My BBQ habits are pretty extreme! I BBQ approximately 3 times per week, whatever the weather on both Gas and Charcoal. I typically use the Gas throughout the week and without fail, the charcoal on the weekend. I’ve played around with a number of different BBQs and settled on what i consider a good combination.
I currently use a Charbroil Big Easy (Smoker) for day to day gas use (round one in pics) and a form of Cyprus Grill (skewers in pics) for weekend charcoal work. I also make use of a Wok Burner for 1) getting the charcoal going and 2) for flash frying… Konro grill is then used for slower round the table cooking…
I’ve also gone through a fair amount of charcoal with my preference now being restaurant grade, real hardwood lump wood. It starts easy and burns for a good few hours.
A few pictures below;
This is how I start the charcoal without any firelighters. Its a relatively smoke-free process! Use a Wok burner with the coals on a chimney starter, leave on flames for 2 minutes. The chicken below was really thinly sliced chicken thighs and left to marinate for 24 hours in a Thai blend. Cook time 10 minutes.
