Thread: Weber

My Weber, like me, aged, got cranky, and then it was time to take it behind the barn and shoot it between the vent holes . Sure do miss it.








"...came crashing through the wall like a madman. At the last minute he stopped on a dime. Unfortunately the dime was in Mr. Rococo's pocket."

We do a Weber roast every Sunday. The best is the pickled pork with the hickory, as has already been mentioned. But try taking off the crackling after an hour, score the remaining fat in a diamond pattern, baste it with marmalde a few times over the next hour or so and you'll have them drooling.

It's a recipe straight from the Weber cookbook. page 78

I burnt my out after 10 years of service so i got a new one for me birfdy.

Originally Posted by Gumby

...score the remaining fat in a diamond pattern, baste it with marmalde a few times over the next hour or so .......

We do that with a leg of ham, try adding chopped macadamias to the last marmalade baste.... if they stay in too long, they burn to charcoal.

Originally Posted by Gumby

...i got a new one for me birfdy.

I thought you were too old & cranky for birfdys.

Thanks for the replies re smoking. I have heard somewhere that webers can be used as hot smokers for fish ... I'll have to do some more investigating.

In the end I converted mine to gas a few years ago ... a chunk of hickory and no one notices the difference except me (less prep time and cheaper to run)

Originally Posted by woodcutta

Ramps

I get a pickled hand of pork from the butcher and put it in the weber with a few chunks of hickory.
Leave until temp is 160 Deg.

Meat tastes great - but the crackle is the best part

woodcutta

Ta woodcutta ... but a Q ... do you warm it up to 160 deg or let it coll down to 160 deg from cooking temp?

Originally Posted by Pops

Hi Dave,

I do like the 'set and forget' type cooking of the Webber. Have even done a Christmas turkey in it.

Have friends in the far North of Western Australia that swear by the Webber. They use it 3/4 times every week, keeps the heat out of the kitchen.

They mainly cook roasts with the cooking controlled by the number of beads used. Have worked out the exact number of beads for the weight and type of meat and it works perfectly every time, (they have had several years and hundreds of firings.

Go the Webber !!!

Cheers
Pops

Yeah Pops, that's the conditions that I was inspired ... Darwin ... for the same reasons. Great investment ... about 13 yrs ago for $50 secondhand and still going strong. I have to check out some of the local timbers for smoking ... I'm sure some would be as good ... and free

Get ye a nice fresh haunch of roo Ramps ... marinade in your finest homebrew chilli an marmalade mix overnight... then ramp up the webbster get her hot an cook chuck some sawdust but dont use camphor laurel mate that really F***s up a good roo haunch

Originally Posted by Wild Dingo

Get ye a nice fresh haunch of roo ....

Mick has a 4 day old one but he says he doesn't do takeaways.

Originally Posted by Ramps

T
In the end I converted mine to gas a few years ago ...

I really don't see the point in doing that. I've got a gas BBQ with a hood if needed. I think one really important feature of the Weber with charcoal is that the temperature decreases evenly during cooking. The heat at the beginning helps seal the meat and then it gradually dies down over the next hour or two. This helps avoid over cooking and retains the juices better. You can't do that with gas. (unless you turn it down gradually over the same time, which is too hard IMHO)

Originally Posted by Wild Dingo

Get ye a nice fresh haunch of roo Ramps

OK Apart from a road-kill or my new neighbour over the back fence ... where do i source a haunch a roo in this neck of the woods? .... sounds good but

Originally Posted by Gumby

I really don't see the point in doing that. I've got a gas BBQ with a hood if needed. I think one really important feature of the Weber with charcoal is that the temperature decreases evenly during cooking. The heat at the beginning helps seal the meat and then it gradually dies down over the next hour or two. This helps avoid over cooking and retains the juices better. You can't do that with gas. (unless you turn it down gradually over the same time, which is too hard IMHO)

Gumby ... How'd you slip that in without me noticing?

It was a consideration of mine when I did that. I don't have a bbq with a hood and at the time I was buying the bbq they still wanted another $100-150 for the hood ... the webber only cost me $50. Soooo I got the Webber conversation kit (rather than some of the after market conversions that cost the same). Flame is still about the same location as the coals and yes there is a high and low setting and yes they do recommend running at high for 30 mins and then turning it down to low (and if you don't open the lid at the same time it will drop in temp slowly) set the timer and walk out once to turn it down ...no probs. I was dubious at first but I am very happy with the results and I would love to put anyone to the test to see if they could determine between heatbeads and the authentic webber conversion (when done as per instructions!)

Still works very much like a webber rather than the roasts I've tasted from a bbq with a hood (which hasn't been many I must admit ... why do people buy hoods with their bbq's?)