G'day folks,

Firstly, yes I'm a newby here and am hoping for some friendly advice in here
from the experts.

Over here in Australia, the original weber charcoal grill has been a legend
since the early 70's but I kinda got into them about 10 years ago on and off
because we Aussies are generally an impatient lot when it comes to cooking
on the bbq (usually a gas grill and / or a hotplate) and usually if it's not
done within 55 seconds (usually timed x 2 beers), it'll interupt valuable
drinking, farting & bullshitting time, however in that same time the snags
(sausages) gotta be burnt to a cinder LOL. Just kidding!!
All meat must be cremated to avoid unneccesary Moo-ing before the big bite
!!

ok enough of the BS hehehe

I do however have a question in regards to Indirect cooking methods on the
Weber charcoal grill. I have the 22 inch standard kettle but am upgrading
soon to the performer.

In the weber books it is always demonstrated that their version of indirect
heat is to have the charcoal over to both sides and having the meat over a
drip-pan which is placed between the coals in the middle where as, many of
the BBQ Videos and demos I've seen from the USA have all their coals on one
side and have their meat on the other side. I would guess that the single
side method would have the meat cooking much slower and longer than the 2
side method. Would this be right?

Would it still be even cooking if the meat is on the opposite side to the
coals?
And if there any advantages or disadvantages either way? 2 side or single
side..which is best?

Thanks in advance for any answers and advice.

Cheers

DJ

On Wed, 27 Feb 2008 16:54:22 +1100, DJ wrote:

Would it still be even cooking if the meat is on the opposite side to the
coals?
And if there any advantages or disadvantages either way? 2 side or single
side..which is best?

Thanks in advance for any answers and advice.

The two side method is best in pretty much every circumstance.
Having the energy (heat) on both sides creates a better
convection current and provides for more even cooking.

With the coals on one side, the meat will require much more
babysitting - turning to expose the coolest side to the heat more
often - which requires that you open the lid more often and
ca7uses temperature fluctuations (loss of heat followed by big
heat spikes as the coals get stoked with fresh air). And you'd
have to set your beer down more often.

And don't forget your vents. Vents should only need to be open a
tiny bit.

-sw

DJ wrote:
G'day folks,

Firstly, yes I'm a newby here and am hoping for some friendly advice
in here from the experts.

Welcome/

Over here in Australia, the original weber charcoal grill has been a
legend since the early 70's but I kinda got into them about 10 years
ago on and off because we Aussies are generally an impatient lot when
it comes to cooking on the bbq

You don't cook on a bbq, bbq is what you eat. You can cook on a grill, or in
a pit, or smoker, over a campfire, etc.... but bbq isn't a piece of
equipment

(usually a gas grill and / or a
hotplate) and usually if it's not done within 55 seconds (usually
timed x 2 beers), it'll interupt valuable drinking, farting &
bullshitting time, however in that same time the snags (sausages)
gotta be burnt to a cinder LOL. Just kidding!! All meat must be cremated
to avoid unneccesary Moo-ing before the big
bite !!

ok enough of the BS hehehe

I do however have a question in regards to Indirect cooking methods
on the Weber charcoal grill. I have the 22 inch standard kettle but
am upgrading soon to the performer.

It's a good grill, but performance wise it's not much different from your
kettle.

In the weber books it is always demonstrated that their version of
indirect heat is to have the charcoal over to both sides and having
the meat over a drip-pan which is placed between the coals in the
middle where as, many of the BBQ Videos and demos I've seen from the
USA have all their coals on one side and have their meat on the other
side. I would guess that the single side method would have the meat
cooking much slower and longer than the 2 side method. Would this be
right?

Not necessarily; but generally the more fuel you have the higher the
potential heat level.

Would it still be even cooking if the meat is on the opposite side to
the coals?

It can be.

And if there any advantages or disadvantages either way? 2 side or
single side..which is best?

I like two sided for pieces that can easily fit between the two piles of
charcoal.

If you ever decide you want to get into bbq check out this faq:
http://www.eaglequest.com/~bbq/faq2/toc.html

--
Dave
www.davebbq.com

"Dave Bugg" wrote in message
newsP7xj.3371$my3.2262@trndny06...
DJ wrote:
G'day folks,

Firstly, yes I'm a newby here and am hoping for some friendly advice
in here from the experts.

Welcome/

Over here in Australia, the original weber charcoal grill has been a
legend since the early 70's but I kinda got into them about 10 years
ago on and off because we Aussies are generally an impatient lot when
it comes to cooking on the bbq

You don't cook on a bbq, bbq is what you eat. You can cook on a grill, or
in a pit, or smoker, over a campfire, etc.... but bbq isn't a piece of
equipment

Ahh Dave, In Australia we actually do call the equipment 'bbqs', there are
charcoal bbqs, gas bbqs then you have the smokers, hibachis and so
on.....that's how that silly Paul Hogan tourist add used to say "and we'll
put another shrimp on the barbie for ya" we call shrimp= prawns in
Oz.Barbie is Oz for BBQ
As for the food, well we just call it bbq lamb,bbq pork, bbq ribs only
because of the equipment we cook it on. Even Barbecues Galore calls them
BBQs he
http://www.bbqgalore.com.au/products/search.aspx

(usually a gas grill and / or a
hotplate) and usually if it's not done within 55 seconds (usually
timed x 2 beers), it'll interupt valuable drinking, farting &
bullshitting time, however in that same time the snags (sausages)
gotta be burnt to a cinder LOL. Just kidding!! All meat must be cremated
to avoid unneccesary Moo-ing before the big
bite !!

ok enough of the BS hehehe

I do however have a question in regards to Indirect cooking methods
on the Weber charcoal grill. I have the 22 inch standard kettle but
am upgrading soon to the performer.

It's a good grill, but performance wise it's not much different from your
kettle.

Yeah I know that it's basically the same but it has this great little
prep/serving table built in to it and that is gold to me......mmm food has a
tendency to fall off the plate if I'm just holding it and available tables
are taken up by other stuff.

In the weber books it is always demonstrated that their version of
indirect heat is to have the charcoal over to both sides and having
the meat over a drip-pan which is placed between the coals in the
middle where as, many of the BBQ Videos and demos I've seen from the
USA have all their coals on one side and have their meat on the other
side. I would guess that the single side method would have the meat
cooking much slower and longer than the 2 side method. Would this be
right?

Not necessarily; but generally the more fuel you have the higher the
potential heat level.

Would it still be even cooking if the meat is on the opposite side to
the coals?

It can be.

And if there any advantages or disadvantages either way? 2 side or
single side..which is best?

I like two sided for pieces that can easily fit between the two piles of
charcoal.

If you ever decide you want to get into bbq check out this faq:
http://www.eaglequest.com/~bbq/faq2/toc.html

--
Dave
www.davebbq.com

On Feb 27, 12:16*am, "DJ" wrote:
"Dave Bugg" wrote in message

Ahh Dave, In Australia we actually do call the equipment 'bbqs', there are
charcoal bbqs, gas bbqs then you have the smokers, hibachis and so

Good on you mate. But now ya know bettah! So when you make something
good out of this, you can act posh and correct your mates as to
terminology. You know ya want to.

I don't know the link, but I hear really nice things about a Weber
forum where it's all Weber all the time and I'm certain this has been
discussed to death there.

In article , mrjay1
@bigpond.net.au says...

Ahh Dave, In Australia we actually do call the equipment 'bbqs', there are
charcoal bbqs, gas bbqs then you have the smokers, hibachis and so
on.....

That's the way the language tends to work in Canada, too. Since I've
been lurking here and figured out what bbq is I've been attempting to
use the terminology correctly. My friends think I'm crazy ;-)

But really, every backyard 'bbq' that I've been to here doesn't have any
bbq. Maybe some nicely grilled steaks & burgers & whatever, but not any
bbq to be had (except when I'm hosting!)

Of course, now that my friends have all tried my bbq, they're happy to
let me call it whatever I want! It's a lonely but satisfying feeling to
be the local bbq evangelist :-)

--
Bill

On 27-Feb-2008, Tutall wrote:

On Feb 27, 12:16*am, "DJ" wrote:
"Dave Bugg" wrote in message

Ahh Dave, In Australia we actually do call the equipment 'bbqs', there
are
charcoal bbqs, gas bbqs then you have the smokers, hibachis and so

Good on you mate. But now ya know bettah! So when you make something
good out of this, you can act posh and correct your mates as to
terminology. You know ya want to.

I don't know the link, but I hear really nice things about a Weber
forum where it's all Weber all the time and I'm certain this has been
discussed to death there.

You're probably thinking about this one Tutall;

http://www.virtualweberbullet.com/

--
Brick(Youth is wasted on young people)

DJ wrote:

"Dave Bugg" wrote in message

You don't cook on a bbq, bbq is what you eat. You can cook on a
grill, or in a pit, or smoker, over a campfire, etc.... but bbq
isn't a piece of equipment

Ahh Dave, In Australia we actually do call the equipment 'bbqs',

No worries, mate. I'm glad I could be of help in correcting the terminology
error.

there are charcoal bbqs, gas bbqs then you have the smokers, hibachis
and so on....

We have grills, too. Grills which also use a variety of fuels, including
wood. But our bbq is either pork or beef. We don't eat charcoal or gas. We
also smoke-roast a variety of foods including chicken and turkey.

that's how that silly Paul Hogan tourist add used to say "and we'll put
another shrimp on the barbie for ya"

I think Hulk Hogan might grill some shrimp. I have no idea who Paul Hogan
is.

we call shrimp= prawns in Oz.Barbie is Oz for BBQ.

I've never put shrimp on a pulled-pork sandwich. But then, I tend not to
like putting seafood on my bbq; I don't like mixing the flavors.

As for the food, well we just call it bbq lamb,bbq pork, bbq ribs only
because of the equipment we cook it on.

Well, like I said, I'm happy I could be of help correcting the mistake.

Even Barbecues Galore calls
them BBQs he
http://www.bbqgalore.com.au/products/search.aspx

It's funny the way corporations and people tend to ignore the meaning of
things, isn't it. I mean, I never would have called the computer input
device a 'mouse'.

--
Dave
www.davebbq.com

Sqwertz wrote:

On Wed, 27 Feb 2008 16:54:22 +1100, DJ wrote:

Would it still be even cooking if the meat is on the opposite side
to the coals?
And if there any advantages or disadvantages either way? 2 side or
single side..which is best?

Thanks in advance for any answers and advice.

The two side method is best in pretty much every circumstance.
Having the energy (heat) on both sides creates a better
convection current and provides for more even cooking.

I used to do the one-side method. Then I got the Weber charcoal holders
and aluminum pans that fit the 22" grill. That works great, except that
the cooking surface is somewhat limited. For one rack of ribs or a
chicken or two, it's great and easier than firing up the WSM for a
small amount.

This weekend sounds good for a boneless pork loin roast.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article Eqjxj.13333$o23.3601@trndny09, says...

I think Hulk Hogan might grill some shrimp. I have no idea who Paul Hogan
is.

He's Crocodile Dundee Mate!

--
Bill

Bill Riel wrote:
In article Eqjxj.13333$o23.3601@trndny09,
says...

I think Hulk Hogan might grill some shrimp. I have no idea who Paul
Hogan is.

He's Crocodile Dundee Mate!

Who? Never heard of it.

--
Dave
www.davebbq.com

In article P4lxj.5150$O64.460@trndny03, says...
Bill Riel wrote:
In article Eqjxj.13333$o23.3601@trndny09,
says...

I think Hulk Hogan might grill some shrimp. I have no idea who Paul
Hogan is.

He's Crocodile Dundee Mate!

Who? Never heard of it.

OK, nevermind...

--
Bill

Dave Bugg wrote:
DJ wrote:

"Dave Bugg" wrote in message

You don't cook on a bbq, bbq is what you eat. You can cook on a
grill, or in a pit, or smoker, over a campfire, etc.... but bbq
isn't a piece of equipment
Ahh Dave, In Australia we actually do call the equipment 'bbqs',

No worries, mate. I'm glad I could be of help in correcting the terminology
error.

there are charcoal bbqs, gas bbqs then you have the smokers, hibachis
and so on....

We have grills, too. Grills which also use a variety of fuels, including
wood. But our bbq is either pork or beef. We don't eat charcoal or gas. We
also smoke-roast a variety of foods including chicken and turkey.

that's how that silly Paul Hogan tourist add used to say "and we'll put
another shrimp on the barbie for ya"

I think Hulk Hogan might grill some shrimp. I have no idea who Paul Hogan
is.

we call shrimp= prawns in Oz.Barbie is Oz for BBQ.

I've never put shrimp on a pulled-pork sandwich. But then, I tend not to
like putting seafood on my bbq; I don't like mixing the flavors.

As for the food, well we just call it bbq lamb,bbq pork, bbq ribs only
because of the equipment we cook it on.

Well, like I said, I'm happy I could be of help correcting the mistake.

Even Barbecues Galore calls
them BBQs he
http://www.bbqgalore.com.au/products/search.aspx

It's funny the way corporations and people tend to ignore the meaning of
things, isn't it. I mean, I never would have called the computer input
device a 'mouse'.

We probably should check out this site before trying to palaver with our
Aussie friends. http://www.textfiles.com/humor/strine.txt

JD

JD wrote:


We probably should check out this site before trying to palaver with our
Aussie friends. http://www.textfiles.com/humor/strine.txt

JD


I work for an Aussie company, and with a number of them. They talk
funny, but they doooo know how to have fun!
--
Dave T.

"Many people die at twenty-five and aren't buried
until they are seventy-five".
Benjamin Franklin

Dave T. wrote:
JD wrote:


We probably should check out this site before trying to palaver with
our Aussie friends. http://www.textfiles.com/humor/strine.txt

JD


I work for an Aussie company, and with a number of them. They talk
funny, but they doooo know how to have fun!

Amen! I was a dealer for a 24" catamaran that some Aussies brought to
Florida and were building there. I had a great time with them.

JD