Weber 426001 Q 300 Propane Gas Barbecue
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Weber 426001 Q 300 Propane Gas Barbecue
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Model Of Item : 426001
Product Brand : Weber
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Weber 426001 Q 300 Propane Gas Barbecue
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Weber 426001 Q 300 Propane Gas Barbecue
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Customer Review :
Big sufficient for a house : Weber 426001 Q 300 Propane Gas Barbecue
Time to update this chronicle which was written in June, 2007, because it is now April, 2009, and I have accumulated cooking sense that may be of interest.
1. I am about to use up my second tank of propane.
2. I no longer fool nearby with an outdoor grill to cook steaks in the dead of winter or the heat of summer. I learned how to use a cast iron skillet on an galvanic range. Try it sometime. Just heat the skillet until it starts to go "gray", put some salt, pepper, and canola oil on both sides of the steak and throw it into the skillet for about 3 minutes per side. If the steak is 1.5 inches or more (or any thickness desired well done), you may have to terminate it for about three or four more minutes in a 400F oven.
3. Barbequeing is not grilling. man recently said that "grilling is to barbequeing what boiling is to baking". I am first and leading a barbequer. Barbeque is low and slow, grilling is hot and fast. One cooks tough meat low and slow and tender meat hot and fast. One does not grill a brisket, for example. One does not smoke beef tenderloin for five hours at 220F.
4. The lowest climatic characteristic I can get with this grill with the lid down is 220F using the center burner only on low. If I use three of the aluminum drip pans(available from Amazon.Com)they will wholly cover the direct heat from the center burner. Place two of them upside down with a few maple, hickory or cherry wood chips in the flame area under them. Place the third pan right side up, with no space between the three pans, and fill it with tap water. I have a microwave rack with long legs on it. Straddle the center pans with this rack. If it isn't long enough, steal a cookie cooling rack and use paper clips to temperorarily tie them together to growth the size of the rack. Spray the rack liberally with canola cooking spray.
5. Brisket. Buy a "packer brisket" for less than $2.00 per pound. It has a lot of fat on it and weighs about 12 pounds. The leaner the brisket, the easier it bends when you handle it in the meat market. Trim off all but about 1/2 inch of fat. You can cut the whole brisket into smaller lengths and ice them. To experiment, slice off a pound (about 4 inches). To have a barbeque, cook the whole thing. To feed your family, cut it into halves or thirds. You can approximate the (Memphis) Rendevouz Seasoning (rub) ready on Amazon.Com and in some super markets by adding a few cracked White and cracked Black peppercorns to Old Bay seasoning. Sprinkle just a itsybitsy of this rub on all sides of the meat and rub it in. Don't cover the whole thing, just a itsybitsy bit rubbed out unquestionably thin.
Place it on your raised grill, fat side up, and confirm that the aluminum pans cover the flame. Be sure there is water in one pan. Close the lid and check the thermometer periodically to be sure your tank still has gas. Every hour, open the lid and refill the water pan. Cook at least four hours. When the internal climatic characteristic reaches 190F, you may baste lightly one time with your favorite barbeque sauce, or plainly let the rub do the trick. (Most barbeque sauces have tomatoes and/or sugar in them. This will burn if you put it on too early or too thick.)
Close the lid for a final hour and let the internal meat climatic characteristic go no higher than 200F. This meat should be served sliced with your favorite barbeque sauce poured over it. If it gets cold, heat it on a rack in a done dutch oven with water in the bottom. (If you do this on your grill, no one at your barbeque party will know that you cooked it a week ago and just now took it out of the freezer and are thawing it for the party.)
6. Pork. Same as brisket, except use Boston Butt. Two whole butts will make a barbeque. If you cut one in half it should be about right for a house meal. One half will have a piece of shoulder blade in it. The other half will be boneless, so save the boneless half to impress someone. Same rub, same setup, cook for about five hours then baste lightly and cook until internal meat climatic characteristic is 190F. This meat should be served sliced with barbeque sauce poured over it.
7. Ribs. Same as above. If the ribs are too long for the raised grill, they will stiffen while cooking, so a itsybitsy droop is not bad so long as they don't touch anyone hot. Don't baste them until the last hour, if at all.
8. Chicken. I now use a "panini" grill indoors to grill chicken marinated in a small whole of barbeque sauce. It's messy. See the customary chronicle below for my customary sense with chicken on the Weber. I haven't yet tried this "indirect heat" recipe on chicken.
Happy barbequeing.
Original Review:
The Weber Q300 is quite a grill. I've only had it a week, but would like to article some things I like about it and make some comments, as well.
First of all, I have been grilling for some years and gave up on looking a good gas grill for steaks. They just don't get hot sufficient unless you close the lid, in which case you have an oven instead of a grill. any way Weber intended that steaks should cook on this grill, I have found that it is hot sufficient to sear a 1 1/2 inch steak and cook it rare with the lid open after preheating the grill with the lid closed.
Mission done -- but wait, there's more.
12 chicken thighs cooked on "indirect" heat with barbeque sauce added late in the cooking cycle took about 35 minutes at a thermometer climatic characteristic of 250 degrees and were perfectly done. This brings up the definition of "indirect" cooking. The weber cooking grate has solid metal over each burner, so when the burners are on low, there is no direct flame on the food; however, the grate is still cooking things pretty fast. This is not a slow-cook smoker. (I notice that Weber's recipe for a whole turkey is to put it on a rack, in water, in an aluminum pan. So there are ways to slow it down, apparently.)
Close the lid and turn the flame up to reach 600 degrees, and you have a self cleaning oven that burned off the residual barbeque sauce.
Addendum June 27. Last night was "cedar planked talapia" night. After soaking the planks in water both burners were adjusted to articulate a thermometer climatic characteristic of 450 degrees with the lid done while the planks preheated and the fish cooked for about 30 minutes. I would say that the fish was cooked just the right amount. The good news is that the boards didn't catch fire even though they are solidly black on the lowest side.
And that's the extent of my sense to-date.
Design: The Weber Q300 appears to have been designed. It's not just a few pieces of sheet metal and some pipes bolted together straight through holes. It is a two piece clam shell of rather high precision cast aluminum that appears to reflect radiant heat onto the cooking surface. This allows the use of a somewhat smaller burner for a grill this size. The clam shell fits unquestionably into the glass-reinforced frame with metal inserts pressed in the right places for a hand-full of screws. The frame and the aluminum grill body can unquestionably be lifted or pushed on its rollers until the 30 lb cast iron grill plates and 40 lb propane tank are added. Still, no wiggle or wobble in the frame, even when so heavily loaded.
Assembly: If you are conversant with picture language, you can get about 75% of the assembly done. A few words are added at requisite Places, but they are unquestionably over looked. For example, the first two screws that went in are the only ones that need washers, but the washers are not pictured in the assembly drawing where it says to put the screws in -- they are drawn unquestionably big somewhere else where you can't miss them later when you are trying to find out where they go. The only other question was trying to find the axel, which is slender and slipped down between the layers of cardboard this thing was packed in.
But it was all there, it went together, and the only question seems to be that the lighter only works on the center burner. Otherwise, a gem of a grill.
Weber 426001 Q 300 Propane Gas Barbecue
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