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Weber Performer Gas grill.. thoughts/tips?
In my debate on gas vs charcoal i've decided to give this guy a shot..
even though its grill area is only 22.5" compared to say 30".. i guess from what i've seen it can feed 4-6 in one shot, but i guess its no big deal to just add more meat when the first round is done. Any comments on these: Use lump coal, wood type too.. say pecan wood or mesquite or oak? If grilling, no need to add wood chips, but if slow cooking add them. Are the typical bags of charcoal in the store lump style or briquettes? I cant remember.. If i end up with the newer model (not the 2005) one.. is it true the gas is a disposable tank now, as before you could refill? Any advantages to trying to retro fit the tank so it can be refilled? Whats a typical refill cost vs a completely new disposable tank? I've heard that the charcoal can often be used more than once? How is this possible, do you not need to wait until the charcoal is completely white (to avoid health issues) with this type of setup? Cheers |
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Weber Performer Gas grill.. thoughts/tips?
markm75 wrote:
> In my debate on gas vs charcoal i've decided to give this guy a shot.. > even though its grill area is only 22.5" compared to say 30".. i guess > from what i've seen it can feed 4-6 in one shot, but i guess its no > big deal to just add more meat when the first round is done. > > Any comments on these: > > Use lump coal, wood type too.. say pecan wood or mesquite or oak? If > grilling, no need to add wood chips, but if slow cooking add them. For doing bbq, where control of airflow is important for temperature control at lower temps, it is the wrong tool. It can be done, just as a crescent wrench can be used as a hammer, but it is far more of a hassel. That's why weber makes the excellent Weber Smokey Mountain. For information to get you started about BBQ, go to the bbq faq: http://www.bbq-porch.org/faq/index.html > Are the typical bags of charcoal in the store lump style or > briquettes? I cant remember.. It depends on the store, but most often it is briquettes. > If i end up with the newer model (not the 2005) one.. is it true the > gas is a disposable tank now, as before you could refill? Any > advantages to trying to retro fit the tank so it can be refilled? > Whats a typical refill cost vs a completely new disposable tank? > I've heard that the charcoal can often be used more than once? No, it cannot be used more than once. Once it is burned up, it is all gone. Sometimes there a bits of briquette that haven't been completely burned which you can then try to re-use. I don't, I dump it. > ..... do you not need to wait until the charcoal is > completely white (to avoid health issues) with this type of setup? No, you don't. With briquettes it is preferable, but you don't HAVE to. With lump, you can start grilling right away. -- "So long, so long, and thanks for all the fish!" Dave www.davebbq.com |
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Weber Performer Gas grill.. thoughts/tips?
On May 11, 2:34 pm, "Dave Bugg" > wrote:
> markm75 wrote: > > In my debate on gas vs charcoal i've decided to give this guy a shot.. > > even though its grill area is only 22.5" compared to say 30".. i guess > > from what i've seen it can feed 4-6 in one shot, but i guess its no > > big deal to just add more meat when the first round is done. > > > Any comments on these: > > > Use lump coal, wood type too.. say pecan wood or mesquite or oak? If > > grilling, no need to add wood chips, but if slow cooking add them. > > For doing bbq, where control of airflow is important for temperature control > at lower temps, it is the wrong tool. It can be done, just as a crescent > wrench can be used as a hammer, but it is far more of a hassel. That's why > weber makes the excellent Weber Smokey Mountain. > > For information to get you started about BBQ, go to the bbq faq:http://www.bbq-porch.org/faq/index.html > > > Are the typical bags of charcoal in the store lump style or > > briquettes? I cant remember.. > > It depends on the store, but most often it is briquettes. > > > If i end up with the newer model (not the 2005) one.. is it true the > > gas is a disposable tank now, as before you could refill? Any > > advantages to trying to retro fit the tank so it can be refilled? > > Whats a typical refill cost vs a completely new disposable tank? > > I've heard that the charcoal can often be used more than once? > > No, it cannot be used more than once. Once it is burned up, it is all gone. > Sometimes there a bits of briquette that haven't been completely burned > which you can then try to re-use. I don't, I dump it. > > > ..... do you not need to wait until the charcoal is > > completely white (to avoid health issues) with this type of setup? > > No, you don't. With briquettes it is preferable, but you don't HAVE to. > With lump, you can start grilling right away. > > -- > "So long, so long, and thanks for all the fish!" > Davewww.davebbq.com Thanks for the reply and website link.. that helps quite a bit. Any thoughts on whether its worth it to convert the disposable propane to a refillable on the newer models? IE: Propane replacements are $3.. how would that compare with being able to "refill". Cheers |
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Weber Performer Gas grill.. thoughts/tips?
markm75 wrote:
> On May 11, 2:34 pm, "Dave Bugg" > wrote: >> markm75 wrote: >>> In my debate on gas vs charcoal i've decided to give this guy a >>> shot.. >>> even though its grill area is only 22.5" compared to say 30".. i >>> guess >>> from what i've seen it can feed 4-6 in one shot, but i guess its no >>> big deal to just add more meat when the first round is done. >> >>> Any comments on these: >> >>> Use lump coal, wood type too.. say pecan wood or mesquite or oak? >>> If >>> grilling, no need to add wood chips, but if slow cooking add them. >> >> For doing bbq, where control of airflow is important for temperature >> control >> at lower temps, it is the wrong tool. It can be done, just as a >> crescent >> wrench can be used as a hammer, but it is far more of a hassel. >> That's why >> weber makes the excellent Weber Smokey Mountain. >> >> For information to get you started about BBQ, go to the bbq >> faq:http://www.bbq-porch.org/faq/index.html >> >>> Are the typical bags of charcoal in the store lump style or >>> briquettes? I cant remember.. >> >> It depends on the store, but most often it is briquettes. >> >>> If i end up with the newer model (not the 2005) one.. is it true the >>> gas is a disposable tank now, as before you could refill? Any >>> advantages to trying to retro fit the tank so it can be refilled? >>> Whats a typical refill cost vs a completely new disposable tank? >>> I've heard that the charcoal can often be used more than once? >> >> No, it cannot be used more than once. Once it is burned up, it is >> all gone. >> Sometimes there a bits of briquette that haven't been completely >> burned >> which you can then try to re-use. I don't, I dump it. >> >>> ..... do you not need to wait until the charcoal is >>> completely white (to avoid health issues) with this type of setup? >> >> No, you don't. With briquettes it is preferable, but you don't HAVE >> to. >> With lump, you can start grilling right away. >> >> -- >> "So long, so long, and thanks for all the fish!" >> Davewww.davebbq.com > > Thanks for the reply and website link.. that helps quite a bit. > > Any thoughts on whether its worth it to convert the disposable propane > to a refillable on the newer models? IE: Propane replacements are > $3.. how would that compare with being able to "refill". I have mine hooked up to a 500 gallon propane tank, so I don't have preferences with regard to your choices. -- "So long, so long, and thanks for all the fish!" Dave www.davebbq.com |
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Weber Performer Gas grill.. thoughts/tips?
"Dave Bugg" > wrote in message news > markm75 wrote: >> On May 11, 2:34 pm, "Dave Bugg" > wrote: >>> markm75 wrote: >>>> In my debate on gas vs charcoal i've decided to give this guy a >>>> shot.. >>>> even though its grill area is only 22.5" compared to say 30".. i >>>> guess >>>> from what i've seen it can feed 4-6 in one shot, but i guess its no >>>> big deal to just add more meat when the first round is done. >>> >>>> Any comments on these: >>> >>>> Use lump coal, wood type too.. say pecan wood or mesquite or oak? >>>> If >>>> grilling, no need to add wood chips, but if slow cooking add them. >>> >>> For doing bbq, where control of airflow is important for temperature >>> control >>> at lower temps, it is the wrong tool. It can be done, just as a >>> crescent >>> wrench can be used as a hammer, but it is far more of a hassel. >>> That's why >>> weber makes the excellent Weber Smokey Mountain. >>> >>> For information to get you started about BBQ, go to the bbq >>> faq:http://www.bbq-porch.org/faq/index.html >>> >>>> Are the typical bags of charcoal in the store lump style or >>>> briquettes? I cant remember.. >>> >>> It depends on the store, but most often it is briquettes. >>> >>>> If i end up with the newer model (not the 2005) one.. is it true the >>>> gas is a disposable tank now, as before you could refill? Any >>>> advantages to trying to retro fit the tank so it can be refilled? >>>> Whats a typical refill cost vs a completely new disposable tank? >>>> I've heard that the charcoal can often be used more than once? >>> >>> No, it cannot be used more than once. Once it is burned up, it is >>> all gone. >>> Sometimes there a bits of briquette that haven't been completely >>> burned >>> which you can then try to re-use. I don't, I dump it. >>> >>>> ..... do you not need to wait until the charcoal is >>>> completely white (to avoid health issues) with this type of setup? >>> >>> No, you don't. With briquettes it is preferable, but you don't HAVE >>> to. >>> With lump, you can start grilling right away. >>> >>> -- >>> "So long, so long, and thanks for all the fish!" >>> Davewww.davebbq.com >> >> Thanks for the reply and website link.. that helps quite a bit. >> >> Any thoughts on whether its worth it to convert the disposable propane >> to a refillable on the newer models? IE: Propane replacements are >> $3.. how would that compare with being able to "refill". > > I have mine hooked up to a 500 gallon propane tank, so I don't have > preferences with regard to your choices. > > -- > "So long, so long, and thanks for all the fish!" > Dave > www.davebbq.com > > I have the older Performer with the 5lb refillable tank. That will light about 150 batches of charcoal if you are careful using it. Weber says a disposable propane tank will last 10-15 lights! That would be a real pain and it would be expensive. A previous poster, in response to a thread about this said you could easily convert the disposable performer to one using either a 5lb or even a 20lb tank by simply buying and installing a $5 hose from Weber. That would be crucial for me. Kent |
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Weber Performer Gas grill.. thoughts/tips?
On May 11, 6:18 pm, "Kent" > wrote:
> "Dave Bugg" > wrote in message > > news > > > > > markm75 wrote: > >> On May 11, 2:34 pm, "Dave Bugg" > wrote: > >>> markm75 wrote: > >>>> In my debate on gas vs charcoal i've decided to give this guy a > >>>> shot.. > >>>> even though its grill area is only 22.5" compared to say 30".. i > >>>> guess > >>>> from what i've seen it can feed 4-6 in one shot, but i guess its no > >>>> big deal to just add more meat when the first round is done. > > >>>> Any comments on these: > > >>>> Use lump coal, wood type too.. say pecan wood or mesquite or oak? > >>>> If > >>>> grilling, no need to add wood chips, but if slow cooking add them. > > >>> For doing bbq, where control of airflow is important for temperature > >>> control > >>> at lower temps, it is the wrong tool. It can be done, just as a > >>> crescent > >>> wrench can be used as a hammer, but it is far more of a hassel. > >>> That's why > >>> weber makes the excellent Weber Smokey Mountain. > > >>> For information to get you started about BBQ, go to the bbq > >>> faq:http://www.bbq-porch.org/faq/index.html > > >>>> Are the typical bags of charcoal in the store lump style or > >>>> briquettes? I cant remember.. > > >>> It depends on the store, but most often it is briquettes. > > >>>> If i end up with the newer model (not the 2005) one.. is it true the > >>>> gas is a disposable tank now, as before you could refill? Any > >>>> advantages to trying to retro fit the tank so it can be refilled? > >>>> Whats a typical refill cost vs a completely new disposable tank? > >>>> I've heard that the charcoal can often be used more than once? > > >>> No, it cannot be used more than once. Once it is burned up, it is > >>> all gone. > >>> Sometimes there a bits of briquette that haven't been completely > >>> burned > >>> which you can then try to re-use. I don't, I dump it. > > >>>> ..... do you not need to wait until the charcoal is > >>>> completely white (to avoid health issues) with this type of setup? > > >>> No, you don't. With briquettes it is preferable, but you don't HAVE > >>> to. > >>> With lump, you can start grilling right away. > > >>> -- > >>> "So long, so long, and thanks for all the fish!" > >>> Davewww.davebbq.com > > >> Thanks for the reply and website link.. that helps quite a bit. > > >> Any thoughts on whether its worth it to convert the disposable propane > >> to a refillable on the newer models? IE: Propane replacements are > >> $3.. how would that compare with being able to "refill". > > > I have mine hooked up to a 500 gallon propane tank, so I don't have > > preferences with regard to your choices. > > > -- > > "So long, so long, and thanks for all the fish!" > > Dave > >www.davebbq.com > > I have the older Performer with the 5lb refillable tank. That will light > about 150 batches > of charcoal if you are careful using it. Weber says a disposable propane > tank will > last 10-15 lights! That would be a real pain and it would be expensive. A > previous poster, in response to a thread about this said you could easily > convert the disposable performer to one using either a 5lb or > even a 20lb tank by simply buying and installing a $5 hose from Weber. That > would be crucial > for me. > > Kent- Hide quoted text - > > - Show quoted text - Hmm... so does that imply you get a 5lb or 20lb tank to act as the "refiller" back into the disposable tank.. Anyone have any specific info or model info on what is needed to accomplish this (sorry I've never messed with gas in general).. |
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Weber Performer Gas grill.. thoughts/tips?
"Dave Bugg" wrote:
> markm75 wrote: > > I have mine hooked up to a 500 gallon propane tank, so I don't have > preferences with regard to your choices. I don't see any benefit to the Performer, unless someone sees paying double the price of an ordinary weber kettle grill (the same grill) is somehow a benefit?!?!? And the Performer is bulky and heavy for so little cooking area.... to me it's just a gimmick and a waste of a lot of money. Seems awfully Rube Goldbergish to deal with gas to light charcoal, if yer gonna bother with gas why not just get a Weber gas grill from the git go? duh Otherwise if you just gotta go charcoal get the ordinary kettle grill. But make up yer mind, gas, charcoal, gas, charcoal.... what's so friggin' difficult to decide. Were I desireous of a charcoal grill (so I could play with ashes too) I'd get the small Weber kettle grill (~$65) to compliment my Genesis. But I have many years of playing with charcoal, I'd never go back. I have my Weber Genesis connected to a 500 gallon propane tank too... buying in bulk is substantially less money than refilling small tanks, and the bulk tank truck comes to me on a regular basis so I never run out of gsas and I never need to run out to hunt up gas. But even if someone doesn't use enough propane to warrant having a 500 gallon tank they can still use a 100 pound cylinder for a grill... even with the service charge for delivery it's still less money than refilling those 20 pound tanks, and a lot less hassle... and cylinders are a lot safer than those little tanks... and you never run out because you're working with two tanks, soon as one goes empty switch to the full one (simply close one valve and open the other) then call the propane company for a refill... never again get stuck with half cooked food you gotta drag indoors to finish cooking. And regardless which grill, the number one safety rule, never ever locate your grill on a wooden deck or within 10 feet of any other combustible structure. Sheldon |
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Weber Performer Gas grill.. thoughts/tips?
Sheldon wrote:
> "Dave Bugg" wrote: > I have my Weber Genesis connected to a 500 gallon propane tank too... Whoa, I just caught my verbal blunder from reading your post, Shel. I don't have a Performer, I have a Weber Genesis. I shoulda said "I have my gas grill hooked up to a 500 gallon propane tank". I also have a high btu output, two burner outdoor stovetop hooked up to the same tank. -- "So long, so long, and thanks for all the fish!" Dave www.davebbq.com |
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Weber Performer Gas grill.. thoughts/tips?
On May 11, 8:19�pm, "Dave Bugg" > wrote:
> Sheldon wrote: > > "Dave Bugg" wrote: > > I have my Weber Genesis connected to a 500 gallon propane tank too... > > Whoa, I just caught my verbal blunder from reading your post, Shel. *I don't > have a Performer, I have a Weber Genesis. *I shoulda said "I have my gas > grill hooked up to a 500 gallon propane tank". *I also have a high btu > output, two burner outdoor stovetop hooked up to the same tank. Well, you didn't actually say which grill... I assumed something other than the Performer... connecting a Perfomer to a 500 gallon propane tank I think would be a mite overkill. I also heat my entire house with propane, make domestic hot water, and fuel my GE Profile kitchen range. I'm very happy with the Genesis, but ever I got a bug for charcoal again I'd get me a small Weber kettle grill, they cost very little, are extremely portable, will last practically forever, and are plenty capable of cooking up a whole load of food for a crowd of at least 15. If I were to feed 15 I would only put up about half the burgers, dogs, chicken pieces, whatever... it makes a lot more sense to cook in smaller batches and to stagger everything so the problem of keeping food warm without over cooking just doesn't occur. And most food cooks up in less than ten minutes, people can wait ten minutes. And even though the small weber kettle grill can handle 10 pounds of london broil all at once I'd still stagger the cooking. And charcoal is not difficult to light, I just can't see the point in needing a gas fired contraption to get charcoal going. To me the big hassle with charcoal is not the lighting, it's after I'm all done cooking waiting for it to burn out and then to mess with the ashes. I don't use the fireplace in my house for the same reason. Sheldon |
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Weber Performer Gas grill.. thoughts/tips?
"Sheldon" > wrote in message oups.com... > "Dave Bugg" wrote: >> markm75 wrote: >> >> I have mine hooked up to a 500 gallon propane tank, so I don't have >> preferences with regard to your choices. > > I don't see any benefit to the Performer, unless someone sees paying > double the price of an ordinary weber kettle grill (the same grill) is > somehow a benefit?!?!? And the Performer is bulky and heavy for so > little cooking area.... to me it's just a gimmick and a waste of a lot > of money. > > Seems awfully Rube Goldbergish to deal with gas to light charcoal, if > yer gonna bother with gas why not just get a Weber gas grill from the > git go? duh Otherwise if you just gotta go charcoal get the ordinary > kettle grill. But make up yer mind, gas, charcoal, gas, charcoal.... > what's so friggin' difficult to decide. Were I desireous of a > charcoal grill (so I could play with ashes too) I'd get the small > Weber kettle grill (~$65) to compliment my Genesis. But I have many > years of playing with charcoal, I'd never go back. > > The Performer with the gas lighter makes all the difference in the world for me. Throwing charcoal in the baskets, lighting for 5 minutes, and you have a heat source that is better than gas for many things. You can sear a steak with the lid up to insure rare meat inside. You can indirectly roast standing ribs, turkeys, etc, much better than with gas. You can smoke-cook at a lower temp. for ribs, and fowl. You can use wood on gas, but it really doesn't work very well. Gas is better for fish, especially flaky fish, boneless chicken breasts, and for ground meats, plus a few others. The latter is true only, if you have the porcelein coated cast iron grate with the flat side up. I use my Performer 70% and my Genesis 30%. As I enter the pre-geezer phase of life, I'm using the gas more, mostly for dietary[cholesterol] reasons. Kent |
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Weber Performer Gas grill.. thoughts/tips?
On May 12, 3:32 pm, "Kent" > wrote:
> "Sheldon" > wrote in message > > oups.com... > > > > > "Dave Bugg" wrote: > >> markm75 wrote: > > >> I have mine hooked up to a 500 gallon propane tank, so I don't have > >> preferences with regard to your choices. > > > I don't see any benefit to the Performer, unless someone sees paying > > double the price of an ordinary weber kettle grill (the same grill) is > > somehow a benefit?!?!? And the Performer is bulky and heavy for so > > little cooking area.... to me it's just a gimmick and a waste of a lot > > of money. > > > Seems awfully Rube Goldbergish to deal with gas to light charcoal, if > > yer gonna bother with gas why not just get a Weber gas grill from the > > git go? duh Otherwise if you just gotta go charcoal get the ordinary > > kettle grill. But make up yer mind, gas, charcoal, gas, charcoal.... > > what's so friggin' difficult to decide. Were I desireous of a > > charcoal grill (so I could play with ashes too) I'd get the small > > Weber kettle grill (~$65) to compliment my Genesis. But I have many > > years of playing with charcoal, I'd never go back. > > The Performer with the gas lighter makes all the difference in the world for > me. > Throwing charcoal in the baskets, lighting for 5 minutes, and you have a > heat > source that is better than gas for many things. You can sear a steak with > the lid > up to insure rare meat inside. You can indirectly roast standing ribs, > turkeys, etc, > much better than with gas. You can smoke-cook at a lower temp. for ribs, and > fowl. > You can use wood on gas, but it really doesn't work very well. > Gas is better for fish, especially flaky fish, boneless chicken breasts, and > for ground meats, > plus a few others. The latter is true only, if you have the porcelein coated > cast iron > grate with the flat side up. > I use my Performer 70% and my Genesis 30%. As I enter the pre-geezer phase > of life, > I'm using the gas more, mostly for dietary[cholesterol] reasons. > > Kent- Hide quoted text - > > - Show quoted text - So in about 5 mins your throwin stuff on .. or are u waiting about 15 total minutes? I'm prolly heading out to get one this week |
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Weber Performer Gas grill.. thoughts/tips?
On May 12, 9:36 pm, markm75 > wrote:
> On May 12, 3:32 pm, "Kent" > wrote: > > > > > > > "Sheldon" > wrote in message > > roups.com... > > > > "Dave Bugg" wrote: > > >> markm75 wrote: > > > >> I have mine hooked up to a 500 gallon propane tank, so I don't have > > >> preferences with regard to your choices. > > > > I don't see any benefit to the Performer, unless someone sees paying > > > double the price of an ordinary weber kettle grill (the same grill) is > > > somehow a benefit?!?!? And the Performer is bulky and heavy for so > > > little cooking area.... to me it's just a gimmick and a waste of a lot > > > of money. > > > > Seems awfully Rube Goldbergish to deal with gas to light charcoal, if > > > yer gonna bother with gas why not just get a Weber gas grill from the > > > git go? duh Otherwise if you just gotta go charcoal get the ordinary > > > kettle grill. But make up yer mind, gas, charcoal, gas, charcoal.... > > > what's so friggin' difficult to decide. Were I desireous of a > > > charcoal grill (so I could play with ashes too) I'd get the small > > > Weber kettle grill (~$65) to compliment my Genesis. But I have many > > > years of playing with charcoal, I'd never go back. > > > The Performer with the gas lighter makes all the difference in the world for > > me. > > Throwing charcoal in the baskets, lighting for 5 minutes, and you have a > > heat > > source that is better than gas for many things. You can sear a steak with > > the lid > > up to insure rare meat inside. You can indirectly roast standing ribs, > > turkeys, etc, > > much better than with gas. You can smoke-cook at a lower temp. for ribs, and > > fowl. > > You can use wood on gas, but it really doesn't work very well. > > Gas is better for fish, especially flaky fish, boneless chicken breasts, and > > for ground meats, > > plus a few others. The latter is true only, if you have the porcelein coated > > cast iron > > grate with the flat side up. > > I use my Performer 70% and my Genesis 30%. As I enter the pre-geezer phase > > of life, > > I'm using the gas more, mostly for dietary[cholesterol] reasons. > > > Kent- Hide quoted text - > > > - Show quoted text - > > So in about 5 mins your throwin stuff on .. or are u waiting about 15 > total minutes? > > I'm prolly heading out to get one this week - Hide quoted text - > > - Show quoted text - Just to confirm on this one.. with the weber performer it is NOT necessary to wait until the coals are completely white.. but rather, just starting to turn white? At what point does this typically occur.. the 5 minute gas burn then how long (total time till ready to put on food)? Curious, as I just finally got the grill today, trying some generic charcoal (wood flavored) and want to see how it compares to some better stuff. Thanks |
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Weber Performer Gas grill.. thoughts/tips?
On May 11, 8:56 pm, Sheldon > wrote:
> On May 11, 8:19?pm, "Dave Bugg" > wrote: > > > Sheldon wrote: > > > "Dave Bugg" wrote: > > > I have myWeberGenesis connected to a 500 gallon propane tank too... > > > Whoa, I just caught my verbal blunder from reading your post, Shel. I don't > > have aPerformer, I have aWeberGenesis. I shoulda said "I have my gas > > grill hooked up to a 500 gallon propane tank". I also have a high btu > > output, two burner outdoor stovetop hooked up to the same tank. > > Well, you didn't actually say which grill... I assumed something other > than thePerformer... connecting a Perfomer to a 500 gallon propane > tank I think would be a mite overkill. I also heat my entire house > with propane, make domestic hot water, and fuel my GE Profile kitchen > range. I'm very happy with the Genesis, but ever I got a bug forcharcoalagain I'd get me a smallWeberkettle grill, they cost very > little, are extremely portable, will last practically forever, and are > plenty capable of cooking up a whole load of food for a crowd of at > least 15. If I were to feed 15 I would only put up about half the > burgers, dogs,chickenpieces, whatever... it makes a lot more sense > to cook in smaller batches and to stagger everything so the problem of > keeping food warm without over cooking just doesn't occur. And most > food cooks up in less than ten minutes, people can wait ten minutes. > And even though the smallweberkettle grill can handle 10 pounds of > london broil all at once I'd still stagger the cooking. > > Andcharcoalis not difficult to light, I just can't see the point in > needing a gas fired contraption to getcharcoalgoing. To me the big > hassle withcharcoalis not the lighting, it's after I'm all done > cooking waiting for it to burn out and then to mess with the ashes. I > don't use the fireplace in my house for the same reason. > > Sheldon Curious on the roasting of chickens.. Do most people use things like the roast holder that webber sells (#32915) to set the chicken on.. (ontop of the cooking grill, above the coals)... or do many use this device right on the charcoal spot, with charcoal just on each side? I've seen roasting times of about 2 hours or so.. during this time I'm assuming the lid is kept closed.. vents too? Do you have to add more charcoal after a certain period of time, due to the orginal charcoal losing its heat? Thanks |
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Weber Performer Gas grill.. thoughts/tips?
markm75 wrote:
> > > Curious on the roasting of chickens.. Do most people use things like > the roast holder that webber sells (#32915) to set the chicken on.. > (ontop of the cooking grill, above the coals)... or do many use this > device right on the charcoal spot, with charcoal just on each side? > > I've seen roasting times of about 2 hours or so.. during this time I'm > assuming the lid is kept closed.. vents too? Do you have to add more > charcoal after a certain period of time, due to the orginal charcoal > losing its heat? When I roast a chicken in the BBW (gas) I do it offset, the bird on one side and the burner on the other side turned on. I also like to do it on a spit. I bought a great recipe last year for doing small chickens on the spit. Puree an onion or two, add salt, pepper and cumin and smear it on the bird, then stick on on the rotisserie and bast it with butter. It cooks in about an hour, and it's the best chicken I have ever tasted. .. |
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Weber Performer Gas grill.. thoughts/tips?
Dave Smith wrote:
> > m > When I roast a chicken in the BBW (gas) BBQ not BBW :-) |
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Weber Performer Gas grill.. thoughts/tips?
markm75 > wrote in
ps.com: > > Curious on the roasting of chickens.. Do most people use things like > the roast holder that webber sells (#32915) to set the chicken on.. > (ontop of the cooking grill, above the coals)... or do many use this > device right on the charcoal spot, with charcoal just on each side? We had 12 people over for Sunday 'lunch'........ they were my crash test dummies for a pre-housewarming party :-) I did 3 whole chooks in the charcoal Weber. All the chooks were around 1.5-1.8kgs. I fire up the coals and have them in the holder thingies, and when they've all got the white ash coating, I pull them apart with some pliers and place on either side of the weber. The roasting rack goes on top and the chooks go down the center, nose to tail. (Drip trays are placed between the containers of coals.) > > I've seen roasting times of about 2 hours or so.. 1 hour 10mins for the 3 chooks, the last 10 was for when I threw on a handful of American Oak chips to give them a bit of a smoky flavour, which everyone raved about!! >during this time I'm > assuming the lid is kept closed.. vents too? Yes, lid is kept closed, all vents are *open*, to allow air flow. >Do you have to add more > charcoal after a certain period of time, due to the orginal charcoal > losing its heat? > No need. I don't know if your 'charcoal' is the same as our Heat Beads, but the 2 containers of heat beads can do the 3 chooks, then a cake/pudding for dessert. As soon as all the cooking is finished, *close* all vents and keep the lid on. This will starve the coals of air and put them out, saving the remnants for the next time (after you've shaken off the ash). -- Peter Lucas Brisbane Australia Come to the edge, Life said. They said: We are afraid. Come to the edge, Life said. They came. Life pushed them...and they flew." -Guillaume Apollinaire- |
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Weber Performer Gas grill.. thoughts/tips?
>> >> Curious on the roasting of chickens.. Do most people use things like >> the roast holder that webber sells (#32915) to set the chicken on.. >> (ontop of the cooking grill, above the coals)... or do many use this >> device right on the charcoal spot, with charcoal just on each side? I do chickens one of two ways. On the rotisserie, or spatchcocked. A spatchcocked chicken has the backbone cut out and is then opened and laid flat on the grill. They cook faster, more evenly, and the skin comes out nice and crispy. |
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Weber Performer Gas grill.. thoughts/tips?
On May 28, 10:41 pm, "Edwin Pawlowski" > wrote:
> >> Curious on the roasting of chickens.. Do most people use things like > >> the roast holder that webber sells (#32915) to set the chicken on.. > >> (ontop of the cooking grill, above the coals)... or do many use this > >> device right on the charcoal spot, with charcoal just on each side? > > I do chickens one of two ways. On the rotisserie, or spatchcocked. A > spatchcocked chicken has the backbone cut out and is then opened and laid > flat on the grill. They cook faster, more evenly, and the skin comes out > nice and crispy. Ah.. so at this point it appears most are just spreading the charcoal trays apart, placing the chicken up on the regular rack then. I was thinking this little device would come in handy: http://www.amazon.com/Weber-9501-Roa.../dp/B00004U9VE For a drip tray, could I just use a small "cake" type pan or similar, as I dont really have an official drip pan. Thanks for the tips guys. |
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Weber Performer Gas grill.. thoughts/tips?
markm75 > wrote in
oups.com: > On May 28, 10:41 pm, "Edwin Pawlowski" > wrote: >> >> Curious on the roasting of chickens.. Do most people use things >> >> like the roast holder that webber sells (#32915) to set the >> >> chicken on.. (ontop of the cooking grill, above the coals)... or >> >> do many use this device right on the charcoal spot, with charcoal >> >> just on each side? >> >> I do chickens one of two ways. On the rotisserie, or spatchcocked. >> A spatchcocked chicken has the backbone cut out and is then opened >> and laid flat on the grill. They cook faster, more evenly, and the >> skin comes out nice and crispy. > > Ah.. so at this point it appears most are just spreading the charcoal > trays apart, Mine look like this........ http://tinyurl.com/23g3y9 and here's a tip. Bend the little wings over once you have the item assembled, that way they never fall apart when you pick them up/shake them etc. >placing the chicken up on the regular rack then. yep. Saves arsing about. > > I was thinking this little device would come in handy: > http://www.amazon.com/Weber-9501-Roa.../dp/B00004U9VE I've got one of those, and have never used it. > > For a drip tray, could I just use a small "cake" type pan or similar, > as I dont really have an official drip pan. Try these........ http://tinyurl.com/2yz8od > > Thanks for the tips guys. > > > -- Peter Lucas Brisbane Australia Come to the edge, Life said. They said: We are afraid. Come to the edge, Life said. They came. Life pushed them...and they flew." -Guillaume Apollinaire- |
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Weber Performer Gas grill.. thoughts/tips?
: Dave Smith wrote:
: > : > m : > When I roast a chicken in the BBW (gas) : BBQ not BBW :-) "Grill" not "BBQ" :-) |
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Weber Performer Gas grill.. thoughts/tips?
On May 30, 3:03 pm, wrote:
> : Dave Smith wrote: > > : > > : > m > : > When I roast a chicken in the BBW (gas) > > : BBQ not BBW :-) > > "Grill" not "BBQ" :-) Hopefully this isnt a dumb question.. in terms of grilling alot of food at once on the performer.. Are most keeping the charcoal holder halves.. fairly close together (direct).. maybe 1/2" or 1" seperation.. and then searing food directly above that area.. moving that food to the outside after say 2 minutes.. then rotating food back in... or have most gotten rid of the charcoal holders and simply gone to dumping the charcoal on the bottom grate so that the heat (direct heat) hits the entire 22.5" grilling surface, thus not needing to move food around to cook faster? Anyone found a good spray for cleaning the grill? (or does anyone really clean their grills, besides scraping it off each time lol).. Thanks |
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