Weber BBQ Review

JeffZ · 06-21-2010, 06:48 PM

If you camp, you must BBQ. It’s the unwritten law of the road.. So, what the heck do we use? Well it’s the Weber Baby Q and after a year of using it on the road, we can definitely give it a positive review!..

Here's our review on RVTravelTV.com http://www.rvtraveltv.com/?p=115

thoer · 06-22-2010, 08:27 AM

We have one and it works well and is well made. The griddle is a nice addition.

(That said, if anyone needs or is interested in one, I would sell ours and the griddle. We decided to take along a small LP Coleman stove instead since we don't really BBQ often enough to justify bringing along the Weber.)

JeffZ · 06-22-2010, 11:43 AM

Hmm.. we just ordered the griddle..does that mean the next step is to sell them?

Jim Bennett · 06-22-2010, 01:59 PM

Great review Jeff.

I would snap one up in a heartbeat if they would tone down the size of the handles and legs to make it an even smaller footprint and better for storage. I know a couple people that have them and love the performance.

ronstew · 06-22-2010, 04:44 PM

Ours stores with difficulty under the front right dinette seat in our 17B. I have to remove the lid to get it in, and then replace the lid in the compartment. Oh, I wish I had outside hatches.

I have not yet baked with mine, but I did make a very sucessful fruit crumble in there.

I think they are currently marketed with the model id Q-100. Good price at Home Depot last summer.

gbaglo · 06-22-2010, 04:53 PM

I used the Weber and the Coleman oven to reheat BBQ pulled pork in Merritt. I had tried the oven on my ThunderRange butane stove, but even on low the oven temp rose to 350F. On the Weber, turned to low, I was able to maintain 225F. I haven't tried it on high, but it would appear from my limited experience with the combo, Weber and oven, are very flexible.

baglo

gbaglo · 06-22-2010, 05:01 PM

Not sure why you go to the trouble of stuffing the Weber under the front dinette. I just transport it in the aisle between the shower and wardrobe ( along with a 10 lb. propane tank.

I got mine as a gift from a friend who loved his and he insisted that I get the cart for it as well. So far, I've only brought the cart with me on one trip. It's a bit of a pain to fold and store ( maybe I'm just lazy ).
I didn't need the Weber since I already had the Broil King Porta Chef ( another great portable Q ), but in the end the Weber won me over. You have to attach the legs to the Porta Chef each time you set it up and it isn't very stable without the legs. It would need to be contained in a box or would roll around inside the Escape when under way. The Weber just sits in the aisle and minds it's own business.

baglo

Jim Bennett · 06-22-2010, 05:14 PM

Ron, you can buy hatches that would be easy to install. I actually plan on getting a larger one for my trailer.

However, you are limited in height due to the moulding near the bottom of the outside, and would only be able to install one with a maximum of 12" high overall, including the frame. I imagine that would equate to a door no higher than 10" max. I have some links somewhere if you are thinking of installing one.

Glenn, I keep my Broil King Porta Chef under the driver side dinette seat. A tight fit, but it does go in there fairly easily. I have no issues with the legs, it takes about 30 seconds to put them on. I like to keep my BBQ hidden away, as it does not always get used, especially on quick stops where it would most be in the way in the aisle. I really like the thing, it works great, and is very hot, but 95% of the time it is just the two of us, and I am finding it to be too large. It was great when the kids were with us all the time. In our old trailer it sat in the aisle without rolling around due to its size.

gbaglo · 06-22-2010, 06:24 PM

Seems to me the Porta Chef could handle a small whole chicken too, but the Weber won't. Lid isn't deep enough. However, I always halved them and cooked, bones down, on low. Neither of the Qs could handle beer-can chicken.

baglo

Jim Bennett · 06-22-2010, 06:33 PM

I have done a small turkey ('bout 14 lb) in the Porta Chef, but for the last 10 years have just deep fried them instead. I too love the beer can method with chicken, I use it in my smoker and the chicken is so tender and yummy that way.

For traveling there is really no need do a whole chicken anyway, halving it works great or just using pieces.

gbaglo · 06-22-2010, 07:53 PM

I have questions about deep frying turkey or anything else.

How do you deal with the cost of oil and storage between fries? How do you dispose of worn oil?

I've only gone so far as deep frying chicken pieces in a wok ( at least a couple quarts of oil ). I pour it back in the container and keep it in a cool, dark place, but you must have some tips to share.

baglo

Jim Bennett · 06-22-2010, 09:43 PM

I buy canola oil in 4 liter containers, and usually use about 13-14 liters. After it cools a bit, I strain it back into the filters, then store it in the freezer. I have done a couple dozen of them by now, and each one has been delicious, very tender. I have injected a bunch of different marinades, and a butter Cajun style is about my favourite.

Using as high of an output burner is good too. I take the oil up to near 400ºF and slowly put the turkey in. The temp will drop to almost 300 and takes a while to get back up to 350, where you maintain it until done. A 13-15 lb turkey will be done in just under an hour. The key is to have the turkey injected real early in the day, or even the night before, then a few hours before frying, pull it out and dry it off. It can then sit and further dry off before you put it in. This will keep it from wanting to boil over, and lets you drop the bird in faster.

If you have lots of people, it is easy to have two turkeys ready. First fry one, then wrap it in tinfoil and towels while you do the other. Have some sweet potatoes sliced up to drop in while the turkey is setting (like any meat leave it 10-15 minutes before slicing).

Glenn, you would be a natural at deep frying turkey (or beef), as you are required to sit there watching it while you drink beer. Tough job, but someone has to do it.

Any more questions, just fire away.

gbaglo · 06-22-2010, 10:02 PM

Yah.

How do you dispose of 14 liters of worn out oil?

baglo

Jim Bennett · 06-22-2010, 10:28 PM

Until a couple years ago, my son worked at a restaurant and he took it in there to dispose of with their oil. Now we just send it to the dump. This is what is recommended.

gbaglo · 06-22-2010, 10:41 PM

It's Alberta.

I thought you might ship it up to the Tar Sands or down to the Gulf.

baglo

Jim Bennett · 06-22-2010, 10:46 PM

Wrong kinda oil.

gharms · 06-22-2010, 11:28 PM

BIODIESEL!

http://store.homebiodieselkits.com/

If now they would offer biodiesel-ready cars that would be great TV's.... :

ronstew · 06-23-2010, 10:22 AM

Man, we get off-topic in this forum.

For Thanksgiving, I roasted a turkey breast in a cheap aluminum tray in my Weber Q-100. Was delicious. Put "stuffing" under the meat to catch the drippings. Gravy had to come from a packet, however.

gharms · 06-23-2010, 10:45 AM

:

Devil Dog · 02-25-2012, 09:51 PM

Just picked up a Weber Q-100 to day. set it up and seasoned it with some lard. Run it through its heat cycle 3 times.
Paid $169 at Home Depot Nice looking machine. Cast alloy housing- SS burner- and a cast iron cook surface. Can't wait to burn something. Also pondering how to hook her up to the LP quick connect. Those little green bottles make me mad.!

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