Gas barbecues

Not a great BBQ'er myself.... have you got a photo of it, we had visitors here all weekend so purchased a cheap charcoal one for £35 for a quick fix, we want to get a gas one but want to wait now for the sales to start before purchasing one, the one you have sounds the right size for us. It was such good fun this weekend I'm actually warming to BBQ food... as long as its not burnt

In most garden centres and I think I've seen them in B&Q you can purchase bags of wood chips that tell you what flavouring they put into the food, I've certainly seen apple and spice, bet that would be great for pork...



http://www.lovebarbeque.co.uk/2014/05/02/wood-chips-for-flavoured-smoke/

 

Gas bbq's are the bees knees! Throw food on and just play with the heat!
Depending on the wind direction you'll probably end up having a hot side and a cooler side, but you soon learn where to cook what, and when things are cooked turning one side down to minimum to keep it nice and toasty while cooking off on the other side.
A tip... steak.
put the bbq on full whack, let it get hot and probably Smokey (burning off the bits you didn't reach to clean) then throw it in between flames, you can cook the steak so it's not red in the middle but still as soft and juicy as it would be medium rare! Yummy!
Oh and make sure your fat drip tub is in the right place before you start cooking... It's not nice stuff to get off again once it's set

 

Thanks for the link, that was a long time for assembling but just ready for your BBQ tea

If it was me I would just sprinkle them on when the coals are right for cooking and that way you would get the taste through the meat

 

Think you need to get some lava rocks to go in that firebowl FC (They provide the "BBQ" flavour - otherwise you may as well just cook on a gas hob indoors).
Likewise with the flavoured wood chips: you soak them, then put them on the hot coals/rocks and the steam that comes up from the woodchips flavours the food.

 

Correct fc. Bbq until meats black , then reduce time by 2 minutes
practice on sausages , always chose ones with 70% pork minimum . The supermarket premium brands are usually very good.
sweetcorn wrap in tin foil and cook for approx 20mins . Chicken cook very well slowly..

 

FC, just cook it in the kitchen and take it outside to eat it.
Cooking on a bonfire went out in the middle ages.

You see my thinking is, if its cooked by gas, it aint a barbecue, its just cooked outside.
If its cooked on charcoal its probably inedible.

 

I disagree. Gas bbq's taste virtually identical to normal bbq's especially when you have fatty burgers and sausages that drop into the flame hoods and flame grill everything in a lovely Smokey sausagey meat flavour. Mmm.
I have both but the gas one is used 9/10 times

 

I have had a charcoal BBQ . They are good fun in the "man make fire , man cook meat" caveman sense. But gas is a lot less palaver press a button and away you go - tastes pretty much the same as well