Gas Barbecues

Charles, I don't mean to sound unfreindly, but WTF has this got to do with real ale? How many people serve cask conditioned beer at barbecues? Jeez.

Best regards, Paul

-- Paul Sherwin Consulting

Strangely enough, a fellow branch member holds a summer barbie each year and the back end of the garage has two or three handpulls each with line to nicely cooled 9 gallon cask.

Maybe the answer to your question is "not enough".

I do.

Charles. FWIW I like the lava rock BBQ's. Like yours, my first gas BBQ corroded and died after 3 years or so, bought a more expensive one which is fine. However, even a 3 year life span works out fairly cheap .

KeithS

In message , Charles Turner writes

I also like gas BBQs but used to burn them out in a couple of years. 4 years ago I bought an Outback BBQ and it's still perfect. Mine doesn't look anything like the current models (it's green) but if the build quality is the same you'll be happy. Here's their website

I chose a lidded model since I sometimes 'roast' a whole leg of lamb, rib of beef etc. It's easy to leave a lid up when you want a simple BBQ but impossible to make a lid for one that hasn't got it to start with!

I run mine off propane rather than butane - you'll need to change the regulator to do this. The benefit of propane is that it produces more heat, I can make mine Tandoori hot for naans etc. Propane also keeps its pressure at lower air temperatures, my BBQ is just outside my kitchen door and I use it all year round.

Hi

In the UK I find lumpwood charcoal to be variable. Where I live in the North of England, I can buy locally produced (the old fashioned way) lumpwood charcoal, which burns very hot. "Mass produced" lumpwood burns slower but cooler.

Nowadays the only charcoal I ever use in the UK is lumpwood. I got fed up with very poor performance from briquettes - it is fairly obvious just looking at the ash that most charcoal briquettes are bulked out with cheap non-combustible rubbish such as brick dust etc.

My wife and I frequently camp in the USA for up to a month at a time when a barbecue is our only form of cooking. We never have any problem with American briquettes so the above problem is obviously another example of "rip-off Britain".

Regards

KGB

Traditional Lumpwood BBQ's, go with real ale for me! Time to drink whilst your setting it up, before it gets to the temperature. Then slowly cooking & maturing like the ale. As for gas, so convenient as you say, so is Stella but you probably don't drink it at your BBQ!

Go on join the Campaign for lumpwood BBQ's, buy it from your local hardware store, leave the gas BBQ's at B&Q, lets put them out of business!

Not trying to upset anyone, just a bit of fun.

Andy Great Sankey England.

Rubbish! Unlike Stella/real ale, there's no difference in taste between charcoal cooked and gas cooked BBQ food. (Unless, of course, you're in the habit of cooking on charcoal before it's burnt down to a red bed) Sheer convenience and speed of gas gets my vote every time, *and* you don't get smoke spoiling the flavour of your beer.

Likewise :) :)

KeithS

I have friends here in the US that would beg to differ.

Bruce CAMRA member from New Jersey

Can't help with gas, but we're very happy with our Weber kettle running lumpwood charcoal. Roasted a 3kg boneless leg of pork in it last Saturday :-)

regards sarah

Maybe the gas cooked food actually doesn't taste much different........but the smell of charcoal gets my juices going. Just that smell...............gas doesn't seem to have the same effect. :-) ....just as well cook it indoors in comfort. IMO.

Penny

........but

Hey, whatever turns you on Penny :) Personally, I'm happy to avoid the stink, and there would certainly be none left there when I used to use charcoal. KeithS

In article , Malcolm Loades writes

God, you poor, deprived thing - even in this out-of-the-way rural area we have a cooker in our kitchen!

What stink? We use a Weber volcano thingy to start the charcoal, which requires only newspaper and kindling, no lighter fuel or bricks. You get

10 minutes of woodsmoke, 30 minutes of anticipation, then hours of cooking pleasure on glowing coals. Smell of hot charcoal and roasting meat, nothing more, especially if you use indirect heat. I'm not going to get into an argument about it, but I agree with those who say that charcoal imparts flavour to the meat. Gas is just gas. If you're going to use gas, why not cook it in the oven or the grill?

regards sarah

Oh! I have one of those - I think. It is a metal tube with holes. Is that the one? Sadly, I haven't used it at all but if you like it so much and it is the one, I shall try it. (Our Weber is over 20 years old and stands out in all weathers.)

In message , Roy Bailey writes

I thought Berkshire was rather posh?

Hi June

How are the cats - assuming you are the same June Hughes from

We use ours (lighter, not cats!!) all the time. It is a cheap version bought in the USA around 15 years ago. By coincidence I looked at it only yesterday and spotted the first signs of rust, which threw me into a mild panic as I find it invaluable. I was much relieved when a web search showed similar ones for sale in the UK.

I must admit to cheating and apart from stuffing newspaper up the base, also drop a couple of bits of firelighter in the top before adding the charcoal.

Which reminds me, it is time to go and pour myself a pint of homebrew and light the barbecue.

Regards

KGB

Hi again

Thinking of previous posts in this thread regarding using newspaper in a Weber Volcano to light a barbecue, there is definite scope for one-upmanship here:- e.g. "Personally I find that the "Financial Times" gives a far superior flame, as opposed to the poor quality, much bluer flame produced by the "Sun". 8^)

Regards KGB

"KGB (KGB)" wrote | Thinking of previous posts in this thread regarding using | newspaper in a Weber Volcano to light a barbecue, there | is definite scope for one-upmanship here:- | e.g. "Personally I find that the "Financial Times" gives | a far superior flame, as opposed to the poor quality, much | bluer flame produced by the "Sun". 8^)

My chef refuses to use a British newspaper at all; the ink used in French newspapers is naturally gastronomically superior.

It's a right pain as the nearest shop only stocks the Daily Record so I have to send the butler in the staff Cessna to pick up a fresh copy from the printworks in la Defense - really takes the spontaneity out of inviting friends round for Sunday barbecue brunch.

Owain

In message , KGB writes

Hello, KGB. Great to see you posting here. Yes that is me. The cats are fine - one is still very wild but they have settled down a treat.

I shall have a go ASAP. Thanks.

Enjoy! Give my regards to Ally, JP, Tania, Edgar et al. Best wishes.