The other day I took the plunge, and notwithstanding Homebase's 15%
promo, took out a second mortgage and bought myself a Weber kettle
barbecue. Still not sure of the wisdom of having spent 3-4 times as
much as the cheap'n cheerful equivalent but my barbecueing-expert
acquaintances assure me that Weber is the only way to go.

Anyway, this morning I went to empty out the ash, but in doing so,
managed to drop the bloody thing on the path, resulting in a chip to the
enamel around the rim. Those of you living in the North of England may
have heard my bellow of anguish.

As the bare steel is now exposed on the rim (an area about the size of
my thumbnail) - it's presumably going to rust in short order, and so
needs fixing pronto. Given the high temperatures involved, how best to
do this, please? Done some googling and found some expensive
'Porc-a-fix' stuff which looks the part (http://tinyurl.com/3z9homd or
http://www.amazon.co.uk/gp/product/B00182GLRK?ie=UTF8&seller=A386JT5A3HGVQE&sn=repair _product)
however have seen a review which says it's rubbery and falls off.

Not too concerned about cosmetics, but I do want something which will
stop the barbecue from corroding.

Thanks
David

In message , Lobster
writes
The other day I took the plunge, and notwithstanding Homebase's 15%
promo, took out a second mortgage and bought myself a Weber kettle
barbecue. Still not sure of the wisdom of having spent 3-4 times as
much as the cheap'n cheerful equivalent but my barbecueing-expert
acquaintances assure me that Weber is the only way to go.

Anyway, this morning I went to empty out the ash, but in doing so,
managed to drop the bloody thing on the path, resulting in a chip to
the enamel around the rim. Those of you living in the North of England
may have heard my bellow of anguish.

As the bare steel is now exposed on the rim (an area about the size of
my thumbnail) - it's presumably going to rust in short order, and so
needs fixing pronto. Given the high temperatures involved, how best
to do this, please? Done some googling and found some expensive
'Porc-a-fix' stuff which looks the part (http://tinyurl.com/3z9homd or
http://www.amazon.co.uk/gp/product/B...ler=A386JT5A3H
GVQE&sn=repair_product) however have seen a review which says it's
rubbery and falls off.

Not too concerned about cosmetics, but I do want something which will
stop the barbecue from corroding.

Don't try and 'fix' it. Just give the exposed metal a quick squirt of
WD40 every now and again. It'll last for years.
--
Ian

On 22/04/2011 13:07, Lobster wrote:
The other day I took the plunge, and notwithstanding Homebase's 15%
promo, took out a second mortgage and bought myself a Weber kettle
barbecue. Still not sure of the wisdom of having spent 3-4 times as much
as the cheap'n cheerful equivalent but my barbecueing-expert
acquaintances assure me that Weber is the only way to go.

Anyway, this morning I went to empty out the ash, but in doing so,
managed to drop the bloody thing on the path, resulting in a chip to the
enamel around the rim. Those of you living in the North of England may
have heard my bellow of anguish.

As the bare steel is now exposed on the rim (an area about the size of
my thumbnail) - it's presumably going to rust in short order, and so
needs fixing pronto. Given the high temperatures involved, how best to
do this, please? Done some googling and found some expensive
'Porc-a-fix' stuff which looks the part (http://tinyurl.com/3z9homd or
http://www.amazon.co.uk/gp/product/B00182GLRK?ie=UTF8&seller=A386JT5A3HGVQE&sn=repair _product)
however have seen a review which says it's rubbery and falls off.

Not too concerned about cosmetics, but I do want something which will
stop the barbecue from corroding.

Thanks
David





I always think of barbecues as consumables. I just leave them out till
they fall to bits then take the steel for recycling. The rust won't do
any harm. Though you might think it unsightly I suppose.

Two years ago I bought a stainless steel barbie. I was sceptical but,
left out as usual, it is still fine. I can see at least another five
years out of it.

In article , Lobster davidlobsterp
writes

Not too concerned about cosmetics, but I do want something which will
stop the barbecue from corroding.

Primer and radiator paint? Might not be heat-resistant enough.

Repair kit for chips in cast-iron baths?

--
(\__/)
(='.'=)
(")_(")

On 22/04/2011 13:07, Lobster wrote:

Not too concerned about cosmetics, but I do want something which will
stop the barbecue from corroding.


Go to a car dealer and get some brake or exhaust paint.

Andy

"Peter Scott" wrote in message
...
On 22/04/2011 13:07, Lobster wrote:
The other day I took the plunge, and notwithstanding Homebase's 15%
promo, took out a second mortgage and bought myself a Weber kettle
barbecue. Still not sure of the wisdom of having spent 3-4 times as much
as the cheap'n cheerful equivalent but my barbecueing-expert
acquaintances assure me that Weber is the only way to go.

Anyway, this morning I went to empty out the ash, but in doing so,
managed to drop the bloody thing on the path, resulting in a chip to the
enamel around the rim. Those of you living in the North of England may
have heard my bellow of anguish.

As the bare steel is now exposed on the rim (an area about the size of
my thumbnail) - it's presumably going to rust in short order, and so
needs fixing pronto. Given the high temperatures involved, how best to
do this, please? Done some googling and found some expensive
'Porc-a-fix' stuff which looks the part (http://tinyurl.com/3z9homd or
http://www.amazon.co.uk/gp/product/B00182GLRK?ie=UTF8&seller=A386JT5A3HGVQE&sn=repair _product)
however have seen a review which says it's rubbery and falls off.

Not too concerned about cosmetics, but I do want something which will
stop the barbecue from corroding.

Thanks
David





I always think of barbecues as consumables. I just leave them out till
they fall to bits then take the steel for recycling. The rust won't do any
harm. Though you might think it unsightly I suppose.

Ha, me too...! I just never get around to buying a cover for them. I used to
buy a cheapie one every spring until I realised that I only ever used it
twice each summer. Usually twice in the same week, so I didn't have to clean
it much in between. Now I just buy those disposable foil trays full of
charcoal with mesh on top if I feel the need for some burnt food and E-Coli.
They're only a couple of quid in the Co-op whicch makes me feel like I've
saved money when I don't use them & throw them out in October, compared to a
50 quid BBQ.

On 4/22/2011 8:07 AM, Lobster wrote:
The other day I took the plunge, and notwithstanding Homebase's 15%
promo, took out a second mortgage and bought myself a Weber kettle
barbecue. Still not sure of the wisdom of having spent 3-4 times as much
as the cheap'n cheerful equivalent but my barbecueing-expert
acquaintances assure me that Weber is the only way to go.

Anyway, this morning I went to empty out the ash, but in doing so,
managed to drop the bloody thing on the path, resulting in a chip to the
enamel around the rim. Those of you living in the North of England may
have heard my bellow of anguish.

As the bare steel is now exposed on the rim (an area about the size of
my thumbnail) - it's presumably going to rust in short order, and so
needs fixing pronto. Given the high temperatures involved, how best to
do this, please? Done some googling and found some expensive
'Porc-a-fix' stuff which looks the part (http://tinyurl.com/3z9homd or
http://www.amazon.co.uk/gp/product/B00182GLRK?ie=UTF8&seller=A386JT5A3HGVQE&sn=repair _product)
however have seen a review which says it's rubbery and falls off.

Not too concerned about cosmetics, but I do want something which will
stop the barbecue from corroding.

Thanks
David




Try an auto parts store and look for high temp paint like used for
exhaust manifolds. They should have black in stock and after you give
the BBQ a quick squirt and turn it away from you, you will never notice
the chip.

On Apr 22, 1:07 pm, Lobster wrote:
The other day I took the plunge, and notwithstanding Homebase's 15%
promo, took out a second mortgage and bought myself a Weber kettle
barbecue. Still not sure of the wisdom of having spent 3-4 times as
much as the cheap'n cheerful equivalent but my barbecueing-expert
acquaintances assure me that Weber is the only way to go.

Anyway, this morning I went to empty out the ash, but in doing so,
managed to drop the bloody thing on the path, resulting in a chip to the
enamel around the rim. Those of you living in the North of England may
have heard my bellow of anguish.

As the bare steel is now exposed on the rim (an area about the size of
my thumbnail) - it's presumably going to rust in short order, and so
needs fixing pronto. Given the high temperatures involved, how best to
do this, please? Done some googling and found some expensive
'Porc-a-fix' stuff which looks the part (http://tinyurl.com/3z9homdor
http://www.amazon.co.uk/gp/product/B00182GLRK?ie=UTF8&seller=A386JT5A...)
however have seen a review which says it's rubbery and falls off.

Not too concerned about cosmetics, but I do want something which will
stop the barbecue from corroding.

Thanks
David

lie like f..ck and take it back for a no quiblle refund?

Jim K

Ha, me too...! I just never get around to buying a cover for them. I
used to buy a cheapie one every spring until I realised that I only ever
used it twice each summer. Usually twice in the same week, so I didn't
have to clean it much in between. Now I just buy those disposable foil
trays full of charcoal with mesh on top if I feel the need for some
burnt food and E-Coli. They're only a couple of quid in the Co-op whicch
makes me feel like I've saved money when I don't use them & throw them
out in October, compared to a 50 quid BBQ.

I've tried them but I find the food is too close to the charcoal, so it
burns on the outside and is raw inside, with the broken teeth and
exploding gut that you describe. You need a good and variable gap to
control the cooking, especially if you cook chicken or thickish pork. I
recommend a stainless one. I think I paid 30 quid at Focus. It's going
to cost me less than a fiver a year at present rate of decay.

On 22/04/11 13:07, Lobster wrote:


Not too concerned about cosmetics, but I do want something which will
stop the barbecue from corroding.

Season it as you would an iron frying pan? Cover in oil, and heat it up.

--
djc

Lobster wrote:
[snip]
Not too concerned about cosmetics, but I do want something which will
stop the barbecue from corroding.

Use the paint sold for chimneys (and barbecues) it will work fine.
Examples are Hycote VHT, Hammerite Barbecue paint and Rustins high heat
paint.

I've had the same Weber barbecue for 18 years, they're worth the extra
money IMO.

"Peter Scott" wrote in message
...

Ha, me too...! I just never get around to buying a cover for them. I
used to buy a cheapie one every spring until I realised that I only ever
used it twice each summer. Usually twice in the same week, so I didn't
have to clean it much in between. Now I just buy those disposable foil
trays full of charcoal with mesh on top if I feel the need for some
burnt food and E-Coli. They're only a couple of quid in the Co-op whicch
makes me feel like I've saved money when I don't use them & throw them
out in October, compared to a 50 quid BBQ.

I've tried them but I find the food is too close to the charcoal, so it
burns on the outside and is raw inside, with the broken teeth and
exploding gut that you describe. You need a good and variable gap to
control the cooking, especially if you cook chicken or thickish pork. I
recommend a stainless one. I think I paid 30 quid at Focus. It's going to
cost me less than a fiver a year at present rate of decay.


I'm very OCD (anal isn't perhaps the right word!) about food poisoning and I
always cook meat first indoors (so it's cooked in the middle), then just
finish it off on the charcoal. It's well cooked and has the BBQ taste and
colour. And the best part about disposables is you don't have to clean the
BBQ afterwards.

A good tip if you go to someone else's BBQ is to get there early and eat on
arrival... we went to one last year and ate straight away. Once the booze
started flowing, the meat hygeine got a little slapdash (to say the least),
and everyone who ate late, spent the next 3 days in a hell of a state.