tomh
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Posts: 10
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Post by tomh on Jan 9, 2015 20:12:13 GMT 10
bit the bullet yesterday and on impulse bought a weber Q 2000, gave the missus a bit of a fright. i can't find any info in the instructions regarding how to season the unit, or indeed should i have to do this? any hints will be appreciated. cheers tomh
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Post by smokey on Jan 9, 2015 20:41:16 GMT 10
None required Tom. Just wash in soapy water and bbq. Seasoning only refers to bare metal or , Inparticullar cast Iron. If it's covered in Vit enamel, Just like a good French Le Crusette Dutch oven, It's the metal doing the work and the enamel cannot be seasoned.
Interesting topic to do a seasoning thread. now days it would apply to bare cast iron frypans or steal woks and canp ovens.
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tomh
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Post by tomh on Jan 10, 2015 9:01:44 GMT 10
thanks Smokey, thought that may be the case,better safe than sorry i guess cheers tomh.
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Post by captaincook on Jan 10, 2015 10:57:42 GMT 10
Tom, as Mick said- none required, however I always say to start with and after every wash - preheat for 10 minutes, brush it with a wire brush, turn it off and spray with canola or veggie oil and let it cool down. This will allow the oil to leach into any cracks in the enamel coating and stop rust. After use give the grill a quick brush down and that's it.captain
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tomh
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Post by tomh on Jan 11, 2015 10:41:07 GMT 10
thanks Phil sound advise! did a test run yesterday with our Q2000 which has'nt got a thermometer in the lid so i used a wiltshire oven thermometer and, after the 10min. heatup the reading at the grate was over 300c??, iv'e always used these when cooking/smoking,low and slow, whatever!and trust the readings i get, i got to wondering how other members monitor their temps when cooking in their Q's sans temp gauge in the lids, be interested to hear from them.cheers tomh.
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Post by smokey on Jan 11, 2015 11:11:38 GMT 10
Others will know more but I think the Q is built for roasting and grilling. Not really designed for true low and slow. Im not sure what their lowest indirect temp is , Maybe 120c.130c
Most use an electronic dual probe remote temp gage such as the maveric 732 You can sit and whach TV and monitor the oven and meat temp.
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tomh
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Posts: 10
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Post by tomh on Jan 11, 2015 18:25:42 GMT 10
thanks Phil sound advise! did a test run yesterday with our Q2000 which has'nt got a thermometer in the lid so i used a wiltshire oven thermometer and, after the 10min. heatup the reading at the grate was over 300c??, iv'e always used these when cooking/smoking,low and slow, whatever!and trust the readings i get, i got to wondering how other members monitor their temps when cooking in their Q's sans temp gauge in the lids, be interested to hear from them.cheers tomh.
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tomh
New Member
Posts: 10
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Post by tomh on Jan 11, 2015 18:54:24 GMT 10
hi Smokey. did'nt mean i wanted to cook low and slow in the Q mate i have a home built upright smoker for that kind of cook,i plan to use the Q for the purpose intended, bbq and indirect roasting of different cuts and kinds of meat, i am just interested in different temps to use for various meats,as i said my Q dosn't have a temp gauge in the lid,and if a temp of say 200c is required, how do members check this temp? i do own a couple of digital remote thermometers plus a few dial ones, and i always cook to internal temps of meat can't miss!to date 90% of my efforts have been in a kettles,none now, i cut back somewhat, sold my last one about a year ago.now i have a Q i look forward to learning how use it to produce good tucker. cheers tomh.
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Post by captaincook on Jan 12, 2015 11:16:30 GMT 10
Tom Originally the Q200 series came out without a temp Gauge. It wasn't a problem for me. After a few cooks I got to judge where to set the gas control for most cooks.
High - Preheat and rare steaks with some charing/searing, intial setting for first 20 minutes for roast pork. Pizzas 3 strokes below high - most grilling fish, prawns, chops snags, medium to well done steaks, roasts, veggies, fruit etc 3 strokes above high, baking - breads, cakes, deserts.
Low - resting a roast for 10 - 15 minutes
They are the main settings. experience soon kicks in and you can tweak to suit what you are cooking. There are a couple of things that you need to be aware of which will change the temps. If you put a big hunk of cold meat in the Q it will absorb all the heat energy and the q will stuggle to keep up the temp setting. Turn it up to max setting for 20 - 30 minutes. If you use the foil and trivet method of indirect - make sure the foil is only slightly bigger than tghe meat or put the trivet on a Weber foil tray - perfect size. To start the Q to ensure maximum heat. Turn off gas bottle and turn off gas control on Q. Check the Spider gause/air intake to ensure it is not blocked. Wait 30 seconds. Turn on gas bottle 2 turns, wait 30 seconds, turn on gas control knob to start position and press ignition button (you may need to press several times until the burner lights, close grill and preheat on high for 10 minutes.
The above method should be used anytime you feel that the Q is not getting hot enough and is suspected of being caused by lack of gas flow.
Hope this helps
Phil
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tomh
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Post by tomh on Jan 12, 2015 15:30:27 GMT 10
Again, thanks Phil. did my first cook yesterday,nothing fancy just a few forequarter chops and some spuds. the chops were cooked to perfection and the spuds rubbed with piri piri salt,were great. i'm just going out now to cook a chook and do some vegies at the same time so will be taking extra note of your advice in your post.i know it will help me heaps in planning my cookouts on the Q. thanks, tomh.
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Post by chrisg on Jan 12, 2015 19:35:59 GMT 10
it's sort of a fun bbq really Tom, bought mine 18 months ago now I guess, a 220, so did have the thermometer but really, I don't rely on the lid thermometer to tell me much more than that the fire is still lit, the deeper lid was why I bought the 220 really. That said it can turn out some damned good food, especially if cooking for small numbers or just want a quicker meal I think of mine as the ideal partner to the kettle, and quite possibly that is the way Weber planned it Cheers
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tomh
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Posts: 10
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Post by tomh on Jan 14, 2015 9:51:18 GMT 10
Again , thanks for the info Phil/Chrisg. as there are only my wife and myself to cater for these days, i found that the lo lid Q 2000 ideal for us. cooked a #18 chook the other night and had no problems with the height of the lid so was well pleased.no doubt the more use we get from the Q the easier cooking will become. cheers tomh.
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