Weber Portable Charcoal Series Questions & Answers

Absolutely

Hi Faypa, thanks for your question. We highly recommend against using any of our barbecues inside and in particular charcoal barbecues. Charcoal barbecues produce large amounts of carbon monoxide which can be fatal if not in a properly ventilated area.

Being a portable barbecue, hopefully you're able to find a place that is outdoors (like a park or beach where bbq is permitted) to take the unit should you need to barbecue.

Thanks for your reply Weber Barbecues I might buy one off the ones with legs then as I dont have a car and really wanted a small one for home use.

Hi Rachel, I think it would be down to personal preference on how you want your sausages cooked, but those accessories should fit in the Go Anywhere barbecues.

Thank you for responding.

i have never done it but would think that it would be hard to snuff out even when you close it completely it still keeps burning

and by the time you have cocked a roast chook there is not much fuel left to save

hope this helps regards max

Yes it cooks for two people easily!! Once it gets going it cooks food really quickly. We always had coals left in the morning after use. We did small stuff like steaks and sausage so not sure how it would go on a roast.

Hi Oxford, you definitely should be able to! Especially if you're using our Weber BBQ Briquettes, as they are hot enough and long-lasting to be used in multiple cooks :)

Thanks very much for the replies. I initially thought of Thai/Asian style charcoal bucket grills I've seen in Asia but other options look good too. I'd like to do satay and steaks etc but the slower grilling done on this recipe really appeals too. I'm wondering if the coals on the Weber will be too close to get low heat without burning or needing to turn every 5 minutes.

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The charring or searing comes from a very hot metal surface touching the relatively cold meat. With the stainless steel grate I have found the most success with leaving a portion of the grate free of food so that it can really heat up before applying the steak. When flipping, flip to another free portion that has heated up. To get really good searing, get a cast iron grate or a sear plate. One typically wants to sear both sides and then remove from direct heat to cook to the desired internal temperature.

Hi Anncj, that's not good to hear about your steaks. I have a couple of questions that will help me identify the issue: - What fuel were you using? If briquettes, did you wait until it they were ashed over?

- Can I ask how long you pre-heated your barbecue before you placed the steaks in?

- How thick were the steaks you were cooking?

- Did you clean the grills before you placed the steaks in? i.e. did you use a wire brush to brush the grills?

We're using charcoal, preheating the barbecue for as long as it took to burn the charcoal until it was ready to use and we used a wire brush to clean the grill. The steaks were 1/2 an inch thick.

G'day John - not really - the Smokey Joe is a very small little charcoal bbq perfect for cooking directly over the coals - like grilling chicken, steaks, or fish. The charcoal grill which the fuel sits on top of is not large enough to put the fuel on one side and provide enough room on the other to effectively roast.

Check out the Go Anywhere as this has more room so you could do a very small roast in it, but I must stress, you wouldn't get a chicken in there, probably just small rolled roasts like a boned lamb roast etc.

Cheers, Dave@WeberAustralia

I've done half legs of lamb bone in quite easily on the Smokey Joe. If you can get the lid to shut you only need one load of bricketts. If not top up half way into a 3 hour cook. Always have the top vent over the meat and add wood chips every 45 mins or so. Coals to one side then a small water barrier , I use 3 cut down beer cans which helps keep the meat moist and the coals in place. Bottom vents 1/3 open with the top ones about 1/4