Worlwide Ban on Gas BBQs (1 Viewer)

mdixon

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::bigsmile:
What is the point of these things?
If you want to BBQ get some charcoal and burn it!
Its all part or the experience and taste.

If you want a GAS BBQ - GO INSIDE AND COOK ON YOUR COOKER!!:Smile:

And take your Patio heater with you!

Just a pet Rant - :Doh:
 

Chris

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I agree. it's not a proper BBQ.
 
Nov 6, 2008
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I agree with you on patio heaters, but i like my cadac when we ever get the sunshine. I don't think of it as a BBQ, more of an outdoor cooker.

Craig
 
Jan 28, 2008
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whilst i agree its not the same as charchol it does alow you to cook out side which is great especially for fish also many forest sites dont allow charchol barbies then theres the mess of storing charchol and a sooty barbie when your travelling

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ukbill

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leave my gas barbi alone we hook it up and use it instead of the cooker so no ban and no more rants
 

Snowbird

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You could of course enjoy the real outdoor cooking experiencing.
 

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mdixon

mdixon

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Dont Get me wrong

I have nothing against external cooking
but....

Dont call it a BBQ!!

Its a gas fired hob - nothing else.

It doesnt taste the same, smell the same, look the same (Unless you burn everything).

Trading Standards should be involved to save the humble BBQ. Your kids are going to grow up thinking that external cooking tastes the same:winky:

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Wildman

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A gas BBQ is just an alternative means of cooking Outside of the van, ideal for cooking fish and curries and anything else that would otherwise stink the van out or fill it with condensation. Also the perfect way to prepare 200 bacon butties for rally goers. not everyone wants food cooked in carcenogenic smoke, we like a choice.
PS I have never use any sort of BBQ yet though to have a couple.

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Landy lover

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cooking outside is all we want so gas is fine and fun the way we do it allows many people to join in and have a mass cook in and without someone having to be inside cooking for the rest also means the only smell is that of cooking not the smoke and stink of charcoal ::bigsmile:

We often cook on gas outside - never had a charcoal one
 

peter H

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Gas BBQ's are more environmentaly friendly than charcoal.

Other than the smoke etc, its the carbon footprint. A mere toe with gas compared with charcoal

Peter
 

scotjimland

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A popular misconception that our OP has fallen into.. :Doh:

Whether charcoal or gas, the smell and taste comes from the burning fat that drips from the meat onto the coals or grill producing smoke... not the fuel..

Once alight and burning red, charcoal is smokeless... To enhance the flavour of the meat on either type, you can add wood chippings, pine cones etc .. yes, even on a gas barbie ..

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ukbill

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I have nothing against external cooking
but....

Dont call it a BBQ!!

Its a gas fired hob - nothing else.

It doesnt taste the same, smell the same, look the same (Unless you burn everything).

Trading Standards should be involved to save the humble BBQ. Your kids are going to grow up thinking that external cooking tastes the same:winky:

my kids think external cooking is a Chinese takeaway
 
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I have a real cheat--George Foreman grill !
Sit it on a table outside in the winter --
No smells or fat in my van:thumb:
 

Jaws

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Soooooooooooooo

Is a Cadac a BBQ ?

I say no....

It is something completely different ( and we would not be without it !! )

But to bbq's.....

We used to have a gas BBQ and I personally loved it, yet woman didn't so we now have a charcoal one back again...

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jhorsf

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Having some pillock near you trying to cook food on charcoal that was lit 15 mins ago and is smoking the camp site out because they did not care that it needs to be lit bloody ages before its hot enough to cook is far worse than a gas bbq


Just my little rant:Eeek:
 
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two points here, firstly its the smoke that gives the BBQ taste, and that comes from the fat falling onto the coals, whether that involves charcoal, gas fed lava rockes, or the cheaper stainless cover shields found on many gas ones. The smell of charcoal in the air is fine, but you dont want any bits or such on the food as its almost pure carbon. The problem with charcoal is you have no control of the heat and it starts off slow, and then ends up an inferno, which causes masses of smoke with oily food like chicken. The second and most important one is that many sites, and many of the steam fairs we go to, dont allow any form of external flame, so charcoal is out, and some even dont allow even gas ones, tho that may be hard to enforce if you have a proper outside gas connection. I like both, but mostly I dont want to have to wait half an hour for the charcoal to be ready to cook, so opt for the gas. As for terminoligy, the Gaganau charcoal grill that you can have fitted into your kitchen units [for the best part of two grand] is actually a gas and lava rock set up, and I am sure they can all be refered to as BBQs as long as they heat the falling oil from the food into hot smoke for cooking. I dont ever want to be caught up in the ban ban that brigade, as there is enough legislation already surely.

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Well that`s our 13th year & still loving it.
you`re all wrong

Yes you have all got it wrong, it`s not so much the fat dripping onto the flames and coming back to baste the sausages that give them that natural charcoal flavour...

It`s that lovely ignitor fuel, that not quite petrol, but fire lighter Kerosine, now there`s the real flavour of a hearty good BBQ :ROFLMAO::ROFLMAO::ROFLMAO:
 

Minxy

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A popular misconception that our OP has fallen into.. :Doh:

Whether charcoal or gas, the smell and taste comes from the burning fat that drips from the meat onto the coals or grill producing smoke... not the fuel..

Once alight and burning red, charcoal is smokeless... To enhance the flavour of the meat on either type, you can add wood chippings, pine cones etc .. yes, even on a gas barbie ..

Totally agree! :thumb:
 

Jaws

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There is a point everyone seems to be missing..

The one BIG advantage of cooking on a charcoal BBQ is that, no matter WHAT you put on it, from sausages, to steaks, to corn to.. well everything, you KNOW what it will taste like when it gets on your plate and what colour it will be..

usually mainly black ( except when dropped at some point in which case it may have grren bits on ) and taste will be base carbon..

You can vary the taste with the various sauces available such as tommy sauce, daddy's, or of course BBQ sauce, specifically designed ot change base carbon to base carbon that tastes of fruit

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Jan 3, 2008
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::bigsmile:
What is the point of these things?
If you want to BBQ get some charcoal and burn it!
Its all part or the experience and taste.

If you want a GAS BBQ - GO INSIDE AND COOK ON YOUR COOKER!!:Smile:

And take your Patio heater with you!

Just a pet Rant - :Doh:

I use both a Cobb and a Cadac because some venues will not allow charcoal barbies. The point is I also like the instant availability when I use our Cadac and I prefer to cook curries and fish outside. I like to have the choice of what to use depending on how I feel and where I am, and yes, who I might annoy or inconvenience. What I don't like is people suggesting that if I don't do as they do I must be wrong.
 

Minxy

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::bigsmile:

Just a pet Rant - :Doh:

I've had pet rats before, but not a pet rant ... does it eat much and have a long 'worm like' tail!:RollEyes:
 

sedge

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This is making me laugh! Thanks.

I have a friend, an award winning pork butcher, well at least what I mean is he makes sausage commercially and he wins awards for that. Anyway he actually makes 'BBQ flavour' sausage amongst others and always contends that they are superb and an absolute boon esp if the chef has been drinking, since even if you've forgotten to light the BBQ and the sausage stays raw, as they still taste as if they've been BBQ'd, it doesn't really matter too much!

His sausage is excellent; but there again I have never intentionally eaten it raw ......

:ROFLMAO:

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Vlad The Impaler

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This is how we do it no gas,no charcoal, no cooking in locker,natures way!
 

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