Soutpeel Posted October 19, 2009 Share Posted October 19, 2009 RE cast iron and no rust: huh??? Due to the high carbon content of cast irons +/- 2.5%, Cast Iron will superfically oxidise, the oxidation layer formed protects the surface from further attack, therefore if a "cast iron" BBQ rusts through in 2 years, it aint cast iron... ...Cast iron is a completely different beast from mallable type irons.... Granted cast irons may eventually corrode through, but typically takes 40-50 years as a rule of thumb, as good example cast iron water pipes and sewer pipes have been dug up after 40-50 years and they are just as good as the day they where installed... Trust this answers your question... Link to comment Share on other sites More sharing options...
jfchandler Posted October 19, 2009 Share Posted October 19, 2009 Wow.... I didn't know there were TrueValue shops in Thailand...and.... close to my home to boot... PS....their web site shows they're also offering some kind of gift promotion on BBQs right now... See here.... RE Weber available in Thailand: where??? http://www.truevalue.co.th/product.php?id=109 Link to comment Share on other sites More sharing options...
bankruatsteve Posted October 19, 2009 Share Posted October 19, 2009 RE Weber available in Thailand: where??? http://www.truevalue.co.th/product.php?id=109 Thanks for the link - I never heard of this before - maybe check it out some time. (must be new within the last year though?) BUT - at triple the US price, I guess I'll be happy with my 40K baht China made grill (that is pretty good - but not a Weber). Cheers Link to comment Share on other sites More sharing options...
bankruatsteve Posted October 19, 2009 Share Posted October 19, 2009 RE cast iron and no rust: huh??? Due to the high carbon content of cast irons +/- 2.5%, Cast Iron will superfically oxidise, the oxidation layer formed protects the surface from further attack, therefore if a "cast iron" BBQ rusts through in 2 years, it aint cast iron... ...Cast iron is a completely different beast from mallable type irons.... Granted cast irons may eventually corrode through, but typically takes 40-50 years as a rule of thumb, as good example cast iron water pipes and sewer pipes have been dug up after 40-50 years and they are just as good as the day they where installed... Trust this answers your question... I trust you have never owned a cast iron BBQ. Cheers. Link to comment Share on other sites More sharing options...
Spoonman Posted October 19, 2009 Share Posted October 19, 2009 Thanks for the link - I never heard of this before - maybe check it out some time. (must be new within the last year though?) BUT - at triple the US price, I guess I'll be happy with my 40K baht China made grill (that is pretty good - but not a Weber).Cheers I have been here (Pattaya) since late 2006, True Value had them then. I agree though, dam_n pricey, hence i have not bought one. Link to comment Share on other sites More sharing options...
bikerman Posted October 20, 2009 Share Posted October 20, 2009 A good gas BBQ grill must be stainless steel grill (or titanium, etc.) and they cost at least 40K baht in Thailand. The cast iron ones will rust out in less than 2 years. Look at Weber (not sold in Thailand) for the best quality and try to get something like that. Bank, I have ordered from here, http://www.gasbbqthailand.com/page/bbq.html Stainless and the boss is American, and apparantly a bit of a perfectionist. I bought mine from Doc, great BBQ good service and real nice guy. Link to comment Share on other sites More sharing options...
Soutpeel Posted October 20, 2009 Share Posted October 20, 2009 RE cast iron and no rust: huh??? Due to the high carbon content of cast irons +/- 2.5%, Cast Iron will superfically oxidise, the oxidation layer formed protects the surface from further attack, therefore if a "cast iron" BBQ rusts through in 2 years, it aint cast iron... ...Cast iron is a completely different beast from mallable type irons.... Granted cast irons may eventually corrode through, but typically takes 40-50 years as a rule of thumb, as good example cast iron water pipes and sewer pipes have been dug up after 40-50 years and they are just as good as the day they where installed... Trust this answers your question... I trust you have never owned a cast iron BBQ. Cheers. Obviously either have you....as stated previously a real cast iron BBQ will not corrode through in two years under normal use...if you care to debate the metallurgical side of my arguement, I am game... Link to comment Share on other sites More sharing options...
bankruatsteve Posted October 20, 2009 Share Posted October 20, 2009 RE cast iron and no rust: huh??? Due to the high carbon content of cast irons +/- 2.5%, Cast Iron will superfically oxidise, the oxidation layer formed protects the surface from further attack, therefore if a "cast iron" BBQ rusts through in 2 years, it aint cast iron... ...Cast iron is a completely different beast from mallable type irons.... Granted cast irons may eventually corrode through, but typically takes 40-50 years as a rule of thumb, as good example cast iron water pipes and sewer pipes have been dug up after 40-50 years and they are just as good as the day they where installed... Trust this answers your question... I trust you have never owned a cast iron BBQ. Cheers. Obviously either have you....as stated previously a real cast iron BBQ will not corrode through in two years under normal use...if you care to debate the metallurgical side of my arguement, I am game... Look, this topic is about BBQ gas grills - not metallurgy (which I could debate but don't care to). Cast iron is a great cooking medium but it DOES rust and eventually (yes, within a few years) corrodes to almost nothing unless you go through what I consider pain in the ass measures to treat every time you cook. Anyway... I was just trying to offer my exerperience with gas grills and this will end my comments. Cheers. Link to comment Share on other sites More sharing options...
docta Posted October 24, 2009 Share Posted October 24, 2009 (edited) Got an address Doc? I might drop in and have a look next visa run. Hi Krading, thanks for posting. Sure do have an address, sorry for the delay in responding, super busy and haven't checked this thread in a few days. We do not have a retail store as we're primary a web based biz, this keeps end costs down, which is good for all. We bring stock, when available, to our home from factory for display and sale. Many fellas and their families have dropped by to view and purchase. Some have actually flown in, all are treated as old friends. If you'd care to have a directions map of our home sent you, please go to our website, www.gasbbqthailand.com Go to, Contact Page, and drop a line. I'll respond promptly with a map for you. Thanks again, My best, Doc Edited October 24, 2009 by docta Link to comment Share on other sites More sharing options...
Gippy Posted November 3, 2009 Share Posted November 3, 2009 (edited) Here is an action shot of one of Doc's gas barbecues. We used it at the Loy Krathong festival last night. It cooked for over 6 hours straight on full blast without blinking. We sold almost 8,000 baht of sausage and bbq sticks, thanks Doc. Now if only you could make it self cleaning.. Edited November 3, 2009 by Gippy Link to comment Share on other sites More sharing options...
LawnGnome Posted November 3, 2009 Share Posted November 3, 2009 Save your money and just drive to Nonthaburi. Mark has the best bbq in Thailand - bar none. http://www.bbqsandwichking.co.th/ Link to comment Share on other sites More sharing options...
Samuian Posted November 4, 2009 Share Posted November 4, 2009 Anyone ever seen a table top style Hibachi Grill here in Thailand? Link to comment Share on other sites More sharing options...
IanForbes Posted November 4, 2009 Share Posted November 4, 2009 I just let other people do the cooking. I wander around with my sniffer working over time and when I smell barbequed piglet I just invite myself in for a meal. Works every time... but I DO get some strange looks once in a while... Link to comment Share on other sites More sharing options...
kurtdhis Posted November 4, 2009 Share Posted November 4, 2009 Sorry guys...When people start taking about gas BBQ's I start looking for the door, call me a tradtionalist if you will, but real wood is the ony way to go with a BBQ or at a real push decent charcoal..Gas BBQ's....why bother...?? I'm with you on this one, Soutpeel. Nothing like a "dooringbos" braai, with a couple of Black Labels and some boerewors and pap. The "Traditional" way to BBQ. Link to comment Share on other sites More sharing options...
Soutpeel Posted November 4, 2009 Share Posted November 4, 2009 Sorry guys...When people start taking about gas BBQ's I start looking for the door, call me a tradtionalist if you will, but real wood is the ony way to go with a BBQ or at a real push decent charcoal..Gas BBQ's....why bother...?? I'm with you on this one, Soutpeel. Nothing like a "dooringbos" braai, with a couple of Black Labels and some boerewors and pap. The "Traditional" way to BBQ. F*kc me completely forgotten about Black Label been too many years.....Just had a wors sandwich not 30 minutes ago.. Link to comment Share on other sites More sharing options...
kurtdhis Posted November 10, 2009 Share Posted November 10, 2009 F*kc me completely forgotten about Black Label been too many years.....Just had a wors sandwich not 30 minutes ago.. Just come back from good ol' "Seff Effrika", and had way too many Black Labels. Wors is available in Bangkok? And whereabouts would that be? Link to comment Share on other sites More sharing options...
Cuban Posted November 10, 2009 Share Posted November 10, 2009 That BBQ pig in post 43 - looks like the uncooked parts of meat will be causing problems when eaten. Link to comment Share on other sites More sharing options...
bkkjames Posted November 10, 2009 Share Posted November 10, 2009 That BBQ pig in post 43 - looks like the uncooked parts of meat will be causing problems when eaten. That's why I don't eat pigs feet or tails. Funny how that one is straight. Link to comment Share on other sites More sharing options...
Old Croc Posted November 10, 2009 Share Posted November 10, 2009 Here's how we BBQ in the Australian bush: A piece of plate iron on four beer cans with a couple of shovels of coals underneath. (thats not me in the pic ) And for a cup of coffee/tea afterwards you boil a billy. Link to comment Share on other sites More sharing options...
phibunmike Posted November 10, 2009 Share Posted November 10, 2009 I also have the SS Delux from Doc. Excellent machine, and a work of art too. I used it last Xmas to roast my Turkey and trimmings, and will do the same again this year. You can't go wrong with one of these. Cheers, Mike P.S. Mine is self-cleaning - or seems to be. I use it in the evening, the next morning it is already clean Link to comment Share on other sites More sharing options...
mahtin Posted November 10, 2009 Share Posted November 10, 2009 My inlaws cook on traditional Isaan charcoal barbecue all the time. Until their traditional farang son-in-law visits and buys a new gas bottle Link to comment Share on other sites More sharing options...
thatguy Posted November 10, 2009 Share Posted November 10, 2009 Another vote for Doc, I've had mine a couple of years now (ss deluxe 2burner). The wife amazes everyone with her expertise on that machine. Link to comment Share on other sites More sharing options...
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