Search results

Here's a ribeye done on my q1200 when it was brand new. It used to get up to 600f when it was new. Now it maxes out around 500F on the hood thermometer, but still does a decent job searing. My BK Signet actually gets hotter than the Q1200. It can pin the hood thermometer at 700F, and...

I see some browning, but I wouldn't be happy with the results. Was that done with the lid up or down? Imo, Weber Q's do a pretty good job searing steaks, while also minimizing flare ups.

Wow, $50 is a deal. Where I am, q1200's are really overpriced and rarely seen on sale. The current price is $350cad. I bought a new one a couple years ago, and despite the high price, the warranty duration and customer service was garbage. Mine had just passed the 2 year mark when I called...

maybe the guy was tired of being told his q100 is inferior to the q120

I agree. Sounds like the OP is looking for the kind of performance obtained from charcoal, using a vortex or chimney to create an extemely hot fire. The downside of sous vide is that it just isn't easy to achieve a sear after meat has been cooked in a water bath. The meat usually has too much...

Lowest price I've seen is $30cad (around $23usd) for the TP620 during Canadian Amazon Prime Day. I picked one up as a spare instant read thermometer, and was really looking forward to finding a good alternative to my Javelin Pro Duo, but the TP620 ended up being a dud. The readings were very...

FYI, Stanbroil now sells a gas regulator/ valve assembly for the weber Q.

These are $33 CAD (25usd) on canadian primeday today. I already have a Javelin Pro, but i bought one to use as a spade.

Pyrex and corningware don't like sudden temperature changes or large temperature differentials. I wouldnt use it on a grill under direct heat because it can cause a large temperature differential between the bottom and sides. Indirect heat is probably ok at moderate temperatures. When these...

I think it depends on the climate. Where I am, there is so much humidity in the spring, fall, and winter that the inside of my Q rains condensation regardless whether I cover it or leave it uncovered. Weber probably put that line in the instructions to minimize the chance of moisture...

I have a green one

Isn't that what nandos chicken places do before grilling the chicken? They partially cook the chicken in water then finish it off on the grill. Chinese bbq duck is "bathed" in hot water before it's roasted. The skin is also separated from the flesh before it's bathed with water.

I just dug up my thread from several years ago. I forgot I had recorded the details. See the photo. The bird did not get burnt even though I had all the charcoal lit. But I would agree it would be risky to do direct fire on a regular kettle...

The 24v xli line got orphaned.... But I agree with your comment, ridgid has kept their 18v line backwards compatible for a very long time. You can use their most current lithium ion battery on an old 15+ year old drill that originally came with nicad batteries...

I made something similar out of some surplus 304 stainless sheetmetal I had. Works great even though mine is around double the height. Sorry to sidetrack this thread, but does anyone do their rotisserie chicken directly above the charcoal without the drip pan? I've only used my rotisserie...

I don't think a standard cheapo bbq regulator can supply the gas flow to maintain 11" wc at 126000btu/hr. The OP will probably have to go with a more expensive two stage regulator setup.

Google backyard bbq battle

That thing looks pretty ugly. Maybe it wouldn't be too bad if it was branded and priced as a Spirit model though.

Is that even a North American genesis? The propane hose and regulator looks a bit off.

I was at lowes the other day, and the rickety folding cart is now $115 cad. That's up $15 from $99 overpriced dollars. Q1200'S around here have been $299cad for the last few years while Home Depot sells them for $279cad. I can't imagine many people wanting to buy them if Weber hikes the price...