Jessica_Morris
Senior Cook
Does anyone have a Weber Q series grill? Me and DH are moving and are going to need a grill and have thought about buying that one. Hoping it's a good grill would appreciate likes and dislikes about it if you have one.
...Also, that old saw about gas being quicker, I disagree completely with that. I light the charcoal before I start prepping the food, not after the food is prepped. By the time the food is ready to start cooking, the charcoal is fully lit and sizzling hot....
Personally, I kind of think that the big gas grill is more of a status symbol, and of course, there are no ashes to take care of (my ashes go into the garden soil to add carbon and help neutralize the acidity found in my soil). My little Webber 22 inch charcoal grill looks very humble compared to an $800 gas grill, with it's shiny stainless steel exterior and gargantuan footprint, multiple burners, etc. But I can guarantee that the food that comes from my little kettle barbecue will taste as good, or better than the food coming from the gas grill, even if it costs the owner $3000!
And again, I understand that not everyone has a yard to put a charcoal grill on. And the little, portable gas grills can be great for picnicking at the park, or the campsite. My Webber is certainly not as portable.
Seeeeeeya; Goodweed of the North.
Does anyone have a Weber Q series grill? Me and DH are moving and are going to need a grill and have thought about buying that one. Hoping it's a good grill would appreciate likes and dislikes about it if you have one.
I have to take exception to a couple of your statements.
First, a gas grill is faster. There fact that you accommodate the slower ignition process for the charcoal grill by lighting it ahead of time doesn't make it faster.
The majority of backyard grillers don't buy a gas grill for status, they buy it for convenience. It takes a minute to get a gas grill burning at full speed. there are no ashes to clean up and dispose of. It's easy for more people to use even if you are not very experienced.
While gas grills can cost really big money, they don't have to. You can get a serviceable gas grill for $200-$300.
Of course the food that comes off your Weber is great. As with any cooking utensil, the quality of the food that comes off a grill of any kind is because of the skill of the operator, not the cost of the grill or the fuel used.
...and, you can get a mini Weber charcoal grill that's great to take along with you when you leave the backyard.
BTW, I own both a 22" Weber and a reasonably priced gas grill.
I have to take exception to a couple of your statements.
First, a gas grill is faster. There fact that you accommodate the slower ignition process for the charcoal grill by lighting it ahead of time doesn't make it faster.
The majority of backyard grillers don't buy a gas grill for status, they buy it for convenience. It takes a minute to get a gas grill burning at full speed. there are no ashes to clean up and dispose of. It's easy for more people to use even if you are not very experienced.
While gas grills can cost really big money, they don't have to. You can get a serviceable gas grill for $200-$300.
Of course the food that comes off your Weber is great. As with any cooking utensil, the quality of the food that comes off a grill of any kind is because of the skill of the operator, not the cost of the grill or the fuel used.
...and, you can get a mini Weber charcoal grill that's great to take along with you when you leave the backyard.
BTW, I own both a 22" Weber and a reasonably priced gas grill.
...And just one more item; You are a better cook than me on a gas grill. I burn everything on a gas grill...
it has been shown that the flavor of grilled food, if done properly, is the same, be it cooked over gas, or charcoal. But there are qualifiers. Does the charcoal have chips of wood in them, to produce smoke? If so, that smoke will alter the flavor of the food. Is the grill operated with the cover on? Is the food cooked by direct, or indirect heat? Are wood chips added to the heat source?