LPG VS NATURAL GAS
Q You might recall I emailed you a while back about the difference between
bbq's
run on LPG vs natural gas (and I got an interesting reply - thanks).
Well I thought you might like to hear of my experience (which incidentally
backs up your mate’s view), that natural gas doesn't have the 'oompf' of LPG.
Consequently, foods generally take longer to cook.
I
bought a weber bbq with a hood, and it is different from most others of
it's type in several respects. Firstly, the burners go from left to right, rather
than
front to back. Weber says that this eliminates hot spots, and I think it is generally
an
improvement, but not perfect. Rather than use flame diffusers or hot rocks,
they use "flavouriser" bars, that sit above the burners and actually
prevent
drippings from getting onto the burners - a good feature. These bars
vaporise any moisture that drips onto them, providing the smokey bbq
flavour.
The
other weird thing about this bbq is that they say in the book that ALL
cooking should be done with the lid down. At first I didn't believe that
this would apply to steaks and snags, but through trial and error I've found
that they are correct. It makes for great juicy steaks and brilliant snags,
but is somehow unsatisfying as a bbq cook, as I feel that it's more like an
oven than a bbq. Can't complain about the results though.
On balance, I'd recommend the bbq - while it has taken me a little time to
get used to (I guess all new bbqs do), I can't complain about the results.
I thought you'd be interested to hear some more info about using natural
gas (which I've found very convenient).
Thanks again for your site and your earlier reply. I hope you find my info
useful.
Andy
Wheller Heights
NSW