BBQ's

Thanks again but you lost my interest at-‘you’ll need’, I know what I need JC & it’s-someone to do it for me👍🏻😂

Well, if you have a throwaway BBQ, be careful where you chuck it!

Large grass fires are currently being sparked off by such disposable items.  (BBC news)

Exactly the same as me Goldie- the BBQs- not about making more of an effort! I have always preferred charcoal but I can see the gas argument particularly now as they have ‘smoke boxes’ for gas BBQs. It would certainly be quicker but hey, I’m on holiday and I plan the lighting of the charcoal. My Beef Skirt, mushroom, pepper and onion kebabs and Coca Cola sticky ribs always get snapped up so I must be doing something right ! 

I've used the cheaper gas BBQs with lava rocks etc, in the past - the last one was an Outback portable one, and have struggled with them.  I find that they generally don't get up to a high enough temperature and also that they don't last long.  I bit the bullet about three years ago and bought a Weber Baby Q and have never looked back.  There's a reason why they're so expensive!  I've never had a disaster with the Weber and it's so easy to use - and to clean.  

Since I needed extra space for a party I did for my wife's birthday, last year, I bought a second one and we now have one that plugs into the van and another that runs from its own gas bottle which we use at home or for picnics without the van. Extremely pleased with both and the quality is such that I know they will last for years.

Cadacs use a hot plate much like any fast food vendor,. There’s no smoke infusion so the food doesn’t take on a BBQ flavour.

I am not sure about the new Safari Chef, as that looks similar to our Cobb, in that the fat is channeled away and does not burn. However, our old 9 year old Cadac, very much does smoke the food, just like charcoal. It has a traditional grid over the hot plate so the fat drips through onto it and smokes. Excess runs off, is collected and does not catch fire. You can even put small pieces of Damp herbs on the hot plate, which smoke and add flavour.

Our Cobb, which uses charcoal as a heat source, channels away the fat and there is little smoke from that source. However, whiskey cask wood chips can be added to the fire basket and impart a lovely flavour, particularly to fish.

Oh it's got to be a Webber kettle charcoal briquettes of course A whole chicken comes out yummy

Paul

‘Sourcing good quality charcoal can be tricky, but it’s much easier than in the past.’

I find Lidl at £2.99 for 5 kg of Charcoal Briquettes very good.

Being a spoilsport, I cannot be bothered with either, much prefer the cooker supplied with the van.

That said, the smell from a bar-b-q  is great and certainly observing the various cooking techniques used by outside chefs (usually men - lol) is most enjoyable.