of it i.e either under/over cooked or burnt on the outside, raw on the inside. I went around and watched him cook thick steaks and soon found out what his problem was – he was unable to leave the lid down for more than 30 seconds at a time before needing to lift the lid, look, poke and turn the meat over. No wonder it wasn't working, it never got to temperature. After I tied his hands and moved him away from the BBQ the meat had a chance to cook.

He couldn't believe the difference lol. I'm not really having any problems with this type of cooking, fairly satisfied with the results.

It's just the roasting. The chicken I cooked the other day I had the lid down for 50 minutes and it turned out quite poor. I'll let you know how I go with the dealer. Another piece was red and totally undercooked in parts. Something is seriously wrong there. I'll be interested to see what the Weber dealer's advice is. I'm not much of a cook, but I haven't had a failure on my Weber Q in 5.5 years of use.

It consistently turns out great roasts for me. Does the burner light evenly all the way around? No dirt blocking the jet for the gas?

Do you live in a particularly windy location? At a previous residence, I sometimes cooked in a spot where the wind was funneled between the house and a fence and if the BBQ was side on, the wind would pass through from one side of the BBQ to the other and make it hard to keep it at a good temperature.

I've had my Family Q for about 5 months now and I have to say it's good for more traditional lid down grilling but it is garbage for roasting. I've never had a roast that wasn't cooked unevenly and the bottom ALWAYS ends up undercooked or sometimes close to raw. Kind of wish I'd bought a normal BBQ now. I know it's saturated in bias here but if you haven't had the experience of dealing with Weber customer service yet, do it! They are freaking amazing. I have heard stories of company reps actually dropping in with a few different types of meat and demonstrating how to cook them in the comfort of your own home.

If you don't find the dealer much help, call the customer service line and open a case. They WILL make you happy or die trying;). Can anyone comment on whether the 'new' Weber portable cart is a good investment (for a Baby Q)?

I see on Ray's it's listed at $127 which includes delivery. Older comments in the thread suggest they're rickety but the description says a 'new contempory design' so I'm wondering whether this is a new improved model. An alternative I'm considering is this Vindalso trolley from Ikea which could prove more practical with the shelf: Any feedback before the sale ends tonight would be appreciated!

Grilling and Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly. Food to be grilled is cooked on a (an open wire grid such as a with a heat source above or below), a grill pan (similar to a, but with raised ridges to mimic the wires of an open grill), or (a flat plate heated from below).

Heat transfer to the food when using a grill is primarily through. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling.

In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of 260 (500 ). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).

Studies have shown that cooking,,, and at high temperatures can lead to the formation of,, and polycyclic, which are. May reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food. Contents • • • • • • • • • • • • • • • • • • • • • • • • • • • Regional variations [ ] Asia [ ] In Japanese cities, carts, restaurants, or shops can be found. These contain charcoal-fired grills and marinated grilled meat on a stick. Is a type of food where meat and/or vegetables are grilled directly over small charcoal or gas grills at high temperatures. (This style of cooking has become popular throughout Asia.) In Malaysia, Singapore, Indonesia, and Thailand, a popular food item from food vendors is, which is marinated meat on a bamboo skewer grilled over a charcoal fire and served with peanut (sate) sauce.

Grilled South America [ ] In Argentina and Uruguay, both asado (beef roasted on a fire) and steak a la parrilla (beefsteak cooked on traditional grill) are staple dishes and even hailed as national specialties. Sweden [ ] In Sweden, grilling directly over hot coals is the most prominent form of grilling. Usually the meat is Boston butt, pork chops or pork fillet. It is also common to cook meat and vegetables together on a skewer, this is called 'grillspett'. United Kingdom, Commonwealth and Ireland [ ] In the United Kingdom,, and Ireland, grilling generally refers to cooking food directly under a source of direct, dry heat.

The 'grill' is usually a separate part of an oven where the food is inserted just under the element. This practice is referred to as 'broiling' in North America. In Australia, grilling generally refers to cooking food directly under a source of direct heat. Sometimes the term grilling may refer to cooking with heat from below, as in the United States. In the 1970s and 1980s the electric, two sided vertical grill marketed by the company achieved cult status because of its quick, clean, and no added fat operation. [ ] In electric ovens, grilling may be accomplished by placing the food near the upper, with the lower heating element off and the oven door partially open. Grilling in an electric oven may create a large amount of smoke and cause splattering in the oven.

Both gas and electric ovens often have a separate compartment for grilling, such as a drawer below the flame or one of the stove top heating elements. United States [ ] In the United States, the use of the word grill refers to cooking food directly over a source of dry heat, typically with the food sitting on a metal grate that leaves 'grill marks.' Grilling is usually done outdoors on grills or gas grills; a recent trend is the concept of grilling. Grilling may also be performed using stove-top ' which have raised metal ridges for the food to sit on, or using an. A,, or may be used to cook small pieces of food.

The resulting food product is often called a 'kabob' ( US term) or 'kebab' which means 'to grill' in Persian. Kebab is short for 'shish kebab' (shish = skewer). Or wood chips (damp) may be added on top of the coals to create a smoldering effect that provides additional flavor to the food. Other hardwoods such as,, and may also be used. Health risks [ ] As is true of any high-temperature or, when meat is grilled at high temperatures, the cooking process can generate chemicals. Two processes are thought to be responsible. (HCAs) are formed when,, and react at high temperatures.

(PAHs) are formed when fat and juices from meat grilled directly over an open fire drip onto the fire, causing flames. These flames contain PAHs that then adhere to the surface of the meat. However it is possible to significantly reduce carcinogens when grilling meat, or mitigate their effect.,,,, and have been shown to reduce formation of both HCAs and PAHs. V-profiled grill elements placed at an angle may help drain much of the meat juices and dripping fat, and transport them away from the heat source.

Heat sources on the top (as in many electrical or gas ovens), or on the side (vertical grilling) avoid completely the burning of fat dripping from the meat, and the meat's contact with the flames. Another method is precooking the meat in the microwave, which can reduce HCA formation by reducing the time that meat must be in contact with high heat to finish cooking. Methods [ ] Gridironing [ ]. Grilling chicken in a hinged Outdoor grilling on a gridiron may be referred to as ', though in US usage, the term barbecue refers to the cooking of meat through indirect heat and smoke. Barbecue has several meanings and may be used to refer to the grilled food itself, to a distinct type of cooked meat called, to the grilling device used to cook the food (a barbecue grill), or to the social event of cooking and eating such food (which may also be called a or ). Charcoal kettle-grilling [ ] Charcoal kettle-grilling refers to the process of grilling over a charcoal fire in a kettle, to the point that the edges are charred, or charred grill marks are visible. Some restaurants seek to re-create the charcoal-grilled experience via the use of ceramic or infrared heat sources, offering meats that are cooked in this manner as 'charcoal-cooked' or 'charcoal-grilled'.

Grill-baking [ ] By using a baking sheet pan placed above the grill surface, as well as a drip pan below the surface, it is possible to combine grilling and to cook meats that are stuffed or coated with breadcrumbs or batter, and to breads and even and desserts. When cooking stuffed or coated meats, the foods can be baked first on the sheet pan, and then placed directly on the grilling surface for char marks, effectively cooking twice; the drip pan will be used to capture any crumbs that fall off from the coating or stuffing. Grill-braising [ ] It is possible to meats and vegetables in a pot on top of a grill.

A gas or electric grill would be the best choices for what is known as 'barbecue-braising' or 'grill-braising', or combining grilling directly on the surface and braising in a pot. To braise on a grill, put a pot on top of the grill, cover it, and let it simmer for a few hours. There are two advantages to barbecue-braising.

The first is that this method allows for browning the meat directly on the grill before the braising, and the second is that it also allows for glazing the meat with sauce and finishing it directly over the fire after the braising, effectively cooking the meat three times, which results in a soft textured product that falls right off the bone. This method of cooking is slower than regular grilling but faster than pit-smoking, starting out fast, slowing down, and then speeding up again to finish.

If a is used, the cooking time will be much faster. Indoor grilling [ ] Many restaurants incorporate an indoor grill as part of their cooking apparatus. These grills resemble outdoor grills, in that they are made up of a grid suspended over a heat source. However, indoor grills are more likely to use electric or gas-based heating elements. Some manufacturers of residential cooking appliances now offer indoor grills for home use, either incorporated into a stove top or as a standalone electric device. Sear grilling [ ] Sear-grill and gear grilling is a process of meat or food items with an.

In sear grilling, propane or natural gas is used to heat a ceramic plate, which then radiates heat at temperatures over 480 °C (900 °F). Sear-grilling instantly sears the outside of meat to make the food more flavorful. Commonly, grilling heats the surrounding air to cook food.

In this method, the infrared grill directly heats the food, not the air. Stove-top pan grilling [ ]. A grill pan Stove-top pan grilling is an indoor cooking process that uses a grill pan — similar to a frying pan but with raised ridges to emulate the function or look of a gridiron.

In pan grilling, heat is applied directly to the food by the raised ridges and indirectly through the heat radiating off the lower pan surface by the stove-top flame. Stove-top grill pans can be used to put sear marks on meat before it is finished by overhead radiant heat. When cooking leaner meats, oil is often applied to the pan ridges to aid in food release. Some griddles designed for stove-top use incorporate raised ridges in addition to a flat cooking area. These are either on half of the cooking surface or, in the case of reversible two-sided griddles, on one side with the flat surface on the other. Flattop grilling [ ]. Cooks at the Northern Lights Dining Room, Seattle, Washington, 1952.

A being used is located on the right. Foods termed 'grilled' may actually be prepared on a hot griddle or flat pan. The griddle or pan may be prepared with oil (or butter), and the food is cooked quickly over a high heat. Griddle-grilling is best for relatively greasy foods such as. Some griddle-grilled foods may have grill marks applied to them during the cooking process with a branding plate, to mimic the appearance of charbroil-cooked food. A flattop grill is a cooking appliance that resembles a but performs differently because the heating element is circular rather than straight (side to side).

This heating technology creates an extremely hot and even cooking surface, as heat spreads in a radial fashion over the surface. The first flattop grills originated in Spain and are known as planchas or la plancha.

Food that is cooked a la plancha means grilled on a metal plate. Plancha griddles or flat tops are chrome plated which prevents reaction with the food. Some base metal griddles will impart a subtle flavor to the food being cooked. The flattop grill is a versatile platform for many cooking techniques such as, toasting,,, grilling,,, and, and can also be used in.

In addition, pots and pans can be placed directly on the cooking surface for even more cooking flexibility. In most cases, the steel cooking surface is like cast iron cookware, providing a natural non-stick surface. Charbroiling [ ]. Further information: Charbroiling, or chargrilling outside North America, refers to grilling on a surface with wide raised ridges, to the point of having the food slightly charred in texture. Overhead grilling [ ] In the United States, oven pan broiling refers to a method of cooking inside an oven on a broil pan with raised ridges, where the heat can be applied from either above or below.

In gas and electric ovens, this is accomplished with a and a. Sometimes, the food is placed near the upper heating element to intensify the heat. The lower heating element may or may not be left off and the oven door is sometimes opened partially. Gas ovens often have a separate compartment for broiling, sometimes a drawer below the bottom flame.

Salamander [ ]. Old electric grill with top heat (salamander) A salamander is a culinary grill characterized by very high temperature overhead electric or gas heating elements. It is used primarily in professional kitchens for overhead grilling (US: broiling). It is also used for, of dishes, melting cheeses onto, and caramelizing desserts such as. Salamanders are generally similar to an oven without a front door, with the heating elements at the top.

They are more compact; typically only half the height and depth of a conventional oven. They are often wall mounted at eye level, enabling easy access and close control of the cooking process.

Many salamanders can be fitted with a cast iron 'branding' plate which is used to make grill marks on the surface of meat. Some grills can also be fitted with a accessory for roasting meats. Overhead heat has the advantage of allowing foods containing fats, such as steaks, chops and other cuts of meat, to be grilled without the risk of flare-ups caused by the rendered fat dripping onto the heat source. The salamander's facility for extremely high temperature also takes less cooking time than other grilling techniques, reducing preparation time, which is a benefit in professional kitchens during a busy meal service.

Modern salamanders take their name from the 18th century salamander, the tool of choice for toasting the top of a dish. It consisted of a thick plate of iron attached to the end of a long handle, with two feet, or rests, arranged near the iron plate for propping the plate over the food to be browned. Its name in turn was taken from the legendary type of, a mythical amphibian that was believed to be immune to fire.

Two-sided grilling [ ] Some commercial devices permit the simultaneous grilling of both sides of the meat at the same time. The flame-grilling machine at, /, and other fast food restaurants is called a 'broiler'. It works by moving meat along a chain conveyor belt between top and bottom burners, grilling both sides of the meat patty at the same time. This concept was invented in 1898, when the Bridge and Beach Co. Louis, Missouri, started manufacturing a vertical cast iron stove.

These stoves were designed to allow the meat to be flame-broiled (flame-grilled) on both sides at the same time. Custom hinged steel wire gridirons were built for use in the vertical broilers. The hinged gridirons were slid in and out of the stoves holding the meat while it cooked evenly on both sides, like modern day oven racks. These stoves took up a small amount of counter space.

They were used in lunch spots to feed factory workers. During the 1990s, double-sided grilling was popular in the USA using consumer electrical grills (e.g., the popular ). US marketers of electric double-sided grilling appliances opted for the global term 'grilling' rather than the geographically isolated term 'broiler.' Hinged double-sided grills are generically known as contact grills.

Whole grilling [ ] Whole grilling involves grilling a whole carcass as opposed to grilling individual portion sized cuts. This method is often used in order to avoid the need for complicated grill equipment during, for example, a hunt or expedition in the wild. It is also the traditional method of cooking in several cultures where they do a,,. There are several primitive methods and modern equipment that copies and automates the primitive version: • On a stick • Rotating horizontally with heat from tall flames on the side: In this version, which essentially is one sided vertical grilling, it is usual to spice and sew the body enclosures, with sticks in order to save the juices, rotate back and forth (never seamline at bottom), harvest the juice at the end of grilling, and use it as a spicy sauce over the outside surface. • Rotating horizontally over embers: In this version the meat may be subject to smoke from dripping fat that burns.

• Planted in a heated and covered pit: a ground hole version of tandoori or oven. A covered pit makes it difficult to check the correct amount of cooking time. • on a vertical frame planted and leaned over embers: In this version it is usual to open the torso to avoid portions that might not get cooked. • Hang in a heated and covered pit (requires stick across the pit opening, and a heat-resistant hanging mechanism such as a metal S hook) • On a tray in a large oven, heated and covered pit, barbeque grill or smoker • In a fireproof closed container buried in embers or surrounded by fire: this is practical for small carcasses like whole chicken. One variation of this is to shallowly bury the food and make a fire over, just to dig it up again; This is suitable to whole grill a large pumpkin that has been opened, seeds removed, the inside sugared, and closed again. See also [ ].