RV BBQ

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Blues Driver

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I'm shopping for a gas BBQ for steaks, burgers etc and to cook bacon in a cast iron skillet The Weber Q1000 gets some complaints of inadequate heat. Your thoughts? Other concerns?  Does it come with a regulator?  I would like to use small propane canisters to begin with then will probably install a hose to the RV tank. I don't want to lug around the 5lb bottles.
Thanks,
Pat
 
Blues Driver said:
I'm shopping for a gas BBQ for steaks, burgers etc and to cook bacon in a cast iron skillet The Weber Q1000 gets some complaints of inadequate heat. Your thoughts? Other concerns?  Does it come with a regulator?  I would like to use small propane canisters to begin with then will probably install a hose to the RV tank. I don't want to lug around the 5lb bottles.
Click to expand...
I have the Q1200. Although I haven't tried but I'm sure it gets hot enough to cook bacon. Is it a high BTU burner that's going to get your cast iron smoking hot? No, although again, I haven't used a pan on it yet. I have found it gets hot enough to do a nice sear on steaks, and it's a nicely designed little unit. Yes it has a regulator
 
We have a Cuisinart Dual Blaze, it certainly puts out plenty of heat, in fact it may put out too much.  If I were to buy again it might be a Weber Q series.
 
Our Q1200 heats to over 450 degrees.  Surely hot enough to cook bacon, though I've yet to try it.

It is equipped with a regulator.  This year we got a 5-lb tank and a 4-foot hose.  For us that's easier than hassling with 1-lb cylinders.  Ultimately less expensive, too.
 
The Q1000 and Q1200 both have 8500 btu gas burners. A little less than the 10,000 of a typical small backyard BBQ.  If you want higher heat, you need to step up to the Q2000 @ 12,000 btu.

Some grilling aficionados feel that more heat is better and focus on high  btu ratings, but they often mix up total heat capacity with direct heat (searing) capability.  A larger grill surface needs more btus to provide uniform heat across the entire grid surface, but a smaller burner can provide just as much direct heat because the area is less.  If you can find the square inches of grill surface as well as the btu rating, you can compare btus per sq in to get an idea which grill is actually hotter.

So much for the science and math.  I personally think a Q1000 or Q1200 will cook anything you can fit on its grill. At worst the iron skillet may take a bit longer to heat up.

I personally use a Charbroil Grill2Go X200 with a 9500 btu burner and it performs quite well.  It's our home BBQ and plenty adequate for the two of us,
 
I guess that explains why my Cuisinart CGG-522 Dual Blaze grill has so much overkill when cooking, with its two 7,000 btu burners (14,000 btu total) and 243 sq inches of cooking space vs the Weber Q1000 at 8,500 btu and 189 sq inches.

p.s. note the Q2000 has 12,000 btu and 280 sq inches
 
Yeap, that explains it.  Your Cuisinart will sear meat faster if properly pre-heated when you drop the meat on the grill.  Whether it cooks better or faster after that point is arguable and grill enthusiasts do so wherever and whenever they gather.  Leave me out of the debate, please.  My grill prepares my meat just fine and my wife likes the job it does. What more could a married man desire?
 
I use the same grill on my rv that I used on my boat. I used the Magma Grill that's stainless steel and sold at most West Marine outlets. I use the rectangle ones that originally operated off of the small disposable propane bottles.  I converted it to a remote hose to operate off of my bottles on the hitch. You have to remove the regulator and purchase its own dedicated valve that fits in the same inlet on the side of the grill. I have a 12 foot hose, but you can buy them longer from Amazon that plugs into a quick disconnect fitting on the propane line on the camper. You can find them on sale at West marine if you have one in your area and they are cheaper than on Amazon. These cooks my steaks and burgers to perfection.

https://www.westmarine.com/search?Ntt=magma+grill+accessories

This is the valve that you will need, dependent upon the output of your grill model.

https://www.westmarine.com/buy/magma--control-valves-for-magma-grills--P015_451_005_510?recordNum=3


https://www.amazon.com/Cabo-Adventurer-Marine-Gas-Grill/dp/B00NBC04CI/ref=asc_df_B00NBC04CI/?tag=bingshoppinga-20&linkCode=df0&hvadid=&hvpos=&hvnetw=o&hvrand=&hvpone=&hvptwo=&hvqmt=e&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=&hvtargid=pla-4584138858109717&psc=1
 
The Coleman Road Trip that my wife got at a yard sale for $50 works just fine.  Then, when I bought this new motor home the PO left a hose that'll hook the RT to a 20lb bottle.  I'm set.
 
Interesting that the Subject is RV BBQs. and I see

The Q1000 and Q1200 both have 8500 btu gas burners. A little less than the 10,000 of a typical small backyard BBQ.  If you want higher heat, you need to step up to the Q2000 @ 12,000 btu.
Click to expand...

Which by the way is very good info.

BBQ is slow cooking at low heat.. Think Crock Pot. in fact they make a model called a BBQ

GRILLING.. now that is where teh quoted info above is very important. that's fast cooking at high heat.

EVEN the stores do not seem to know the difference (Save for Crock Pot they understand).
So I can't blame anyone. they sell million btu BBQ's (ok so that is the BINFORD model on Home Improvement but you get the idea.. When real BBQing you need perhaps 500 max.
 
Well that does seem to be how they use it..  Today a GRILL is the 400+ surface in a restaurant  even if it's smooth as a pool table. and a "BBQ" is the 400+ thing outdoors even if it's a grid (Grill type surface)

But in truth BBQ is often aroudn 200 degrees and Grill is 400-500  It's not where it is parked, but how hot it is that makes the difference.

But  Well. Laugh and move on.
 
If it's any consolation JFD, I agree with you.  BBQ is a process, it's not a device. Slow cooking over a low heat. This morning I saw  mention of a BBQ joint in Texas.  They cook their briskets for 18 hours.
 
And there is a big difference between BBQ and charbroiling throughout the South from the Carolinas thru Texas. BBQ has a dry rub and/or BBQ sauce. Using charcoal for either one if you are a master chef.
 
TheBar said:
And there is a big difference between BBQ and charbroiling throughout the South from the Carolinas thru Texas. BBQ has a dry rub and/or BBQ sauce. Using charcoal for either one if you are a master chef.
Click to expand...
When we were kids we used to dig a pit and burn hickory or oak until we got a huge bed of red hot coals and then place a pig on a grate and slow cook it semi covered.
 
My mother used to work for a multi-million dollar research and development company in Marshall Michigan, home of the well known company Progressive Dynamics. IN fact I think she did a computer consult for them once.. (She was good with computers back in the "Program it with jumper wires or punch card" days)

Twice they decided to have an office party at our farm... Firs time we BBQed a whole hog... That was fun. minor technical glitch. Next year it was a beef roll.  (That worked better)  The technical glitch was mechanical but the company engineers took care of it by doing something Manually that was supposed to be done by a motor. (Turn the spit) 
 
Blues Driver said:
I'm shopping for a gas BBQ for steaks, burgers etc and to cook bacon in a cast iron skillet The Weber Q1000 gets some complaints of inadequate heat. Your thoughts? Other concerns?  Does it come with a regulator?  I would like to use small propane canisters to begin with then will probably install a hose to the RV tank. I don't want to lug around the 5lb bottles.
Thanks,
Pat
Click to expand...

I have been eyeballing  something similar.  I will come back and edit the post later and put a link to the item.  I didn't see mention on OP, but I know on my RV there is no spare quick connect for butane outside to run a new butane line to Fire ring, grill etc. 

Amazon sells a brass tree, that screws on to your onboard tank, allowing it to share the onboard gas with 1 additional butane item Ring etc.  My propane is not on camping side so I think a 25 ft hose is what I need.  My RV is 12' approx so 25' should keep me from BBQ my coach.  Actually I want to do this on my coach for a butane fire ring,  I do not want to attempt to unscrew any factory sealed piping for fear of breaking or cracking a line.  This tree screws on to the tank, it extends the output side a few inches of course.  My rig has some flexible butane lines so it will be perfect for me.  Just saying.  This allows you to daisy chain a portable bubble tank in case you need to add to your onboard fuel, and one port for distro line. (1-Input-1 Output)

http://www.rv-project.com/projects/extendstay.php

Don't get me started on Que. Love me some Q. 

Try the Grilla Grills "Chimp", pellet smoker tailgater.  I have a Grilla Grills Silverback at the house.  I make some Meat Candy Briskets.  Low and slow is how you break down shoe leather meats into meat candy The Chimp is a tailgater, pellet grill, so you have to carry pellets.  20 LB bag fits perfect in a 5 gal bucket.  I am glad I did not get the Traegar.  Grilla Grills are built like a Tank.  Army Tank.

The legs or lack there of are optional.  RV, no leg set up might be perfect.  I like to do charcoal once in a while so do not have a Chimp.

The Big daddy Silverback does Pizza, and gets 400F+ bacon...yes it will do it.  Elec smokers I burned up 2 of them...don't flame and don't heat up to 400F either.
Add a blue tooth thermo you can pick up for 50 bucks.  Pellet grills, wood burning pellet grills make the amateurs look like pros. 

I do briskets at 250 F at 65 Min per pound at trimmed grill weight.

https://grillagrills.com/grills/chimp-wood-pellet-grill/

 
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