Had a barbie (Q not doll) yesterday and found out that I couldn´t use the footpump to fan the fire and drink beer without the beer getting warm. So, I went into the house, got an electric fan and let that blow on the barbie (Q not doll) until the fire was ready to cook on.

James

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"Television is like the invention of indoor plumbing. It didn't change people's habits. It just kept them inside the house".

Jokes by Alfred Hitchcock - Indoor & Outdoor Plumbing by RCM Plumbing

Yup. That's the way to do it. I speak as a very experienced barbie man.
Use a fan to get the charcoal evenly burning, rake it over and then let it alone for 15-20 minutes, and then go fetch the steaks from the marinade in the frig.

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Laird

If all else fails, use 6 inch nails

Is Petrol optional????

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Verwood Handyman
I Know it says I'm On-line, but I might have just left myself logged in, whilst I'm out....

I use an electric paint stripper.

I don't use easy lighting charcoal, just the cheap lumpwood stuff. And just a bit of wood from the workshop to start it.

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I should be dead; I've cheated the Grim Reaper yet again by surviving my third heart attack in June.

pre-cook sausages burgers and chicken and burn quickly on the barbicue safe as houses

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we are all ------------------still learning

First, wrap the pieces of chicken in foil and bake them so that they are throughly cooked through to the bone. Chicken is a good source of some very unpleasant pathogenic bacteria. Then when you are satisfied they have been cooked sufficiently, remove the foill and crisp them up on the fire. You might want to do this with sausages also. They are thick and so the heat from the fire takes time to penetrate to the middle, and what happens is that the skins get scorched. You avoid that by baking in foil first.

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Laird

If all else fails, use 6 inch nails

Dont BBQ an egg.....it lets off a mighty bang......not that I have EVER been that stupid ;)

You lose flavour if you pre-cook.

Barbecue cooking is special. When a barbie has got going with red hot chunks of charcoal, the oxygen in the air that flows through the charcoal turns into Carbon Monoxide. Blood absorbs CO in preference to O2 so the blood in your meat becomes saturated with CO. Cooked, it tastes better.

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I should be dead; I've cheated the Grim Reaper yet again by surviving my third heart attack in June.