Best tips for cooking on a gas BBQ

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This video features Richard Holden, one of the UKs foremost BBQ chefs, and Ian Hodgett, from The Barbecue Shop here in store talking about the best features of cooking on a gas barbecue. Both are passionate about BBQing and are experts so their invaluable tips will hopefully help you make the most of your BBQ and elevate your food from the usual burgers, sausages and kebabs. You can cook anything in your BBQ that you can cook in your kitchen, without making the house smell or having to clean out the oven.
All it takes is a bit of practice mastering the temperature but gas has the advantage over charcoal of being easily controllable. Flavorizor bars placed over the gas burners will give you that delicious BBQ smokiness when the fats drip onto them.
If you would like advice on any aspect of barbecuing just fill in the enquiries form on our webste or call the BBQ team in store on 015394 33434.

Follow the link to view the full range of BBQs, wood pellet grills and accessories available online; or visit The Barbecue Shop here in store for an even larger selection of accessories, rubs and sauces:

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Lots of unique tips that I haven't heard before. Anyone who has the Weber Spirit E-210: make sure you don't turn your propane tank on too quickly or the regulator won't allow a full flow of propane and you won't be able to get a super hot grill. I learned the hard way the other night.

blakesweeney

Great material. I'm about to cook on a propane grill for the first time tomorrow, these tips are priceless.

ewaryst

Excellent video.
Thanks gents I've got myself a old 2 burner BBQ, and have cleaned it , now looking a doing a roast pork collar as a test cook.
Video a great help.
Thanks from Chch, New Zealand.

tonyhudson

I've had lots of big box store grills and even though it's a little more expensive up front the Weber has been by far the best grill.

chasl

Very helpful tips for someone new to using Gas bbq

johnhill

tip for cleaning.. The iron cast ( grill ) can be rather sticky and is actual a bit difficult to remove the fat on it and it will feel sticky all the time.. After cooking When its cool lay it on your grass and the next day its easy to clean. ( it have something to do with the "acid" pm value in grass+moisture. ) ( be sure the iron cast is cold so you dont start a grass fire ;-) )
Alternative you can also use a lemon and cut it in half and use it on the iron cast. Let it sit for a few minutes and then take a cleaning spongeand clean the grill that way you can avoid
using chemicals sometimes. )

delletwitch

Good video. But totally disagree with not needing a cover if you keep it outside in England or Ireland. The lads in Weber have never lived in Dublin were it rains 200 days a year on your bbq! It’s too much, get a cover.

roscokillian

I have an outback excel BBQ with a simular gas bottle storage below. Can the bottle stay here below the BBQ whilst in use as I'm looking at getting the exact same Flogas Gaslight 10l bottle?

jasonvailes

Very useful and well made video, thanks!

Do have to point out that the idea of seasoning grill grates while also burning off manufacturing greases is contradictory. The oil applied for seasoning will also burn off.
To my understanding the only chance to create some seasoning and not burn it off is to apply oil on pre-heated grates immediately before cooking.
This is not to say oil shouldn't be applied on cast iron after cooking to prevent rusting.
(Being theoretical here, because my experience is only with Weber Spirit's porcelain-coted grates that do not require oil to be applied per Weber's instruction.)

yuliadubov

Wait, you can turn the knob and gas will come out? No safety? In this day and age?

powerplay

Good video blog, Keep up the very good work. Thanks for your time!

perfectsmoked

Weber say their grates are porcelain treated/coated. The grates you have on the two burner in the video (spirit is it) look like raw cast iron. I’m confused as my new BBQ has the circular sear section and looks like raw cast iron. Is it?

Fishster

If I was cooking on a 4 burner and wanted to do burgers, kebabs and sausages would I direct grill using all 4 burners?

IQNova

If 150 deg. C from both burners means you're getting +75 deg. C from each burner, then I assume you're barbecuing in the middle of winter??

jsincoherency