Weber Braaing

seth963 said:
yeah so i'll try and explain it.

the chrome steel pipes that you click in at the bottom is loose in the housing on the bottom of kettle so if you move it, it wobbles.

The lid screw could potentially be a bit loose bit that is pretty minor in the great wobbliness of the rest of it.

My dad also has one of the original webers and that one doesn't not wobble around, it also feels more solid that mine weirdly.
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It's not supposed to be loose. I bought a mastertouch last year and it's solid. Not wobbly at all
 
The Weber has changed my life. There are so many things you can do on it and in so many different ways.
That little charcoal bucket is filled with water and used to moisten my smoking chips.

My cooking grate showed signs of rust. I contacted Mr Weber and they sent me a brand new grate under warranty. Really impressed.

I do smoked chicken quite often. The below are the different ways I use the charcoal baskets for indirect cooking.
 

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You should get that cast iron steak grate for the inside of that grate of yours. Sear marks galore.
 
kang said:
The Weber has changed my life. There are so many things you can do on it and in so many different ways.
That little charcoal bucket is filled with water and used to moisten my smoking chips.

My cooking grate showed signs of rust. I contacted Mr Weber and they sent me a brand new grate under warranty. Really impressed.

I do smoked chicken quite often. The below are the different ways I use the charcoal baskets for indirect cooking.
Click to expand...

Fake Grass and a Weber, hmm hmm Sandton neh.
 
kang said:
The Weber has changed my life. There are so many things you can do on it and in so many different ways.
That little charcoal bucket is filled with water and used to moisten my smoking chips.

My cooking grate showed signs of rust. I contacted Mr Weber and they sent me a brand new grate under warranty. Really impressed.

I do smoked chicken quite often. The below are the different ways I use the charcoal baskets for indirect cooking.
Click to expand...
You use a weber to prepare salad ?? No man. Get them thick red meat.
 
Anyone done tuna steaks on the weber? Our neighbours gave us some yesterday and Im thinking of sparking up the Weber to cook them.
 
jezzad said:
Anyone done tuna steaks on the weber? Our neighbours gave us some yesterday and Im thinking of sparking up the Weber to cook them.
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Used the braai them, before they got so difficult to find fresh ones and started costing so much.
Can cook them like a steak and surprisingly filling!
 
If you can find them fresh, sure, high heat to get a nice sear, but careful with the burn. Goes through Maillard a lot faster than red meat and very easy to burn.

PS: Where do you get fresh tuna steaks, by the way?
 
Toxxyc said:
If you can find them fresh, sure, high heat to get a nice sear, but careful with the burn. Goes through Maillard a lot faster than red meat and very easy to burn.

PS: Where do you get fresh tuna steaks, by the way?
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at the fish shop ...

but depends where

i have watched few fishing programs where fish are frozen immediately to keep the freshness

so getting freshly caught you have to be close to the fisherman

i have seen some big guys come out from CPT waters
 
Toxxyc said:
If you can find them fresh, sure, high heat to get a nice sear, but careful with the burn. Goes through Maillard a lot faster than red meat and very easy to burn.

PS: Where do you get fresh tuna steaks, by the way?
Click to expand...

Neighbours “chucked” some at us over the wall. Think they got from a work colleague
 
I.am.Sam said:
fish are frozen immediately
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Yep, and then it's not fresh anymore. As soon as it's frozen, you can taste it. Not much wrong about it, I guess, but I'd love me a fresh fish.
 
I read through this entire thread and see no one mentions using a chimney for the briquettes. I find it so much more convenient.
The other thing I do is use the Weber as a conventional braai, putting the meat in the middle and the briquettes to the sides still browns the meat without the hassle of flames from burning fat, works especially well for boerewors. Chops can be leaned upright against each other to braai the fat out on the edges.
The downside of the weber is cleaning the damned thing.
 
chromedome said:
I read through this entire thread and see no one mentions using a chimney for the briquettes. I find it so much more convenient.
The other thing I do is use the Weber as a conventional braai, putting the meat in the middle and the briquettes to the sides still browns the meat without the hassle of flames from burning fat, works especially well for boerewors. Chops can be leaned upright against each other to braai the fat out on the edges.
The downside of the weber is cleaning the damned thing.
Click to expand...
nope
waaaaaay too much smoke
i have tried thousands of times this year and its a **** up
i have a tiny balcony and always smoke my neighbour out

so now i light a tiny 1 block blitz with a small handful of charcoal and ensure there is plenty airflow from underneath. nice tiny flame and zero smoke, once that dies out after 10 minutes i then add my charcoal to the the weber and it goes like a bomb.

I have made just over 220 braais this year on my balcony, i think today is day 280 of the year
 
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Papa Smurf said:
nope
waaaaaay too much smoke
i have tried thousands of times this year and its a **** up
i have a tiny balcony and always smoke my neighbour out

so now i light a tiny 1 block blitz with a small handful of charcoal and ensure there is plenty airflow from underneath. nice tiny flame and zero smoke, once that dies out after 10 minutes i then add my charcoal to the the weber and it goes like a bomb.

I have made just over 220 braais this year on my balcony, i think today is day 280 of the year
Click to expand...

I must admit the smoke is bad in the beginning, but then again my neighbours do the same so no problem there.
 
chromedome said:
I must admit the smoke is bad in the beginning, but then again my neighbours do the same so no problem there.
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My problem is my balcony is right next to my neighbour, thats the kak thing about living in a complex.
Now i just need to find an affordable extractor and I will never have to worry about smoke again.

Ive got it down to a T with smoke from charcoal and most times my neighbour doesnt even know i am braaing until he smells the food later. I want to add wood as well sometimes but I have found this creates invisible smoke that you dont see until you look at the balcony ceiling and see it is going black. Normally this wouldnt bother me but the body corporate head mistress here is 175 years old and she is a vegan and does not allow braais on balconys, even though she has never said anything to me. Yet
 
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