The BeefEater ignition valve designed for the Discovery 1100 series is an essential replacement part to keep your barbecue running like new. This component not only restores ignition and gas flow, but also improves safety and cooking efficiency. Manufactured from high performance materials and precision engineered in Australia, this valve ensures seamless integration while maintaining the original BeefEater brand standards. It is designed for users who value the longevity of their equipment and want to keep their barbecue in optimum condition without compromising on quality or safety.
Precise Compatibility with the Discovery 1100 Series
Designed specifically for BeefEater 1100, 1100E and 1100S models manufactured from 2011 onwards.
This valve is fully compatible with the Discovery 1100 Series BeefEater barbecues, including 1100, 1100E and 1100S models from 2011 onwards. The specificity of the design ensures an exact fit, without the need for adaptations, and guarantees a smooth installation. This part was developed to align with the internal system of these barbecues, maintaining the proper pressure and gas flow according to the factory technical specifications. Using a perfectly matched valve greatly reduces the risk of leaks or malfunctions, which is essential in a pressurised gas environment.
Integrated Angle Ignition
Built-in spark ignition system, angled for efficient access in confined spaces.
One of the most outstanding features of this valve is its built-in angle ignition. Unlike straight or external ignition systems, the angled ignition greatly improves usability in recessed barbecues or those installed in tight spaces. This orientation facilitates access even when the barbecue is in full operation, which improves user safety. The ignition mechanism generates a controlled spark that activates the burner quickly and precisely. It is a robust and wear resistant component, able to withstand the high temperature of the cooking environment without losing effectiveness.
High Quality Construction for Maximum Durability
Corrosion, temperature and pressure resistant materials designed for continuous outdoor use.
This valve is made of high-strength metal materials designed to withstand the demands of frequent use in outdoor environments. Its metal body has an anti-corrosion treatment that protects against rust generated by moisture, grease and combustion residues. Internally, the valve has a hermetic sealing system that prevents leakage even after multiple opening and closing cycles. The gas flow system is calibrated to maintain a stable and accurate flow, which is essential for efficient combustion and to avoid temperature fluctuations during cooking. This durability translates into a long component life, which reduces maintenance and replacement costs in the long term.
Guaranteed Performance and Safety
Official BeefEater branded part, designed and tested to factory standards.
Opting for an original spare part such as this valve with ignition ensures that your equipment performs exactly as it would from the factory. Genuine BeefEater components are subjected to rigorous quality and compatibility testing, ensuring that each valve meets international gas equipment safety standards. Using unofficial parts can lead to inconsistencies in gas flow, misfiring or even dangerous situations, so a genuine replacement part is not only a better technical choice, but also a responsible decision in terms of safety. Refurbishing your barbecue with this valve ensures consistent performance, without temperature variations or unexpected interruptions during use.
Compatibility with LPG Gas: Butane and Propane
Calibrated to work with liquefied petroleum gases, ideal for multiple environments and systems.
The valve is factory set to work with LPG (Liquefied Petroleum Gas), being compatible with both butane and propane. This type of gas is commonly used in residential environments, terraces, gardens, rural areas and campsites. The ability to adapt to different gases makes this valve not only useful for barbecue use, but also for installations where a valve with built-in ignition is required, such as portable cookers, outdoor gas cookers or heating systems. Precise calibration ensures a constant gas flow, avoiding pressure peaks that could affect burner performance.
Additional Uses Beyond the Barbeque
Practical applications on cookers, cookers, burners and other LPG fired systems.
While this valve has been designed specifically for the BeefEater Discovery 1100 models, its construction and ignition system make it functional on a variety of LPG-fuelled equipment using similar ignition valves. This includes portable gas cookers, light industrial burners, camp cookers or mobile food truck equipment. Its integrated ignition eliminates the need for external ignition sources, providing additional practicality and safety. It is a viable technical solution for customised projects where efficient and safe gas control is required.
Maintenance and Care of the Ignition Valve
Steps to ensure optimal performance and long service life
Keeping the ignition valve in good condition not only extends the service life of the component, but also protects your investment in the barbecue. Basic, regular maintenance prevents premature failure, reduces risks and improves cooking performance.
Step 1: Surface cleaning after each use
After each use, clean the visible area of the valve with a dry cloth to remove grease, soot or ash residue. Avoid using abrasive products that could damage the metal components.
Step 2: Monthly connection check
Inspect the connection points to the gas line and ensure they are tight. Apply a mixture of soap and water to the connections to detect possible leaks (the appearance of bubbles indicates a gas leak).
Step 3: Protection against moisture
During rainy seasons or periods of high humidity, ensure that the valve is not directly exposed. Use protective covers to cover the barbecue and prevent the metal parts from rusting.
Step 4: Annual inspection of the ignition system
Check that the spark is emitted evenly. If you notice delays or failures, check the electrode and wiring. In some models, it is possible to replace only the ignition module without changing the entire valve.
Step 5: Long-term storage
If you are going to store the barbecue for several months, especially in winter, disconnect the valve and store it in a dry, dust-free place away from direct heat sources.
Recipe for Bread Braid with Blue Cheese, Roasted Pears and Walnuts
An original, gourmet recipe that makes the most of your BeefEater barbecue. This bread braid with roasted pears, blue cheese and walnuts combines crunchy and soft textures with intense flavours, ideal for sharing at gatherings or as a sophisticated starter.
Ingredients for 4-6 people:
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1 rectangular sheet of bread dough or fresh pizza dough (approx. 400 g)
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2 Conference or Williams pears, ripe but firm
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120 g blue cheese or mild gorgonzola
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40 g walnuts, peeled and chopped
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1 tablespoon of flower honey or acacia honey
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1 teaspoon of fresh rosemary leaves
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1 beaten egg for brushing the pastry
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Flour for dusting the work surface
Optional ingredients for better texture and aroma:
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1 tablespoon of unsalted melted butter, to brush on at the end if you want a glossier finish
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Flaky sea salt for sprinkling before baking
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A touch of freshly ground black pepper to balance the sweetness of the pear and honey
Step-by-step preparation:
1. Prepare the barbecue:
If using a pizza stone, preheat it for at least 10-15 minutes on medium-high heat with the lid closed. If using a metal tray, be sure to grease it with a little oil or cover it with heavy-duty baking paper.
2. Roast the pears:
Wash and slice the pears into thin slices (0.5 cm thick). Place them directly on the grill and roast for 3-4 minutes on each side until they are lightly browned and have visible grill marks. This intensifies their sweetness and improves their texture when baked.
3. Prepare the dough:
Roll out the dough into a rectangle (approx. 30 x 25 cm). In the centre, lengthwise, place a layer of crumbled blue cheese, followed by the pears and then the chopped walnuts. Drizzle with honey and sprinkle with rosemary.
4. Form the braid:
Make diagonal cuts on the sides of the dough (2 cm wide). Cross the strips alternately over the filling to form a braid. Press the ends to seal well. Brush with beaten egg.
5. Cook on the barbecue:
Place the braid on the pizza stone or tray. Close the barbecue lid and cook over medium heat (180-200 °C) for 20-25 minutes. If you don't have a lid, use aluminium foil as a partial cover to retain heat. Make sure the base doesn't burn.
6. Finish and serve:
Remove from the heat when golden brown. Leave to rest for 5 minutes before cutting. You can brush with melted butter and sprinkle with flaked sea salt for a more flavourful finish.
Fresh Fig, Brie Cheese and Caramelised Pistachio Braid Version
A completely vegetarian recipe, delicate with sweet and creamy nuances. Ideal for sophisticated palates and for those who want to surprise with a meat-free option that is full of character.
Ingredients for 4-6 people:
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1 sheet of bread dough or fresh pizza dough (approx. 400 g)
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6 fresh figs (black or purple), halved
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120 g brie cheese or camembert (preferably slightly chilled to make it easier to cut)
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30 g unsalted shelled pistachios
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1 tablespoon brown sugar or panela
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1 teaspoon of reduced balsamic vinegar (glaze)
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1 teaspoon butter or olive oil for sautéing the pistachios</ p>
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1 beaten egg (optional for brushing)
Optional for a more gourmet profile:
Step-by-step preparation:
1. Prepare the pistachios:
In a small frying pan or on a barbecue grill, sauté the pistachios with a teaspoon of butter and brown sugar. Cook until caramelised (2-3 minutes). Set aside.
2. Prepare the dough:
Roll out the dough on a floured surface. Place the sliced brie cheese in the centre, the fresh figs halved with the inside facing up, and the caramelised pistachios on top.
3. Flavour (optional):
Drizzle a small amount of reduced balsamic vinegar over the filling. You can also add a pinch of orange zest for a citrus touch that balances the creaminess of the brie.
4. Form the braid and bake:
Make side cuts, braid and brush with beaten egg. Bake on a pizza stone or baking tray, with the lid closed, for 18-22 minutes at 180-200 °C, until the pastry is golden brown and crispy.
5. Garnish and serve:
Once removed from the barbecue, you can garnish with fresh microgreens or edible petals. Serve warm, ideally accompanied by a glass of fruity white wine or sparkling wine.
What makes this barbecue recipe special?
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Direct caramelisation on the pears or figs enhances their flavour.
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Indirect baking creates a crispy texture on the outside and a creamy texture on the inside.
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Unlike a conventional oven, barbecuing adds a slight smoky aroma that transforms the end result into something completely unique.
