Ziegler & Brown Turbo Elite BBQ (on Cart) Questions & Answers

Hi Laurie, ours has gone the same way. Liz

They don’t acknowledge there is anything wrong with it. I’m in the process of looking at using the cabinet and pulling the whole fire box off the bbq and putting a Webber q on it. The only way you can cook a descent steak is by using the plate ( which I changed to cast iron)

Did you change your jets to natural gas or do you have LPG still?

Original LPG ones. 7 years old. Other jet works well.

i had this problem, there will more than likely be a spiderweb inside the igniting tube. that is blocking it.

Take it to the tip, it eiil save you a lot of frustration

Had the same problem bbq gave me a new one under warranty been fine ever since

I had the service chap visit and it turned out to be a spider's web in the tube leading from the jet. It was disrupting the gas flow.

Cast iron retains heat better and radiates it. Stainless steel heats and cooks too quickly. Cast iron gives a more even temperature but you must preheat for 5 min plus. Hope that helps.

I'm sorry, not sure. BBQ's Galore gave me the numbers for two guys who set up BBQ's professionally and one of them took care of it. Still waiting for a follow up call and still not happy.

On the back of the bbq is a plate that confirms the jet size for natural gas or lpg. When you buy the natural gas conversion kit it contains a couple of different jet sizes. Just refer to the plate on the back of the bbq.

Hi Brooke . Mines a keeper :) best BBQ Ii have ever owned :)

Just purchased one too from barbecued galore, can't wait to put it together

I'm probably looking to sell. Was v expensive but glass domes super heat at either end burning meat, with much less heat in middle. Bought stainless steel grill & flat plate for low maintenance. There is a reason almost no one uses stainless as v poor heat conduction. Was going to spend $600 to replace jets, get rid of domes & go back to cast iron. If I haven't put you off & you live in Melbourne please make me an offer, Craig.

Not that I'm aware of in 2 years I've never broken one but my friends dad has and they cost me $60 each so you must have got a very good price just be more careful

Hi,

I have had no problems with the BBQ. I have found it is a different way to cook meat than on my previous BBQ. Cooking lamb chops with the lid down creates massive flare ups so now I use the flat plate for chops. For steak I follow the guidelines from the videos on line for the Elite. It took me a few cooking sessions to be comfortable with the results. Good luck

Fundamentally flawed. Heat not evenly distributed with super heating at ends of domes that just don't extend far enough & where food burns. This compounded with in my case stainless cooking surfaces that also distribute heat poorly. It is neither brilliant or terrible but in my experience expensive & flawed. Model without domes & cast iron probably significantly better. I'd be cautious of zealots who RAVE about probably anything.They may be correct but usually have not much or nothing to compare too. I will either convert mine or ditch it. It annoys me.

Hi,

I followed the instructions on the Z & B website. It shows how to clean the BBQ completely. In regards to the drip tray. I slide it out remove the fat soak and replace it with new fat soak after around 20 BBQ's. I also line the bottom of the drip tray with alfoil.

Regards, Mike

You are asking the wrong person. Ask the Turbo retailers.

The Grand Turbo with double door fridge attached may be the answer - same burner technology, full 304 stainless, side burner, rotisserie included, granite bench top, extra bench space & storage drawers.
Full disclosure - I work at Barbeques Galore, Marion SA - I solve your outdoor kitchen requirements! :)

Please refer to the Barbeques Galore Instruction Manual for the Turbo Barbeque, Page 21 or specifically Indirect Cooking Method which is ideal for thicker cuts of meat, poultry and fish.

In short place the drip tray under the turkey or pork and place some water, wine or juices of your choice to moisten and enhance the flavour of the meat.

Keep the meat elevated on a rack so that the liquids in the tray, including fat drippings, can circulate freely around and moisten the meat . Top up if necessary.

Remember, keeping it, low, 175°C, and slow is the secret for this kind of cooking and a 10 minute blast at 225°C for browning.

Good luck

Bondi George

No, you will not need a bowl of water. I did a turkey and pork at the same time and they both turned out perfect. I don't even like turkey, but I was surprised how good it was! I always do roast pork on my turbo and have never used a bowl of water. The bowl of water may also stop you from getting good crackle. I'm talking about on the rotisserie mind you.

Hi Gary,
Pretty sure the only place the burners can be purchased is bbq galore.
Cheers,

The Turbo ranges in price dependant on the model (i.e. classic or elite), whether it has a side burner, and of course the actual size (amount of burners).
The cheapest retailed price for a Classic 2 Burner turbo is $1,349. However, staff at BBQ Galore are always open to negotiation!

Just keep them burning after your cook! They clean most of the grim off!

I use my Z&B 4 burner regularly - the instructional Youtube suggests pulling apart and cleaning every 20 or so uses - this is totally impractical for the BBQ, its design and use. My Quartz glass is stained and very hard to clean - been through the dishwasher & CLR a couple of times. I Don't believe they are performing as they should - needing them to be replaced within 2 years.. yes I clean and maintain the BBQ Regularly - at that price who cant afford not to. I would have my TURBO 5 Burner back any day.
Besides it using more gas than my previous (BBQ Galore TURBO 5 Burner) the grills are 2 far apart fro grilling vegetables - eg Zucchini, Capsicum. Sweet potato, eggplant etc. including some meats & salamis you want a char grill effect.
I am also having a problem with one of the burners under the flat plate only burning low - despite cleaning the burner & checking the Brass Nozzle gas jet.
If I had my time again, I would not buy one & advise my parents the same - also regular BBQ users.