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Post by ozymandias on Jun 22, 2015 12:32:46 GMT 10
As you guys probably know, I am the new owner of a 22'' kettle, still in its box. The more I look at it, the bigger it looks. Keep in mind that I live alone and the extend of my grilling will be a pork roast, a chook, the odd pork belly, or leg of lamb plus grilling directly max for two-three people.
I spoke with Rays and the people there are really happy to give me store credit when I return it, and they have WGA on offer for around $100.
I am thinking about going forth with the offer as I feel that the WGA will get far far more use, plus will be less waistage of fuel etc, not so much an issue of money but rather propriety and common sense.
Question... can you roast on a charcoal WGA? On practical terms, what kind of roasting can you fit in there? Can you fit say a Chook whole or butterflied?
Any help will be more than appreciated
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Post by chrisg on Jun 22, 2015 13:51:19 GMT 10
 I had wondered if that kettle was not going to be a bit big. Roasting on the WGA no problem at all, I have yet to slip one past my wife but have cooked on a couple of friends ones several times, whole chicken we fitted a couple in last time. One website I came across when looking around for similar WGA information as ammunition for the wife discussion said you'd have a problem fitting a full turkey in but any normal roast no problem Now considering the last time I cooked for a full family Christmas dinner I had a bit of a squeeze getting the turkey into my OTG kettle I think the WGA can be forgiven for that I'd say go for it and get genuine Weber, you won't regret it, that's a good price by the sound of it and you are probably right you'll save the difference in fuel in little time plus it won't take up as much space. Cheers |
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Post by smokey on Jun 22, 2015 14:11:35 GMT 10
You can roast small things by placing beads at each end and using foil as deflectors. But there is only 9cm of hight from the grill to the top of the lid so a whole chook would be difficult, A flattened chook could possibly be done if it was on the small side or chicken pieces like a large maryland or two would be fine.
It does those turkey roasts in a box quite well and that gives an indication as to the size of the roast possible.
A lot of people love the challenge these things present. You do often need to be attentative and be prepaired to move things around a bit.
The amount of heat beads or Charcoal you use in a WGA is somewhat critical but it doesnt take long to key onto how much works.
One way that I found tht best way (for me) is to place about 12-15 lit beads on one end only, Place a foil deflector and using the top and bottom air vents, Turn it into a mini offset smoker. They have two top vents, One at each end. Close the one over the fire side and open the one over the food.
The bottom vents can be angled to have air comming in the fire side but closed at the food side.
This way the heat is dragged across the food just like a direct flow offset smoker. You do however need to turn the roast to make sure each end or side gets its share of the hot side.
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Post by smokey on Jun 22, 2015 14:16:03 GMT 10
Chris, Are we talking the same beast? The WGA is the size of a shoe box
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Post by chrisg on Jun 22, 2015 14:40:39 GMT 10
Well, it's a BIT bigger than that Mick, but yeah, same thing - black rectangular box. They most certainly were not large chickens, dunno if you get them up your way but twin packs of small birds are quite popular here. One of my mates in in a similar lives-alone situation to Ozy, cooks small roasts on his WGA pretty much every week but you are quite correct with him it is partly the "fun" the challenge of seeing just what he can cook on the little beasty. Thing is Ozy if I understand correctly is looking to purchase to acquire charcoal cooking skills, the WGA would have to be a great teacher from that perspective and most of the superb food he has show-cased here from his Baby Q would be easy as on a WGA I would think. Cheers |
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Post by smokey on Jun 22, 2015 14:51:50 GMT 10
Ahh, I was thinking big old buzzards  Agree, The WGA is an exelent way to go. |
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Post by ozymandias on Jun 22, 2015 14:57:22 GMT 10
You guys are making me blush.....
Chris is right, I am not interested at the moment at the huge multi-kilo, 20-hour slow cooked pulled pork. I DO want to cook great steaks, I do want to do the odd lamb roast, pork roast and or pork belly, experimenting with charcoal and/or smoke. Most of all, I want to learn to work with charcoal, one skill that I do not have yet.
I guess I could do all that on the 22 inch kettle, but to fire it up, it means lots of coal/briquetes for a relatively small roast. I mean it will be a wastage, won't it be not?
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Post by chrisg on Jun 22, 2015 15:17:46 GMT 10
Little chooks are a bit of a favorite of a couple of mates of mine because they get more of the good bits, or something, I prefer the bigger birds myself. It's a quandary that I have as well Ozy and why for pure practicality I've been on the opposite journey to yourself, cooked on a kettle for years but bought a Q because it is a wasteful hassle to fire up a kettle for a single steak. It's also my argument for a WGA to my wife, but being she doesn't eat steak it falls on deaf ears Cheers |
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Post by gatsby on Jun 24, 2015 5:48:05 GMT 10
Hi Ozy, You could get one of these for the WGA. It's a box with a lid that makes a larger oven area. More designed to convert a flat top gas bbq into a hooded one - sort of Not the best photo - all I've got at the moment.  Found a web site with it. Not sure where I got mine from - so long ago & haven't used it in years www.bbqspitrotisseries.com.au/p/bbq-rotisserie-spit-kebab-kit-with-motor/OM2231Cheers |
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