You have to practice anyway

Often sound reviews on Weber grills so "heated full, steaks and sausages upped the ante, super taste like chargrilled". Quite so I have not experienced it. The grill heats well and regularly, in good weather up to 340 degrees, with wind and cooler temperature, it ends with me at 270 degrees, which is also sufficient.

Since beef is very expensive, I have been grilled pork. Pork steaks tasted after about 4-5 minutes direct grilling good, but not perfect, grill sausages were grilled just not great.

I've found that: You have a barbecue so long pork and chicken and grilled sausages at maximum temperature until the steaks have enough branding (about 2-3 minutes total), or at the sausage skin is crispy on the outside-brown. Then prepared the grill to about 170 degrees down (cooling can be reached by opening the grille and screw down the gas to small step. Every now and then you have to hold this temperature between switch on the middle level). Now we continue grilling indirectly by taking eg roast rust and heat shield by Weber for indirect grilling. Since these are quite expensive, I'll take the little Ikea-aluminum dish and cut an aluminum grill disposable cup from the supermarket on the size handle to be fooled. The meat is placed in the shell and is finished when an internal temperature of about 71 degrees is reached. To measure this temperature there are special Grilltermometer in hardware stores (10-25 euros). Using this method, the meat is nice and tender and reserves barbecue flavor. Although this grill method takes longer, but if you buy a Weber grill, you will indeed have good results.

Even stronger is the barbecue flavor when wood chips (also there for barbecues in the construction markets, I find oak very well, does not have to be from Weber) waters 30 minutes to drip off, wrapping them in aluminum foil, a couple of large holes at the top cut into it and the chips with laying on the grill, most already 20-30 minutes during heating until it smokes beautifully. There are also special incense burners for 10-30 euros. It gives the meat a more powerful barbecue flavor.

All in all, so you should next to the gas bottle for about 50 euros additionally expect aluminum dish, BBQ Thermometer, chips, etc., if you want to have really tasty barbecue results.