Mate of mine big into bbq and has almost every type, we just made a Brazillian Asado bbq for him on request and all he is using now, we also have one and like versatility, ideas on you-tube if you are handy with a welder.
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Mate of mine big into bbq and has almost every type, we just made a Brazillian Asado bbq for him on request and all he is using now, we also have one and like versatility, ideas on you-tube if you are handy with a welder.
Those Asardo style bbq's are brilliant.Quote:
Originally Posted by Hatz
Use my gas Weber a lot, but the taste from the Traeger makes it the go to for those special cuts and when entertaining a load of folk who appreciate the Time and energy put into overnight low and slow
Sorry I see it is Argentinian Asado. Like the fire next to it giving fresh coles and smoke while you bbqQuote:
Originally Posted by Hatz
As already said, kinda need multiple. Charcoal is probably the best for flavour when doing low and slow, however, can be hard to control temp and obviously have the heat up time. Gas is still my go to for a steak, pellets are in essence an outdoor oven that adds smoke. Have a Traeger and do love it. Is great to be able to put something on for a few hours and keep checking with the app. Is also pretty good for making jerky, turn it down real low and stick super smoke on.
Have a look at Green Mountain Grills, https://greenmountaingrills.co.nz/
I was tossing up between one of them and the Trager. Green Mountain do have a higher top temperature which does give them better results for searing steaks and they run off 12v so in a power cut, hook up to the Landcrusier and still goes. Only reason I went with Trager was walked into Mitre 10 one day and they had a clearance on display models
Roughly how long would a bag of pellets last?Quote:
Originally Posted by bigred
We roll with the kamado for 70% of our cooks, great on temperature control and fuel consumption - using hardwood lump charcoal. If you're eating, get that delicious flavour for a little extra effort/planning.
Can't reiterate enough - the heat retention of ceramic, it's amazing, for Pizza's it will do them in 2 mins when all fired up (have done 12 in 40mins).
Our go to model for low and slow - once temp is right you can leave it for 7-12hrs without a worry.
Some hot and fast cooks go on the weber kettle with brickettes: cheaper and easy to get up to heat in a Rapidfire Chimney. Faster to cool down and put away. e.g. Good to get some flavour in the chicken thighs when doing butter chicken, or snags for the masses.
Have a Weber Q 2100 (with the thermometer) - only gets used for camping. It's good, but not as much heat as raw flame and nil flavor comparatively.
Saying that though, would look at a pellet cooker (oven with smoke feature) for the Mrs to use when I'm out for the morning etc.
We run a charcoal weber, and it's still going strong after more than 10 years. If I was cooking more than once a week, I'd bust out the smaller gas BBQ I have for a quick cook.
My wife is South African and while I only lived there for about 8 months, a Braai is something to take a bit of time with. Much prefer charcoal over gas. There are those charcoal lighting/starting pots that help avoid a bit of faffing about.
Last meal on the weber I got the kids experimenting with Swedish fire logs.
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Still running my Webber Silver gas grill bought in 2003. The original effective hooded cooker. Had a couple of replacement parts and getting a bit rusty now in places but has sat outside all weather all those years. Within 5km of sea. Prefer charcoal but coat of a bag nowadays is prohibitive and busy lifestyle not conducive. With more time I'd just go back to cooking over wood embers - Manuka, Pohutukawa, fruit tree like apple, (spray free only)
In reply to
Roughly how long would a bag of pellets last?
Depends one what you're doing. The hotter the temp the more fuel you burn. Have done a couple of long low cooks for a few hours and not used a whole bag. But if doing quite hot do go through them pretty quickly
24 hour cook at 95 uses about a bag on my Traeger, but ambient weather will change that
permanent set up....build your base out of bricks, buy some heavy duty cast cooking rings and put a heavy steel plate over the top to cook on,by all means add lid or roof..... older brother has pizza oven and loves it,cooks on it often everything from roasts to funnily enough pizzas.
if you want smokey flavour on your gas BBQ... just add some sawdust in a tin with the lid shut over the top.... or chuck food in the fish smoker for a few minutes.... I normally end up with fat fire when cooking mutton chops so no shortage of smoke flavour LOL.
Charcoal for taste, small but good for two people Smokey Joe Rambler.
For the crowds gas with lava rock tray, can biff on a bit of dried grapevine wood for more smoky goodness
@JoshC
You definitely need both mate.
Trager Ranger is reasonably cheap. Great for making jerky, smoking fish, sirloin etc
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Still need the Gas BBQ tho when accommodating a bunch of folks.
Can't beat the bbq extravaganza [emoji41]
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