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What ya think is the best?

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Sorry Pete !!

 

It has to be gas, by the time I've got the charcoal lit, it's started to rain :eek:

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What you do is prepare for all weather and use the charcoal BBQ in the kitchen.

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Charcoal every time - and not those crappy brickettes/briquettes...they go all yellow and make yellow smoke...get yer best lumpwood charcoal...it is a better burn, a better effect, and if you have an outdoor "fire" such as a brazier type thingy, it looks so much better...

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Well.. I'm split.

 

Charcoal tastes better although has health implications.

Gas is much faster but not as authentic (imho)

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Health benefits? I have never heard of exploding charcoal...but gas does pose that danger...and a gas cylinder near a hot barbecue...well, that is asking for trouble...

 

Do it the old rustic way...you can even make your own charcoal if you are that way inclined...

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What you do is prepare for all weather and use the charcoal BBQ in the kitchen.

 

Me and the smoke alarm can get in enough trouble as it is !! :p

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Ah yes you must remove all smoke alarm batteries. :rolleyes::D

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Yeah but she not so keen on the camp fire in the living room as it tends to melt the TV.

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Well.. I'm split.

 

Charcoal tastes better although has health implications.

Gas is much faster but not as authentic (imho)

 

 

You eat Charcoal? :eek:

 

Health implications are it gets stuck in your throat Sequenci . . .:D

 

 

 

I prefer the Charcoal Barbecue. It gives a nice warm glow when you have finished cooking, or cremating chicken. I like to toast Marshmellows over the Barbecue as well.

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To be honest, as per my last birthday, it has to be a pig on a spit (super-pimped)

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What happened to charcoal and petrol / turps being chucked over it every now and again?

 

 

This is why you should always use the correct materials for starting up a Barbecue:

 

Married couple fighting for lives after family barbecue explodes into a fireball | the Daily Mail

 

Be Safe you lot . . . . :)

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Sound advice UK.:)

 

And for anyone who is contemplating following my suggestion of using the BBQ indoors, DON'T! I was only joking.:)

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GOT to be lumpwood charcoal.

 

I have found that the briquettes burn too quickly and it is very difficult to successfully feed more in to keep the BBQ going, also the hot bits very quickly disappear into the thick layer of ash that they produce. On the other hand, lumpwood can be added without any problem.

Lumpwood is cheaper than the briquettes.

 

I like to throw a few herbs on to the coals, or a handfull of wet hickory or apple-wood chips to give a real smokey flavour.

Difficult to do that with a gas-ring!

 

Charcoal tastes better although has health implications.

Gas is much faster but not as authentic (imho)

Charcoal is supposed to be good for the digestion.

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Well.. I'm split.

 

Charcoal tastes better although has health implications.

 

I think Sequenci is referring to the medical studies from Japan where the BBQ is a major cooking appliance all year round.

From memory, these show the incidence of cancer due to ingestion of carcinogenic carbons from food are much higher than in other non BBQing countries HOWEVER they also show the incidence of saturated fat diseases are much lower because this is largely burned from the meat in the cooking process.

 

I think a little less fat will do us all good :)

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HOWEVER they also show the incidence of saturated fat diseases are much lower because this is largely burned from the meat in the cooking process.

So cooking on charcoal, reduces the fat content........ told you that charcoal was good for the digestion. :D :D :D

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I can concur - my mother incinerated everything she ever cooked and we never had upset stomachs as kids.

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You had a Barbecue when you were a kid? :eek:

 

I never had one until i was 25 . . .

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It certainly smelled like it whenever you walked into my mothers kitchen.

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Charcoal without a doubt.

 

I have a charcoal one, my sister and mum both have a gas one.

 

The gas one is easier, without a doubt, but it takes away a man's primal instinct to light fires! ;-)

 

Bugger throwing petrol on it though - I've seen that nearly go bad on many an occasion. The easier (and safer) way is to use a hair dryer on it. Turns the coals white in no time.

 

Usually we use those 'light in a bag' ones just to get it going (they're soaked in parrafin so they burn far too quickly), then add lumpwood.

 

Also, chicken is a bit funny, so we always microwave it first so it's cooked right through, then put it on the bbq to add the bbq taste.

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I like to throw a few herbs on to the coals, or a handfull of wet hickory or apple-wood chips to give a real smokey flavour.

Difficult to do that with a gas-ring!

Oh yes...snap off a few stalks of Rosemary from the garden...the charcoal doesn't incinerate it as you would expect, and the smell is great late at night...and it also keeps all the midges and mozzies away...

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