Any barbecue experts out there?

[MaryMotherOfCheeses]

It didn't seem hot enough. Took an age to cook the food.

How do I make it hotter? Is it the stuff I used - charcoal briquettes?

We used normal charcoal on holiday. Seemed hotter. Or have I imagined it.

What do you think?

[LIZS]

Did you wait until it was white to start cooking ?

[MaryMotherOfCheeses]

Mostly white when I started.

And was certainly all white by the time the tiny chicken kebabs had cooked. I took those off and put prawns on (on skewers) and it took them an age to cook as well.

The instant ones I've used before cook prawns in five minutes, easily.

[2cats2many]

I find the charcoal briquettes pretty useless.

The instant light charcoal in the individual bags are the best IMO.

[Owls]

Another vote for the instant light stuff. Never had a problem since we started using that.

[MaryMotherOfCheeses]

Has any used just normal charcoal? Seemed fine on hols, or was that fluke?

Individual bags are pricey, aren't they?

[Carmenere]

Agree that real charcoal is hotter. I always poach sausages or chicken and then finish them on the bbq if it isn't very hot. a bbq with a hood is much better for consistant heat.

[MaryMotherOfCheeses]

Haven't got a hood, never thought of that.

Oh well, will try other substances.