renth

I reckon a Webber, that you can roast stuff in but my wife wants gas.

Gas - Mains: easy to light and gets hot quick
Gas - Bottle: all the above, portable but how do you know when the bottle is about to run out?
Charcoal - Webber: portable, can roast stuff in, takes a long time to heat up, easy for kids to accidentaly touch & get burned on.
Charcoal, not Webber: traditional.


What do you reckon?

mr mover

tell your wife this story ,renth ,My sister in law tried to light a gas Weber, which had gone out, she neglected to turn the gas off,which had built up under the lid, needless to say in the ensuing explosion, she ended up badly singed no eye brows ,the lid to the weber ended up in the neighbours yard. I have a Weber and you can,t beat any thing cooked on it. but my best Barbie is an old truck brake drum, tured upside down ,with the old rim bolted to it , with a steel plate laid across the top, you cant beat it for cooking snags ,chops or steaks........ MM

Megalania

Stainless steel electric for minimum fuss and maximum cleanliness. Try a public one for fit.

sky

Charcoal, we tried the gas ones but just incinerated anything we tried to cook on it

tinaj

I haven't got a clue what a Webber or Gas mains bbq is. You can tell that I am still in England! Please enlighten me.

No chance of barbequeing anything over here now it is raining and quite cool. My heating is well and truly on.

renth

This is a webber

DianeOZ

Can't you roast in a normal one with a hood?

baldbutts

Buy a screw in valve called "Gasfuse"
It's a safety device which cuts the supply if it detects a leak,and has a gauge on top telling you how much is left.Get 'em from Bunnings,Big W,woolies etc for about 20-30 dollars.
Alternatively,try pouring hot water over the bottle,and feel the cool part at the bottom-this'll tell you how much is left too-not as accurate,and I'm informed it's safe,but don't hold me responsible.


BB-BOOOM !!

PeteY

Get a charcoal weber.

You can grill, roast or....my favorite...smoke food.

Recipe for your new weber

2 Tailor fillets
A pile of damp banksia leaves.

Soak the leaves for a few hours, get the coals hot, then as they start to cool stick the leaves on (a layer about 3 inches thick). Stick the fillets on and whack on the lid. 15 minutes later serve. WOW they taste good

Houdini

Half oil drum with briquettes - just like back home in South Africa; although a Weber is a bloody good invention. Found "Hot Beads" at our local Wyevale nursery, supposed to be THE Aussie charcoal - is this true?