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Any barbecue experts out there?

(8 Posts)
MaryMotherOfCheeses Sun 14-Jun-09 20:03:43

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?

<eejit novice>

LIZS Sun 14-Jun-09 20:16:54

Did you wait until it was white to start cooking ?

MaryMotherOfCheeses Sun 14-Jun-09 20:21:59

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 Sun 14-Jun-09 20:26:00

I find the charcoal briquettes pretty useless.

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

Owls Sun 14-Jun-09 20:30:38

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

MaryMotherOfCheeses Sun 14-Jun-09 20:32:19

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

Individual bags are pricey, aren't they?

Carmenere Sun 14-Jun-09 20:34:43

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 Sun 14-Jun-09 20:52:09

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

Oh well, will try other substances.

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