Our old BBQ is on its last legs. Please recommend me a nice new gas one for less than £200. Thanks

Weber

End of thread

Gas?… *shakes head in shame* 😉

Dont talk or think about BBQ`s or you will chase away the summer

A gas bbq is just cooking outdoors, a bbq needs to be coals and fire, no gas lol

yay – the summer bbq bunfight. Have been waiting for this one

2 of the world’s greatest BBQ nations would disagree with you brick! 😉

I’ve just started making mine out of an old 45 gallon oil drum. Charcoal and wood tastes better.

They know nothing. They just think they are good at their version. However its pointless trying to talk to them as you can’t argue with those who are wrong! 😆

Gas bbq’s should be in the back of the cupboard, alongside tassimo, George foreman and bread makers.

Was astonished to see a charcoal bbq in John Lewis tonight for £675. It was a big green egg (or something similar).

45 gallon drum cut down the middle resting on a wooden trestle (won’t catch fire, I know cos I’ve done it) Some prison fencing as a grill (easy if you know who/how)
Cost? Almost free.

Haha agree with the oil drum technique, maybe its the farm boy in me but growing up it was throw a dead chicken and cow on a fire and ate what came off haha

I quite fancy getting a gas BBQ this year. Not because I’m some kind of hipster but because it looks like a nice and easy way to cook food outside.

Bite me.

Save yerself some cash. Cook it inside, eat in the garden.

Gas BBQs have their place for convenience I suppose but it’s not really a proper BBQ. I guess the ones that have a bit that lets you put wood for smoking in are OK. I can more see the appeal in countries where you can actually hang around outside for significant periods of the year though.

Those Big Green Eggs are meant to be ace BTW – they keep their heat for ages so great for slow cooking/smoking. Lots of fancy restaurants using them apparently.

a friend ha a big green egg, its amazing, heats up so much, slow cooks and smokes

charcoal bbq’s are great if there are a few of you

but i prefer gas,as otherwise i seem to use £6 of charcoal to cook 2 burgers

Forget the haters and their over smoked food to disguise the fact they can’t cook anything interesting so insist on disguising all flavour with a layer of charcoal (on the food)

Webber Q models are very good, cast iron grill plate and solid. I did bits of Christmas dinner on ours this year. We cook on it weekly during summer, it’s great for doing things that would just make the kitchen stink too. We couldn’t ship our’s out to Oz so left it with my folks who have retired their 45gallon drums and use the webber now.

The UK definition of BBQ seems to be a long involved process of drinking and procrastinating while doing some chest beating about how manly it is that you can light a fire with combustible materials then drink beer to celebrate.

Rest of the world – cooking food

Forget the haters and their over smoked food to disguise the fact they can’t cook anything interesting so insist on disguising all flavour with a layer of charcoal (on the food)

When you gas BBQ something, the flames touch the food and everything, right? And that’s BBQing something, right? That certainly sounds very different to sticking it in the oven. Burning food. So we either burn it with flames made from gas or flames made from coal, and that’s the difference?

OK, thanks.

This pretty much sums up all the pros and cons – the guy is the biggest BBQ nerd ever (check out http://amazingribs.com if you don’t believe me):

http://www.huffingtonpost.com/craig-goldwyn/charcoal-vs-gas-the-defin_b_203818.html

Summary:

Which to buy? I have one of each. Almost all my birds, fish, veggies, pizzas, and breads go on my LP gas grill, almost all my red meats go on my charcoal grill. If you’re starting out, and you want no fuss no muss, go gas. If you can afford it, get an infrared burner and a side burner.

If you’re willing to put in a bit more time to gain mastery of your tool, then go charcoal, and look for one that let’s you raise and lower the coal.

[url=https://flic.kr/p/ekdHP5]Pig[/url] by Mike Smith 79, on Flickr

Sounds great there Grum, the best thing about Gas is we fancied some ribs (from the pig we dispatched) so we checked the BBQ on and had ribs, we took it away and cooked bacon on it for breakfast, I do cooked breakie on it in summer these days. It’s quick easy and the food tastes great if you know what you are doing in terms of cooking.

Butchering your own pig scores you 20,000 STW points, but if you can be bothered to do that how come you can’t be bothered to light a fire? 😛

Those ribs don’t look like they’ve been cooked for long enough and look a bit dry, so ner!

As I said – Gas BBQ makes sense in a country where hanging around outside is pleasant for much of the year. In northern England…

thats not the final cooked pic, they were cooked to perfection 🙂

We used the Weber loads in Northern England as if you tried to light a fire the rain & wind would put a stop to it.

5 gallon drum cut down the middle

45 gallon drums are fine if you’ve got a lot of people to feed. A steel car rim is more conveniently sized and does’t have the explosion risk when cutting a drum in half, and doesn’t leave you with half an oil drum spare.

A kitchen sink works well too – easy to clean, light weight – the sink bit is a good size and depth and you also get a handy work space on the drainer.

Some prison fencing as a grill (easy if you know who/how)

you get a free BBQ grill and a quite day at work – win win

Love the way this goes off-topic after one reply! Gas is much more convenient and tastes great IMHO. We’ve used our last one loads but the burner has rusted and now does not give co even flame, hence looking for a replacement. Might have to save the pennies and go Weber 😀