PoisonDwarf
LE
blue-sophist said:What-ho!
The prospects of a combination of gas and tufa bricquettes generating the same results as burning proper charcoal must surely be virtually nil.
And how often does the big expensive gas jobby in the garden actually get used? UK weather is a downer for a start!
Then the incoveneience of dragging stuff into the garden to cook. My Weber and my Smoker both sit just outside the kitchen door - then I can serve inside or on the terrace.
Speaking from the wallet perspective then, surely charcoal ones must be cheaper as well then? So what are the absolutely vital components of a decent charcoal BBQ? I've seen flat-topped ones, those little split drum things, the round ones with chimbleys on top, then the ones that look the same as the gas things. I reckon - it needs a closing lid with space to cook stuff like chicken properly (I don't mind food poisoning but the kids aren't fans), it needs a decent size grill obviously - but that's probably about it surely?
Are there any particular design traits to be avoided?
p.s. Cougar - touche...you got me!