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Need a new BBQ. Thinking a new weber Q (2600+) - but struggling with the whole top down BBQing - although I have often done roasts, ribs etc on the old one with hood down, but the Q is hood down for everything (I believe) ...
Anyone got an opinion? I've got till this arvo to settle on one ...
Dear Lord, if you give us back Johnny Cash, we'll give you Justin Bieber.
I went with the Ziggy of equivalent size due to the same bbq with the lid down conundrum.
Works well haven’t had any problems with it.
Generally speaking you aren’t learning much if your lips are moving!!!
Flame has had a Q for several years, loves it.
I have no personal experience.
"Bloody oath we did!"
Nathan Sharpe, Legend.
Rare, medium, well done.
Cremated.
"The main difference between playing League and Union is that now I get my hangovers on Monday instead of Sunday - Tom David
get a bbq that doubles as a smoker
"12 Years aSupporter" starring the #SeaOfBlue
Lid down is terrible for steaks, chops etc. Had a Q 10 years ago and only used it for roasts and ended up giving it away.
BBQs Galore Cucina.
May the FORCE be with you!
Sometimes when things are designed to do "everything" they end up doing lots of them not particularly well. I'm on my third bog standard Weber kettle. Cant beat the taste of charcoal broiled. Also got a 4 burner + gas ring with a half griddle interchangeable with extra flat plate. Horses for courses.
"The main difference between playing League and Union is that now I get my hangovers on Monday instead of Sunday - Tom David
A lot of the trouble with all of these you beaut cooking methods is people start with a shit bit of meat.
The "polishing a turd" saying is real, find yourself some genuine quality meat and you cook it "on a shovel"...
"Bloody oath we did!"
Nathan Sharpe, Legend.
Lower grade cuts
Lower quality animals![]()
I'd prefer Topside or Knuckle from a good animal than Striploin from an ordinary one.
"Bloody oath we did!"
Nathan Sharpe, Legend.