Guys
My current gas 3 burner BBQ has given up the ghost after 4 years of intense use, so i am after a new one.
I have narrowed the search down to either Outback or sunshine.
I want a decent size one with a roasting hood and pref. 4-6 burners.

I have identified the 2 models below
1. sunshine 5500 -http://www.flamingbarbecues.co.uk/5-Burner-Gas-Barbecues/Sunshine-Legend-5500-FREE-REGULATOR
2. outback - http://www.gardencentredirect.co.uk/d472/g5350#2
what are your opinions, has anyone got either of these 2 models/makes, has anyone any others they can suggest

cheers
J

 

sorry outback one is:
[url]http://www.flamingbarbecues.co.uk/5-Burner-Gas-Barbecues/Sunshine-Legend-5500-FREE-REGULATOR[url]

 

I certainly do. Get a Webber charcoal barbeque!

If you are going to barbeque over gas you may aswell go indoors and use the grill. There I've said it!

 

To be expected :-)- i thought i would get at least one comment along these lines - Really after a gas one.. webber ones look good though
J

 

Gas BBQ ???? Wouldn't it be easier to run an extension lead out of the window & plug in a microwave ?

D

 

Another vote for charcoal. Bought one with a hood from Do It All at the end of last summer. Built in to a trolley, big enough to server 8-10 no problem - £40 and it tastes so much better than stuff off a gas BBQ.

 

Burnt burgers taste the same whether cooked on gas or charcoal

DL - who uses a cheap 2 burner gas. Always fancied one with a proper rottisserie though.....

 

Although not in the same league, we are very happy with our Outback with only three burners and a hood. Recently bought the spit add on, but have yet to try it!

We only went for an Outback, as it was highly recommended by my brother in law, who has had one for years. In fact he was the one who told us to go for one with a hood, and that would be the only thing he would change with his.

Nothing wrong with barbecuing on gas, I can burn the outside and leave the middle raw, just like any charcoal chef!

 

If you're burning food on your BBQ I suggest cooking lessons rather than "more power"

 

I have an outback one, very good, would recommend it.

 

Fair enough

Best extra I ever got was a meat thermometer - now get things spot on. Cooked on inside so safe to eat and not overdone and tasteless. dl

 

We got an outback 2 burner. Done the job well for 3 years so far. I just re-oiled the wood and it looks like new now

It's used around 3-4+ times a week in the summer....

I can't see me lighting up the charcoal every day or just to cook a few strips bacon for my sunday morning sarnie
If you get the lava rock nicely soaked in fat and smoking away, there is no difference in taste



One thing to note with the Outbacks is its somebody else's BBQ with their badge stuck on. That's not a bad thing, but if you hunt around you may find the identical BBQ under a different brand name for less money

I'm switching to propane this year to make sure it doesn't freeze up next bonfire night ...or when the bottle is 3/4 empty

 

Had our Sunshine BBQ for about 10 years now and it's still as good as new. As for the gas v charcoal debate - there's no difference in the taste per se, as it comes from vapourised juices from the meat dripping on to the red hot surface. It's certainly nothing to do with charcoal adding any flavour.

 

We've already had the gas vs charcoal debate...

http://bbs.scoobynet.co.uk/showthrea...&highlight=BBQ

...it got quite heated! Boom boom!

 

MMMM the lingering taste of burgers soaked in lighter fuel....... yummy.

 

I gotta agree. Bought an outback 2 burner last year and wasnt impressed first few times when lava rock was clean & new. Once it was covered in burnt fat it smokes really well. Still not quite as good as charcoal but dont have to wait half as long to cook, lights in about 1 sec and can adjust the temp easier.

Ribeye steak I last did was lovely.

Top tip is follow the instructions - if the burners dont light with first 3-4 clicks of the ignition then turn of gas supply for a few secs. I nearly singed my eyebrows by not doing that

Got a nice little hob on the side so I can do fried onions as well

Simon.