Well done Bomber - Gas all the way. Stay vertical!

My charcoal-powered black ball lives outside, and was completely unused in 2019. Perhaps I should try to improve on that in 2020.

I grill year round, and I use charcoal. If it's windy, I wear a jacket, and a hat.

To be fair, winter in Texas is rather more mild than it is in most places...
Regardless of weather, the convenience of being able to start cooking ~10 minutes after I start means I use the gas grill far more than I would if I was using charcoal. Not just for complete meal prep, but I'll use the grill do things like brown meat before it goes into another recipe that I'll then cook with the stove/oven.

Been a charcoal user for years with an old 4 burner gas grill that's been sitting in a corner looking neglected, a near summer long fireban changed that! Gas is deemed ok to use while anything charcoal or pellets is a no-no on full fireban days.
The old 4 burner is still sitting in a corner looking neglected as it was replaced by a shiny new Ziegler & Brown twin burner, with the 2 zones and lid I can more or less cook on it like I used to do with charcoal.

Dragged our charcoal powered orb out at the weekend as part of the ongoing battle against having bored kids.
Somehow the ideal of a long languid afternoon of slow cooked food, beers and convivial (immediate family) company is never achieved, the reality being more light, shout at kids for fighting near the bbq, food on, shout at kids for fighting near the bbq, food off, shout at kids for fighting at the table, eat, shout at kids for fighting near the bbq, give up and go watch tv.

Fair Weather Weber-queing
 

It's gotten sufficiently fair enough in Seattle, believe it or not, to fire up the Weber (22") for smoking ribs. Ahhhhh the aroma.

Sunday saw the mighty Karcher powered up to spring clean the Smokey Joe and 22" correctly powered Webers. Unfortunately the sack of correct fuel I had squirrelled away was a tad damp and needed some TLC, but with some perseverance performed as advertised. Just a basic burger, brattie and marinated chicken meal was cooked but the aroma of the correct fuel was welcomed.

The breath of Satan's nether regions shall power Tartare Towers outdoor incineration device, as we in the Antipodes turn clocks back, pull out the warm clothes, and watch the darkness descend.
And only metres away shall smoulder the family Chimnea, happily lighting the gloom, banishing ye virus and merrily contributing to climate change.

Nothing Wrong with a good bit of horse meat

Ah Beagle alright for the likes of you posh kids from Zummerset, me who grew up on the wild edges of Dartmoor our primary school seemed to be always served lunches frequently composed of a meat known as beef olives which by popular consent were definitely horse meat:eek:

First confirmed horsemeat I ever had was in Northern Italy (was it Verona? Vicenza? I forget) in the mid 90's.
It was most excellent.
But as with anything else, one needs to cook a piece of meat properly ... and since they didn't use a Weber. :sad:... just kidding.
It was on a great big rotisserie of some sort. (Arrosto?)

Last week,when the UK temperatures soared, we had another BBQ using the 29-year-old Weber 22.5 inch One-touch, with lumpwood charcoal, and a very pleasant meal it was too! This year I have started using these Weber kettle BBQ char-baskets, and have found them to be very useful for control of indirect cooking, i.e. cooking with the food not directly above the charcoal.

Sit these two char-baskets on the periphery of the charcoal grill i.e. below the food grill, and cook the food in the centre of the food grill, whilst catching all the dripping fat in a foil tray sat between the char-baskets. If you need your burger pattie or sausage a bit more charred, just move it directly over one of the char-baskets!

The char-baskets are a bit pricey, but I still recommend them. Those with some decent tools and a bit of DIY skill could probably knock their own up quite easily for a lot cheaper?

Howzit, MrB? Those charcoal holders look good, but pretty expensive?

Mine's only an 18.5 in model, but I just leave the indirect wire things in place and put the lumpwood charcoal either in the centre for direct cooking or outside for indirect. They work just fine!

Weber have stopped making the excellent ash catching device on 18.5s - heaven knows why. Only that useless hub cap thing and 3 finger biting wore clips now.

Fired it up yesterday evening - as quick and easy as ever!

Beagle: the 3 finger biters are meant to be rotated, not attacked. And the useless hubcap, battered and filthy, soldiers on. 25 years if a day, under thechipped bright red orb with gash thermometer.
I know how it feels.

Slight thread drift:
For a long time I'd only heard of the 'Big Green Egg' - but lately they've started to show up in the local stores and I'm curious. What makes them so desirable to justify the huge price premium over a similar sized Weber? Yes, they appear to be very well made and should last forever (assuming you don't drop it), but does it make outdoor cooking that much easier or better?

Not heard of the aforesaid egg but to my simple mind the essence of a BBQ is simplicity. Weber [battered or otherwise] for leisurely, pre-planned and best; gas [beagle look the other way] for spontaneous, short notice, I'm starving. The gas one is equally battered, the inside only sanitised by application of heat.

Easier in that it's usually dead easy to keep a low and stable temperature for ages without having to resort to building a snake in the weber. Just pile in the charcoal, light it in one spot and as it comes up to temperature just shut the vents down for a stable cook. I've got a Chargriller Akorn and 10+ hours cooking without having to bother with adding any coal makes pulled pork and similar easily done.
And on the other side of the spectrum you can get them screamin hot if you want to by just leaving the vents open.
Usually hold moisture better too so generally no need to add a waterpan.

Hassle with them is that it's real hard to get the temperature down if you overshoot as they are so well insulated. And they can crack if you let the temperature go up or down too fast.

Well if people think that Webers are pricey, that Big Green Egg is considerably more so! I mean around £700 for the smallest?

Getting the back orb fired up really doesn't take that long! Always close all vents after the previous session, so that there'll still be some charcoal left. A quick whizz over with a trowel to remove most of the ash on the coals, riddle with the propeller thingy, empty the cack catcher and you're ready to go again. A single firelighter, some fresh lumpwood and a squirt of starter gel. Then scrap the grille with a wire brush before lighting (only needs one match normally). It only takes about 25 minutes to get the coals up to temperature, which is about the same time as it takes to down a decent sized G&T (80 ml gin, lots of ice, wedge of pink grapefruit and a 150 ml can of Schweppes)!

I swear by my Weber chimney starter. Never a drop of fluid needed. Pile it full, stand it over a lit firelighter (or even just paper) on the bottom grille and come back 10-15mins later to something a blacksmith could work with. Tip it out, top grille on, cook. If feeling bold you can sear bits of steak or tuna over the ‘furnace’ before tipping it out. It transformed my BBQ experience!

One more vote for the chimney starter here: 25 minutes max from lighting to having the grill hot enough to cook. Also, I read on another forum that kitchen roll soaked in cooking oil works well if no firelighters are to hand.