Has anyone used the Matador Tempo 3 BBQ or any of the Matador Tempo line up? Thoughts?

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  cookie2 on 01/12/2022 - 20:53

  Looks like the tempo 2 bnr is around $500. Just get a Weber Q and be done with it. You'll have a bbq you're happy with and has pretty even heat distribution for years to come. Plus it's just made well. Don't go from one crappy bbq to another and if there's no reviews about it, well that's a sign itself.

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  MaxSmaX on 16/12/2023 - 13:20

  hi stedmaster

  looking for info on the monitor you udated firmware on, dell 34inch?

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  SonOfATightASS on 28/01/2025 - 21:07

  I know this is a dated post but did you end up getting the Tempo 3 and what are your thoughts?

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    stedmaster on 29/01/2025 - 02:08

    I did, and it's not bad, I've enjoyed it. There are more reviews on it now, and I still think it's great value. It offers decent cooking surfaces and versatility. If you leave the screws off on the trolley top, you can lift the BBQ off and on and still take it places. It heats up quickly and provides fairly consistent cooking across each surface, although there is about 3 inches or so across the front which is less consistent, but relative to its size, it works out ok by having things like corn or zucchini halves cook slower while you finish off the meat. It's also easier to clean and maintain, thanks to the bowl design and catcher tray. I checked out some friends' Webers and looked at Ziggys, Webers are overrated in my opinion. All the ones I tried felt about the same, if not worse.

    However, I did leave one of those Bunnings BBQ cleaner bottles on the lower shelf, it leaked somehow and corroded the base pan quite badly. I also think the spray contributed to the painted-on control dial markings smearing early on, additionally, the finish started to welt from corrosion on the top trolley shelf, likely from a scratch by a scraper utensil. A few weeks ago I went to Bunnings about replacing the bottle pan. I was prepared to pay but they ended out replacing everything under warranty which was great.

    You can tell more quality went into the BBQ unit than the trolley stand during assembly. While it looks consistent overall, the trolley has what I assume to be powder coated steel rather than the heavier stainless steel or cast aluminum. However, most comparable Webbers or Ziggys with their trolley stands are about double the price or more last I checked and still use powder coated steel for their trolley stands, and I don’t think they’d fare any better in the same conditions. It would also be better if the dial markings were etched in like the bull logo rather than painted. I’m considering using a high-quality clear coat to protect my new ones before I fit them, though it might have been spray residue from that Bunnings BBQ cleaner that affected the original ones. The current smeared dials still work fine, and you can feel them out after use anyway, usually I don't even look at them and you could always gauge it by the position of the etched bull icon.

    My unit has been outdoors in direct weather on an open balcony the whole time, just with a BBQ cover. I think it’s lasting okay, the initial corrosion could’ve been avoided, but from now on, I’m only putting the gas bottle in the lower pan and nothing on any of the trolley shelves. When I first got it, I also coated its entirety with leftover rice bran oil to try seal it and provide a protective, non-toxic coating, I even did it over the trolley as I knew with it being out in the weather that it would be quite testing. I only lightly dabbed it off with a cloth and did it over again when I got the new parts. It still looks new and shiny.

    Hope this helps, I would buy it again, but I'm warry of sprays and heavy utensils scratching its trays, so have avoided using the trolley trays entirely, I wouldn't even set a plastic bbq wipe packet for any period of time on them in case it harbors buildup that might encourage corrosion. The plastic side shelves are a touch small but handy enough.

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      SonOfATightASS on 29/01/2025 - 22:38

      Wow thanks for your detailed response. I had a Jumbuck which lasted about 5 years but over time had rusted out from the inside, the outside looked near new. Out it goes in a hard rubbish collection tomorrow. I want to buy a bbq of better quality and am happy to spend more, but I also don't like to overspending on brand names cough, Weber, cough.
      With regard to the Tempo3, I have read the reviews that exist, they seem positive but not overly convincing.
      I, like you, take pretty good care of my bbq, I wipe it down with those bbq wipes after every cook. No corrosion issues on the wiped parts over the years, just under the grill is where the jumbucks fall apart.
      Anyway thanks for taking the time to respond, much appreciated. I think I'll grab one this weekend. My only real concern is that the grill plates are at each end of the bbq and not in the middle. I typically cook alot on the grill section so should I be concerned? Cheers.

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        stedmaster on 30/01/2025 - 16:43

        +1

        Happy to help. I've found the grills to be consistent enough, maybe the outermost edges drop off on mine, but I usually centre meats relative to each surface and the burner positions.

        I often cook large boerewors sausages, and once unravelled for even cooking, they'll extend onto the hotplate from the grill. They still cook fine, and where the grill and hotplate meet, there doesn’t seem to be any noticeable drop in performance, although I often have everything on max, at least to start.

        When I've had it at capacity its usually with six large chops and the boerewors in the middle. Depending on their size, the meat closest to the front sometimes needs to be moved further back to finish cooking. This is more noticeable at the front of the hotplate, as I mentioned before.

        I originally considered the Tempo 2, but the advantage of the Tempo 3’s larger surface area is that it provides a more consistently heated area. With a smaller BBQ, I find it's easy to want to squeeze everything into all the available cooking space. I don't think any BBQ will provide 100% even heat edge to edge, especially if it has different surfaces, but the Tempo 3 is decent enough and nice to use. The wind can also have some effect on this, depending on where you have it.

        I usually cook with all burners on max, even if I'm using just one side, at least to start. I preheat with the hood down, letting all burners run at max until the dial hits around 250°C. This takes a few minutes or so. I'll let it sit for a few more minutes and check the grills and plate again in case anything was missed from the last clean. Once it looks good, I set the meat down, and it starts searing immediately. Then I close the lid and stand by, periodically lifting it to turn over and may reduce the heat once it's sealed. Between lid lifts, the temperature drops rapidly, so I don't let it get that high again.

        Since I nearly always cook lamb chops as well, which are quite fat-rich, I get decent flare-ups and a fair bit of smoke, so you have to be extra attentive and careful. But I like going for the crispy but juicy finish on some of the chops, although I find this works best with the smaller chops after they have been marinated.

        After cooking, I let the burners run at max again until it reaches 250°C to carbonize any residue. I recently bought the Matador multi-pad and coil scraper with the smaller coils, which I'm hoping will fit between the grills if I turn it. I used to have a wire BBQ brush but heard too many horror stories, and it looks like Bunnings has stopped selling a number of those wire BBQ brushes.

        Once everything is carbonized, it scrapes off easily and burns up. The process also helps seal the grills and hotplate, similar to seasoning a pan through polymerization. It can help smoke off any fat residue in the bowl as well, so I don’t worry too much about deep cleaning the bowl every time, though I do occasionally wipe down excess grease. I used to use the spray too, but no more. Keeping a thin film in the bowl helps maintain a seal to protect against corrosion, and the 250°C preheat and post-heat help drain, smoke off and keep it hygienic for use. I've not let the unit exceed 250°C, as I'm not sure what the finish on the lid is rated for, even though the dial can go much higher. I also check the drip tray and reload it with a little absorber when necessary.

        I know others might have different ways of doing things and may not agree, but I find it's still quite convenient and easy to get good results from the Tempo 3 this way. Although, I do want to experiment more with low and slow cooking with other meats but can't comment on that yet.

        I assume you have probably already seen a display model, but if you haven't, make sure to do that.