What makes a 'good' and 'great' BBQ?

[Sir_Ant]

Hi Everyone,

I've been going around doing my research on BBQ's. There is a HUGE variety of price points and brands, but it seems to be a bit grey as to what makes a good BBQ. If I want to spend $500 --> $1,000 what features should it have to get a 'good' standard gas BBQ? If I want a 'great' gas BBQ ($1000+) what features should it have?

Brand seems both important and not important. I'm normally a brand shopper kind of guy, but with BBQ's the brand seems less important. Is this true?

Please note that I am about to start working for a BBQ supplier and am after peoples thoughts on this as the staff I have spoken to in stores can't put their finger on specific features.

Cheers,

Ant

[Davo]

This may seem like a fanboy reply but of the 20 yrs since i've handled the tongs I've always gone to Weber, firstly charcoal kettles then to Weber Q.
I've had other bbqs but Weber has been the best by far with the exception of the Trager Pellet grill I had a few years ago.

I've got Weber Smokey Mountain about 10 yrs , Weber Performer Kettle about 8 years and a Weber Q320 for about 5 years and all running as good as the day i got them. Weber warranty can't be beat.

Anyway....thats my spin

Cheers

Davo

[the dane]

Problem is kmart, bunnings etc sell big bright shiney stainless steel 6 burners, they work they do there job, they suck 80% of the 1st 2nd time bbq buyers in with cheap prices. Not knocking kmart, my first bbq was a 6 burner jackaroo it was great had it for years. 7 years ago we built a new house, my wife brought me a new top of the range jackaroo with hood sideburner cupboards racks etc. It was a pig of a bbq, did not like it from day squat. Remember one sunday morning after months selling it on gumtree. My only regret is not buying the weber genius, got offered it at an unbelievable price, but i had no idea back then. Any way came down to masport and weber Q. Brought the Q. Thanks to this bbq forum. Since then brought a wsm, performer gold, Akorn, GA, and a shed load of gadgets and bbq shed. My mate still buys a new bunnings bbq every 2 years, i tell him spend a bit more and its a keeper. Please bring tapatalk back. So hard on a mobile phone on chrome

[C.B & S.]

Hi,
A good or great bbq can be achieved in many ways.
Good meat for a start.
A good reliable cooking method of your choice. Big name brands are not needed to begin your journey.
Good company.
You will find great information in the forum about ALL things bbq/low n slow et al.
So enjoy the forum, and if your a newbie to the Q I am sure someone will assist you.
just ask,
Cheers.

[Davo]

A few years back I got a deal on a huge Masport 6 burner hooded BBQ and whilst it was a solid beast, I hated using it, didn't like the upside down verticle V flavourizer bars over the burners, the fats would run down the side and somehow curl around the underside of the bars and then the gas flames would then ignite them causing untold flare-ups....I used it for a couple of Months and a mate came over for a BBQ one day and loved my BBQ...sold it to him....he still uses it.....so with the proceeds, went straight out and bought myself a new Weber Q320 family Q......still got it and still love it.
Fairdinkum, with the amount of times I was cooking on that Masport, I had to buy an extra Gas cyclinder.....that thing drank gas faster than a V8 Supercar

cheers

Davo

[Mainey . . .]

Having been a 'normal' type of BBQ user for probably 40+ years and when I think back I can tell you the big thing about the 'normal' BBQ is the type and shape of the actual grill bars, as mentioned previously in more detail.

However, then there is the Weber Q, something very different in the way meat is cooked using fire.
I've only had my Weber for about a year now but assure you it gives better tasting steaks than the 'normal' type of BBQ due to the way the steak is cooked, something I would not have believed some yrs ago.

I only changed when I tasted a steak on a Weber as I did not believe the adds could be so true.

[Davo]

Yep, many folks don't realise when they're cooking on an open grill, all those lovely aromas drift off into the atmosphere whereas on a Weber Q or any other Weber that is designed for high heat grilling with the lid down, the aromas stay around the food and THAT's why it tastes so damn good
Having the lid down also means it cooks quicker and saves gas.

Cheers

Davo

[C.B & S.]

Hi,
I also reckon I get a good bbq steak from the Z & G 4 burner and it can also be done with the lid down.
This is by far for me one of the best bbq steaks I have enjoyed on any of my bbqs, as yes I had a few Bunnings beginners.
It's all a progression for certain.
Cheers.
Russell.

[the dane]

I personally think the best thing is to go to a specialised BBQ shop, a gas shop etc. Most of their brands and models are good. I think most newbies these days think bigger is better. Good luck

[Mainey . . .]

Hi,
I also reckon I get a good bbq steak from the Z & G 4 burner and it can also be done with the lid down.
This is by far for me one of the best bbq steaks I have enjoyed on any of my bbqs, as yes I had a few Bunnings beginners.
It's all a progression for certain.
Cheers.
Russell.

I believe if you haven't used a Weber then you haven't actually 'progressed' to the very best of the rest

.

[C.B & S.]

Hi Mainey,
Shoot me ...I don't have a weber....it ain't all about weber weber weber you know.
But enjoy yours and I shall progress with out the need to advocate/advertise one brand, they all serve a purpose.
Cheers.

[Davo]

ok guys...calm down.....it's just a BBQ

[12x7]

Buy decent meat etc to cook.

Some of the saddest BBQ's I have been to is the where the owner has a nice shiny $5000 BBQ kitchen and is cooking el cheapo no name sausages and 3 mm "offcut" steak.

[C.B & S.]

Buy decent meat etc to cook.

Some of the saddest BBQ's I have been to is the where the owner has a nice shiny $5000 BBQ kitchen and is cooking el cheapo no name sausages and 3 mm "offcut" steak.

Exactly 12x7 exactly....it's what you put in your mouth after all.

[Captain Cook]

Sir_Ant.
Many people will discuss the merits of their BBQ and their reasons for buying it, however it all comes back to you and what you want the BBQ for. Your style of cooking, your taste, taking your skills to the next level, the versatility of the BBQ for different styles of cooking, how many will you generally cook for and how often will you use it.
I own 10 different BBQs and use them all, however the one I use the most was my Weber Q220 up until a few months ago, however I passed it on to a family that was struggling, and now use my Weber Genisis the most. I also use a Treager Pellet Grill and a Green Mountain Davy Crocket portable pellet grill. I also use a Weber Kettle and Performer. I have a Weber Go-anywhere and Weber Q100 in my Winniebago.
The common thread with all these BBQs is you cook on them with the lid down. That is the secret of making a BBQ meal taste better. The hot air circulates around the meat imparting a true BBQ taste and smoke if hot smoking. I wouldnt grill or BBQ any other way. Whatever BBQ syle you choose to get, be it gas, charcoal, wood or pellet my strongest suggestion is select one that you can use with the lid down. (You cant grill lid own on most of the el-cheapos you can only roast at lower temperatures with the lid down and they still buckle)
I demonstrated cooking and BBQs for Weber for about 7 years, which is one of the reasons I have so many Webers. Because of this I became very adept in using their products. There are other brands in the market place which are good and their owners will swear by them also, as they are adept at using them.
One last hint, sometimes we go to a BBQ get together and the meat tastes nice but you feel that there is something missing - its salt, you should always season the meat with a bit of salt before cooking. If you are on a salt reduced diet just salt one side.
Cheers
Captain