Its been a weird month First I bought on of these, |imgRemoved| AND Then |imgRemoved| In mitigation, they were cheaper than I expected, much cheaper. Is there any hope? Would converting a blowlamp into a stove be a suitable penance?
To me, it is like using a gas barbeque or using one which uses charcoal. My next door neighbour uses a nice, controlable gas barbeque and is facinated when I become a caveman. He thinks I burn everything on purpose. |imgRemoved|
Hi Team. No, not so strange, either will go fairly much forever if you kept them supplied with propane/butane/LPG as the case may be, will always light, endlessly variable from barely alight to blast force and dont weigh much. And the main selling point: Mostly Moron Proof. I camped for years and years with a Gaz Globe Trotter, short cartridges and all and it never once gave me gyp tho my party trick was to knock it over on an unburnable surface and cheer as it gushed flames from trying to burn liquid fuel. Main gripe: Unstable. Either of your remote burners will never suffer from this. I tossed up between the second Primus and a Swedish Army cooker awhile back, opted for the cooker cos it was 1/4 of the price and inadvertantly started down a road from which there is no return without your pockets bulging with old clag you picked up from some boot sale or swap meet that only needs a paint and fettle to be 100% again etc etc etc ad nausium...heresy or hard nosed pragatism, you be the judge.....
I swore off gas in 1973 after a tip-over accident with a Bluet Camping-Gaz stove burned my slalom boat to the ground. (Proving that you cannot have your kayak and heat it.) But the modern remote burners with the fuel feed passing through the flame won't do the "big flare" party piece and are much more stable. Clever bits of kit and "Idiot Resistant", if not "Idiot Proof".
Nice one Doug,that struck the old chuckle muscle spot on ! Remote burners with pass through fuel feeds aren't that modern really, my Epigas Alpine must be 20 years old ( still checking on that though ), and I don't think it was the first by any means. As for having a weird month my last two acquisitions have been a picnic set and a bowl fire ! I think it's the weather Cheers Keith Still like having your kayak and heating it - very good !
So do I - and it is CRAP! It is uncontrollably hot, even with only one of the burners in operation and because of the lid, has no means of lifting the food away from the flames. I like barbequed food and not burned food - there is a huge difference! You'll all be able to guess where I bought it from. Come back charcoal - all is forgiven... #-o
mine came from B&Q several years ago. i must say it's very controlable, it has an extra warming shelf built into the lid and it only cost 40 quid. it uses the same gas bottles as the caravan so good bye charcoal
Well, the flames on mine can be controlled from nothing up to a searing blast - but it makes no difference. The problem arises because the food is positioned just above the lava rock. Any fat from the food just drips down onto the rock and burns there, burning the food. Basically it's a sh*t design and needed to be a couple of inches deeper between the griddle thingy and the top of the rock. In this case - yer pays peanuts and yer gets monkeys...
Mmmm know what you mean David. Our BBQ is gas driven, and whilst it is adjustable, it is a case of less is more. I think in general they are too powerful, and consequently cook too quick. I tend to use ours on one burner most of the time, which is a Lidl inconvenient but works fine. I wouldn't go to using charcoal, it is not much better than an open fire but with less controllability ! Keith
I've got a gas bbq (very popular here) and would like a charcoal bbq as well. However, I don't want two bbq's cluttering up the patio so I just live with one. My bbq is reasonably adjustable, but nothing fancy. Every year in the stores I see new models which are incredibly large and complicated and VERY expensive. A larger charcoal bbq would be nice as a turkey will fit inside; mine will only handle a big chicken.
Greetings, Gents, Sweet Bride and I have used a gas BBQ for many years, and like it quite a lot. Ours is very adjustable, and the only time I've burned food, when cooking on it, was when I went away to do something else, and didn't pay close enough attention to my cooking! Like Henry's, ours has a separate warming shelf that sits above the main cooking grill. Works a treat, even for doing rare, and medium rare, pork tenderloins!! Yeah!!! I will admit that it has NO soul, however! I only have one gas stove that "might" have a soul, and that's the one I just got, up in Washington. I'll post photos of it soon, and you can decide for yourselves. For a gas stove, it's pretty darned neat! Take care, and God Bless! Every Good Wish, Doc Mark
Strictly Weber old-style kettle charcoal grill for me. Not only are gas BBQs soulless, they are oversized ugly things. The Weber always works well. It's important to clean it up well at the start of a season, and maybe clean it once during the summer. Clean the grill itself more often. Nothing better than grilled salmon, using alder or hickory chips, with the Weber lid on. Plus, you can do a whole turkey, and roasts, lamb legs, etc, are a breeze. Here we have all these old outdoors atavists and they're using gas grills......alas.
I think the whole point of the grill is the fire!!!! i toss a cup or so of lighter on and let it rip---when it comes time to clean the thing out i gather up a pile of pine sticks and burn the kettle out--that built-up grease really go's up in a pall of black smoke---
You must be doing it wrong if you think that. We have a smallish cast iron barby-thingy; a tenner from Tesco. It has a simple draft control but more importantly 3 grill heights. You achieve control by starting on the middle height and moving it closer to or further away from the heat. Additional control can be had by moving food towards centre or edge as requisite. A piece of foil to cover things with adds even more control. If you're going to have a gas bbq you might just as well use a stove with a griddle on it; ribbed side up - it's effectively the same thing but easier to clean. Im with Ed & Dave as far as bbq goes.
Odd feature of the gas tripods is the bulk and weight. I can pack a 96 and all its bits into a pair of mess tins giving me a package 7.5" x 5.5" x 2.5" weight 2Lbs 4 oz for a complete stove and cookset with 250 mls of fuel. The gas stoves mass about the same with the same amount of fuel but are bulkier. It you want to carry another 500mls of fuel the 96 wins by a huge margin and even a "00" or 210 makes sense. In stark contrast to the little bluet stoves - these remote burner jobs can throw a huge amount of heat more than the 96 and more even that the #00 with simmer control about the same.....
I agree. I use an Optimus Crux from time to time which, whislt it isn't a remote, is one of the new generation of high-output gassies. But how often do you need that level of heat output and how often do you want to be changing canisters. The Crux at full crack will empty a 250g canister in next to no time where as the lesser but useful full burn on say, a 210 tkes much longer to deplete its tank.
I've a few gas stoves, bloody good they are too. The Tristar is a remote stove, but only three heat setting, molten lava, fast boil, slow boil, and it chews up gas no problem. I've a couple of Primus 2241/42 burners and these burn hot with a very good simmer range. Favouite is the Primus Grasshopper, many fond memories of this type of stove from 30 years ago 8)
