Weber Q320 |

jules
New Member

Posts: 2

Weber Q320 Oct 28, 2014 17:54:27 GMT 10

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Post by jules on Oct 28, 2014 17:54:27 GMT 10

Hi

Just got my Weber Q320, in a rainy Auckland

Pre heated both burners on high for ten minutes, Cooked a steak (both burners on high, lid down) - not too bad but needs less time to get my perfect medium rare (maybe only 2 mins each side for a 20mm steak, instead of 3 each side)

Tried some sausages which did not work out so well (Preheat as before, both burners on high, lid down), 4 mins each side - well burnt and not cooked well at all.

I do know how to cook, so clearly I need to add some commons sense. The guidebook clearly states for BBQ use both burners on high for the direct heat method, I must assume this is just wrong for sausages.

I need to practice, so thinking maybe preheat as before, then leave outer ring on full and inner ring to low (i.e. roast setting) then about 4 mins each side.....for sausages (snags)

I am sure the experts will tell me

Also cooking marinated chicken thighs (Honey soy, garlic sauce) similar method?

Hello BTW

Jules

captaincook
Administrator

Posts: 266

Weber Q320 Oct 28, 2014 18:06:59 GMT 10

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Post by captaincook on Oct 28, 2014 18:06:59 GMT 10

Hey Jules, Hi amd welcome.
First off here are 2 links to posts in the forum that should set you right.

aussiecue.freeforums.net/thread/181/captains-weber-recipe-useful-hints

aussiecue.freeforums.net/thread/340/cooking-on-weber-series

Snags both burners 3 to 4 strokes down from high. rotate 90 degrees every minute cooking time about 6 - minutes ( depends on size amount of water in them and the grill temp. Practice and you will get it right.

chicken marinated with honey etc or store bought marinades. Use the foil and trivet method, Cook with the outer burner on 3 strokes below high and the inner burner off.

Steaks time V Heat plus start off with the steaks at room temp.

The Q takes some getting used to especially for experienced BBQers, You have to change the mindset and cook with the lid down all the time and consider Temp V Time.

zthr best accessory is a remote digital temperature probe.

Cheers

Phil

Last Edit: Oct 28, 2014 18:07:37 GMT 10 by captaincook

jules
New Member

Posts: 2

Weber Q320 Oct 28, 2014 19:07:00 GMT 10

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Post by jules on Oct 28, 2014 19:07:00 GMT 10

Thanks for the reply Phil, much appreciated and for all your advice on the forum.

So for sausages it looks like treat it as a normal BBQ i.e. keep turning them albeit with the lid down in between.

Also birthday on Saturday so will get the temperature probe, I have read the wireless one is a bit temperamental so will go for the digital readout slightly cheaper one

When you say "strokes" I assume you mean the marked gradations on the burner knob, as opposed to "medium" or "low"?

Jules

Last Edit: Oct 28, 2014 19:09:10 GMT 10 by jules

captaincook
Administrator

Posts: 266

Weber Q320 Oct 28, 2014 19:14:31 GMT 10

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Post by captaincook on Oct 28, 2014 19:14:31 GMT 10

Strokes = Graduations.

The best temp measuring device is the one you stick in and leave in. It monitors the internal temperature and will beep when it is cooked. Some may be temperamental but the old Weber one has a 12 month warranty on the probe and if you dont twist it at the join and pull it by the lead it should last a long time. I have one that is 9 years old.

Cheers

Phil

Weber Q320

Post by jules on Oct 28, 2014 17:54:27 GMT 10

Post by captaincook on Oct 28, 2014 18:06:59 GMT 10

Post by jules on Oct 28, 2014 19:07:00 GMT 10

Post by captaincook on Oct 28, 2014 19:14:31 GMT 10

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