GAS bbq...

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Clint

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Hello all,
before I continue....I'm on about GAS only.. as it suits my needs.
My current unit is DEAD...except for the side burner which is a blessing as I cook my curry...outside. I also use the bbq side quite a bit for grilling meat to go with the curry and like the speed and convenience.
I had set my heart on a Weber but...I've stumbled across Napoleon...huge features and a brilliant warranty. Nit cheap at the fat end of 2k but it's something I enjoy and use a lot...
Any other suggestions are welcome...please don't suggest a charcoal job (I'm going to get a kettle for times I'm not on the clock)..and can't do with the argument..
Cheers
Clint
 

-Bezza-

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Napoleon are nice. Almost went for one of those based on the side grill thing for steak. Went broil king in the end and pleased with that.

Depends on personal needs but have you considered a pellet smoker?
 

Clint

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Napoleon are nice. Almost went for one of those based on the side grill thing for steak. Went broil king in the end and pleased with that.

Depends on personal needs but have you considered a pellet smoker?
Not considered a smoker although I could definitely use one...the only trouble is I'm the only proper meat eater in the house. Although I know cheese is an option.
 

chrisbjones202

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I've had a broil king for 7 yrs. Been pleased with it. Using a smoke box or lumps of wood can be used as a great smoker. Spit roaster makes really moist chicken. I have an aldi pizza box which also works great on it.

Going to get my tin hat out now before they tell us to cook inside.
 

Clint

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I've had a broil king for 7 yrs. Been pleased with it. Using a smoke box or lumps of wood can be used as a great smoker. Spit roaster makes really moist chicken. I have an aldi pizza box which also works great on it.

Going to get my tin hat out now before they tell us to cook inside.
Thanks for the reply.
NO tin hat required as I'll get my mate Chippy to burn them alive on his coal fire.
 

Alastair70

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My local outlet stock Napoleon as their main gas BBQ line, so they must be good. They definitely look fantastic and the warranty can’t be sneezed at.

Also, as I’ve said before, people who dis gas BBQ’s clearly don’t understand BBQ and the ‘just cook inside’ comments can be ignored.
If you get a kettle you’ll have the best of both worlds, but they‘re difficult to do low ‘n’ slow on. A smoke box and the gas grill will fill the gap.
 

Clint

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My local outlet stock Napoleon as their main gas BBQ line, so they must be good. They definitely look fantastic and the warranty can’t be sneezed at.

Also, as I’ve said before, people who dis gas BBQ’s clearly don’t understand BBQ and the ‘just cook inside’ comments can be ignored.
If you get a kettle you’ll have the best of both worlds, but they‘re difficult to do low ‘n’ slow on. A smoke box and the gas grill will fill the gap.
As a much admired by myself,meat burner ,I really appreciate that!
 

Alastair70

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As a much admired by myself,meat burner ,I really appreciate that!

Shucks, I’m blushing now. I’ve also said before I’d easily swap my Weber kettle for gas. It gets used for fast and furious cooks so there’s very little time for the charcoal aromas and flavours to get into the food.
I would miss how they get into me and my clothes while I’m cooking however, so I can see me replacing it anytime soon. Anyway, it’s only 10 years old and is still like new 😀
 

Alastair70

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Have you considered charcoal?
I'm just kidding. I have a gas grill and, as mentioned, the idea of a wood box is a nice option. I've never done it but it's a nice option.
It is fun starting fires with the charcoal though.
Do you do much low ‘n’ slow? Our beef is quite different than on your side of the pond. Theres a lot more purely grass fed beef at the ‘premium’ end of the market which affects marbling. USDA prime cattle will have had a lot more grain in their diet which improves the buttery nature of the intramuscular fat. Also, UK butchers keep pectoralis minor on the rib, so when we buy brisket we only get the flat and not the cap. Long story short, you can’t cook brisket in the UK like you can in the US, I know, I’ve tried many many times.
 
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Do you do much low ‘n’ slow? Our beef is quite different than on your side of the pond. Theres a lot more purely grass fed beef at the ‘premium’ end of the market which affects marbling. USDA prime cattle will have had a lot more grain in their diet which improves the buttery nature of the intramuscular fat. Also, UK butchers keep pectoralis minor on the rib, so when we buy brisket we only get the flat and not the cap. Long story short, you can’t cook brisket in the UK like you can in the US, I know, I’ve tried many many times.
No, generally, not on the BBQ and not big pieces of beef. I use the BBQ for "speed cooking" like burgers, chicken breasts, steaks, fajitas, etc. One third of the BBQ burners off and I can make my square pizzas in it and keep the temperature where it needs to be. My brothers are totally into doing briskets and pulled pork kind of things.
I rotisserie chickens if I have a lot of spare time. Any low and slow, for me, applies to baby back ribs or some roasts that I do in the oven but ribs get a finish on the BBQ.
I've had the pleasure of eating beef over there. It was remarkably different, but you explained why.
I don't smoke but I should on the BBQ because I do like how the product comes out.
 

-Bezza-

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Not considered a smoker although I could definitely use one...the only trouble is I'm the only proper meat eater in the house. Although I know cheese is an option.

Have a look at the traeger ironwood, just to see what it's capable of and if it fits the bill. Better than anything else for the low and slow cooks.

Gas is ready to cook very quickly, which is the massive advantage. And as is mentioned above, those who think a gas grill has less flavour simply doesn't know how to use one properly. The spit is a real bonus too - amazing chicken and pork shoulder.

Whatever you get, buy a "meater" too.
 
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Have a look at the traeger ironwood, just to see what it's capable of and if it fits the bill. Better than anything else for the low and slow cooks.

Gas is ready to cook very quickly, which is the massive advantage. And as is mentioned above, those who think a gas grill has less flavour simply doesn't know how to use one properly. The spit is a real bonus too - amazing chicken and pork shoulder.

Whatever you get, buy a "meater" too.
Hi Bezzer i have a meater, best thing i ever bought not cheap but worth every penny
 

Paul7189

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I was going to go for a broil king but I was in costco and they have some by kitchen aid (the ones who make expensive food mixers for baking). Its all stainless steel and the main cook box of the unit it enamel coated in the same way the inside of your oven is so it wont rust and is much easier to clean. Also the burners themselves are stainless so they won't rust. I did have an apollo 4 burner from homebase and it basically fell apart and all rusted up after a couple of years. The price online is always a bit more than in store because it includes delivery but they are brilliantly made. They are rebadged kitchen aid but are made by nexgril.


 

BarnBrian

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Hi Clint
I’ve on my second Weber summit. The first one was replaced because of corrosion problems, and the second one has the same issues. The aluminium parts start corroding after about a year. It actually works well but not worth the money.
 
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