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Topic: potable gas BBQ

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Kim123

27/7/2014 at 5:52pm
Location: Gloucestershire
Outfit: Ford firefly

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looking at portable gas BBQ's. we like the 'pricey' weber 'Go anywhere'. can anyone tell me where the fat/food deposits go during cooking. The web pictures seem to indicate an enamel grill sitting directly above the single burner. This indicates to me that the fat etc. 'just' drops thru and onto the burner?
This would also mean fat would deposit in a pool at the base and be tricky (and a pain) to clean. Happy for recommendations for other small gas BBQ's,the ones that use gas canisters seem handy and (lighter)
thanks

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KDH

Grampian91

27/7/2014 at 6:57pm
Location: Midlands
Outfit: Mondeo Avondale Gram

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Doesnt it have hot coals/Lava rock? My small portable gas BBQ has hot coals and the fat drips onto that which burns and gives the BBQ flavour.

Bigm2

27/7/2014 at 8:30pm
Location: Kent
Outfit: Coachman Vision 580 5

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I can't fault our Cadac. We have the big one but there is also a smaller one- The Safari Chef. Nothing beats a Cadac cooked full English!

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Caravanners do it in comfort!

Kim123

28/7/2014 at 2:35pm
Location: Gloucestershire
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I'll look at the cadac-unless it's an optional extra there just a burner (looks a bit like what you get in a gas grill )

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KDH

gaz mc

24/8/2014 at 10:08am
Location: lincolnshire
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Cadac every time

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If its not broke, dont fix it, and stop nagging

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steel

24/8/2014 at 11:57am
Location: North London
Outfit: Berghaus Air 4 8 Roben Green Cone

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I have a Cadac Safari Chef (Hi Pressure version) and it doesn't function very well as a BBQ, it doesn't get hot enough. It's great as a griddle though.

I believe the LP version works better as a BBQ.

Both are relatively easy to clean, the fat runs off into a moat which can be removed for emptying and cleaning.

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all the gear and no idea

karee5

24/8/2014 at 9:37pm
Location: Suffolk
Outfit: Trigano 575 tc

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We use an outdoor chef city grill, love it! Not the smallest but we found very versatile. Has a two way funnel which you use one way for 'oven style' cooking with the lid on and the other way to concentrate the heat to the centre for using a frying pan etc. The flames are on a ring and the funnel directs any fat down the middle into a catcher underneath the ban.

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