Did you guys know you can do a pyrolytic clean of Weber Q's? I did my first around a week ago. I'll explain the process below;

 

• neglect your Weber for 4-5 years of regular use
• never clean the internal surfaces (occasionally clean the grill plate if you must)
• cook lots of fatty sausages or meats
• Keep a fire blanket near the BBQ

You are now ready to clean. Begin cooking a plate fun of fatty sausages and when ready go inside and leave the weber going full bore to help clean the plate. Fat fire initiated! Let run unabated for 5-10 minutes while inside eating your sausages. Then extinguish with a fire blanket. Come back an hour or two later once the heat has dissipated and scrape the internal surfaces which have burnt all the crap to a cinder and it just glides into the fat tray underneath.

 

My Weber hasn't looked this good in years and there was only mild damage to one plastic arm

3 hours ago, blybo said:

Did you guys know you can do a pyrolytic clean of Weber Q's? I did my first around a week ago. I'll explain the process below;

Ha ! 
 

I also inadvertently engaged our Webber Qi’s pyrolysis clean function  

https://www.stereonet.com/forums/topic/91848-anyone-else-into-bbq/page/50/#findComment-6211012

 

In my case I found its very effective to completely transform it into a like new bbq ! Life time Webber fan after that ! Amazing company 🙂 

 

 

Edited January 23, 20251 yr by betty boop

5 hours ago, blybo said:

Fat fire initiated! Let run unabated for 5-10 minutes while inside eating your sausages. Then extinguish with a fire blanket. Come back an hour or two later once the heat has dissipated and scrape the internal surfaces which have burnt all the crap to a cinder and it just glides into the fat tray underneath.

 

Yes, I have done this with a leg of roast pork ("low & slow")...NOT QUITE. The only difference in our outcomes was that my fat fire was not given the benefit of a blanket as I had never considered that a fat fire could occur. The conflagration obliterated all of the Weber's undercarriage completely! The only thing not completely annihilated was the lid, the bowl, and the grate. [Pork was a tad overcooked I'd say.]

 

A call to Weber and their problem solver was at the scene of the crime in a day or two. After a knowing look and my full confession he laboured mightily, and restored the Weber Q to pristine condition. The charge, including parts and call-out?

 

Nothing.

 

I am a Weber fanboi for life.

Pit Barrel Cookers going for a good price on the site below (+$45 for shipping). Anyone here familiar with the business? Are they good operators?

Pit Barrel Cooker - 18.5" Classic

Pit Barrel Cooker - Junior 14"

@tubularbells

 

Winter brisket

 

 

went in - in the dark

 

 

came out in the dark 

 

4 minutes ago, Powerglide said:

went in - in the dark Hark

came out in the dark 

 

I'm not a big cook type of guy and now there's only me and my son home I have been pretty lazy cooking. Use a Weber Baby Q for a steak here or there. My son gets a lot more enthusiastic and now Ive done my back pergola up would like to use it and entertain a little. So pulled the trigger on a Weber GENESIS SE-E-435 today. Ive looked around at a few bbqs for some time and this one fits most of the requisites. And my procrastination has paid off with there being a 15% discount at the moment. Probably a little too big but I wanted a side burner for frying seafood outside. I'm sure the boy will give it plenty of attention and I hope to get a little more adventurous now I have a nice area and soon to be delivered a nice cooker. All I need is some nice weather. 

 

https://www.weber.com/AU/en/gas/genesis/non-smart-connect/genesis-se-e-435-lp-black/36413024.html

 

Edited July 2, 2025Jul 2 by crisis

Just out of the Weber, smoke boxes of wood chips used   for a Lemon, Pepper and herbs, plus Peri Peri Chicken.

One of our faves! 🙂

Have just found this subject following stereonet redesign! I didn’t realise fellow readers of this forum are not just audio enthusiasts, but also bbq enthusiasts. I got the bug when I lived in the US for a few years and returned to Australia with a BGE setup. Just got done with the Christmas Turkey…smoked it with hickory chips at 160C for close to three hours. Brined the turkey for 24 hours prior to the cook. Look forward to more bbq chats.

6 minutes ago, IanRM said:

Have just found this subject following stereonet redesign! I didn’t realise fellow readers of this forum are not just audio enthusiasts, but also bbq enthusiasts. I got the bug when I lived in the US for a few years and returned to Australia with a BGE setup. Just got done with the Christmas Turkey…smoked it with hickory chips at 160C for close to three hours. Brined the turkey for 24 hours prior to the cook. Look forward to more bbq chats.

What's the purpose of brining?

It adds flavour and ensures the bird remains moist after a low slow cook. I have found poultry is much more moist and flavoursome after a 12 to 24 hour brine when cooking a whole bird. Cooking a whole turkey without brining results in a dryer and not as nice result.

3 minutes ago, IanRM said:

It adds flavour and ensures the bird remains moist after a low slow cook. I have found poultry is much more moist and flavoursome after a 12 to 24 hour brine when cooking a whole bird. Cooking a whole turkey without brining results in a dryer and not as nice result.

Interesting, thanks Ian. The common complaint with turkey is that it's dry, so maybe those folks should brine!

Absolutely! There are lots of turkey brining recipes on the net. Typically they have around 8 litres of water with salt, brown sugar, garlic, rosemary, thyme, lemons and onions. You must immerse the entire carcass and keep it in a fridge while it brines. A bucket with a weight on top of the bird works, but I use brining plastic bags that I mail order from the US as they are more convenient. Sounds obsessive but that is why we like this sort of thing.

You should consider injection brining. You will need a brine injector like this one on Amazon. Advantages:

1. It works much faster than submerged wet brining

2. It does not wet brine the skin. If the skin is wet brined, it does the same thing to the skin as it does to meat - it holds on to moisture. So the skin becomes rubbery and does not crisp up.

3. You can introduce much larger flavour molecules, e.g. I injection brine my chicken with chicken stock mixed with a little bit of liquid smoke (!!!). You won't believe how much this elevates the chicken. You need to calculate the salinity of your brine, I normally add enough salt to make a 4% brine. Don't worry if it seems like it's a lot of salt, half the brine leaks out while it's resting. If you are using chicken stock, you can salvage the leaked brine and use it in your sauce (be careful not to add too much salt to your sauce because it's already saline from the chicken stock brine!). I have also tried injection brining with butter, and I don't recommend it. It's a real ***** to inject, and the end result is too buttery.

You could also try injecting milk into the bird. Milk has phosphates, which has a tenderizing effect. I like it, to me it tastes more tender. But my wife doesn't - she says it makes the texture too smooth and homogenous and it tastes milky. If you want to experiment, try it on a chicken and not your Christmas turkey.

49 minutes ago, Keith_W said:

You could also try injecting milk into the bird.

I do similar with venison using butter milk before whacking it on my smoker. Makes a shoulder as tender as lamb and easy to pull. Highly recommended.

1 hour ago, BugPowderDust said:

I do similar with venison using butter milk before whacking it on my smoker. Makes a shoulder as tender as lamb and easy to pull. Highly recommended.

Interesting. I have never thought of injection brining red meat. For me it's dry rub only. I'm going to cook my Christmas beef roast the normal way, but maybe next year i'll try some roo or venison with buttermilk. It sounds delicious!

Injection brining works well; especially good with chicken. Will have to try the

Liquid smoke…great idea! I find with Turkey immersion works well because of the size of the bird. A reverse sear works well to crisp up the skin, but you need a bbq that can get to temp quickly. Never tried brining with red meat or game…usually a dry rub or simple salt and pepper.

15 hours ago, IanRM said:

I find with Turkey immersion works well because of the size of the bird.

I find it works worse. You need a very long brining time at the worst time of the year for keeping a giant tub large enough to hold a turkey in your refrigerator. I don't know about you, but my fridge is stuffed full of food around Christmas. I have to clear out my fridge a few weeks before just to have enough space! It's far easier to injection brine - it does its work in a few hours. I take out the turkey, injection brine it, then leave it at room temperature until it's ready to cook. 2-3 hours out of the fridge brings the turkey down to room temperature whilst brining it.

Anyway, too late for all that now. Merry Christmas!

Best large container for a turkey is the wheelie bin. Then go grab a plate of prawns and enjoy 😉

3 hours ago, Jakeyb77_Redux said:

Best large container for a turkey is the wheelie bin. Then go grab a plate of prawns and enjoy 😉

No, no, no! Turkey, lashings of Cranberry followed by a tryptophan induced sleep coma - the perfect meal!

Looks like it's been way too quiet!

We were heading back to Melbourne, after a long weekend at Phillip Island and called into Macca's Farm in Bass .

Picked out a large Angus Rump steak at 900g, did a wine Marinade with:.

Garlic, Red wine,Olive oil , shallots , fresh Thyme and Oregano chopped, Salt and black pepper .

Cooked in the Weber, it was one of the nicest Steaks I've ever had - unbelievably tender and tasty!

Also some Garlic Beef snags from them too.

Might have to buy more farm fresh meats, from now on!

Difference to store bought is massive. 😍

2 hours ago, evil c said:

Looks like it's been way too quiet!

We were heading back to Melbourne, after a long weekend at Phillip Island and called into Macca's Farm in Bass .

Picked out a large Angus Rump steak at 900g, did a wine Marinade with:.

Garlic, Red wine,Olive oil , shallots , fresh Thyme and Oregano chopped, Salt and black pepper .

Cooked in the Weber, it was one of the nicest Steaks I've ever had - unbelievably tender and tasty!

Also some Garlic Beef snags from them too.

Might have to buy more farm fresh meats, from now on!

Difference to store bought is massive. 😍

900g. 😮 That's a lot of meat, as the call girl said to the vicar..

I hope you shared it!

Biggest rumps I’ve seen are at Yorke valley Maitland pub in Yorke peninsula sa! They don’t fit on plate and lap over :D.

@evil c looks like breaking some sort of record !!! Guinness book stuff ?

Edited March 3Mar 3 by betty boop