The practice of curing and smoking meat is one of the oldest forms of food preservation. Treating cuts of meat with a salt solution or packing them in dry salt inhibits most spoilage bacterial growth by reducing the amount of water available for bacteria to grow.
Smoking meat adds an appealing smoke flavor, but it also uses three mechanisms to preserve the meat. Heat will kill bacteria, depending on the time and temperature used. Chemical compounds from the smoke have an antimicrobial effect. And finally, the outer surface of the meat dries, which reduces moisture available for bacteria to grow.
Great question – each of them has their pros and cons.
Many people love charcoal BBQs for the incredible flavour they can get on the food. Charcoal BBQ grills can get hotter than gas, which is great for searing and flavour. However charcoal grills need a lot more attention as cooking temperatures only stay consistent for around 10-12 minutes. Also, you do need time to get the coals going initially, so it’s not the best for a quick mid-week cook.
Gas BBQs are incredibly convenient: no fuel mess, instant startup and a very consistent heat output (which is why restaurants love cooking with gas). Our Weber Spirit, Genesis and Summit BBQs also have “Flavorizer Bars” that help add boost extra flavour to your food. Remember to cook with the lid down for supersized flavour!
On electric BBQs – our latest Weber Pulse electric BBQs are the latest in digital cooking, with precision temperature control and Weber iGrill Technology to get you the perfect cook. The Weber Pulse can get up to 315°C, which is similar to our gas BBQs. You do need to be connected to an electric socket, which could be an issue depending on where you intend to use it. The good thing is that the Pulse BBQs are portable, so it is very versatile (as long as they have access to power).
Our new range of Genesis and Spirit premium gas BBQsis the latest in not only digital technology but in custom fit specialised grillware to the the limits and inspire a greater range of cooking experiences on the BBQs.
Finally, for the ultimate cooking experience, consider the Smokefire BBQ range which delivers the best wood fired flavour by using wood pellets as a fuel and and the latest Weber Connect Smart Grilling Technology for controlled and precise cooking temperatures. Its 95-315°C temperature range gives it the versatility to sear, smoke, bake, and everything in between.
You may be interested to know that some of our customers have 2 or more types of BBQs for different cooking occasions!
