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Bry I own a Genesis E320 and Q220 and I can't taste any difference. However, I can tell which the food was cooked on by the width of the grill marks. Both cook superbly (or maybe it's just me). Cheers Mate

Bryan Welcome to the forum. Drop back here often as there are a myriad of tips and hints to be had here. As for your question. The lid of the Q220 is 1 1/2" (37 mm) higher than the Q220 which gives you the additional headspave when cooking turkeys and the like. I started off with a Q200 over 5...

Dupree I am guessing that the Compact is the same as they sell in Australia as an entry level. The problem is that the fire is a lot closer to the grill and hence burnin cal occur on the edges. Sit the rib rack on an inverted drip pan. Or, some foil on each side to make a heat deflector so that...

John I grew up cooking steak on a griddle (not with the lid down) and I then I changed to cooking them on a grill and direct with the lid down and then finally reverse sear. All methods are great when you master them. I guess this is the circle of life. Cheers

Alan Do a search on the 'net, there are many references and ideas to build your own. The main points are the mortar mix, fire bricks and insulation. Cheers

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by elmo: I was lucky and found some in stock in a store nearby. I will take them out from freezer and put them in fridge to thaw overnight and will season...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W: That was mighty kind of 'her indoors' . They are $1389 Canadian. What was the brick unit you were looking at? How much money was it? Have you...

Dave That way works well. I use the trivet method a lot as foil sheet is more cost effective than a drip pan. I do have an aluminium roasting pan that I use but it is a mongrel of a thing to clean, foil I just roll up and throw in the bin. (Sorry I should say - Dispose of in a responsible...

I read Daves post and I was trying to think of the answer and how I do hamburgers when I realized that it has been 6 months since I cooked a hamburger on my BBQ. The last time that I did them I useed the reverse sear method on the Performer. I did demonstrate cooking them before Xmas on a Q300...

Doug Thanks for the insight and your findings. It sounds as though you have got it pretty well sorted out. I don;t get to play with a Summit very often. I demonstrate on a Genesis, Q220/Q300 and a OTG Kettle. I also own a Genesis,Q220, OTS, OTG and a Performer. When I am demonstrating I usually...

Hey Shawn How much are they there. In Australia they are $AUD 1499.00 "Her indoors" offered to buy me one early last year but I was looking at a brick wood fired pizza oven. Cheers

Mate Try this recipe out and let me know what you think Chinese Pork Hocks I do Char Siu pork neck (using the Lobo marinade) but have not done this shanks (hocks)recipe. Cheers

Dave Indirect on the Genesis is designed to be in the middle with the front burner on higher than the rear burner so the circulation of the hot air is over the food and exhausted out the back through the vent space between the lid and the cooking box. The middle burner is turned off. This...

Mitch I brush with butter, season with salt, and grill on a grill sheet on my Genesis (high heat), 1 1/2 - 2 minutes on the flesh side and then 2 - 2 1/2 minutes on the skin side depending on the fillet thickness. Then check for doneness - flesh should opaque in the centre rest covered in foil...

As promised I contacted Weber Australia regarding distribution of the cookbook in North America. The following was the answer that I received <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Hi Phil Currently the...

Doug I must admit that many people (philistines) in Australia think of mullet as bait only and would never eat it. It is very cheap at the fish market about $2.00 a kilogram. We love it not because it is cheap, but because of the strong fish oil taste. It is also high in omega 3 and healty for...

David I love smoked mullet, if it is the same as in Australia it is a very oily fish. I generally lightly rub it with 50/50 brown sugar and salt. I have a home made hot smoker which is a metal box with a wire rack in it half way up. I put a handful of sawdust/shavings on the bottom place the...

Hi Gary I mean that you just have an area at the side that is not covered by the grill sheet. Do not put holes in it. I haven't cut mine at all I just have a bit hanging out the side. Cheers

I have one also Click on the following link and you can view part of it online Aussie Q Cookbook I will give them a call today and see how they sell/distribute overseas. Cheers

Pat Glad you liked them. Tweak away to suit your taste. This recipe takes into account Australian taste. The method of cooking and basting is the important part. Cheers Mate