BBQ thoughts....

[YeastFace]

Brother in law has a Pit Boss Navigator, which I got to see first-hand at the weekend. Absolute beast and complete BBQ envy from me.

 

[Dutto]

Weber always seemed over-rated to me, so after a variety of BBQ’s I finally finished up with a Dancook 1300. It’s a fantastic bit of kit.

I modified both a Chapati Pan (bought in India, it is basically a slightly curved steel plate) and a Pizza Stone so that they fitted inside the hood: and built a low table so that I don’t have to bend over to cook on it. (Old age keeps creeping up on me!)

I can cook almost anything on the Dancook; and after about ten years, I still don’t know how the air flow keeps the charcoal burning, but it does!

https://www.dancook.dk/product/dancook-1300
Enjoy.
:hat:

 

[Clint]

Here we go...

 

[Dutto]

Here we go...

Oooh!! Everything new and shiny!


That won’t last!


So enjoy!
:hat:

 

[Clint]

Can't wait to burn it in and work it out...my tandoori chicken will be stepping up a notch.

 

[damienair]

Enjoy Clint. I use my Master Touch every weekend, all through the year. It’s a great all rounder. A butterflied leg of lamb is incredible, as is chicken and everything else. Happy BBQ’ing.

 

[damienair]

Remember Clint to turn off your top and bottom vents when finished. The coals will cool down and you will be able to reuse them. I put old coals in first and add fresh charcoal into the chimney starter. Enjoy

 

[Clint]

Remember Clint to turn off your top and bottom vents when finished. The coals will cool down and you will be able to reuse them. I put old coals in first and add fresh charcoal into the chimney starter. Enjoy

Thanks pal...its a steep learning curve! Just took the first lot of burgers off...everyone is well impressed...got chicken kebabs cooking indirectly now...nothing is sticking to the grate.

 

[Clint]

Ha...twirl the lid and direct the airflow!

 

[Alastair70]

It’s been 5 days since I last BBQ‘ed, you’re really putting me in the mood now!

 

[Clint]

Well...I've only cooked the "standard"...just to try my new kit...all from a local butchers.
Burgers were very good..if a bit charred one side!
We've just eaten the chicken kebabs,indirectly cooked with lid down...perfect, with a lovely smokey back note.
Some shop made pork sausages now to use up the coal...
For my first proper attempt I'm well impressed.

 

[Clint]

..

 

[Clint]

Just another little go...

 

[Clint]

A bit smoother tonight. However I'm a bit cack handed putting the coal out of the chimney, lifting the middle grate,and dumping it in. I've chosen to start with a bit of direct cooking so not using the flip up sides.
Any tips?

 

[Clint]

A bit of interest from Pippy...

 

[Sadfield]

A bit smoother tonight. However I'm a bit cack handed putting the coal out of the chimney, lifting the middle grate,and dumping it in. I've chosen to start with a bit of direct cooking so not using the flip up sides.
Any tips?

Silcone/mylar bbq gloves. Cheap on amazon, but withstand picking up stray hot coals.

 

[damienair]

Lift the cooking grate off the BBQ first. Light your charcoal chimney on the charcoal grate. Then when the coals are ready pour your lit charcoal into the charcoal baskets and using a tongs set up your charcoal baskets to how you want to cook. Then when ready put the cooking grate on the BBQ and close the lid with the vents fully open to heat the bbq for 5-10 mins. That’s how I do it.

 

[damienair]

A little video to show you a few different charcoal basket set ups

 

[damienair]

 

[Clint]

Got the chicken on for a jalfrezi..smells epic!