Charcoal bbq

Another vote for the Weber go. I use the small fire starter too with Aussie Heat Beads. Roll some kitchen towel into a cone , pour in small amount of cooking oil and place under fire starter. Light this and grab a beer, around 15 mins later tip into bbq and start cooking šŸ˜Ž
 
Solwaybuggier said:
Briquettes are horrible things - full of chemicals which take ages to disperse. Much better to use good quality lumpwood charcoal!

Agree about the Weber though.
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I agree with your opinion of some briquettes. But, if you use quality briquettes like Weber for instance, they are made from wood and starch only and for certain methods of bbqing like low and slow or smoking, they provide a very controllable long burn.
When cooking pulled pork, for istance on my Weber Masterchef I can easily get a 10 hr burn with a pretty constant temperature using briquettes.
 
Without going off pisteā€¦.I just do not think you can beat quality Lumpwood charcoal no sparks/spitting etc, still get hours of cooking low/slow. I use Kamado Joe Lumpwood on my Kamado and have cooked on numerous occasions for 12-14hrs on the same charcoal. That along with natural firelighters. End of the day whatever your burning is flavouring your food. When buying charcoal/Lumpwood, Iā€™d recommend searching for Restaurant Grade.
 
Langtoftlad said:
Buy a ventilated BBQ - cup full of charcoal, ready to go in 10 minutes
Look for lidl florabest or aldi gardenline or premium priced lotus

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I have Lotus. Brilliant for swift meal for two people
 
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Recent lotus grills have a nice trick up their sleeve; you can take the grid and top of the basket off and Broken Link Removed. We cooked zaalouk on ours last night. Itā€™s a useful extra ring that doesnā€™t use gas. We saw the official lotus grill people using a paella on them at DĆ¼sseldorf last year.

it needs to be a recent Lotus Grill to have the thicker steel basket - there is a Ā£20ish upgrade. Not sure if the Aldi version or other knock offs can do this.

More details on the meal and what zaalouk is in the main thread :-)
 
I'm at a loss to see how to connect my gas cylinder to my charcoal BBQ .....there doesn't seem to be a nut of any sort ....

:reel:

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Over the years weā€™ve collected several different portable charcoal BBQs but the favourite is the COBB. It really is a go and use anywhere unit, and the leg of lamb, Picanha beef and roasted Piri Piri chicken it produces are to die for!

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Even pizza on occasion.

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Orion, three great pictures that a Cadac owner can only dream of ! šŸ¤­ And props for the chilli, anchovy and olive pizza šŸ˜‹
Do you have a list of destinations someone might "accidentally" bump into you at this year for a tasting ?:whistle:
 
Orion said:
Over the years weā€™ve collected several different portable charcoal BBQs but the favourite is the COBB. It really is a go and use anywhere unit, and the leg of lamb, Picanha beef and roasted Piri Piri chicken it produces are to die for!

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Even pizza on occasion.

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Yes, we love our Cobb..such a versatile piece of kit that you can cook anywhere with. You can even move it about while itā€™s cooking if you need to, and you wonā€™t burn yourself šŸ˜ŽšŸ‘
 
Cobb for me šŸ‘
Pizza, oven chips, frozen oven ready meals, chilli, curry, stir fry, bbq, breakfast, part baked rolls, jacket potatoes, kebabs, its use is limited by your imagination
Well over 10 years use and only had to replace the bag šŸ˜

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Weā€™ve stopped taking a charcoal bbq away as so many sites donā€™t allow them, particularly abroad. We carried one around Portugal for 3 months and could only use it twice!
 
Mousy said:
Weā€™ve stopped taking a charcoal bbq away as so many sites donā€™t allow them, particularly abroad. We carried one around Portugal for 3 months and could only use it twice!
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On nearly all the UK sites we've visited only BBQ on legs are allowed.
That means the types posted in this thread would be OK. Maybe the Lotus Grill types need to be on a table. Or are can they be raised on supplied legs? Not sure.

But for sure, Portugal has a different fire risk to what I'm used to at home (y)
 
I've got a lotus smokeless type. Using the recommended ignition method it smokes like stink until it really burns. The main cooking surface is a rather smart stainless steel disc, so it's more like a griddle. So you don't get the charcoal effect anyway. It's good in someways, but I prefer a real dirty charcoally type grill.
 
Yet another vote for the Webber go anywhere. I bought the cast iron grill which splits in two, this gets very hot and retains heat well and is very useful when roasting with the lid on and its easy to add more fuel.

An important point, to me at least, you must have a lid otherwise you can't roast only grill and it is nice to be able to roast small joints or even put the lid on to finish burgers sausages and streaks with the indirect cooking method and you cannot cook indirect on the Lotus type grills.

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"Son of Hibachi" is a weirdly named, but cracking little charcoal BBQ. Lights and heats up quickly with the chimney effect, open it up and you've got 2 independent cooking grills to raise or lower - then when you're finished, close it up to burn any fat off - then put it in the "snuff out pouch", a fireproof carry bag, and it extinguishes itself leaving lots of charcoal for next time. It uses hardly any charcoal compared to most BBQ's.

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Dorwyn said:
I've got a lotus smokeless type. Using the recommended ignition method it smokes like stink until it really burns. The main cooking surface is a rather smart stainless steel disc, so it's more like a griddle. So you don't get the charcoal effect anyway. It's good in someways, but I prefer a real dirty charcoally type grill.
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I'm the same ...tried the Lotus type grill but couldn't get on with it. The amount of charcoal is so small, that even using lump wood, it never really got hot enough. You either end up grilling on the metal disc (so no charring) or if you move it to the bars, its not hot enough. It went in the bin after a few failed goes.
 
iandsm said:
Yet another vote for the Webber go anywhere. I bought the cast iron grill which splits in two, this gets very hot and retains heat well and is very useful when roasting with the lid on and its easy to add more fuel.

An important point, to me at least, you must have a lid otherwise you can't roast only grill and it is nice to be able to roast small joints or even put the lid on to finish burgers sausages and streaks with the indirect cooking method and you cannot cook indirect on the Lotus type grills.
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iandsm Was this an aftermarket cast iron grill or a Weber accessory ? Sounds like a good upgrade šŸ‘
 
iandsm said:
Yet another vote for the Webber go anywhere. I bought the cast iron grill which splits in two, this gets very hot and retains heat well and is very useful when roasting with the lid on and its easy to add more fuel.

An important point, to me at least, you must have a lid otherwise you can't roast only grill and it is nice to be able to roast small joints or even put the lid on to finish burgers sausages and streaks with the indirect cooking method and you cannot cook indirect on the Lotus type grills.
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With Our larger home bbq (Weber Kettle) we always use the lid for cooking. Whether direct or indirect.
You can control retain the heat better with a lid and there are little or no flame outs.
We havenā€™t done many roasts via the indirect hear setup but the Weber kettle worked well when we have (y)

I do miss a lid on our flat pack bbq mentioned in my earlier post but it just means Iā€™m more hands on šŸ¤·ā€ā™‚ļø
And it takes hardly any storage space šŸ¤Ŗ
 
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I use it on the charcoal bbq however mine does not have the central solid part which I would say is to spread a gas flame. I cannot see why this one with the central solid part could not be used on charcoal. My one works very well.
 
I'm no BBQ expert, but one thing I've been doing recently, well not at this time of year, is I made a crude cylinder from wire netting, stuff it with charcoals and something flammable like paper. This is the fire starter. When it's well alight, build more coals around it, you soon have a healthy barby. I'm sure it's a well known method, but just to say it really works.
 
Have had the Cobb on the boat for the past 10 years using the neat Cobblestones at Ā£2 a pop or lumpwood and it has been simply superb as an oven, fryer and BBQ with the extension. Now recovered to the new van, as the boat is on the point of sale subject to survey and sea trial when the bl**dy sea state allows!

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