Building A BBQ

Mark M said:
What would you class as good wood and charcoal? Come to think of it Ive never put burnt wood in a BBQ, is it worth it?
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personally i like weber briquettes - they burn for a really long time compared to most and give off a lot of heat. you can use fewer and top up easily

If using lumpwood i am less fussy but like larger pieces. I don't use straight wood (unless camping with an open fire) so I'm sure Oxide has a view on what wood is best for cremating bush meat;)
 
whitecrook said:
What? Great idea if you want to scold your hand with steam I guess. Never pickup hot things with a wet cloth/towel - that's seriously retarded.
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At what point did I say the towel was left on there to get hot? I didn't. It's put on as and when he wants to lift it, after dousing it with water. But thanks for your input. Any other life tips you would like to hand out. I'm sure he would be impressed. :)
 
We are singing from the same page Skidder :)

Don't get me wrong, depending on what is being cooked, I prefer actively grilling without a lid i.e. for sausage, meat pieces, toasted sandwiches, corn on the cob/mushroom/potato in tinfoil and bread.

For larger things like leg roasts or whole birds etc then a lid is necessary. I wouldn't not buy a weber just because it had a lid, I think they are great little things - open all vents for a convection through flow and bung lid on - it's just not the way I enjoy.

Skidder said:
:)You are preaching to the choir on the decent coals front. I wouldn't touch gas under any circumstances. Not sure why you would assume gas and a lid / kettle go together.
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I was referring to some gash wannabe piece of equipment like this :eek:
gas_bbq.jpg


Skidder said:
It is not about doing the same thing as an oven, it is about barbecuing better - creating more succulent food and having more versatility.
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I absolutely agree except I think you forgot a word in that sentence...
"It is not about doing the same thing as an oven, it is about barbecuing being better - creating more succulent food and having more versatility. :D

I'm just a fanboi of brick braai's, even simpler ones like this
art_60223_bkbq1.jpg

there is space to store wood and, because it's a semi permanent structure, it creates a nice social focal point - lidless and all ;)

some more nice examples in a earlier post of mine
http://forums.overclockers.co.uk/showpost.php?p=14309456&postcount=24

It's the one thing I really really miss by leaving SA :(
 
Mark M said:
What would you class as good wood and charcoal? Come to think of it Ive never put burnt wood in a BBQ, is it worth it?
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I'm yet to use good charcoal/briquettes in the UK but that is down to bad choices by friends. Whatever you use it must retain it's heat for a while.

This is a good example of basic briquettes to use
charcoal-bricks-briquette-1.jpg


This is the stuff to avoid like the plague - hardwood charcoal. I used this a month ago and it doesn't retain heat for long and just dissolves into ash - frustrating stuff!
HardwoodCharcoal.jpg


Now ideally I would use wood (my mate swears by guava wood) as it doesn't give off a chemically smell and flavours the meat with that authentic rustic smoky smell - and you get to play pyro for a bit building it up and watching it burn and crumble into a coal base :)

Remember to put the meat on at the right heat - too hot and the meat will burst and leak juice all over the coals causing it to flare up and flame grill the food - not good unless you want to flame grill texas steaks :D 3 - 5 seconds at cooking height is about right.

As long as the wood is solid, thick and dry like this
drywood.jpg

then all good

Green and thin branches is not what you want ...
freshtree_branch.jpg


I just stumbled across this site which perfectly explains things :)
 
I'm definitely getting together with a couple of mates to make one of these barrel BBQ's.

Where's the best place to pick up a barrel, scrapyard?

We were using a disposable BBQ the other day while my mates were working on their car, charcoals wouldn't light so I got it going with some Carb cleaner... THEN it worked!
 
Definitely a fan of brick/stone BBQs. These fancy ones just get rusty if you leave them outside and gas is for gays.

2nd choice would be an oil drum.
 
starfighter said:
Definitely a fan of brick/stone BBQs. These fancy ones just get rusty if you leave them outside and gas is for gays.

2nd choice would be an oil drum.
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gas is gay and a lot of branded bbqs rust - porcelain enammel ones don't - I've had one of my webers over 10 years with no rust, no cover and outside (and used) all year - my other is newer but also rust free. My first one which I had in the US survived hurricanes and florida's daily monsoons with no rust.
 
Skidder said:
gas is gay and a lot of branded bbqs rust - porcelain enammel ones don't - I've had one of my webers over 10 years with no rust, no cover and outside (and used) all year - my other is newer but also rust free. My first one which I had in the US survived hurricanes and florida's daily monsoons with no rust.
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Florida aint the North of England, I am yet to find anything metal that you can leave outside that doesn't go rusty.
 
starfighter said:
Florida aint the North of England, I am yet to find anything metal that you can leave outside that doesn't go rusty.
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HAHHAHA that is the daftest thing I have ever read. Central Florida has a massive tropical rainstorm every single day of the year with the exception of three months. Humidity is over 100 for half the year! don't believe the tourist board hype florida weather is very, very harsh and much tougher on outdoor metal than your dreary weather. Enamel can't rust - that is the point!
 
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