Thanks OP. Never had a weber before. Wasn't sure between this and master touch but it seems the difference is a lid holder and the circular cut out in the grill which I don't need.
speric07 to ryanp1983
31 Aug 17#17
I think the lid has a built in holder, that hooks onto the side of the main kettle.
Pezza2u
30 Aug 17#12
I have wanted one of these for a long time but always been put off by the price, this is really good though!
I have started bbq'ing more and have had my cheap drum one for a couple of years but the paint has started coming off on the inside and there are a few rust bubbles on the outside despite always using the supplied cover - argos.co.uk/pro…520
If I got this Weber one would the cooking surface be the same as my drum one, which is the one thing I love about it and how easy it is to move food around? I had a square bbq previous to this and didn't get on with it that well and always ran out of space. I think that was a 47cm square grill.
When you factor in £30 for the cover it's still a lot of cash - do I get this or keep what I have until it dies! :thinking:
speric07 to Pezza2u
30 Aug 17#13
The drum one has a bigger grilling area as it is 57cm x 83cm this is only 57cm diameter
Drum = 4,731 cm2 Weber = 2,551 cm2
I have the 47cm Weber and I purchased that second hand 9 years ago ... it still hasn't fallen apart and I leave it exposed to the elements every year! Needed a bigger BBQ as there wasn't enough space and have been looking for the 57cm Weber for a while.
My understanding is that the Weber is far better at controlling the heat (so perfect if you want to experiment with slow cooking and smoking) but if you need the surface area, stick with your drum ... or buy 2 Weber's :wink:
Pezza2u to speric07
30 Aug 17#14
Thanks, that's quite a loss in the area but then having said that it's not often I need to use it all and I'd still keep the drum one.
I do prefer indirect cooking, even with the usual sausages and burgers and the drum one allows me to put the charcoal on one side and the food the other. The grate lets the charcoal sit in the middle away from the bbq itself so it never touches the sides but on the Weber it looks like you can pile it to the sides with the dividers, which should help.
I use the restaurant grade big k charcoal (got 2.5 boxes left) and not briquettes but from all the photos I've seen people tend to use these over lumpwood, is there a reason for that?
The only joint of meat I have done so far is chicken and I think the bbq got far too hot cos the temperature of the meat went over 90 degrees, but it still tasted nice and was juicy. I would like to do some low and slow cooking so it sounds like the Weber will be ideal for this.
speric07 to Pezza2u
31 Aug 17#15
I think that they use briquettes opposed to charcoal because it is consistent. Each briquette should burn and hold their heat for the same period of time.
no1retired
29 Aug 17#6
Hmmm, I bought this on friday from riverside for £210!
Great bbq. I'll get on the phone tomorrow and see if they'll give me a couple of quid back.
Did a spachcock chicken using indirect heat, which was great. Then used the pizza stone the following day. Both results were terrific.
speric07 to no1retired
29 Aug 17#7
Maybe worth buying a second one and returning it as the first one ... if they say no.
markkeenan
29 Aug 17#5
I got a mastertouch from here as well, best BBQ ever, they are fantastic, mine has been outside, uncovered, for 2 years , not a single bit of rust anywhere. My brother in law has actually cooked a cake in his !!
DonnyBrago
29 Aug 17#4
I bought a mastertouch from Riverside a few years back. It's been excellent, very versatile, done everything on it, things like smoked pork shoulder, smoked beef ribs, usual BBQ stuff, steaks, fish, while chickens etc etc. Can go searing hot or low and slow.
Been outside under a cover since 2014 and cleans up like new.
Good price too!
speric07 to DonnyBrago
29 Aug 17#8
Can you share your smoked pork shoulder and beef ribs receipes please?
DonnyBrago to speric07
29 Aug 17#10
Of course. I've tried a LOT of rubs, the two I've settled on are as follows (p.s. check out amazingribs.com, great for beginners):
For beef ribs, I use meathead's big bad beef rub, although I add a tbsp salt to it: Meathead big bad beef rub
For pork (and chicken) I use this (it's my own version of a Kansas style rub):
1/2 cup brown sugar 1/4 cup paprika 1/2 tbsp salt 1 tbsp black pepper 1/2 tbsp celery salt 3 tsp mustard powder 1/2 tbsp cayenne pepper 1 tbsp onion powder 1 tbsp garlic powder
Dose it liberally on the outside of the pork, smoke with apple and oak chunks for about 10hrs (for about 2kg joint), keeping the cooking temperature around 110-120C. You want an indirect cooking setup, amazing ribs has a tutorial on it somewhere. You want the inside of the pork to get to 93C. Then you can pull it apart and add BBQ sauce, or eat it as is. Should fall apart, tastes great.
speric07 to DonnyBrago
29 Aug 17#11
Thank you for sharing
kkthomask
29 Aug 17#3
Its a record in HUKD..3 new barbecue deals in same page within a span
of few minutes..what is happening? is the winter coming early in
Scotland?..
speric07 to kkthomask
29 Aug 17#9
stuysmith
29 Aug 17#2
Bought one of these from Riverside a couple of weeks back. Couldn't be happier with it and came with free next day delivery
Worth mentioning, at the same time I bought some of the Weber briquettes which are fantastic when compared with the usual bags of charcoal shavings you usually get. Who knew that have the right tools for the job would make things better
joanddan7
29 Aug 17#1
Heat. (and not just from the Barbie!)
I own one of these and its great. well worth the money.
![Fresh Breakfast Meat Box (Using code) @ Campbells Meat [Haggis / Lorne Sausage / Bacon / Black Pudding & More]](/images/topics/208684_1.jpg)
![[Xbox One] Q. u. b. e: Director's Cut on Deals with Gold](/images/topics/208716_1.jpg)
Opening post
Cheapest I have seen it this year!
BBQworld have it at the same price with code CLEAR10
17 comments
I have started bbq'ing more and have had my cheap drum one for a couple of years but the paint has started coming off on the inside and there are a few rust bubbles on the outside despite always using the supplied cover - argos.co.uk/pro…520
If I got this Weber one would the cooking surface be the same as my drum one, which is the one thing I love about it and how easy it is to move food around? I had a square bbq previous to this and didn't get on with it that well and always ran out of space. I think that was a 47cm square grill.
When you factor in £30 for the cover it's still a lot of cash - do I get this or keep what I have until it dies! :thinking:
Drum = 4,731 cm2
Weber = 2,551 cm2
I have the 47cm Weber and I purchased that second hand 9 years ago ... it still hasn't fallen apart and I leave it exposed to the elements every year! Needed a bigger BBQ as there wasn't enough space and have been looking for the 57cm Weber for a while.
My understanding is that the Weber is far better at controlling the heat (so perfect if you want to experiment with slow cooking and smoking) but if you need the surface area, stick with your drum ... or buy 2 Weber's :wink:
I do prefer indirect cooking, even with the usual sausages and burgers and the drum one allows me to put the charcoal on one side and the food the other. The grate lets the charcoal sit in the middle away from the bbq itself so it never touches the sides but on the Weber it looks like you can pile it to the sides with the dividers, which should help.
I use the restaurant grade big k charcoal (got 2.5 boxes left) and not briquettes but from all the photos I've seen people tend to use these over lumpwood, is there a reason for that?
The only joint of meat I have done so far is chicken and I think the bbq got far too hot cos the temperature of the meat went over 90 degrees, but it still tasted nice and was juicy. I would like to do some low and slow cooking so it sounds like the Weber will be ideal for this.
Great bbq. I'll get on the phone tomorrow and see if they'll give me a couple of quid back.
Did a spachcock chicken using indirect heat, which was great. Then used the pizza stone the following day. Both results were terrific.
Been outside under a cover since 2014 and cleans up like new.
Good price too!
For beef ribs, I use meathead's big bad beef rub, although I add a tbsp salt to it:
Meathead big bad beef rub
For pork (and chicken) I use this (it's my own version of a Kansas style rub):
1/2 cup brown sugar
1/4 cup paprika
1/2 tbsp salt
1 tbsp black pepper
1/2 tbsp celery salt
3 tsp mustard powder
1/2 tbsp cayenne pepper
1 tbsp onion powder
1 tbsp garlic powder
Dose it liberally on the outside of the pork, smoke with apple and oak chunks for about 10hrs (for about 2kg joint), keeping the cooking temperature around 110-120C. You want an indirect cooking setup, amazing ribs has a tutorial on it somewhere. You want the inside of the pork to get to 93C. Then you can pull it apart and add BBQ sauce, or eat it as is. Should fall apart, tastes great.
Worth mentioning, at the same time I bought some of the Weber briquettes which are fantastic when compared with the usual bags of charcoal shavings you usually get. Who knew that have the right tools for the job would make things better
I own one of these and its great. well worth the money.