Quite. Question was to Seaman Zika re the infernal machine he's driving. Doesn't look like it but perhaps there's a secret chapter in the owners' manual.
Old fridges work very well for this, or so i'm told.Quite. Question was to Seaman Zika re the infernal machine he's driving. Doesn't look like it but perhaps there's a secret chapter in the owners' manual.
Apparently the best way to cold smoke is to get some saw dust and a special spirally thing that makes it burn down really slowly.Any way you could cold smoke with no heat from the wood? Reckon that would be the way to do it.
Looks the same aye.@Ravers is this the one that you purchased?
OGA032 Barbecue Grill Professional XXL Smoker Charcoal Approximately 1.5 mm Thick Steel Professional Quality OGA032
5.0 out of 5 stars 11 customer reviews
| 13 answered questions
Reason why I ask is that your picture shows a metal tag on the cooking compartment lid, where as one does not appear on this. I also want to avoid piss poor Chinese steel, but then again, for £107 does it matter, compared to a Weber (although they do last 10 years plus).
Phots please.Bbq-ing half a chicken rubbed with lemon juice, garlic, oil, garam masala and tandoori rub.
Will be bbq'd with the lid on in the indirect heat style ( charcoal on one side chicken on the other )
Probably give it 20 mins in the oven to start then a hour or so as the heat varies.
Smoked garlic is awesome. I have had whole strings of it from France before for a few euros. Might chuck a few bulbs on as I want to make some roast garlic hummus tomorrow. See how it turns out.