Brinkmann is bankrupt, reviews are not good.... at that £55 I would.... but if it breaks there's no warranty, no spares plus this model is made from cheap materials - prone to corrosion....
Welcome to HUKD... Where a £150 unwarrantable item is HOT and the same deal with an actively operating manufacturer is meh...
stevej1976
11 Jun 16#6
That looks nothing like this one going on the box pic
Face172
12 Jun 16#7
Anyone else find it odd when BBQ manufacturers put detailed info on the front control panel? Never seen an oven with similar printed instructions, why are BBQs any different?
brommy
12 Jun 16#8
Not sure if this is a great deal as I'm unsure of the cost/quality ratio of this item to assess it's value.
I will say that after attending a few 'barbecues' a year over the last three decades I remain unconvinced that using a gas powered cooker outdoors qualifies as barbecue. Cooking over charcoal may be less convenient and require a little more skill, but at least it will taste different (better if done correctly) than food that tastes like it was simply taken outside from an indoor kitchen.
stevej1976 to brommy
12 Jun 16#9
Cooking over charcoal or gas makes no difference, the fat drops in the coals and gives the food that smokey flavour, the fat drops on the metal plates over the gas, smokes and does exactly the same thing. Heat is heat :smiley:
mjmani
12 Jun 16#10
Nope. Aroma & flavour are not same. Chargrilled is best.
brommy
12 Jun 16#11
There are different types of heat, although that is pretty much irrelevant to this issue.
What is relevant is the different smoke and aroma that is produced when cooking over natural charcoal against cooking with gas over synthetic 'coals' or metal plates. The end result is significantly different.
On further note, many gas 'barbecues' include a gas powered griddle area where there is no access to any form of coals.
stevej1976
12 Jun 16#12
I have both gas and and charcoal BBQs and used them extensively over the years, can't say me or any of my family/friends have noticed any difference. Most of the juice from the meat evaporates instantly anyway giving you that smoke, which I get on both BBQs.
It's all preference imho.
If you're cooking quickly (steaks, burgers, fish etc), the flavour comes from the direct heat rather than the smoke, so it makes no difference what kind of heat it is. The idea that the charcoal grill has some kind of magical flavour power is a myth.
jonesinamillion
12 Jun 16#13
Having cooked on both I find that coals get significantly hotter than gas, this gives two distinct advantages (but more skill required)...
Flare ups from fatty meat on gas are common, easy to coat food with acrid smoke particles; vials just burn fat drips instantly.
Hotter coal temps = faster cooking = juicer meat (but again, you need to know how to cook).
brommy
12 Jun 16#14
I wouldn't claim a difference in taste to be magical. My experience of the results are different from yours. The smoke generated by fat falling on charcoal is different and generates a different flavour taste, to the smoke generated by fat falling on synthetic materials or metal. In addition, charcoal can be smelt when it is burning (even at the white ash stage), helping achieve a more genuine barbecue taste. Efficiently burnt gas shouldn't smell of anything and any gas not efficiently combusted would not add a favourable taste.
I think we can both agree that there are plenty of other factors that can make or break food cooked outdoors!
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Opening post
Local deal only!
Brinkmann 6 Burner and Side Burner Gas Barbecue was £300 now reduced to clear at £150! Only 5 left in stock when I was in.
14 comments
Brinkmann is bankrupt, reviews are not good.... at that £55 I would.... but if it breaks there's no warranty, no spares plus this model is made from cheap materials - prone to corrosion....
Didn't even go hot ironically at 55 quid LOL
I will say that after attending a few 'barbecues' a year over the last three decades I remain unconvinced that using a gas powered cooker outdoors qualifies as barbecue. Cooking over charcoal may be less convenient and require a little more skill, but at least it will taste different (better if done correctly) than food that tastes like it was simply taken outside from an indoor kitchen.
What is relevant is the different smoke and aroma that is produced when cooking over natural charcoal against cooking with gas over synthetic 'coals' or metal plates. The end result is significantly different.
On further note, many gas 'barbecues' include a gas powered griddle area where there is no access to any form of coals.
It's all preference imho.
If you're cooking quickly (steaks, burgers, fish etc), the flavour comes from the direct heat rather than the smoke, so it makes no difference what kind of heat it is. The idea that the charcoal grill has some kind of magical flavour power is a myth.
Flare ups from fatty meat on gas are common, easy to coat food with acrid smoke particles; vials just burn fat drips instantly.
Hotter coal temps = faster cooking = juicer meat (but again, you need to know how to cook).
I think we can both agree that there are plenty of other factors that can make or break food cooked outdoors!