Thread: Thoughts about modern BBQs

Thinking outside the square why don't you get another 4 burner BBQ and put both of them side by side. Seems a better option then getting a bigger one.

Peter.

I know what you mean. I've got a 4 burner - get a few snags, cutlets, some steak, and you have no room for kebabs!

Soon we will be building an entertaining area. As part of that I want a bigger barbie. Surely there are places that can make them up for you? My old man made his about 30 years ago, with the cast iron burners too. Its still going strong today and is 1100mm wide.

Let me know how you go.

These may not suit your taste for volcanic rocks but, for a flat plate, I reckon you can't go past Heatlie BBQs. (I am not an employee of theirs and have no vested interest). I first heard of them when we hired an 1200mm version in the Apex Club after the club's was stolen. As there were a few teachers in the club, very soon the local schools had bought them. Then a lot of us in the local area started buying the 900mm version for home use (the 600mm is too small). I've added castor wheels to the fixed leg end to make them more transportable from the shed to the pergola. They are not cheap, but they last a lifetime. BBQs . (I keep a hooded BBQ just for the roasting.)

Peter is onto a good idea. Buy another 4 burner then you can simply fire it up when you need to.

I have converted to the Weber Q range and wouldn't ever go back to a normal BBQ. They are more expensive than other smallish BBQs, but they cook so much better it is not even funny. I do almost all my roasting on it now too. No association etc, except as a happy user.

Trav

We have not entertained the local footy club lately but I understand the issue with BBQ's.
We replaced a really good original round Webber with one of their little "touch" gas units. It was excellent (and remains our reserve BBQ) but not quite big enough to load enough snags to feed the extended family. So we bought a "big" Jackaroo 4 burner thing. Looks great Stainless steel and all but as you note, the burners are sheet steel with tin "flame tamers" and half is hot plate. In my opinion the lack of direct heat is a failing and after about 3 years of rust, the flame tamers are barely there. So now we have too much direct heat and little or no indirect heat. Give the hot plate a go and see if it suits your purpose, if not...... I think you are on the money but you will need plenty to find a BBQ using cast iron burners. Note ceramic is a really good indirect heat transfer system but that cranks up the cost again.

IMHO it is better to absorb the heat and re-radiate than tame the flame..

Life is too short to have a low cost cheap BBQ...Either head for an old Webber (and plan you BBQ's weeks ahead) or spend up.

No connection here to Webber other than 2 golden oldies in stock. (not for sale)

Good luck