Easiest way to describe is an upright barrel with wood chips/coal at the bottom then a pan of water that stops direct heat to the food but allows smoke and round then the food on racks above. The water evaporates help keeping the food moist as well as helping the smokey flavour stick to the food.
You lot have come a long way from fish and chips, egg and chips, sausage and chips, chips and chips, beans and chips and of course Spam loverly Spam - with or without chips.
I actually thought that as I wrote it. Just need to add some black pudding, tomatoes and mushrooms. How times change, when I returned to the UK for the first time in 1979, I actually brought a Hibatchi and BBQ sauce with me as one couldn't get any kind of outdoor grill in the Darlington area at the time. Then we had a hell of a time finding charcoal with which to cook. When the steaks were ready for the first time, my mother was totally unimpressed ... asking, "Where's the gravy?"
Don't forget the gravy!! Aye, Tigerincanada, we're a very diverse, cultured lot on here now! Sometimes more diversity and educational on this site than footie! City of Culture, we know who we are.
**** me. How did I not know about these? Best thing I've bought ever. And I'm including the pineapple cutter in that statement.
Told you - awesome kit. Used ours on Friday night. Drop 3 Weber lighter cubes in the bottom - fill to the brim with charcoal and 10 mins later good to go.
Agree, I bought a cheap version a few years ago and worked ok but got a Weber last year and it is infinitely better, definitely a case of 'you get what you pay for'
I've been on Humber Street for a few beers I'll have a BBQ when I get home Not planned it as I'll only have to turn it on!
I went with everyone's suggestions and bought the Weber with the chimney! Used it for the first time on Thursday and it was spot on. Never had coal before, what's everyone's suggestions for keeping it at a decent temperature? I've seen suggestions of adding new coal after 15-20 minutes. Some say clear the ash and disturb the coals to keep it going.
Yes Tiger we are indeed a lot more cultured now. Tapas bars even. We have a heightened educational mindset accelerated by the COC. Long may it continue.
Trial and error I reckon I'm not that enamoured by BBQ mind you it's generally just burgers and sausages. May well indulge in some fish next time.
