Coleman or webber q

[bussoboy]

love our baby Q so much when doing a roast at home we don't use the oven or the big BBQ........only the Q.

Our baby Q is big enough to pump out enough snags for 4 people and we are all "big boned"

never seen a coleman being used so can't comment

[Travln]

There is no contest.  I have had Coleman style bbqs for camping for years and have just recently purchased the Webber 220.  It took a lot to convince hubby to get one - he was very anti webber style bbqs.  But after cooking on one for the last 2 months we would never go back from the Webber. 

We love it so much that we are going to purchase a Family Q for home when we get back.  And I will NEVER cook another roast in the oven at home again - the Webber does the best roasts and no mess!

But definitely get the one with the temp guage - I don't know how we would use it without one.

[cancan]

I have just gone and had a look at them, a big size difference between the 100 and the 200. Will go back next week after the credit card rolls over so have time to work out what size to go for. They had them at a good price as well, $299 for the 100 with gauge and $399 for the 200 with gauge which is the best price that I have seen around here

[Humbolt]

We purchased the Beefeater Sportsgrill. IMHO much better than the weber for us as we like cooking our food rather than closing the lid and waiting.
We camp with Weber Q's all the time and honestly can't see much difference. Its all how you cook it!!

[mystq]

We just got a WebberQ200, best bbq ever!!! done a roast chicken best roast I have ever had. Put in on low heat for 2 hours

[Black Diamond]

I've just been on the weberQ website and looking at the weber pizza stones.
Has anyone cooked pizza in the weberQ using a pizza stone.
Is it worth the effort or a gimmick?

Yep they work a treat

[Noelpolar]

Can you roast a chicken or leg of lamb in the baby Q?

[RWS]

Yes I have...but it does lack the height in the lid for cooking larger chooks and meats, that is something I keep in mind when I'm buying at the supermarket/butcher...if I was buying a Weber again I'd go for the models with the higher lid and the built in gauge.

[Travln]

Hi Noelpolar,

We have the Q220 which is the middle sized webber with the high lid.  We have done roast Chook, big leg of lamb, big roast pork (with the best crackle!).  And all with heaps of veggies (potato and pumpkin) around it!  And all are cooked to perfection.  You would think I had shares in the company, but we are travelling and have lived off our webber for the last 2 months.  We love it!

[rod_bram]

Did our first roast in our Baby Q a couple of days ago and it worked great. Have the model with the high lid so it will take the roast. Bought a cheap steel roasting dish and cut it down the corners of it to fit the Baby Q and this allows the heat to circulate better and not burn the bottom of the roast. Use a low temp 150c or below and cook slowly. Haven't used the Coleman so can't comment on them.

Cheers Rod

[Mel87]

I have a new weber Q220 and I love it. I have cooked cakes, roasts and just usual BBQ type stuff on it and I have not had one problem. 

[linmac]

I bought the Webber Q 100 with the high lid for roasts and BBQ chooks its nice and small for the camper and dose it all

[swampmonster]

We have used the coleman road trip camping for the last 8 years never had any problems, its never going to compete with the webber Q because its not that style, its a really a two burner stove with grill plate and frying plate we added the stove top to boil the billy never missed a beat, for roasts we have a cobb lovely!!!,

[poidda]

Yep they work a treat

I'm not familiar with the weber pizza stone, as I just use any old pizza stone.  But what's the idea aluminium(?) tray?  I thought the idea of the stone is that once it's heated up it draws the moisture out of the base to make nice and crispy.  With the pizza not directly on the tray, I would think this would stop happening some what?!?

[Swogjb]

I'm not familiar with the weber pizza stone, as I just use any old pizza stone.  But what's the idea aluminium(?) tray?  I thought the idea of the stone is that once it's heated up it draws the moisture out of the base to make nice and crispy.  With the pizza not directly on the tray, I would think this would stop happening some what?!?

I purchased the Weber pizza stone on the weekend and give it a run last night for tea.
Warmed up the weber for 20mins and cooked the pizza for another 20 mins, it turned out perfect.
I used the pizza tray to prepare the pizza and then placed the tray on top of the stone.
Nice crispy base.
A big thumbs up for the weber pizza stone at our place.

Glenn

[Black Diamond]

I'm not familiar with the weber pizza stone, as I just use any old pizza stone.  But what's the idea aluminium(?) tray?  I thought the idea of the stone is that once it's heated up it draws the moisture out of the base to make nice and crispy.  With the pizza not directly on the tray, I would think this would stop happening some what?!?

The heat from the stone penetrates through the tray quiet easily and makes life a lot easier pre making the pizza On the tray. YOu would need a large paddle to make it on first and then try and slide it on as well as flouring the stone so the pizza won't stick to it . Just makes life a lot easier. The trick is to preheat the stone properly first as Glenn said

[FJWALLY]

Very good thread - was thinking along same lines myself.

My mind had eventually rested on the weber Q120 (or 100E as sometimes refered to) as it has the higher lid so can cook a family size roast no problems.
add the flat plate and I think it's an awesome unit.
The thing I did not like about the other designs was the fat tray set- up - simply too messy and relies on perfectly level surface - weber drain is very clever thinking.

[mystq]

Have you got the WebberQ yet?