Aussie BBQ Forum

What size do I want?

Or should I ask what size do you use for different styles of cooking?

What about their sawdust and coconut briquettes? What are they used for and are they any good?

Hi All,

Have allways used heatbeads in the OTS. Thinking about giving charcoal a go.

I'm in Newcastle - has anybody got any tips on where to get charcoal?

What types, sizes, brands, should I look at?

Where do I start?

Thanks for the posts. Confirmed my thoughts - love the OTS but it is more about having the time to play with my food than convienence. Have been looking at the posts on "grilling" on a pellet smoker.... think I will need to consider this some more. It's a shame there isn't a gasser/pellet ...

Just don't do this:
http://www.aussiebbq.info/forum/viewtop ... on#p100012

While on the subject I've been meaning to ask if people could post a few pics of how they use their cooking mats - a what you should do instead of a what you shouldn't do.

Looks like fun, I've got the rotisserie for the OTS and while it is great fun and makes for a good event, I would argue that the indirect cooking approach that weber use really makes no difference in flavour of the final products (in my experience) when you compare indirect roasting to (weber's advi...

When only cooking for my husband and I, I cook my pizza in a 17 inch Lodge cast iron skillet over direct heat for a few minutes and indirect heat for another 5-10. Oh, and on very high. No fuss, works perfectly every time.... And I mean perfect. I have a large wood fired pizza oven and can honestly...

I have a Baby Q for the Winnebago, A Q220, and a Weber Genesis E320 gasssers A weber OTS and a Performe Kettles, A Weber Charcoal Go Anywhere A home made toolbox smoker And a Traeger Pellet Grill I also have a GMG Daniel Boone Pellet Grill on loan for trials. Every one of them have their place. I c...

This recipe comes from Francis Mallmann's book Seven Fires, I've never had the chance to try it out but I just love a recipe that includes a block and tackle and a pair of pliers. 1 medium cow, about 640kg, butterflied, skin removed 8 litres brining water (about 2 cups of salt) 8 litres Chimichurri ...

My name is Anthony. I am Australian. (currently residing in Newcastle) And I am a Asador (well I aspire to be one). The statement above will probably not make any sense to you unless you have seen this video. (Note contains a couple of scenes of turning cow into meat which may distress some people) ...

Hi All, The old question of looking for a new gasser and which one to get. - Or do I want a gasser at all? There seems to be a big following for the Weber Q series bbq's on this forum and I think the number of posts on this forum (and elsewhere) extolling its virtues has sold me. Almost.... I get th...