October 31, 20214 yr As the weather gets colder naturally I start planning some outdoor dining facilities . I’d like a sink ( can Hep2o be exposed to sunlight or should I put it in conduit - lagged of course ) Some prep area . A small work surface . But what will with stand the weather conditions ? Have ooni puzza oven BBQ - not sure to go gas ( guess really should avoid gas as will be I delete eventually ) , electric the only real option ?? Or pellet ?? Need some friends to enjoy it - I’ll buy them later ? Edited October 31, 20214 yr by pocster
October 31, 20214 yr Author Coooooorrrrr https://www.gardentrends.co.uk/products/draco-grills-avalon-outdoor-kitchen-with-stainless-4-burner-bbq-and-fridge-module?currency=GBP&variant=39460919771179&utm_medium=cpc&utm_source=google&utm_campaign=Google Shopping&gclid=Cj0KCQjw_fiLBhDOARIsAF4khR1HyyjIS_FpT9Thnh5a5irHx3ms1PP-kEwY5JKZM4UwQWdX1GCMrv4aAqqLEALw_wcB like this but 1/10th of the price ?
October 31, 20214 yr Author Coooorrrrrrr i’m easily pleased today https://buffbbq.com/collections/pellet-smokers/products/bbq-smoker-pit-boss-tailgater-pellet-smoker Anyone experience a pellet vs gas bbq ?
October 31, 20214 yr 5 minutes ago, pocster said: Anyone experience a pellet vs gas bbq The will both brown your sausage, and make it taste like, um, earthy.
October 31, 20214 yr Author 2 minutes ago, SteamyTea said: The will both brown your sausage, and make it taste like, um, earthy. Euphemism?
October 31, 20214 yr 20 minutes ago, pocster said: BBQ - not sure to go gas ( guess really should avoid gas as will be I delete eventually ) , electric the only real option ?? Or pellet ?? I use may own charcoal. I don't believe for a moment that the cheap commercial charcoal in bags comes form sustainable sources. Anyway if it is from 'abroad' then it has travelled a long way. Start the barbecue with any old bits of stick from the garden with some hardwood cuttings (fruit tree prunings) on as the next layer, along with 'harvested home-made charcoal. At this flamy stage put food on in frying pans/planchas to make use of the heat. As the fire becomes glowing and controllable, it can be used as a conventional bbq grill. Meanwhile, all around the fire is lined with oak logs, which burn smokily along with the starter fire and then char for the next time. After cooking, extinguish the fire asap. The amount of water shows just how much heat and fuel is still in there. Next day set aside the recognisable charred logs and charcoal for the next time. Then collect all the ash in a bucket and hose and stir. 5% ash at the bottom, and 95% reclaimed charcoal (very fine) floating above it. The oak is local and it takes 3 logs per session. No parrots died.
October 31, 20214 yr 4 minutes ago, pocster said: Euphemism? No, that tastes like Annie Lennox. Or toothpaste.
November 8, 20214 yr You can buy a Weber Smokey mountain with the proceeds of the glass transaction once I get organised
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