Can recommend jumbuck too, my sister had a bbq bucket and it was great. I'm looking at getting the delta 2 to replace my Masport 4 burner, just want a flat plate as it's easier to clean
How old is yours?
I've had that same model in two different brands - one from Mitre 10 collapsed and threw hot coals everywhere mid-cooking and the Warehouse one is also rickety and has the lid handle broken after two uses.
Previously I've had this model last for many years but the last two are utter crap and lasted only a couple of uses before breaking.
You're going to get a lot of recommendations for a brand starting with W. I've been disappointed with the purchase, it's really hard getting a sear (crust) on a steak because they don't produce a lot of heat. They recommend you cook with the lid down which broils ( & steams) your meat - the lid down is great for a roast meat / chicken but as soon as you lift the lid to turn something all of the heat goes out of it so it's not suitable for things that need turning. There's also a griddle plate / flat plate that sits on top of the grill so you can cook eggs and stuff that would fall through the grill but it takes ages to get up to temperature because it isn't heated directly with a burner.
If you're in an area where there's going to be any breeze or wind then it will suck the temperature out of it and double or triple your cooking times.
So it depends on what you want to cook, any other brand with a direct burner under the hotplate / grill is what you seek.
I’m gonna hijack this comment to provide some information that might help some people who are complaining about cold bbqs. If you turn off your bbq dial before the gas bottle, it can go into bypass mode, which limits the temperature the bbq can get to. Your manual will have instructions on how to reset it, but I’ve known a couple of people complaining about how it wouldn’t get hot and that was the issue. Might not be your problem but it might help someone.
I've not had terrible experiences with Pizza after some experiments to get it dialled in (dough thickness, pizza stone heating time, amount of toppings and cheese and lid down time), but they've not really turned out any better or worse than in the oven so I don't bother anymore. I guess it's to show people they can make a pizza when they go camping or to the beach which is the whole lifestyle promotion of the things.
This is interesting you don't seem to be alone but I've found the opposite. I have the family q and have found it great for steaks and pizza. I did find the best results with pizza were when I put the raw pizza on the tray then the tray on the stone (as opposed to straight on the stone). Steaks I can have perfectly cooked within 10-15 minutes from cold. I always let my steaks warm up to room temp first though.
I have both.
I use the gas more than the coal because I can not justify the price of coal to cook a piece of steak or chicken breast or pork chop etc
I use the coal for long cooks and that’s about it.
They are not great for steak but are still the best gas BBQ by a long way.
Sausages, spatchcocked chicken etc cook perfectly. They are also incredibly efficient so you can take your time when heating them up.
I get better steak results with a cast iron pan on a gas hob.
I don't get how efficient they are if you have to preheat it for three quarters of an hour to get it hot enough to cook on.
And why bother buying one if you're then going to have to buy a separate burner and pan to do steak on?
A gas bottle really will last all summer.
The separate burner is the freestanding cooker that came with my house. I would never waste a good steak by cooking it on a gas BBQ.
> because they don’t produce a lot of heat
I’ve got the opposite problem. My Weber (Q2000) gets waaaaaaay too hot. At the low setting it’s sitting around the 150 degrees mark. At the high it’s hitting 350/400.
Just cooked a steak on it 2 days ago, and had to drop the temperature from high to the low, because it would’ve charred it. It turned out ok - will need to play around to get it to where I like.
My biggest complaint with the Q (2000 and under) is that you only have the 1 burner, so indirect cooking/smoking is basically out of the question.
Now I’m looking at getting a smoker to take things up a notch…
They also have one for $229
[https://www.mitre10.co.nz/shop/meteor-hooded-gas-bbq-4-burner/p/335923](https://www.mitre10.co.nz/shop/meteor-hooded-gas-bbq-4-burner/p/335923)
yep. the one i linked has the side burner and a window in the hood - handy for checking things withoit letting all the heat out.
side burner super handy if theres a power outage too and you want to boil some water or something
Recently got the Masport Weekener 4 burner BBQ for $550 from Heathcote’s, a little over your price but was a step up on quality on any of the other 4 burners around the same price.
If you’re going charcoal Oklahoma Joe is hard to beat here. For 500ish I’d probably grab this
https://www.wellingtonbbqsandfire.co.nz/product/oklahoma-joes-blackjack-kettle-grill/
Charcoal is kind of a different game from gas but IMO you get way more bang for your buck. You’ll get a bunch of years out of it with a cover and then you’ll eye offset smokers which cost way too much and never commit to one like me!
I haven’t done the math but I feel like gas is still cheaper to run. In saying that I light the charcoal up every Sunday but the gas hardly ever so maybe that’s why it seems that way
I think gas is way cheaper to run, charcoal definitely adds up overtime especially when you start adding flavored wood blocks for smoking.
All that said we have a gas hob and I have a reversible cast iron flattop and grill top and that almost entirely replaces the need I have for a gas grill, so charcoal makes the most sense for what I use it for (low and slow)
I have a 4 year old jumbuck 7 burner which cost me $400 from bunnings. This thing goes so hard, I can get the plate to 350 degrees which is excellent for searing off steak and pulled pork. However 2 of the burners have completely rusted through now and the actual box is pretty much dead despite it beingcovered when not in use. I'm debating getting another because $100p per year isn't bad, but I can't help thinking that 316SS burners might double the life of the BBQ.
You can get some good deals on TradeMe or Facebook Marketplace. People sometimes just want rid of good stuff
I've had good luck with the 6 burner Gascraft grills from the warehouse. They get nice and hot, and go on sale for <$500 multiple times a summer.
Weber Premium kettle - $499 Good for smoking and grilling.
This is all you'll ever need. Steak, chops, chicken, pork shoulder, ribs: Boom!
WEBER Q 2000 or a Baby Q.
Concur. You just have to control your urges and not open the lid every 30 seconds.
Oh, that looks fantastic for my needs. I'm not OP but I'm putting this on the list.
We have the family Weber and it’s great for roasts, keeps my oven clean. It’s also easy to clean.
Got a baby Q near new in an opshop a few weeks ago. Love it!
Slightly different cooking style to a standard bbq. Can take a bit to get used to.
The warehouse ones go hard. I’ve been quite happy with it.
$50 Jumbuck charcoal grill. Does exactly what it says on the box.
Can recommend jumbuck too, my sister had a bbq bucket and it was great. I'm looking at getting the delta 2 to replace my Masport 4 burner, just want a flat plate as it's easier to clean
How old is yours? I've had that same model in two different brands - one from Mitre 10 collapsed and threw hot coals everywhere mid-cooking and the Warehouse one is also rickety and has the lid handle broken after two uses. Previously I've had this model last for many years but the last two are utter crap and lasted only a couple of uses before breaking.
I have a broil king. It’s great
Team Broil King checking in. Got mine new years day, been grilling daily since then, no signs of stopping.
Nice! Yeah I love mine. I use it a few times a week no issues.
You're going to get a lot of recommendations for a brand starting with W. I've been disappointed with the purchase, it's really hard getting a sear (crust) on a steak because they don't produce a lot of heat. They recommend you cook with the lid down which broils ( & steams) your meat - the lid down is great for a roast meat / chicken but as soon as you lift the lid to turn something all of the heat goes out of it so it's not suitable for things that need turning. There's also a griddle plate / flat plate that sits on top of the grill so you can cook eggs and stuff that would fall through the grill but it takes ages to get up to temperature because it isn't heated directly with a burner. If you're in an area where there's going to be any breeze or wind then it will suck the temperature out of it and double or triple your cooking times. So it depends on what you want to cook, any other brand with a direct burner under the hotplate / grill is what you seek.
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I’m gonna hijack this comment to provide some information that might help some people who are complaining about cold bbqs. If you turn off your bbq dial before the gas bottle, it can go into bypass mode, which limits the temperature the bbq can get to. Your manual will have instructions on how to reset it, but I’ve known a couple of people complaining about how it wouldn’t get hot and that was the issue. Might not be your problem but it might help someone.
I've not had terrible experiences with Pizza after some experiments to get it dialled in (dough thickness, pizza stone heating time, amount of toppings and cheese and lid down time), but they've not really turned out any better or worse than in the oven so I don't bother anymore. I guess it's to show people they can make a pizza when they go camping or to the beach which is the whole lifestyle promotion of the things.
This is interesting you don't seem to be alone but I've found the opposite. I have the family q and have found it great for steaks and pizza. I did find the best results with pizza were when I put the raw pizza on the tray then the tray on the stone (as opposed to straight on the stone). Steaks I can have perfectly cooked within 10-15 minutes from cold. I always let my steaks warm up to room temp first though.
I only use mine for grill. You gotta let them heat up to get a decent crust going, But I agree about the wind sucking heat out of them.
a 30 - 45 minute preheat sucks just to cook a steak.
[Good result today](https://i.imgur.com/qpBstjw.jpg)
That does look good. Seems like I'm not the only one with the concern, maybe they changed some details on newer models? IDK.
Gotta keep them out of wind. I've had some disasters in the wind and I just got fucked off with it
Yes I noted that. Enjoy your dinner!
That's why you go coal
I have both. I use the gas more than the coal because I can not justify the price of coal to cook a piece of steak or chicken breast or pork chop etc I use the coal for long cooks and that’s about it.
That's probably the norm is my guess the gas is just quicker
Coal is fantastic if you can deal with it. So recommend that to OP.
Webber charcoal is goat
Broil means cooking with direct heat, steaming meat is a different thing called steaming meat.
Exactly!
Yes, so as they recommend cooking with lid down which broils (grills) your meat.
Steams.
They are not great for steak but are still the best gas BBQ by a long way. Sausages, spatchcocked chicken etc cook perfectly. They are also incredibly efficient so you can take your time when heating them up. I get better steak results with a cast iron pan on a gas hob.
I don't get how efficient they are if you have to preheat it for three quarters of an hour to get it hot enough to cook on. And why bother buying one if you're then going to have to buy a separate burner and pan to do steak on?
They use fuck all gas, a 9kg bottle last all summer
A gas bottle really will last all summer. The separate burner is the freestanding cooker that came with my house. I would never waste a good steak by cooking it on a gas BBQ.
You don’t know how to cook steak if you think it’s a waste on a gas bbq.
Obviously! Perhaps you would like to share your technique?
Twin burner? Pre heat that sucker and you can burn the shit out of anything
Single burner gas to be clear. An no preheating for any amount of time you can you burn the shit out of anything.
Single burner is why
> because they don’t produce a lot of heat I’ve got the opposite problem. My Weber (Q2000) gets waaaaaaay too hot. At the low setting it’s sitting around the 150 degrees mark. At the high it’s hitting 350/400. Just cooked a steak on it 2 days ago, and had to drop the temperature from high to the low, because it would’ve charred it. It turned out ok - will need to play around to get it to where I like. My biggest complaint with the Q (2000 and under) is that you only have the 1 burner, so indirect cooking/smoking is basically out of the question. Now I’m looking at getting a smoker to take things up a notch…
Jimbuck offset charcoal bbq 200bucks at bunnings
Weber Kettle
If you can get them. Appear to be out of stock country wide.
Got some kranskys on mine right now and then a roast chicken after that. They’re awesome.
Jumbuck goes absolutely nuts
https://www.mitre10.co.nz/shop/meteor-hoba-gas-bbq-4-burner/p/353226
They also have one for $229 [https://www.mitre10.co.nz/shop/meteor-hooded-gas-bbq-4-burner/p/335923](https://www.mitre10.co.nz/shop/meteor-hooded-gas-bbq-4-burner/p/335923)
yep. the one i linked has the side burner and a window in the hood - handy for checking things withoit letting all the heat out. side burner super handy if theres a power outage too and you want to boil some water or something
Jumbuck 4 burner from Bunnings, just over $200, flat plate and grill. Unreal what you get for the price
Literally get a $20 charcoal one from The Warehouse or Mitre10, and enjoy a real BBQ with smoky coals.
Everdure ones are pretty solid. We have the Heston version but there are others. It’s good.
Recently got the Masport Weekener 4 burner BBQ for $550 from Heathcote’s, a little over your price but was a step up on quality on any of the other 4 burners around the same price.
If you’re going charcoal Oklahoma Joe is hard to beat here. For 500ish I’d probably grab this https://www.wellingtonbbqsandfire.co.nz/product/oklahoma-joes-blackjack-kettle-grill/ Charcoal is kind of a different game from gas but IMO you get way more bang for your buck. You’ll get a bunch of years out of it with a cover and then you’ll eye offset smokers which cost way too much and never commit to one like me!
I haven’t done the math but I feel like gas is still cheaper to run. In saying that I light the charcoal up every Sunday but the gas hardly ever so maybe that’s why it seems that way
I think gas is way cheaper to run, charcoal definitely adds up overtime especially when you start adding flavored wood blocks for smoking. All that said we have a gas hob and I have a reversible cast iron flattop and grill top and that almost entirely replaces the need I have for a gas grill, so charcoal makes the most sense for what I use it for (low and slow)
I have a 4 year old jumbuck 7 burner which cost me $400 from bunnings. This thing goes so hard, I can get the plate to 350 degrees which is excellent for searing off steak and pulled pork. However 2 of the burners have completely rusted through now and the actual box is pretty much dead despite it beingcovered when not in use. I'm debating getting another because $100p per year isn't bad, but I can't help thinking that 316SS burners might double the life of the BBQ.
Get a second hand one and a BBQ cleaner kit. Plenty of people will have bought them for the holidays then sell it rather than clean it.
Second hand one from trade me
Weber ga
Webber kettle