Search results

The best way I know to inject so the liquid doesn't go everywhere is to have the meat in a plastic bag while injecting. It's amazing how a plastic bag can keep your ceiling so clean.:)

The way I figure it, if the lid thermometer is saying close to 300 C (570 F) the temperature lower down where the pizza stone is would be about perfect for pizza's, around 260 C (500 F). A clever bit of working out on this design I think. End of day, it works really well.

Let us know how it went ChuckO.

Not so ChuckO. I have tried this method and it works perfectly as stated. The foil shield turns the Q into an indirect oven and no burning occurs at all to the pizza. Mind, this is for fresh home made dough bases. Frozen type/bought bases are not for this method. Try it, you won't be...

Saw this great post on the Australian Aussie BBQ forum and copied it here. ----------------------------------------------------------------------- The definitive way to cook pizza on the weber Q300 series Postby Meat and eat » Thu Jul 17, 2014 5:23 pm Thought I would leave this with you...

It is hard to maneuver the weber Q320 around especially with a full 9k-20lb gas bottle. I copied some pictures I saw on the aussie bbq forum. Has anyone seen these new Q trolleys with 4 wheels or know where to get them?

Recently bought a weber Q320. and having fun learning about it and how different it is cooking with the lid down.