BBQ Cooking Demo on Weber Pulse 1000 and Pulse 2000

[@nigel8499]

The indoor kitchen has had a paint, looks great, nice colour. Hope you have a great year. Please get the chef's back! You make a great 'double act'.

[@GianniTamai]

what's the difference between 1000 and 2000 beside size? I see 2000 has 2 knobs what is the 2nd for? thanks

[@RiversideGarden1]

The Pulse 2000 has two heating elements whereas the 1000 just has the one.

[@GianniTamai]

@@RiversideGarden1 thanks for the answer Ok so they are just different size but 100% same features and capabilities I guess

[@RiversideGarden1]

@@GianniTamai The 2000 will allow for indirect cooking of smaller food items like fish fillets, chicken breasts/thighs etc. as you can turn one side on and cook on the other. This will be the only major difference in terms of functionality.

[@GianniTamai]

@@RiversideGarden1 thanks very much!

[@tnth9099]

So to cook a roast on a weber simply Rub, Heat and Eat?

[@zukles_dienorastis]

It looks like on Pulse 1000 meat's bottom a little burned, because direct fire!?

[@swright5690]

Great grills! Sadly, not available in the USA.

[@mowomedia4801]

I just got a Pulse 2000 (USA) delivered today in North Carolina. We're in an 4th floor apt with balcony so we'll see how this model does.

[@GermanoHeitor]

@@mowomedia4801 So how is it going? Come back with a report :)

[@martymcfly5707]

This is a great demo! Looking forward to trying this myself! I do have a question though, can you use smoke boxes with the Weber Pulses?

[@RiversideGarden1]

Thank you! You can yes, although with the size of the Pulse you likely wouldn't need to. You can put a handful of chips on a pouch made from folded tin foil and poke a hole in it and that should do you fine.

[@ettan100]

And what is the difference to do this kind of cooking in an ordinary oven?

[@RiversideGarden1]

Hi Hans. Thank you for your question. Cooking on the pulse means the fats and juices from the meat "splutters" it hits the very hot lid, heating element or bowl. This makes the fats and juices vapourise, this creates smoke and that smokes gives the flavor that a lot of people associate with barbecue food.

[@ettan100]

@@RiversideGarden1 Yes, I'm fine with that. But you cooked the meat in baking dishes. Will there be any dripping of fat and juice then?

[@RiversideGarden1]

Hi Hans, yes you will still get some fats and juices coming off the meat and going around the tray, giving you the flavour.

[@marcey38]

what is the main difference between the 1000 and 2000

[@jaimecortes5244]

cooking area

[@dr.andresalval3915]

cooking area, and the fact that you can do indirect cooking on the 2000

[@maxfurrer5055]

Looks terriric.Super!