Good call, Coff. I am getting set up for a summer of BBQs, but as a result of continuous poor weather and BEag's mounting pressure concerning the improper use of C3H8 in this this respect, Mrs C and I have been forced to take drastic measures. Therefore, we have sold our house and BBQ at RAF Finmere and have purchased a chateau in the south of France which has a properly constructed charcoal affair in the garden. Pictures and further reports to follow.

Courtney

Good move Courtney!
We changed our Weber for one of these soon after moving here..
https://encrypted-tbn1.gstatic.com/i...oNLSLVdcrJYK5w
Brilliant for meat and even better for fish..:ok:

Good to hear that the French have more sense than to cook using the bottled breath of Satan's backside, Courtney!

I hope that your move went well and without too much French bureaucracy....:eek:

My trusty blackfellow has been hibernating at the back of the garage this year, but the first foray with the Flymo and the strimmer is now DCO, so I think he'll be coming out to play over the next few days.

Courtney ...

Glad to hear that the move has gone to plan for you :ok:

Presumably we will all now need to shout ...

Best ...

Coff.

I have 15" of thick pork loin on standby for the rotisserie treatment Easter Sunday for tribe.
Cook VERY slowly over a dish of white wine and herbs, which serves as the basis of the gravy.
Bugger! I can smell it now!

es gibt keinen Hahn im Schlafzimmer

Easter plans falling into place and Weber will be on duty Sunday and Monday.

Doing a 24 hour pork shoulder for the family gathering on Good Friday - that's in an inside cooker!

But it's sooooo tender you can "carve" it with a blunt spoon - and the World's best crackling!!. Mmmmmm! :ok:

:D:D:D:D:D:D

Sidevalve, it's a big stone built-in thing with a chimney and some other stuff. Haven't really checked it out yet.

This is all your fault, BEags!

Orbus
 

Summer was here last month, and Orbus clocked further air time. Ignore the stainless steel modulating mechanism, nothing to do with increased max mil on the C gauge :cool:

https://www.flickr.com/photos/sandozer/13587726543/

https://www.flickr.com/photos/sandozer/13587718493/

In the midst of a two day Icestorm, with no power for 20 hours at that stage, hot food last night came courtesy of my neighbour's BBQ (mine was under 7 foot of snow). Sod the recipes, it tasted GOOD.:ok:

p.s. this week's Uxbridge Dictionary definition: Snowfence - a dealer in stolen snow.

See 0:25.

Courtney wrote: Mate, that sounds rather disturbingly Third Reich.....:eek:

Please somebody, tell me how to control the temperature of a charcoal bbq, I beg you. I've been told you leave the top vent open & adjust the one at the bottom but never seem to have much luck. Also, for those of you cooking things for hours, I presume you top up the coals from time to time. How do you work out when to put more coals in? I have so many things I want to cook but am getting fed up of eating dried out roasts etc.

every...........then
 

Easy!

Forget the dinosaurs.

Dispense with carbon pollutants which need constant attention and are too hot, or not hot enough, or take too long to light, or are just right when the cooking is over, or zzzzzzzzzzzzzzzzzz.

Go gas!

Instant control - summer and winter - as long as you use propane not butane.

It's been the way of the future for the 30+ years that I have been using it!

Hear hear BomberH ...


Incoming ... 3 ... 2 ... 1 ... :}

"Please somebody, tell me how to control the temperature of a charcoal bbq, I beg you. I've been told you leave the top vent open & adjust the one at the bottom but never seem to have much luck. Also, for those of you cooking things for hours, I presume you top up the coals from time to time. How do you work out when to put more coals in? I have so many things I want to cook but am getting fed up of eating dried out roasts etc."

I take it you have a temperature gauge on the lid? If not fit one. Find them on Ebay. ( I had to fit one on my Weber, see my earlier post/pic).
Indirect cooking method :- To get it it off to a flier use a chimney starter for the coals. Have the bottom and top vents wide open for maximum initial heat. I do smoking as well as roasting. Leave bottom wide open and control the temperature on the top vent, (175C to 200+C easy to control) close to around half again according to your required temperature. More air = faster burn higher temps. I do a chicken roast in an hour twenty, add wood chips half hour into roasting for that lovely aroma I use aged cherry tree wood from pruning in the garden. For chicken get hold of a "beer chicken" style rack and add beer to the tray for moisture. On an hour and a half burn, the coals will last that time with no topping up, again see earlier pic.
Happy BBQing ;)

sandozer
 

Your response says it all.

It's all too difficult using Satan's pooh offerings.

Gas is the answer to all your problems!!

Coffers - ref 1345
 

pas que nous pouvons voir!:ok:

CB ...

I'll bet he's still unpacking ... give the old chap a chance :ok:

This isn't BBQ-ing, this is just roasting and can be done in a normal oven. There is only one way to BBQ and that involves wood or charcoal;)

Glad to see the usual quality of pre-season banter between the Gas Flight and the Charcoal Flight remains strong and healthy :}

Sorry Coff..........

This is not banter - it's much more serious.

Gas is good.

Charcoal is for dinosaurs.

Gas users do it 52/24/7

Charcoal users.................occasionally!