Otto Wilde Grill

(bulkbiker) #1

Just wondered if anyone here has an Otto Wilde grill… seriously thinking of getting one to replace our gas BBQ (UK so thats what we call it!).
Any reviews etc…
Thanks all

(You've tried everything else; why not try bacon?) #2

I know nothing of Otto Wilde. Now, Oscar, on the other hand . . . ! :grin:

(bulkbiker) #3

Ah lying in the gutter looking at the stars… Shawn Baker has one… (Otto that is)

(Scott) #4

Yeah its a UK term. In the USA you can’t use those two words together.

(bulkbiker) #5

So it’s a gas gill in the US?

(Scott) #6

I just went to a Hog Fest in town this weekend where about thirty teams competed in a BBQ competition. They had pulled pork and ribs for the public to sample. The ribs go quick so that is what I focused on. Anyone cooking BBQ in the states only uses charcoal, wood or both but never gas. So yes in the US it would be “gas grill” “smoker” or “charcoal grill”. BBQ is what gets cooked. What kind of grill is a Otto Wilde Grill?

(Scott) #7

Just checked on amazon. Pricey but has great reviews.

(bulkbiker) #8

But only 11 so not many… I just wondered if anyone here had actually used one…
I have a friend who drives between Germany and the UK often so will try and get him to get me one as there is no UK retailer at the moment…

(Scott) #9

I am itching to get a sous vide and sear in a skillet but this looks like it could do the job too.

I won a Weber gas grill in a raffle so I am stocked up with two grills now. I plan on bringing one to the office just in case I go full on carnivour at some point.

(bulkbiker) #10

Sous vide is great but the skillet thing leads to kitchens full of smoke so I’m looking for a better way to get the crust I desire on my steaks… this grill looks to do exactly that…

(Scott) #11

That sounds even better then, do it! I learned the hard way that good ventilation is needed to cook bacon and steak inside. I had a down draft (Jenn-air) that would pull so much heat away from the bottom pan it was a problem. It didn’t catch much smoke either. When I did an update, well I actually moved the kitchen to another room, I put in a hood with a lot of CFM and baffles that look like a commercial hood. The Otto Wilde is a much cheaper choice in this case.

(bulkbiker) #12

Just had a new kitchen with the most powerful domestic hood we could find but still gets smoky… very annoying…

(You've tried everything else; why not try bacon?) #13

A “barbecue” is defined in my dictionary as both “a grill, spit, or fireplace for cooking food over an open fire” and as “pieces of meat, poultry, and fish” so cooked, “especially when basted with a barbecue sauce.” But “barbecue” for “grill” was still current as recently as the Paul Hogan movies, because everyone understood what he meant by “throw another shrimp on the barbie.”

As Kyle points out, however, in parts of the U.S. where barbecuing has become extremely popular and competitive, the word has come to mean the food, more so than the cooking-place. In other parts of the country, perhaps not so much.

Pedantic? Moi?

(Scott) #14

All I know is at a competition yall won’t win if there is even a rumor that it was cooked on gas.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #15

Competition BBQ is a world apart from the real world, so I’m not sure that any home cook should care what Johnny Trig, Candy Sue, or Charlie McKenna cook on at competition. If the OP wants a gasser, don’t piss on his cooking. You don’t know why he doesn’t want to dig a pit and roast a pig on a spit, or any more authentic way of cooking barbecue. Additionally, the language is ENGLISH, and the English originated the language. So, maybe the folks who insist on sticks or charcoal are all wrong in their limited definition.

Sorry for the rant, but this is a tiresome argument on my BBQ board, and it’s more pointless and tiresome here. I live in a condo, I cannot have charcoal or sticks, so I have a gas grill and a pellet smoker. Please, come to my place and tell me that my cooking is inferior. I will happily show you the fast exit off the deck.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #16

There are a few different options for that type of home salamander cooking for steaks. The Otto Wilde is a nice one. Capacity might not be up to your gas BBQ. But you might not use all the capacity on your current BBQ.

(Running from stupidity) #17

It might still be OK despite that, I guess…

(bulkbiker) #18

I think I’ll get one so I’ll let you know… looks like I may end up being the first here!

(Scott) #19

Relax, I already said his pick looks like a good fit. I was only poking fun at the way terminology can change from one country to another. I was not attempting to imply his choice was not acceptable. In full disclosure I have a gas grill because it is convenient. Would love a big green egg but it would probably not get used 364 days a year and it cost a fortune.

(bulkbiker) #20

With there only being 2 of us capacity isn’t a great problem. Some friends did a butterfly leg of lamb last week and I measured that and it would have just fitted on the Otto Wilde (they did think I was a bit odd measuring dinner!). Might take a few weeks to get here but I’ll update as to results (with pics)…