British BBQ Society Forums

Actually I am struggling to find that - the names associated with boxing muddies waters somewhat - do you have a link?

Thanks

Hi all. Is there a preferred source for lumpwood charcoal at the moment? I have some Big K blue bag stuff, but there are more little bits than I like. It tends to clog the chimney starter a bit, and I am not optimistic about decent burn times.

Thanks,
Paul.

In an open barbecue, higher airflow will mean more heat but the coals will burn more evenly, and probably fewer unburnt lumps. If closed and using vents, the more even burn will still apply, and will also be more consistent.

You will also keep the most intense heat away from the body of the barbie ...

Good start on gear there. Just to add to your wife's amazement, the popular charcoal is typically in 12-15 kilo bags. I am currently using the rectella/bar-be-quick restaurant grade stuff in the 12K bags.. If honest, I prefer the Big K stuff. watch her face when you get four bags delivered...

Also ...

I just fear that I would struggle to restrain myself to a single slice

Just out of interest, what is the incidence of heart disease among members of this forum?

I am not sure my arteries would handle that! Looks tasty though. Egg may get a little overdone as a filling, but maybe a little black pud as a breakfast roll...

Not yet - only got the WSM yesterday. What's a fatty?

Paul.

And it was lovely - I'll be doing that again. Cheap Sainsbury's beer. Cheap pre made rub from the supermarket to make it easy. Chicken from the butchers. Two chunks of Applewood. WSM 47cm. I recon for a party I could comfortably do around 4 chickens.

Really juicy, nice hint of smoke - might take a ...