Weber Baby Q Premium (Q1200AU) Questions & Answers (page 3 of 4)

Hi Simone, we understand this is a little late to help you for Christmas, but you might find it useful for this year!

We go by the rule of 1mm = 1 minute of cooking time. If you measure your roll, and for example, it is 150mm high (15cm), then you would allow 150 minutes (2 1/2 hours) of cooking time.

When you're cooking on your Q, we recommend that you use a convection tray and trivet set up; the convection tray is a specially designed foil tray with slits in it to allow the heat to get through, and the fats & juices to drain away from the roast. The trivet is a raised, flat grill that sits on top of the convection tray, on which you place your meat. This raises it off the direct heat and means your roast is not cooking in a pool of fat, making it a healthier and crispier meal.

Hope that helps Simone! If you need any more advice or have any more questions, please let us know.

Hi Mark, thanks for your question.

We do not recommend using disposable gas canisters with our barbecues. The minimum size gas (LPG) bottle we recommend using is 4.5kg.

Hope this helps. Thanks, Mark.

Hi Sonjay, thanks for your question.

The setting you're referring to is the 'Low' setting which is also called the 'baking' setting. The notches (on a Baby Q) go as follows: High/Start, Roasting, Baking.

If you need any further help, please let us know!

Hi Laugp, The Q1000 and Q1200 do have a few differences, but overall the cooking experience and methods are still the same. The Q1200 has an electronic igniter which is battery operated, whereas the Q1000 has a and the most noticeable difference would be the higher lid with a temperature gauge. This gives you 2 cms more cooking height, which means you would be able to fit a slightly bigger roast than in the Q1000. Overall they both cook the same way and have the same settings, so it depends on which you would prefer.

Hi Tony, You can definitely bake break in the Q1200! The best way to do this is on the roasting and baking setting using a convection tray and a trivet. Depending on what type of bread you were making, you can place this in a loaf tin, or for more flat breads this can simply be placed on directly on the trivet. The settings are explained in the booklet you get with the BBQ. Hope this helps.

Hi Bec - all steak should be done on flat out HIGH. If by thick you mean over 40mm - 50mm (around 2 inches thick) then grilling on HIGH is best done in a cross hatch pattern to increase the surface area - so put the steak down facing 2 o'clock for 2 mins, then rotate 90d to 10 o'clock for 2 mins, then flip and repeat - so the steak contacts the grill in 4 positions. Then turn the barbecue down to medium or even low for another 4 minutes.
If it's not that thick, just go 4 mins on HIGH on each side for a result around medium rare.
Cheers, Dave@WeberAustralia

Hi Ian - if it's a 9 kg bottle that would be fine - a 4.5kg probably would be okay as well, depending of course on the pressure requirements for the camp stove.
Cheers, Dave@WeberAustralia

Hey Mark - best to call our customer service team on 1300 301 290 as it's easier to talk you through what's happening for you and what the solution is.
Cheers, Dave@WeberAustralia

HI Tezza - not sure if it heats up quicker (to be honest the inside of my Q's lid hasn't been that clean after the first week!) - the best thing to do is just wipe it down when cleaning the whole unit (hopefully every 3 months or so) using the Weber Q cleaner will strip away any excess grease and fats that might be on there, but you will always have it a darkish colour if you're using the unit correctly. That's because with the lid down the smoke that goes around your food and gives it that awesome Weber flavour discolours the inside of the lid too - totally fine, you don't look at it much anyway!
Hope that helps.
Dave@WeberAustralia

Hey Jacquie, Just like any new appliance that you get, it takes some getting used too - the more you use it though, the easier it gets to produce the results that YOU like. The instructions are really designed to get you off and running - and with use you'll get to know how you like to use it. The fundamentals are pre-heating, cooking with the lid down ( at all times ) and roasting with a convection tray and trivet (and never put your meats in a roasting pan). I use the low settings for example when doing fatty sausages, that way they cook a bit slower through and never burn on the outside. Roasting on any Weber Q is better done at higher temps than in an oven inside for example, that's why the roast settings we recommend are higher than the low setting. I often turn the unit down to around medium when grilling things like thick Chicken Breasts, as if you leave it on high they can burn on the outside before being cooked on the inside, sometimes low might be required with these as well.
Hope that helps a bit - if you would like to have a chat about more specifics, we're here to help. Just give our customer service team a call on 1300 301 290.
Cheers, Dave@WeberAustralia

G'day - no unfortunately there is no way to make the Australian models of Weber Q's work from the small propane canisters you are talking about. Supply and demand in the states means the cost is working there as well - the bottles here are generally used for welding, and they are quite expensive.
Cheers, Dave@WeberAustralia

Hi Susie,

Are you referring to the Q Ware Large Frypan or a regular fry pan? If the Q Ware one, then yes you can, as long as you remove the handle before putting the lid down and cooking. If a regular frying pan, then we wouldn't recommend this as you cannot remove the handle and it could melt if you place the lid down or have it over the burner tube. Thanks for your question, and if you need any further help, please let us know!

Yep - I always have the trivet there anyway just to hold the convection tray down in place while using the rotisserie - and it's a great spot for veggies while roasting away!
Cheers, Dave@WeberAustralia

Hi there Helen
Positive end of battery goes into the bbq - the negative end is at the igniter button end.
Cheers, Dave@WeberAustralia

Hi Sam, low and slow roasting really does require about 110C - 130C to get really good results, and you're right, the Baby Q isn't really able to get down anywhere near that. I do know that some people prop the lid open so that it maintains a lower temp - but this isn't something I'm recommending officially (

Hey Lee,
A bit under 11kg.
Cheers, Dave@WeberAustralia

Hi there - do you mean that when the unit is on, the flame from the burner tube looks like it's going into the ignition box? If that's the case - that's perfectly normal, there are three holes from the burner tube that face the ignition box, which gas comes out of to allow it to light.
If I have misunderstood what you mean please let me know.
Dave@WeberAustralia

Hi Kevin,

We would recommend that you at least grill the chicken pieces first to allow them to brown slightly and cook most of the way through, and then finish the cooking process through the convective heat that the Q's provide. They should cook the rest of the way through while your pizza is cooking. If you want to be sure, check the internal temperature of the chicken; 75°C (165°F) or above is considered safe.

COuldn't agree more! If you need anymore help - call our customer service team on 1300 301 290.
Cheers, Dave@WeberAustralia