Depending on available space, you could always opt for one of the bi-fuel machines that are available..........................curious?

sittingstress
 

Definitely get the external gas connection - plus a lengthy gas pipe so you can position your BBQ downwind such that the smoke drifts onto your neighbour's pitch, rather than detracting from the smell of your pot pourri.

Bit worried about this bicycle thing though - if it's a proper sized motorhome, you really should be towing a Smart.

Put a "Sittin Chicken" (aka beer butt chicken) in the smoker about an hour ago, along with some chicken/bacon sausage I picked up at Costco. The sausage is strategically placed such that any drippings will fall on the Sittin Chicken :ok:.
Planning for a four hour smoke at ~100 deg. C - it should be tasty!

Sitting,

Similar problem while being stationed in Japan and living out in town. Wood was not allowed due to fire hazards (plus hard to obtain).

My solution was a three burner gas grill with both regular gas burners and IR burners. Add wood smoker boxes with wood chips of choice. Mostly steak, beer butt chicken, and pork ribs.

Set up one side with gas burner and smoker boxes. Put meat on far side over IR burner.
Use only the gas burner underneath the smoker boxes for majority of cooking.

Beer butt chicken and rice I take out burner underneath the chicken and collect the drippings in a pan to reduce and add to the rice. When the chicken is done take it off to let rest. Re-install IR burner and heat up drippings for sauce of choice, let’s you burn excess off the grate, reduce/finish the drippings, and rest the meat.

Steak and ribs similar. Just use the IR grill for final sear.

Enjoy the experimentation.

S/F, FOG

ss

As a regular charcoal using Weber owner (two actually) my last two caravans have had one of the plug-in gadgets. In a weak moment I purchased a Safari Chef and I am ashamed to say it is very good. Webers are all very well but where do you put it in a motorhome/caravan? If you have a Go Outdoors handy they are not very expensive and are very convenient to use. Recent trip to Normandy it was used every night excluding the one with a Mother of All Thunderstorms.

ACW

Local grocer put pork roasts on special, so I picked up a pork loin (actually two - one's in the freezer for later).
An overnight soak in salt water, a dry rub with Louisiana Cajun Spice and "Dillow Dust" seasonings, then 4 1/2 hours in the smoker at ~220 deg. F with 'fresh' apple wood smoke (I'd just trimmed the apple tree in the back yard so I had a good supply). It was so tender I literally cut it with a fork and the taste was, well...
http://1.darkroom.shortlist.com/980/.../excellent.jpg

Oh Oh! Nostalgia already, but the red peril is under its cover until 9th December, when the belated extended family St Nicholas Day get -together will surely provoke me. Its quite happy to be trundled into the garage [door open] if its master is feeling his age.

BBC Headline and article:

Can you cook your entire Christmas dinner on a BBQ?
British BBQ champion Scott Lane from Leicestershire has cooked Christmas dinner on a barbecue for the past nine years.

It includes Brussels sprouts, roast potatoes and glazed parsnips on the grill.

SO ?

Just reminding everybody of the proper procedure before firing up the grill:


http://i67.tinypic.com/2duht9v.jpg

Over the one true fuel too, not that unnatural breath of Satan's bottom!

Sadly my trusty blackfellow is keeping the mower and strimmer company at the back of the garage till spring be upon us! In about 4 months :sad:...

That is perilously close to a weather forecast and exposes you to obloquy and mockery .............. I do know a lot about that.

About the only element of weather-guessing of which one can be certain for next spring is the time of sunrise and sunset.

Here the sun will rise at 06:07 GMT and set at 18:20 on the vernal equinox - whereas in gloomy December, today it struggled to rise at 08:07 and collapsed with the effort at 15:57....

Anything else requires beetles, fir cones, mumbling, staring at tephigrams and blaming 'waves', 'occlusions' or 'complex areas of low pressure' - all of which guesses will still be wrong!

'A moist unstable westerly air mass will affect the central area....' = 'Yes, it's England!'

What's the sauce that bloke's basting the sausages with?

Holy Mesquite-infused water? ;)

This morning I rolled my veteran, all-original, Weber 22.5-inch* One-Touch kettle barbecue out of the shed, for the first time this year, in preparation for some sunshine cooking - yay!

[*For the metricated amongst you, 22.5 inches is 57 cm.]

I purchased this barbecue in the BX at Lajes AFB in 1991, them being the days when the Weber kettle barbecues were relatively rare, and a lot more expensive, in the UK. Given that it will be 27 years old this year, it has done damn well!! I have a very vague recollection that I paid the equivalent of £90, or was it US$90? Today they go for £169.99 direct from Weber UK.

Anyway, I have again been admiring it's classic lines, with wooden side and lid handles (thankfully not the grey plastic variety that Weber replaced them with ...) and 'aluminium hubcap' ash catcher. I am pretty sure the posher, enclosed ash catcher as seen on the more recent Master-Touch series didn't exist at the time.

Does anyone else ever line the interior of the kettle with kitchen foil, to reduce cleaning effort? I place 3 or 4 strips of foil from the charcoal grate upwards to the rim of the kettle (folded over the rim), just to save time and effort on the cleaning of the interior - works well. Of course, you still need to clean below the charcoal grate, including the One-Touch ash sweeping vanes.

Roll on lunch time! :ok:

Hi, MrB! Great minds think alike - my trusty blackfellow was woken up fromLhibernation on Monday, which was also the occasion of the first Flymo walking session of 2018.

Mine is smaller than yours :ooh: at only 47cm (or for brex****ters, 0.0023364 of your Little Englander furlongs). But it has the clever ash catching thing, a vast improvement over that blasted hubcap on spring clips of my original version - which was also bought in a BX and lasted around 24 years before succumbing to wobbly front leg syndrome and daylight around the leg supports about 6 years ago.

First light-up will be this evening and will be accompanied by a litre stein of Hefe-Weißbier, I think!

For some odd reason, Weber seems to have stopped selling the 47cm One-Touch Premium model with the ash-catcher though :confused:... Bearing in mind that the volume of a Weber is proportional to the cube of the diameter, the 57cm model needs much more charcoal than the 47cm model!

Hi, Beags! My Weber is in remarkably good nick for it's age, still competely steady on it's aluminium legs. There are a handful of tiny spots on the lid exterior where the black porcelain coating has been chipped, and the chrome base triangle between the legs has a somewhat rusty surface. But the base of the kettle is absolutely solid, no holes, and the One-Touch cleaner handle and vanes are sound. It certainly doesn't owe me anything!

I note that, in the UK, the 57cm Master-Touch, which has the enclosed ash catcher and a thermometer in the lid, at £269, is £100 more expensive than the current equivalent to mine, the 'Original' kettle series version! Blimey, thats an expensive ash catcher and/or thermometer! :ooh: And if you want the Special Edition, which is merely a red paint job (otherwise it is available in black and 4 other colours ...), you pay £299. Holy whats-its - another £30 for the red, why?

Have just returned from a trip to Houston (we departed IAH on the very day, 48 years ago, that Apollo 13 splashed down!) where I met another pilot who is this week expecting delivery of a new, leviathan, gas-powered £1000 monster Weber. :yuk: He was very excited about getting to grips with the Weber iGrill app on his phone, which will tell him the temperature of his steaks whilst he sits and supps his beer. Ho hum, horses for courses, LOL!

Anyway, a great lunch has been consumed, accompanied by 8/8 blue skies and several glasses of fizzy, so I really have no need to be anything but chilled!

Admiration to you Weber Stalwarts/diehards.
My last Adana BX-bought Weber (thrown in as a deal with the trampoline that adorned all Truckie gardens) did not recover from the last house move - it has been reduced to surviving as a mere patio heater for those long evenings spent talking rubbish after the sun has vanished.
I succumbed to the built-in gas-fired monstrosity just to keep Missus Eesdl happy - she thought it was ‘progress’ but I think we all know how wrong she got it.

BWeberbugger!

First one of the season midday today and I then made the mistake of bragging on Wotsit to middle daughter.

"We are having our second one this evening!"

We kicked off with truly excellent Bocks from Lidl [actually more tasty on the BBQ than Bratties IMHO.]

The fantastic gas griller was about to surface this weekend, until the good 'ole met office got it wrong, again. As with the pattern of the past five years, will probably have to wait another few weeks!

Go Gas:ok:

But jindabyne, old blue noter, surely by now tha' knaws that 'tis grim oop Nawth? Hence barb'i opportunities are inevitably somewhat few and far between.

Anyway, my first spark up of 2018 went well, as did the Paulaner Hefe-Weißbier. Memo to self - more from Mr. Magestic needed!

I've also found a source for 47cm Weber One-Touch Premium grills - amazon des Deutschen Reiches still has one - but for €299.97 :eek:!!