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Current Price: $199.90

Weber 396002 Q 200 Portable Gas Grill

Weber 396002 Q 200 Portable Gas Grill

Designed for outdoor grilling at home or at the lake, this portable gas grill features a 12,000-BTU stainless-steel burner for fast heating of its 280-square-inch cooking surface. the unit’s deceivingly compact size offers ample space for grilling 10 king-size strip steaks, 10 veggie kabobs, or three chicken quarters, plus a portabello or two. the unit ignites at the push of a button for foolproof start-ups, and its infinitely adjustable burner valve with a high-quality regulator makes it possible to access just the right amount of heat needed for the job. Meat sizzles on the porcelain-enameled cast-iron cooking grates, while drippings collect in the removable drip tray below for lower-fat cooking and easy cleanup. other highlights include a cast-aluminum lid and body, a glass-reinforced nylon frame, a large weather-resistant lid handle, and two Tuck-Away worktables with built-in tool hooks. for added convenience, the side tables fold up, storing neatly away inside the grill when they’re not being used to hold platters of food, seasonings, and sauces. the grill runs on a standard 14.1- or 16.4-ounce LP cylinder (sold separately), and a Weber Q recipe booklet comes included for ideas on what to grill next. the outdoor grill measures 24-2/7 by 51-2/5 by 26 inches with the lid open and the tables out, and it carries a five-year limited warranty.

Condition: Brand New
Manufacturer: Weber
Model: 396002

Portable gas grill with 12,000-BTU stainless-steel burner
280-square-inch porcelain-enameled cast-iron cooking grate
Push-button ignition for easy start-ups; infinitely adjustable burner valve
2 folding work tables; propane cylinder sold separately; recipes included
Measures 24-2/7 by 51-2/5 by 26 inches; 5-year limited warranty

NEW Weber Q200/Q-200 Portable Gas Countertop BBQ Grill

When the buyer’s intent is to smoke tender, flavorful meat, most barbecue purists will insist that a charcoal smoker provides the best flavor. Unlike the set-it-and-forget-it qualities of gas or electric smokers, the charcoal smoker demands more attention from the cook.

You start by removing the cover to the smoker and setting it aside. then remove the grill rack and water tray.

Fill the base of the smoker with about ten pounds of charcoal. (Larger smokers may take more charcoal.) Open the fire door and saturate the charcoal with charcoal lighting fluid.
While you can buy a “self-starting” charcoal, many users complain that it adds an off flavor to meat.

Use a match or grill lighter to light the charcoal. Allow about twenty minutes to get a good coating of ash on the charcoal. Close the fire door.

From the top, add a layer of wood chips to the charcoal. the type and amount of wood will determine the flavor of your meat. Some users advise soaking wood chips in water; others don’t. Set the water tray on top of the wood and fill it between halfway and full with water.

Now set the rack in place, and arrange the meat on the rack. Be sure to leave plenty of space between the pieces of meat.

Close the lid and allow your meat to smoke. Allow about one hour for each pound of meat.

Check meat every two hours. Open lid and turn the meat over for even cooking. Close the lid each time. if you want to add barbecue sauce, do it toward the end of cooking time.

After smoking, empty the water pan and open both the fire door and lid to allow cooling.

Charcoal Smokers

For summertime barbecues, smoked food is hard to beat. Cooking at low heat for a long period helps make meat tender and moist, and the flavor and aroma imparted by the wood smoke could make an old boot seem palatable.

I had wanted a smoker for some time, but never had gotten around to aquiring one. A friend had brought his over a couple of years ago to cook a butterflied leg of lamb, with good results. More recently I borrowed a Brinkmann smoker from another friend to do a brisket. This was my first solo flight with a smoker, and while the result was excellent I was ambivalent about the grill. the first thing it did was make me bleed, and our relationship was tenuous after that. And after the charcoal fire I built in it bubbled the paint, I resolved not to borrow another smoker. better that I screw up my own!

A couple of nights ago the flames of my interest were again fanned after I tasting a fabulous smoked turkey breast, prepared on a different Brinkmann by someone who knew what he was doing. I expressed my desire to have a smoker, and my host made a comment to the effect of "all you need is a trash can."

The next morning I did a Google search and found an abundance of sites with instructions on how to build smokers from a variety of things, including old refrigerators and filing cabinets. A trash can smoker seemed like the most practical way for me to go, but I wanted to use charcoal for my heat source instead of an electric hot plate.

Out behind the garage we had a couple of Weber Smokey Joe grills that hadn't been used in years but I couldn't bear to throw away. why not use a Smokey Joe as the firebox and a trash can as the smoker body?

After brushing the accumulated debris and critters out of the little Weber, I made my parts list:

• One 30-gallon trash canOne round 16" Weber grill grateThree 2.5" long boltsThree nuts to fit the boltsThree lock washersSix flat washers

I headed up to the hardware store, where my total came to about $44 including tax and a bag of charcoal. (I chose to make my purchases at a small local store. Prices are no doubt better at one of the large chain stores.)

Upon returning home, I got out my trusty power driver and drilled eight 3/4" air intake holes around the bottom of the can. any potentially sharp pieces of metal I either trimmed off or beat into submission with a hammer.

Next, I put the lid on the Smokey Joe and placed it in the bottom of the can so I could gauge where I needed to drill the holes for the three grate-support screws. I didn't plan on using the Weber's lid, but figured I would plan to accommodate it just in case I needed to use the adjustable vent to regulate the temperature.

After drilling my three holes, I affixed the 2.5" long bolts so that the bolt head and a flat washer were on the outside of the can, and a flat washer, lock washer and nut on the inside of the can. the bolts are long and sturdy enough to support the grate (I used 7/16" diameter), but short enough to allow the Weber to be easily placed and removed.

Next I drilled 18 7/16" diameter exhaust holes in the lid, plus one extra hole to fit the thermometer I had rattling around in a kitchen drawer. My smoker was now ready to test. Total construction time: less than half an hour.

Now it was time to see whether my smoker actually worked. I poured a generous amount of charcoal into the Weber, allowing just enough room for the cast-iron smoking box I planned to use to hold my wood chips. I already had the box, so managed to avoid adding that minor expense to my parts list. (An aluminum foil pouch filled with soaked wood chips and perforated with a few knife slits works about as well.) I used fire starting cubes instead of lighter fluid, but it took a bit longer for the charcoal to light than I would have liked, partly because it was pouring rain and it was necessary to position the garbage can lid so that some air could flow in and out the top of the can but rain couldn't hit the coals.

Once the coals were ready, I placed the cast iron smoke box in the center of the Weber. You absolutely must have a pair of insulated grill gloves for this step (or an unusually high threshold of pain).

Next, the Smokey Joe's grill grate went on. on top of that I placed an old Bundt pan about 2/3 filled with a mixture of water and red wine to which I had added a couple of cinnamon sticks, some star anise and a small handful of juniper berries.

Finally, on went the cooking grate and a couple of slabs of back ribs that had been treated to a dry rub. on went the lid, and I went in to dry off while the smoker got up to temperature.

After an hour had passed and the temperature had only hit 150F, I rearranged the charcoal and added a few more briquets. after that the temperature went up to about 210F and stayed there for several hours. at six hours I took the ribs off and sampled them. they were delicious. Success!

It will take some more trial and error before I get this system dialed in, but that's a process that I look forward to.

The trash can design does have some advantages. unlike multiple-part vertical smokers, this smoker can be picked up and moved as a unit, even while it's in use. It would be relatively safe to use on a wood deck, since the ashes from the Weber tend to stay contained in the can. And, based on first-hand experience, after this smoker gets going cooking in a downpour is not a problem.

My next experiment: Brined whole chickens smoked over cherry wood. Remember: Smoke 'em if you've got 'em!

Back to WineCanine.

The Easy Trash Can Smoker Project

Bigger than it looks + 18 months later review + 3 year review + 4 year + 5 year review

Summary: Weber Baby Q is easy to assemble, easy to start, great grill marks, easy to clean, size is medium (4 steaks or 12 thighs) seems small till you open the lid.

Assembly: Simple: Attach lid w/2 pins, screw handle on lid, slide cap on regulator, then slide in grease pan.

Tip: I really urge you to buy a hose adapter and hook up to a larger tank, but if you have to use smaller tanks it uses the long 14oz tanks sold in the hardware department, or remove the outside screw to the tank holder ring and bend it out so you can use the regular 16.4 oz tanks from the camping department.

StartUp: I am still amazed, turn regulator knob to start and push the ignitor and it lights up!

break in: none..but the grill is NOT nonstick, Just wash the grill before the first use. (It is coated to prevent rust, not to be non-stick), so use oil on the food. Heat up the grill first for 10 or 15 minutes to get hot and oil grate to prevent sticking. I talked at length with Weber about the cooking grate and you do not season this grate!

Cooking: anything you want to cook fast, GO HIGH...burgers, steaks, shrimp...great grill marks. (I just couldn't make a good steak on a portable gas grill until now). great taste! anything else, GO LOW...dogs, brats, potato wedges, corn on the cob. Always cook chicken on low or skins will burn and stick. you can also just mix the oil in with a marinade.

Flare up: Almost none. I intentionally cooked very fatty thighs and got very little flare up, but did get lots of splatter making the chicken turn dark, but it cooked off. Just trim a little...

clean up: Just scrape, burn, and scrape grate again with brass bristles. If that doesn't work don't be scared to just wash it. For the inside I just scrape down towards the bottom with a piece of cardboard so everything falls out the bottom hole into the grease pan. This is very handy.

It stays cool underneath! BBQ on any surface!!!

Hello again, it's been 18 months since I did this review and after being abused all summer and winter and another summer it still works the same as the first day! I've used mine 2 or 3 times a week in the summer and at least once a week for football and NASCAR. I heat my grate for 10 minutes, brush it, take it off and spray it with a garden hose (every time), heat again for 5 minutes then spray with oil and still not one speck of rust. how you clean yours is up to you, all I'm saying is it's virtually rustproof.
TIPS: I put it in a plastic storage container with all the stuff that goes with it, then put it on the pontoon boat, take it back out and bbq right on top of the plastic container! Who needs expensive carriers when you can buy a wheeled plastic storage container and use it as a bbq table too. I also put a little thermometer on the front top, drill one hole and it screws right on. Oh, and one last thing, I only used $27.00 of propane the whole time (3 tanks)..how bout that!

Three years and still goin strong. I haven't replaced anything!
my other BIG Charbroil Gas grill has since rusted away and needs new grills and drip plates.

four years and I still haven't had to replace anything. It still works as good as the day I bought it and the cast iron porcelain-enameled cooking grate still has NO RUST!

five years and I still haven't had to replace anything. It still works as good as the day I bought it and the cast iron porcelain-enameled cooking grate still has NO RUST!

*By gonecatn

Perfect for small gatherings of 4-6 friends

If small spur of the moment gatherings are your thing then weber baby q is the perfect grill for you.

Here's why:

• its small size makes it a very portable grill thus allowing you and your peeps to escape to the beach or hang out in the alley behind your flat to enjoy some "flame kissed" cow product.
• Its small size makes it perfect for burgers and dogs for 4-6 friends but if you are cooking for a backyard full of friends and family you may want to consider a larger grill.
• I own this grill as well as Thermos' "Grill-2-go". The "flame kissed" burgers that this "baby-q" churns out are much tastier than the G2G's greasy rendition of the all american beef patty treat.

*By TenneFee

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Weber Baby Q | Get the best deal on Weber Baby Q

I am a died in the wool griller and Weber guy. we currently have three grills around the house; a horizontal smoker/charcoal grill, a Weber gas Silver C gas grill (10 years old, the best!!) and the Coleman Roadtrip. I bought this grill because I get stuck doing the cooking at other friends and relatives and always had to load up the Weber. This Roadtrip is the cat's meow for this type of grilling road show.

I was going to get a Weber Q but it doesn't have the cart, at least not at a sub $200 pricepoint. This grill does the job and then some. I used the grill five times in the last two weeks, trying different approaches and methods, and have come up with a few tips and tricks to make the grill work it's best. please note that this grill is one of the best I have ever used and certainly better than the majority of gas grills I have used. It's no Weber, but then, it ain't 500 bucks either. so, on with the tips.

1. the burner has a "low" to "high" settings. the high settings are ONLY and I mean ONLY for using the burner attachment or griddle attachment. There is no need to use 20,000BTU's of heat on a grill this small. these guys that are melting handles and such are also ruining food with entirely too much heat. They ought to put this in the book, but they don't. so you read it hear first, been grilling for over 25 years, do NOT use the high setting for grilling...PERIOD! think about it...my Weber, which is almost twice as big and has enough clearance built into the cover for a turkey or upright chicken, only has 40,000BTU. so 20,000 for a grill with a three inch clearance cover and burners less than an inch away from the food is way too much. NO HIGH!!! PERIOD...there, now I feel better.

2. Properly preheat the grill. fire up the grill, set it to "MED", no higher (READ # 1!!!), close the cover, and let it run for 10 minutes. This will get the grates properly heated as well as everything else. This will allow for even heat for cooking.

NOTE: the cover for this grill (I am referring to the lid that covers the grill during cooking) is durable as long as you (say it with me, folks!) DON'T USE THE HIGH SETTING FOR GRILLING!! Now given that, even on the lowest of heat setting the lid will "warp" when heated. I would bet that even a good dose of sunlight would do this. It's no worries, but it does cause a potential issue. This happens to most grills but it's so little you never notice it. But on this grill, the lid lock pin slides down into a slot that only has about a 1/16" clearance. the cover then heats up, moving the lock very VERY slightly but just enough, causing the grill not to open easily because of the pin catching on the slot. TO avoid this, after unlocking and opening the grill cover, just turn the lever to the "lock" position prior to preheating. ADVANCED FIX: I think utilizing a bit of backyard engineering IE tinsnips to open up the slot for more clearance while still being able to lock the lid may do the trick. IN the interim, just flipping to lock will still allow the lid to close, but the lock pin won't slide into the slot. As far as the highly reported melting lid handle, I have made attempts to get the handle hot enough to melt with the grill on medium and have determined that it simply won't happen. no concern, as long as you FOLLOW RULE#1!!

3. once preheated, do what you would do with a normal gas grill heat control utilizing the "Coleman Roadtrip Medium" setting as "HIGH." Most folks go to Medium on a gas grill, so that would be half way between MED and LOW on this grill. Make sense? good. I usually cook a tick above halfway.

4. Now just use like a normal gas grill, keeping the cover closed at all times. I will state that even at these supposedly low heat settings, this grill does cook faster than my big Weber, so keep an eye out the first few times you use it.

5. Foil for cleanup of the drip pan? I don't like that idea. the shiny drip pan cleans up so easily it's not required. Also, there is a problem if the foil is wrinkled at all you won't have proper draining of the grease, resulting in flair up and fire. I use hot, soapy water and let the excess water go to the drip pan. it cleanse up very easily.

That's all I got. If you follow my rules, you will love this grill.

Coleman 9949-750 Road Trip BBQ Grill (Red)