Looking at picking up a hooded BBQ. Currently thinking the Gasmate Gemini 4 burner from Mitre 10.
Anyone got one of these or can recommend a hooded 4 burner BBQ at around the $500 mark.
Printable View
Looking at picking up a hooded BBQ. Currently thinking the Gasmate Gemini 4 burner from Mitre 10.
Anyone got one of these or can recommend a hooded 4 burner BBQ at around the $500 mark.
I recently bought a Masport, MB4000 | Masport New Zealand it's a couple hundy more but I'm happy with it, last cheap one I had wouldn't put enough heat out to cook steak properly.
Weber Q, end of search.
Me and a couple of my mates do quite a bit of bbqing, on both hooded gas and also charcoal weber kettles.
My gas bbq is a big arsed Rinnai Stainless beast which ive had for about 15 years now, whilst its been good and bomb proof. If i had to replace it, i would not get the same again. Its big, crazy heavy, and there are smaller lighter, more portable BBQ's around these days that are far more useful and universal.
For a gas bbq these days, i would get a Weber Q. Two mates have them and they bbq on them a lot, from fast steak, to large roasts. They just work super well, weber have absolutely nailed it with the design of the way it works, inside shape, burner power to internal volume ratio. The way that the fat drips off and turns to smoke and that then gets circulated all around the meat, it produces a result way better than ive seen on any other gas bbq.
One of my mates now has all 3 sizes of the weber Q. Over the years I have learnt a heap from this chap about bbqing meat. When him and i first saw the Weber Q's we thought they were gimmicky things for yuppies - but how wrong we both were. They work bloody well. They are light weight, smaller than my big Rinnai, and they are more portable.
While on holiday in the Sunny coast mid year the house we rented for a couple of weeks never had a BBQ. Big arsed deck right on the sea and no bbq WTF. So i borrowed a local mates weber baby Q (the smallest of the 3 sizes) for our stay. I used the hell out of it, we had 6 adults and 5 kids to feed and it did very well. One night i manged to fit a small leg of lamb and a decent piece of beef cube roll on it at once, and the little weber did a superb job of it i must say.
I would now not consider any other type of gas bbq.
Attachment 80677
Attachment 80678
Attachment 80676
Have a Weber Q take a lot of beating.
Topped Consumer test.
Cost a bit more but they last.
Have Weber Charcoal ones as well that are yaers old.
Yep have two gas Webber’s, jus got the second unit for the Bach, my mate bags the shit out of them, unfortunately we were at a xmas function and he won one in the raffle, he had bagged them so badly, he couldn’t accept the prize without a severe ribbing. I told him God works in mysterial ways and offered him $200 bucks cash! Good deal for me!!:thumbsup:
Masport make a Webber copy that’s pretty good, Stihl shop at Mount Maunganui sells them. Google them for details and see what’s local to you
i don't reckon my Weber Q is hot enough, i know you need to cook slightly differently with them but my gripe is you can't crank up enough true heat to char the outside of a steak or crisp the lamb chops. sometimes feels like steaks are a touch 'poached'
also would like to be able to control the burner heat from one side to the other. it has a grill on left and plate on the right but you can't easily isolate the heat to one side or the other.
other than that i'll concede that it is pretty good, but next time i will get a more traditional hooded BBQ i reckon
My webber family Q gets too hot sometimes. No issues charring meat when needed.
My old man has one that seems to get even hotter.
It does seem to be temperature sensitive with the weather tho.
Sent from my SM-G935F using Tapatalk
Build a Parilla. Once you have had "proper" bbq gas will never compare
Attachment 80698
There is something definatly wrong with it i reckon mate, they normally excel in getting hot and charing if you want that. My mate in Aussie does a lot of reverse-seared steaks, where he slowly smokes them indirectly over charcoal and wood chunks then finishes them on the Gas Baby Q to get a good Char and grill marks.Quote:
Originally Posted by LOC
There is something definatly wrong with it i reckon mate, they normally excel in getting hot and charing if you want that.Quote:
Originally Posted by LOC
Will PM you later on (currently milking cows!) But yes they are pretty efficient when done right and the taste is bloody beautiful, we have a portable one which isn't the best but still better than a gas or charcoal bbq because we are sharemilking so not our own property but have built one here and know a couple of people that have them here including one with a proper setup which includes a pizza oven :)Quote:
Originally Posted by berg243
That looks awesome mate, and i agree grilling over real coals cannot be beaten but like my built-in outdoor fire place/grill the portability is somewhat limited ;-)Quote:
Originally Posted by Ryan_Songhurst
I did change the Regulator but it made no difference.Quote:
Originally Posted by berg243
I reckon Weber copied these:
https://www.barbequesgalore.com.au/z...gas-chilli-red
I wouldn't be without one now.
My dad has an old 6 burner Rinnia? And a baby Q......the baby q doesnt heat enough to cook a heap of steak at once.
You can get it hot enough with the lid down but by the time you turn the steak it has cooled and it starts to stew in its own juices.[emoji853]
For just a couple of bits its ok but on big feeds its relegated to precooked sausages and bacon while the good stuff is done on the 6burner.
My 8 burner Masport has done alright so far and pokes out the heat but the rear burner has a leak now and the bottom tray is nearly rusted out but it lives outside.
Good heat output tho.
Sent from my SM-A320Y using Tapatalk
Got the weber genesis E310 just before Xmass does a bloody good roast. they only heat up to around 270 c so you have to cook with the lid down for best results. A meat thermometer
is a must and use it
If you want heat get a broil king
Ahhhh pork belly in the Webber! I gotta stop eating that shitz.:cool:
If I'm at home I now almost never cook on the gas, instead I cook over hardwood lump charcoal in the weber kettle. If doing low n slow I'll use brickettes laid out in the snake method that burns around like a fuse and can cook at very low temps for 12 hours that way if wanted.
https://uploads.tapatalk-cdn.com/201...94fb8dbfcd.jpghttps://uploads.tapatalk-cdn.com/201...4375f6c552.jpghttps://uploads.tapatalk-cdn.com/201...112913a645.jpghttps://uploads.tapatalk-cdn.com/201...2da8e075ad.jpg
I have a Kiwi Delux 4 burner from the BBQ Factory. Was an Xmas pressing in 2001. Showing signs of wear and tear - battle damage
Had 2 cylinders with the Kosan push on fitting. Being coastal the cylinders started rusting and replaced one with a screw on regulator. The screw on reg is definitely a lot colder than the push on.
If you are “poaching” your steak you may be loading the hot plate up too much and can’t keep up with the heat output.
I think a rule of thumb was 1/3 meat and 2/3 uncovered.
Have been to a few BBQ where the plate is overflowing with meat and the liquid generated only just boiling
Like the look of the Weber Q
Mate has a Broil King and rates it
We have Broil King, Has been used almost every night since we brought it 6 years ago.
Heats up hotter than a really really hot thing and cooks steak real well, came with the burner thing on the end and a Rotissere thing both of which we have never used.
Having suffered thru 3 cheap 3 burner things we wont be going back to them.
Looks like some great results in these pictures - do you cook on bare steel plates (flat side or ribbed side) or over the wire mesh - or do you cook on these black plastic mats - just started using a mat and saves a lot of time cleaning - but maybe restricts the heat too much - I need cooking lessons Maca - what beer do you like?
The weber q in action
https://youtu.be/j1iEAfglyJU
And the end results
Attachment 80811
That is what happens when you dont have enough heat input, when you do have enough heat you can fill the plate no problem.....well as long as you can flip em fast enough its no problem.Quote:
Originally Posted by sako75
I have a Weber gas mid version, it’s the bomb, totally replaced the old masport copy I had.
It came with a collapsible stand, so you can toss the whole thing in the boot of the car as opposed to needing the Ute if you want to take it to the beach or a mates house who doesn’t have a proper bbq.
I have an extra hot plate that sits in it for doing eggs or tomatoes or bacon, without burning them.
You do need to change tactics to make them work well though, first always preheat them, second cook with the lid down and don’t do the typical kiwi turn and turn and turn, just set, forget, turn over, done, simple delicious, would never go back...
A mate (who happens to be a chef) uses a charcoal version, his tastes better but takes at least an hour to get up and running, mine takes 10 mins.
Only problem I have is it’s hard to clean the inside of the lid...
The baby Q is getting some use while camping, piece of beef scotch fillet last night with a flakey sea salt crust.
Nailed it.https://uploads.tapatalk-cdn.com/201...b2450e9469.jpghttps://uploads.tapatalk-cdn.com/201...1696e9a88f.jpg
Sent from my SM-G900I using Tapatalk
No, just season your plate properly and then nothing sticks to it.Quote:
Originally Posted by time out
Those mats are more hassle than they are worth!
Give it a quick 15 second scrape with a putty knife after use while it’s hot and that’s all the cleaning you need to do.
Once it has a good season you can cook oil free, I do pancakes straight on the plate dry.
https://uploads.tapatalk-cdn.com/201...098e0c2e16.jpg
https://uploads.tapatalk-cdn.com/201...679cafcea8.jpg
Sent from my iPhone using Tapatalk
