Great job Jerry , I’ve been advising these tips for years when I worked for Weber . Especially the lid closed , so many new owners waste so much gas and dry out food by cooking with the lid up . Keep up the great work big fan 👍👍
Great video!! A few tips to add: 1. The electric starter models with thermometers also have higher lids (3-4cm higher) which helps with more space for bigger cooks. 2. If you want to get the temp down, scrunch up some foil into a ball and use it to prop up the lid an inch when closed. It will help keep temp a bit lower!! 3. Beer can chicken is a myth anyway so you’re not missing anything!!
Spot on about the beer can chicken. It's way better to brine and then spatchcock on the trivet or a rack with a defusing pan that has holes. Add a couple smoke packets and prop up the lid for proper low and slow smoked chicken!
Solid advice there, couldn't agree more. I love the Weber Q's, I've been using Weber Q's for 10 years or so now. Currently have a Q 3200 which I've had for 6 years and I use it to cook just about anything on and rarely use the oven. First Weber Q I got was a 2nd hand 2000 cheap and restored it. Moved countries and gave it to my parents for their caravan still going strong. I always recommend the Weber Q to friend's and family, got the father in law a Q 2000 in 2013 which he loves. Sadly they aren't that common here in Ireland.
Thanks for watching Shaun! Even though they have had a long run here in the USA, and I see them with some regularity in the tight spaces and patios here in Chicago, I don't think they are in favor here either. In America - "bigger is better" so it seems most people get a Spirit or Genesis if they want a gas grill. Anyways, thanks for watching!
Love my Q2000. Bought in Woodies for e299. No gauge, but installed aftermarket. Easy use. Easy clean. They seem to have plenty in stock. They come equipped with propane regulator (grey bottle) This may not suit everyone. Changed regulator to butane . No problems
Good stuff. I use a Q1000 for home and the lake. It does great. We use a 18" weber egg and 18" Smokey Mountain if we need more capacity. I'd love a thermostat, great idea. I'll have to do the cleaning maintenance on mine. I only wish it was dual zone but I guess you can't have everything in that little guy.
Yeah I do wish there were two burners for dual zone like the Coleman portable. But maybe having the second burner would either increase the size and weight or increase fuel consumption (or both).
Thank you very much Chicago Griller! I love my Weber Q and I use it at least a couple times per week. My grill is currently cooking unevenly...thanks for your tips I'll be taking it apart and cleaning the burner today. You are adorable! 🙂
Hope you have a great summer! We are just turning to winter and the days are pretty short. I try to grill when I can but it gets a bit harder at this time of year.
You're right about its low setting isn't low enough, but if you turn your knob towards the off setting if your carefull you can get the flame down real low, but keep it out of the wind as it goes out easy with a puff of air.
Great tip! I've heard that a couple of times from other commenters, but have yet to try the setting just off of off. I may have to try it for some true low and slow, but will take into your account of needing a pretty still / no wind day!
Just found your channel while researching Weber Q. Great video and very helpful. I have already decided to get a Q1200 but its good to hear your advice all the same. I’m looking forward to checking out more of your content.
The Flavorizer Bars are sort of built into the cooking grate. If you look above the burner tube you will see solid linkages within the grate to help channel some of that grease into the bottom of the cookbox where it will turn into smoke and add flavor to your food
You are correct. The Q may not have those removable flavorizer bars like on the larger grills, but they are "built in" to the grates. Same effect of vaporizing some of the grease into well... flavor... but probably not as effective at preventing drippings from hitting the burners.
Another thing to remember is to give the grill time to get hot before cooking. The cast iron grates need time to get hot and trying to start cooking before heating them up will not give the best results.
If you use the stainless steel shroud from the appropriate Weber Q Rotisserie kit, to raise the height of the BBQ lid, it is possible to use the Baby Q to cook Beer Can chicken.😁
In multi-family homes/apartments condos etc, fire code does not allow the use of 5 gallon/20lb propane tanks. Generally, only 1lb small propane tanks are allowed if you're using the grill within 10 feet of a condo. Exceptions apply if there is a fire sprinkler system outside, etc.
I think you are technically correct. Some cities I know enforce this pretty tightly but it seems Chicago does not care. Every porch seems to have a grill and a gas tank 😇
I bought the q1000 in 2004, 18 years later is still the only bbq that has not only survive 3 hurricanes but it's been used and abuse going camping, on boats, beach trips etc, and still going
Very informative and thank you. Off subject and that of a former Q owner, I just purchased the Weber Traveler and enjoy it very much as well. Should give it a look….
Two comments. There is another important difference between the small Weber Q models. the one with the thermometer also has a higher dome lid - you can fit bigger birds in there. Also, to get a low-low temperature for brisket, lift the lid a few millimeters and stick an object in the gap to keep it there. Experiment with how much you need to lift it to get the desired low temperature.
I modded my Weber q 200 installed a thermometer, higher adjustable regulator and piped into the burner tube done gets to 500 in 5 mins and maintains the temperature
It’s the only grill I will own, well…this and the Weber smoky Joe. I own 3 of them. The 1 lb tanks are useless, I use a 20 lb tank. Lasts months and months, and I use it a lot
Thats a great video I love the Webber Q . I use it a couple of times a week. Beer can chicken I need have a go at,as I have done that In the smoker. I have the middle size Webber Q
Thank you for the time and effort you put into making this video for us. We plan to buy a Family Q tomorrow and this video has helped us to avoid the rookie mistakes we would surely have made. We live in Australia where BBQs are a way of life and already own a Weber Kettle but we want the Family Q for everyday cooking outdoors. We live in Queensland which is a semi-tropical climate so it’s too hot and humid to turn on the oven indoors in summer here - we should be able to cook almost anything we typically cook indoors in the Weber Family Q. We have subscribed (and hit notification bell) and look forward to watching more of your content. Thanks again! 🙏
Hi Danielle! I need a family Q to complete my set here! Yes, I would have to say based on my following on this channel, you Aussies certainly love your BBQs! Thanks for watching!
@@ChicagoGriller I'm glad you are lifting it's profile! I felt motivated after watching your video and gave mine a thorough clean :) Currently waiting for snags and rissoles to cook :) my fav thing lately on the Weber is cutting potato super thin and covering it in salt and pepper with oil, crunchy and tasty af!
I have smoked and cooked a few briskets to perfection. Q2000, wrap the long lengths of the burner tubes with aluminium foil and light both ends on the low setting. Place webber smoker trays over lit flames. Put grill plates down. Lay your foil for indirect cooking. Add a trivit. Place a pan on top of trivit with water or beef stock. Place two webber q warming racks above the pan. Place your rubbed brisket on warming racks. Close the lid propped open 2 inches. 3,2,1 method. 3hrs smoke 2hrs wrapped in foil cooking 1hr unwrapped and spitz with apple cider vinegar for moisture often This is good for about 80°c+ cooking time may vary from brisket to brisket. When it feels tender re wrap in foil and then a towel place in an esky (Aussie cooler box). To rest untill ready to carve👍👍👍
Very interesting method, thank you for sharing. Couple this with the multiple suggestions of getting the Weber rotisserie for my beer can chicken, the code for cooking everything on the Weber Q may have been cracked!
In addition to the comments I made previously, there is one more thing I'd like to add. I mentioned that I use my grill quite a bit during the week. I use two 20lb bottles I have situated below my grill on a "hillbilly" grill cart made from a metal tool cart and knobby tires on casters from HFT. When using the 20lb bottles use a filter that screws into the gas regulator. This accepts the hose from the bottle and filters out the contaminants/oils form the bigger bottle that often gets refills fro your local propane dealer. I did the usual obligatory cleaning of the grill and in particular the burner tube using a flexible stainless steel bore brush to get my flame back to the correct height. After continued frustration I replaced the gas regulator and bought a new burner tube and added a filter. Life is good now.
Haha, you're not the first person who has said I am unintentionally funny. I don't know about that, but I appreciate it nonetheless. Thanks for watching!
It’s something I would love to get my hands on. Unfortunately they don’t sell it in the US so I’d have to use a third party product or try to source one via eBay.
Great video! I love my Q grill but also hate using the small 1 lb propane tanks. You mentioned that you use a large 20 lb propane tank. Do you purchase the Weber adapter or did you go with something else? What would you recommend?
Hi Keith, thanks for watching. Yes, I got sick of timing them or if I wasn't timing them, how frequently they would just go off during cooks. Since the Q is almost always at home, it just made more sense to hook it up to a tank. I ended up getting a third party adapter (DOZYANT via Amazon). This is the one I most recently purchased because it has a built in gauge so you can see approx how much propane is left: amzn.to/2StFqxm. I've also picked up a steel braided one from the same company. Both have worked great so far.
There are two ways you can go about boiling water for coffee. First, if you live in Australia or New Zealand, there is an accessory you can buy called the saucepan and trivet. It replaces half of your grates with a saucepan for you to boil water right off the burners. The second way, is just use a small cast iron or stainless steel pot to boil water with the lid down.
To run the the weber Q at a lower temperature then just on the low setting, turn the dial in between high and off this will be the lowest flame you can achieve. Like othere have mentioned if you need to lower further prop the lid a touch and add a water pan.
Hey great video, love your series! For the beer can chicken I've seen a few suggestions that with the rotisserie riser in place a chicken will fit, I don't have a rotisserie however so haven't tried it.
Oooh that’s a good suggestion! The unfortunate thing though, is the rotisserie seems to only be sold in Australia and NZ. Although I do see a third party brand available on Amazon 🤔
@@ChicagoGriller we can get the rotisserie over here in the UK however it's pretty pricey - it's half the cost of the grill itself for the 2200 (roughly £150). I've been reluctant to pick it up at this cost however if you do grab one it would be great to see a video of the cook :)
Thank you for this video! We bought the 120 Weber in 2014. You are correct about the size and amount of food it cooks. We are still using it to date. Now I'm on my way out to clean the tube. I've always brushed the tube but pretty sure it needs a good washing.
It’s the only grill I will own, well…this and the Weber smoky Joe. I own 3 of them. The 1 lb tanks are useless, I use a 20 lb tank. Lasts months and months, and I use it a lot
For the low temperature issue, maybe you can add some spacers to the lid so it does not close completely. The size of the spacer (and with that the gap from bottom frame to lip) then defines the temperature inside.
Hi Christoph, thanks for the suggestion. You and a few others have mentioned this as an option for reducing the ambient temperature. I think I will definitely test this out and see how low I can get it.
did you try this out? I was recently gifted a q and am a big fan of brisket. I used it first time today and realized it gets way hot real fast, so I wonder how to get it nice and low for smoke / low cook
I actually just bought the 1200 for myself and 12 year old daughter, I used it a few times already and its a big difference from the previous grills I have purchased in the past (the little cheap $20 ones). I however have come to a point where I need to clean out the cookbox, wondering if other than the one official scraper that is on the Weber site, if you had any other suggestions on the plastic scraper? I for sure am going to purchase the adapter and bigger tank, the three times I've used it has already killed one tank, which does reach up to about 3 hours total.
I actually just use a metal putty knife. Plastic is probably better but truth be told I've not had trouble even with a metal scraper. Just take care to be gentle and I don't think you will etch your cook box.
I have one of the orginal Q300s, still going strong!!!!! no rust at all. get a cover for it if you keep it outside though and keep it clean.... Just picked up a SmokeFire for Brisket, my new love are pellet smokers now!!!!!
Yeah, these Webers will pretty much last forever if you take care of them and keep them covered. I unfortunately don't have the room for a pellet smoker, so a Weber Q channel it is :-) Thanks for watching!
I have Q1200. When using a 20lb tank and hose turn the tank on slow. If you dont it will set off a safety feature weber has and it wont light or have reduced flame.
Yes you can do ribs with the indirect method. However the temperature doesn't get low enough on the Q for the common 3-2-1 technique often used on a charcoal grill or smoker. The ribs will still be good but just know they won't be fall off the bone style that some people crave.
I am still using the 16-0z canisters -- but will buy adapter and switch over. But, in the mean time, do remove the 16 oz canister and recap them between grilling projects? What about the little yellow cap on the grill -- should that be inserted in the canister. Thx.
It is indeed possible to do a whole chicken in the Q1200. I demonstrated it on a Q2000, but it indeed still fits in the smaller grill too. Check out my previous video on this for the method: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_W-iqZaLN20.html
Mine came with the gas adapter hose... do they usually not? I really like the Q as my everyday grill. I do have a larger grill for parties, but for just me and my wife grilling 2 chicken quarters, this single burner is great. 😎
Interesting. You must have gotten it as part of a bundle because as far as I know usually the Weber Q doesn’t come with any accessories. And I agree. Especially since right now it’s just me and my wife, the Q suits our needs perfectly.
Hey mate. You can remove the grates and wrap aluminium foil around parts of the burner you don’t want to light up (the middle parts of the front and back for example) to reduce temperature and create a indirect zone in the process. You just need to light the parts after the al-foil with a lighter as the flame will not jump over when lighting.
Interesting idea. For what it's worth, I understand that Weber however discourages lining anything in the cook box including burner tube with foil, so this sort of modification should be done with that disclaimer in mind. That said in theory I would think what you suggest would work. Might be worth experimenting and measuring the temperatures with that set up in the future and see if it's a viable workaround.
We were about to throw out our first Weber Q after 5 years when the sun came out and we determined to try and get it back working again which it did and we got another 2 years before we upgraded. Before Weber, we used to buy a new BBQ every year as the cheap ones don't last. Long live Weber.
Same here! I'm sure I've learned a learned about maintenance and care since then, but I definitely went through some of the more inexpensive brands you can pick up at the hardware and they'd only last about a season. Long live Weber, indeed!
My Q is from 2008 (13 years), still going strong! The only part that hasn't worked for years is that crummy sparker. I soak the burner in white vinegar occasionally; using a green pad and steel wool to bring it back shiny. The paperclip trick is classic and really cleans out the jets on the burner.
Thank You I found this very helpful - although I clean my Weber Q Family Premium 3200 every time we use it thus avoiding any problems so far. Boy do I love it though cooks fantastic BBQ,S. Cheers Denise- Australia
Hey Jerry. To do a brisket on the Q, I braise it in beef stock on low flame in a foil pan with garlic, onion and seasonings covered tightly for 3-4 hours. Then I take the pan off the grates and oil them lightly and heat to high. Then take the brisket out of the jus and dab it off with paper towels. Carefully lay the meat on the grates for 2 minutes. Flip and do the other side. Voila! Tender fall apart brisket with a grilled flavor and some grill marks. And the au jus is to die for. Yum.
Never tried a full blown cake, but I've done cookies and skillet brownies. Probably a similar set up... just a matter of getting the time and temperatures right!
@@Sensi919 I learned to bake cakes on a campfire years ago, and adapted those methods to a camp stove, and later to my Q. It's always a surprise when you serve guests a dessert off the grill. I use a 10 inch iron skillet. Ingredients: 1 can of pie filling (any flavor) 1 Jiffy yellow cake mix 2 tbsp butter Preheat grill to medium or med-hi (350*) and your iron skillet as well. Mix cake batter according to package instructions (I always add a bit more vanilla). Set aside. I like almond extract in cherry pie filling, and apple filling tastes better with more apple pie spice. Doll up your fillings any way you like without adding too much liquid. To assemble cake: Take skillet off grill and close the lid. Work quickly so the pan stays hot. Drop butter into skillet and melt. Don't let it brown. Add pie filling to cover bottom of pan. Top with cake batter. Cover pan loosely with foil, place on grill, and close lid. Check it with a toothpick after about 30 minutes. Serve with a big spoon warm out of the skillet. I do pineapple upside down cake on the Q using the same method. I grill the pineapple slices on both sides first. It's really good. Use a half stick of butter and melt in skillet, half cup of brown sugar sprinkled over top. If you like lots of buttery sweetness, increase the butter and sugar. Arrange grilled pineapple slices on top and decorate with maraschino cherries. Use the pineapple juice for the liquid in the cake. Cover and bake. I turn this one out on a plate immediately and cool to warmish before serving. Chocolate cake is good, too. I stir in a few semi sweet chocolate bits and serve warm. So good with ice cream. Spiced apple cake served warm with a drizzle of powdered sugar and milk and vanilla. Divine. For breakfast, fried cinnamon apples with some butter and brown sugar melted in and topped with cornbread batter served with coffee and bacon. Yum. I'm a mile high and baking successfully on my grill. Whatever your altitude, just practice until it comes out perfectly and keep doing it that way! Enjoy!
You might consider the Go Anywhere gas or charcoal also, the Smokey Joe Kettle (charcoal) as well. They are perfect for smaller cooks and limited spaces. If the cast iron grates are a selling point, they are made for all the smaller grills I've mentioned. My Weber Go Anywhere charcoal has a set of Craycort grates. It loves cooking with the original stainless or the cast iron.
I have a Q1200. Had it for about three years, but it hasn't been used much, it's in great condition. The regulator took a dump tho and now the grill is useless. I contacted Weber and they won't stand behind their product. Pretty frustrating, I won't be buying any more Weber products.
That's awesome! That's the only way you're going to get a turkey in a Q.... I've never done a Thanksgiving turkey in the Q but maybe this year will be the year!
Hi, and thanks for the nice details you shared in this video. I'm searching for a BBQ, and I really like the Weber Traveler which has an identical burner to the Q2000 series. My question: in case you need to make some "kebab" with metal skewers elevated slightly from the grates (non-touch cooking), do you find Weber Traveler or Q2000 series to have enough heat power? These are 12-13000 BTU.
Hi Hamid, thanks for watching! The Traveler looks awesome - because it's so flat it's going to be much easier to pack in a trunk or RV. I imagine the cooking characteristics will be roughly similar. I hope I can get my hands on one to do a test and comparison! Yes, if you were to slightly elevate your food off the grates with skewers or a rack for indirect grilling, these grills indeed do get hot enough to do so.
@@ChicagoGriller Thanks for the confirmation. I will pick one from HomeDepot today if they have it in stock. Keep it up bro. You got 2 subs from my family today.
Shopping for a grill and read in a review that these do not get hot enough but reviewers here are saying 500' - great. But what is lowest temp - I like to cook ribs and shoulder low and slow at about 200' to render fat and get them tender and moist. Will this work on any of the Q's?
Hi Maggie - thanks for watching. My Weber Q1200 seems to top out at 450, but my Q2000/2200 seems to top out around 500. If you're looking for something that can go beyond that temperature, these probably won't be for you. As far as the low end, on the lowest setting it runs at around 300, so the Q series is not suitable for true low and slow cooking. There are a few hacks and tricks around that, but I have not mucked around much with them (like cracking the lid open with some foil).
Yes, I leave my Qs outdoors 365 days a year and do not have any problems. I do keep a cover over them though - but they do still get wet in heavy rain.
I've not had any experience or knowledge of cutting those old cast iron grates into two. Probably easiest and safest to just get a set for the newer Q2000/2200. The grates are the same size and will fit.
I find that as long as you oil your food (or the grates or both) before each cook, things tend not to stick. That said, if I am ever doing a more thorough clean because the cook box and grates are particularly grimy, then I will apply a very light layer of oil to the grates, and just let the grill run for about 20 minutes to let the oil polymerize. So maybe every month or two, depending on usage?
Hey Jerry, i wrote under another Video because making Pizza on the Weber Q 1200 using a pizza stone ... i've made a neopolitan style pizza with a pizza stone on my brand new Weber Q 1200. The Resualt wasn't what i want! It seems, that the 1200 has a dome, but it doesn't work like a pizza oven dome. The temperature raise up to 200°C. The Temperature of the stone raise up to 280°C. From my experience should the temperature of the hot air higher then the stone. The dough was flat und hard. Not delicious ... For my pizzas i use an electric pizza oven ... The temperature raise up to 400°C ... one pizza needs 4 minutes ... My Result is that the Weber Q 1200 has not enough Power for making a traditional pizzas ... but that is OK ... Greetings from Germany ... :-D
I have 2 weber Qs. 1800 and 2200. I converted my 1800 to gas, then after many years I converted it to charcoal. Works great still. But I loved it very much I bought a 2200 for gas option. What makes the Q great is storage, space saver.
Yup, in the city I don't have much room for a bigger set up so the Weber Q is perfect. Interesting, I have a Char Q but I didn't know it was possible to convert a gas Q to charcoal. Now that would be an amazing video to put together :-)
On cleaning the holes on the burner. A brush and such won't do a proper job. One needs to use a drill bit or a gas welding tip cleaner. Why ? Because hard carbon builds up and actually closes the holes. They need to be physically taken off by the two methods. This has been an issue basically from the gut go. When I use my q2200, I clean these holes as soon as it doesnt heat up enough or the flames look funny. Another trick if the heat is not right or the flames are having issues and it's a bit windy is to move the grill front towards the wind. Or as I do due to my situation is to cut a piece of cardboard and place it on the side towards the wind between the handle and body. This will block the wind but still allow breathing for the grill. Actually you can just block the side vent, lid, with foil. And no, the cardboard will not burn.
Have had my 2000 for 15 years and will continue to use it for the rest of my life. I’ve replaced the burner tube twice and have a spare on hand. I’ve changed the push starter and the regulator once. Mine has the one heavy cast iron grate. I would prefer a split grate but those I see at Home Depot seem too light and thin. I’m waiting for my thermometer to come in the mail to add on my grill. I never knew there was an electric start option and depending on the cost I might add one.
I used to cook chickens with a beer can. I read an article or saw a video on the misconceptions of "beer can chicken". When cooking the chicken you leave a small amount of beer in the can and push the can in the cavity of the chicken. Stand the chicken up and grill. The beer in the cavity NEVER reaches boiling. What you are doing is cooking the chicken from the outside to the inside. As you can guess, I have never cooked a chicken that way again.
For lower temp cooking, try raising up for indirect grilling and find a way to prop the lid just an inch or so. You should be able to obtain 250 degrees F.
It's like an oven. You adjust the rack to be in the middle so heat goes all around it. The bigger the object, like turkey, the lower it goes and the temp goes down to keep from burning the bottom. @@ChicagoGriller
Yes, on the x200 the dome is slightly higher vs the x000. I don't have the specs on how much higher... it's probably only a couple of cm max. It's more obvious side-by-side but practically speaking, I've been able to fit pretty much anything I've wanted to cook (except for that beer can chicken I mentioned), into the Q2000.
Yup me too... in the spring thru fall I am constantly cooking outdoors. Easier clean up, and keeps the food smell out of the house. Plus it's just plain ol' fun. Thanks for watching!
