Latest news with #outdoorCooking
Geek Dad
28-05-2025
- General
- Geek Dad
Flat-Top Cooking With the Slate 28″ Rust-Resistant Griddle From Weber
We just passed Memorial Day, which means that grilling season has truly begun. But grills aren't the only great way to do some outdoor cooking! In recent years, the outdoor griddle has become a fun addition to the backyard appliances. Weber recently added a 28″ model to their Slate line of griddles. You can choose between two different models, one fueled by propane, and the other by natural gas. Weber sent me a propane model, as well as a few accessories, to try out for myself. What Is the Slate 28″ Rust-Resistant Griddle? The Slate 28″ Rust-Resistant Griddle is a 3-burner gas-powered griddle for making anything from pancakes to smash burgers to fajitas. It retails for $599, and can be purchased directly from Weber or from stores like Home Depot. The 28″ griddle is the smallest one in the Slate line, but models are available in sizes ranging up to 36″. The Slate 28″ Griddle has the following features: • Rust-resistant carbon-steel cooktop is ready, not rusty • Pre-seasoned and ready to cook on right out of the box • Even edge-to-edge heat for consistent cooking across the griddle • Reaches over 500°F for high-heat searing and crispy edges • Wind guards protect burners and keep the temperature steady • Precision control knobs adjust heat smoothly and gradually • Independent heat zones expand cooking capabilities • No use of coatings, so you can use metal tools without worry Assembling the Slate 28″ Rust-Resistant Griddle The Slate 28″ Griddle arrives unassembled in a single box. Even though the instructions say that assembly is a two-person task, I found that once I opened the box and removed all of the parts, I was able to put the griddle together without any issues. All the parts are packed well in their shipping container, so be aware that there's going to be a lot of cardboard left over once you've gotten all the pieces out. Here's a quick look at the assembly process: This slideshow requires JavaScript. Here's a look at the burners, before putting the griddle surface into place: The three propane burners. Image by Paul Benson. There are four holes on the frame around the burners; there are pegs on the underside of the griddle surface that slot securely into those holes. The griddle surface in place. Image by Paul Benson. As you can see in the above picture, there's an opening in the lower left corner of the griddle surface. The Slate comes with a drip pan, which slides right underneath that opening. Using a griddle scraper, you can get any food stuck to the griddle cleaned off easily. The drip pan in its drawer, ready to slide into place. Image by Paul Benson. The griddle comes with two grill hooks, which clip onto the ends of either of the two side tables. Weber also sent along a few more for me to use. Some of the tool hooks. Image by Paul Benson. There was also a bottle holder, which clips to the side tables in the same fashion as the tool hooks: The bottle holder. Image by Paul Benson. Here's a look at the fully-assembled griddle, with all of the accessories attached and the propane tank installed and hanging from the griddle stand. The tools from the Weber Griddle Essentials Toolkit hang from the tool hooks. Ready to get to work! Image by Paul Benson. The griddle was very easy to assemble. All I needed was a screwdriver. All the parts lined up perfectly, and it didn't take me long to get everything put together. The griddle surface is a bit heavy, so that bit you may need a second person to help lift it into place. But otherwise, it's smooth sailing. Using the Slate 28″ Rust-Resistant Griddle The griddle surface is pre-seasoned, so once the propane tank is connected, you're ready to start cooking. The one precaution that Weber asks you to take is to do before firing up the griddle, however, is to do a test to make sure there are no leaks in the propane tank or connections. This is done by simply spraying some soapy water onto the tank and regulator, then turning on the propane. If there's a leak, you'll see bubbles forming. Thankfully, everything was bubble-free, so I was ready to get started. As luck would have it, this last Memorial Day weekend my girlfriend's son and his wife were up visiting from San Diego for his high school reunion. They were available for breakfast, so we invited them over for a home-cooked meal. Some other members of my girlfriend's family who live nearby also came over, bringing our total count to 9. This was going to be a good test of the Slate Griddle. I preheated the griddle, using the suggested low setting for pancakes on all three burners. I had read that 375 degrees was an optimal temperature for cooking pancakes, so I used my infrared thermometer gun to tweak the dials on the burners until most of the spots on the griddle were near that temperature. Once I got the temperature settled, I buttered the griddle and added the batter on the first round of pancakes. This batch of pancakes is almost ready to come off the griddle. Image by Paul Benson. The first round was a success, so once I got those off the griddle, I scraped any scraps off into the drip pan, then repeated the cooking process. I ended up with 17 good-sized pancakes all in all. Ready to serve! Image by Paul Benson. One of my girlfriend's relatives didn't particularly like pancakes, so we quickly made some French toast batter and got some bread dipped and onto the griddle as well. The French toast 'special order' hits the griddle. Image by Paul Benson. We also had eggs and sausage with breakfast, but my girlfriend and her sister prepared those in the kitchen so that everything would be ready around the same time. Slate 28″ Rust-Resistant Griddle – Final Thoughts Cooking on the Slate Griddle was a delight. I normally make pancakes almost every weekend, but until now, I had been doing them one at a time in a pan. It was so nice to be able to cook several nice-sized pancakes at the same time, cutting down my labor significantly. Not to mention that I was delighted with how well they came out- so nice and thick and golden brown. It should be noted too that it was a windy morning, yet the design of the griddle ensured that all three of those burners stayed lit. The 28″ size is perfect for a small family, such as myself, my girlfriend, and her daughter. Had we been cooking just for ourselves, we could have made the pancakes, sausage, and eggs all at the same time on the griddle. If I found myself regularly cooking for a larger group of people like we did this last weekend, I'd likely want to graduate to the 36″ griddle, where we could get a lot more cooked at the same time. I enjoyed not just the process of cooking on the griddle, but also the ease of cleaning the surface once I was done. The griddle surface does need to be seasoned after every cook or two, but that's a simple process of applying some oil and then letting it burn off. Weber has made a quality cooking appliance with the Slate 28″ Rust-Resistant Griddle. I'm looking forward to the next time I make breakfast, and I'm already looking up recipes for smash burgers to try out. If you're looking to cook on a flat surface outdoors, you should definitely give this griddle a look. For more information on the Slate 28″ Rust-Resistant Griddle or to make a purchase, head to the Weber website. Weber provided a griddle for evaluation, but had no input into this review. Liked it? 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The Sun
21-05-2025
- Entertainment
- The Sun
Roy Keane launches passionate rant about why he hates BARBECUES in long list of things Man Utd legend can't stand
ROY KEANE has added BARBECUES to his list of pet hates after launching into a passionate rant. The Manchester United legend let rip at the idea of outdoor cooking on the latest episode of the Overlap. Keane famously dislikes many popular things, ranging from prawn sandwiches and ABBA to players swapping shirts. But the latest item to end up in his crosshairs is the humble barbecue. With Brits enjoying good weather throughout spring, many have been turning to an al fresco-way of dining. From sizzling sausages to chargrilled chicken and burnt burgers, everyone loves the smells and aromas that come with an outdoor barbie. Even Keane's beloved United are getting into the habit, with the club forgoing a traditional trophy parade in favour of a barbecue at Carrington if they beat Spurs in tonight's Europa League final. However, Keane showed he was not having any of it as he took aim at the concept of cooking on something other than an oven. And he left fellow stars Ian Wright, Jill Scott, Gary Neville and Jamie Carragher in stitches with his attack. Keane raged on the Overlap, brought to you by Sky Bet: 'Barbecues are overrated though, aren't they? ******* barbecues! 'They're the worst ever, honestly. Smoke everywhere, honestly, barbecues… 'Queuing up for food that's been there 20 minutes, buns and *****, forget it. Man Utd & Spurs supporters party all day in Bilbao's fan zones ahead of Europa League final 2 MAN UTD VS TOTTENHAM - EUROPA LEAGUE FINAL LIVE Latest betting odds, offers and predictions 'Worst ever. I like a burger but not a barbecue.' Turning to Ian Wright, Keane then quipped: 'Are Arsenal having a parade for finishing second?' Fans found Keane's comments hilarious as they reacted on social media. One said: 'Roy makes this show.' Another declared: 'Nothing better than a good BBQ!' One noted: 'Wise up Roy.' Another added: 100% correct.'
The Independent
20-05-2025
- General
- The Independent
The top 9 grilling mistakes and how to fix them
I love to grill, and barbecue, and I have devoted my career to outdoor cooking for more than two decades. In that time, I've seen a lot of mistakes, and people tend to make them over and over. So I put together a list of the biggest grilling don'ts and how to avoid them. Print this list and refer to it the next time you get ready to grill! Never oil the grill Many people oil the cooking grates — big blunder! Follow my mantra: 'Oil the food, not the grates!' If you brush oil on hot cooking grates (and a lit grill), you run the risk of a big flare-up. The oil that you have brushed on will instantly burn, leaving a sticky residue that will 'glue' your food to the grates, making it stick, break apart and dry out_like dehydrating food. If you oil the food, it will stay juicy and promote caramelization_those great grill marks! And help to prevent 'stickage.' Don't put food on a cold grill Always preheat a gas grill with all burners on high, or wait until charcoal briquettes are covered with a white-gray ash. Preheating also burns off residue and makes it easier to clean the grill. Contrary to popular belief, you don't ever need to cook on a grill that is hotter than 550 F. The hotter the grill, the more likely you will burn the outside of the food before the inside is cooked. Clean that dirty grill An outdoor grill is like a cast-iron skillet. It gets better and better the more you use it, but you do need to clean it every time you use it. Clean the grill grates twice every cookout with a stiff, metal-bristle grill cleaning brush — before and after you cook. If you do this, it will never be a big job to clean your grill. If you don't have a grill cleaning brush, crumble a ball of heavy-duty aluminum foil and hold it in a pair of 12-inch locking chef tongs to use to clean the grill. Know the difference between direct and indirect heat The most frequent mistake is to choose the wrong cooking method. To be a good griller, you must know the difference between direct, indirect or combo grilling and when to use them. Direct grilling means that the food is set directly over the heat source — similar to broiling in your oven. Indirect grilling means the heat is on either side of the food and the burners are turned off under the food — similar to roasting and baking in your oven. Combo grilling means that you sear the food over direct heat (i.e., to sear a tenderloin, or large steak) before moving it to indirect heat to finish the cooking process. Remember this general rule of thumb: If the food takes less than 20 minutes to cook, use the DIRECT METHOD. If the food takes more than 20 minutes to cook, use the INDIRECT METHOD. The right way to deal with flare-ups Never use a water bottle to extinguish a flare-up. Spraying water on a hot fire can produce steam vapors which may cause severe burns. The water can also crack the porcelain-enamel finish, resulting in damage to your grill. Fire loves oxygen, so cook with the lid down and don't peek. Repeatedly lifting the lid to 'peek' and check the food while it's cooking lengthens cooking time. If you have a full-on fire, turn all the burners off, remove the food and extinguish the flames with kosher salt or baking soda. In a worst-case scenario, use a fire extinguisher, but know that it will ruin your grill. Avoid frequent flipping If you are cooking food by the direct method (hamburgers, hot dogs, boneless chicken breasts, small steaks, vegetables, etc.), flip only once halfway through the cooking time. All protein will stick to the grates as soon as it makes contact with the hot grill grates. As it cooks, it will naturally release itself, and that is when you can turn it over with a pair of tongs. Just remember to oil the food, not the grates! Dodge cross-contamination One of the most common mistakes backyard cooks make is using the same tongs for raw and cooked foods. This creates cross-contamination and can result in food-borne illness. It's easy to fix this problem. I have been color-coding my 12-inch locking chef tongs with red and green duct tape for as long as I have been grilling. The different colors help me to remember which pair of tongs I used for raw food (red), like chicken, and which are safe to use for the cooked food (green). And remember to use a separate clean platter for your cooked food, too. Don't sauce too soon If I had a dime for every time I saw someone pour thick sweet barbecue sauce on bone-in-chicken pieces or a whole rack of ribs while they were raw, I would be a very wealthy griller! All barbecue sauces have a lot of sugar in them and sugar burns quickly, almost always burning the outside of the food before the inside cooks. Generally I only brush food with sauce during the final 10-15 minutes of cooking time. With ribs that cook 2-3 hours, I will brush with a diluted sauce (1/2 beer and 1/2 sauce) for the final 30 minutes of cooking time. Resist testing for doneness by cutting Cutting your food to test for doneness is another common way people bungle their food. When you cut any protein, you are letting the precious juices escape, and if the food is under-cooked, the area where it was cut will be over-cooked when you put it back on the grill. Use an instant-read meat thermometer to test for doneness, and always let your food rest for at least 5 minutes before cutting into it. ___ EDITOR'S NOTE: Elizabeth Karmel is grilling, barbecue and Southern foods expert, a media personality and the author of four cookbooks, including ' Steak and Cake .'
New York Times
19-05-2025
- Lifestyle
- New York Times
Take It Outside! 24 Easy-to-Pack Recipes for Summer Picnics, Beach Days and More
You'd think the first 70-degree day in New York was a government-sanctioned holiday, the way that throngs of winter-weary city dwellers spill out onto patios and piers and into parks. It's a culturally sanctioned holiday, at least, an excuse to grab the portable speaker and some friends, and finally — finally! — eat outdoors. That feverish appetite for summer's arrival is universal. We're all itching to get outside, and the season's restless nature necessitates food that can tag along with us. So below you'll find 24 portable and shareable recipes built for the backyard, the beach and the communal barbecue, along with tips that will make planning and packing for blissfully unstructured days a little bit easier, and a lot more delicious. ☼ Snacks Furikake Snack Mix No one is more popular at the park hang than the friend who rolls up with a tub of fancy Spanish potato chips or a bag of elusive Japanese butter corn Cheetos. That is, until you show up with Sue Li's snack mix, teeming with crunchy ramen noodles, shrimp crackers, puffed cereal, wasabi peas and more crunchy bits tossed in soy butter. Recipe: Furikake Snack Mix Caprese Antipasto Want all of The Times? Subscribe.
Telegraph
14-05-2025
- Lifestyle
- Telegraph
The 11 best charcoal BBQs, tried and tested by our expert chef
Which is the best charcoal barbecue? You'll need to know if you want to make the most of a heatwave. And if you're still waiting on the elusive British summer, don't worry, our guide to the best patio heaters should keep you grilling through spring. While many of us are turning to gas barbecues, traditional charcoal grills are the best. They offer a smoky flavour and smell that gas cannot easily match. Charcoal barbecues are often cheaper than gas too, ranging from £50 to £2,000 with hooded, egg and kamado styles all available. That said, they take longer to light up and, unless you're an experienced barbecue cook, it can be tough to get to a consistent temperature. Telegraph columnist, food writer and chef Xanthe Clay is a huge fan of all outdoor cooking, from barbecues to pizza ovens. She put the best of this year's charcoal barbecues to the test, grilling, roasting and searing meat and vegetables to help find the right model for you. You can read her reviews below, along with reviews by food editor Tomé Morrissy-Swan, and food critic Elaine Lemm Blenkinsop, followed by answers to some frequently asked questions. If you're in a rush, here's a quick look at their top five: The best charcoal BBQs: At a glance JUMP TO REVIEWS How to choose the best charcoal BBQ The materials are the most important factor. For cooking on, you will want a high-quality stainless steel grill that will resist heat and corrosion, although cast iron steak searers and ceramic pizza stones are also available as specialist cooking surfaces. The body of your barbecue, whether kettle or drum-shaped, will most likely be made of steel or ceramic. Ceramic barbecues offer superior heat control and can cook a wider range of temperatures, from under 100°C for smoking and slow-cooking to over 300°C, great for pizzas. However, they are heavier and more expensive than steel barbecues. For anything except open grilling, you will not want to open the barbecue too often and risk letting out the heat and smoke, so look for an inbuilt temperature gauge. Think about safety, too. Is the barbecue solid on its feet or wheels? Does the lid feel safe? Are the air vents safe to operate with bare hands? All important factors to keep in mind. Why you can trust Telegraph Recommended Our thorough, real-world tests will always help you find the best product. No manufacturer ever sees Telegraph Recommended reviews before publication and we don't accept payment in exchange for favourable reviews, nor do we allow brands to pay for placement in our articles. All reviews are based on independent expert opinion and our hands-on testing. Visit our Who We Are page to learn more. How we tested the best charcoal BBQs Xanthe, Tomé and Elaine tried the barbecues at home over the course of several weeks in the summer. They rated them first and foremost on how easy it was to control the temperature, smoke and flame. This is largely down to the heat-retention properties of the materials, the shape of the barbecue, the quality of the vents or dampers and the ability to move the food towards or away from direct heat. Built-in thermometers are an important feature, but practical extras like preparation shelves, cart bases, easy-empty ash cans and utensils all make a barbecue more useful. Some also have specially-shaped grills for better results. Here's what our experts found, starting with their favourite... (And if you're spending time in the garden this summer, don't forget to check out our guides to the best garden chairs and the best rattan furniture next.) Best charcoal BBQs 1. Best Buy Charcoal BBQ: Weber Master-Touch Reviewed by Xanthe Clay Webers are the original kettle barbecue and they remain great workhorses. I've got one that's been outside uncovered for years and it's only got a touch of rust around the vent. This larger model has a built-in thermometer, which is useful for lid-down barbecuing, and a clever spring-loaded ash can for clearing out. The lid isn't hinged, so you can put it completely to one side or, if you haven't got space, there is a built-in rack which feels on the flimsy side, but holds up well. They will get pretty hot, so keep kids, pets and exuberant party-goers at a distance. The grills are nothing fancy, just chromed steel, but they do the job even if they aren't the easiest to keep clean. You can remove the central area of the grill using tongs or heatproof gloves to refill the coals, which makes good sense for direct grilling the usual steaks and burgers for a party. However, if you are an indirect heat freak, you may prefer other barbecues which allow refilling at the sides only. The barbecue heats up reliably thanks to the venting system and since they are the benchmark kettles, most recipes will work on them without needing to adapt them. There are also plenty of compatible accessories, both made by Weber and by other companies, including pizza stones and steak searing grates. Weber also make one of our favourite portable barbecues, by the way, with their tabletop Smokey Joe. Key specifications Functions: grilling, smoking, see below for others Features: thermometer, one-touch cleaning system, 'smoke' setting on vents Features sold separately: steak searing grate, pizza stone, poultry roaster, griddle Material: aluminium Dimensions: 98cm high, 57cm diameter, weighs 21kg Warranty: 10-year manufacturer's on bowl and lid, two years on other parts 2. Best Value Charcoal BBQ: Char-Broil Kettleman Reviewed by Xanthe Clay The Char-Broil is a handsome, big-kettle barbecue and took me an hour and a half to build single-handed. The rack holding the charcoal is much higher than the Weber, covering nearly the whole circumference of the kettle. This allows you to create direct heat areas above the hot coals and indirect heat zones away from the coals. Rather than top and bottom dampers to adjust oxygen flow, the Kettleman has air inlets all round and one super-sized damper on top to control the internal temperature. Closing the damper allowed me to get it above 300°C – hot enough to cook a pizza. (It also gets very hot on the outside. Children need to be kept well away.) The grill rack is porcelain-enamelled and the bars are V-shaped in cross section, rather than the classic tubular bars. Char-Broil call this feature 'TRU-Infrared' and claim it reduces flare-ups. They are on the wide side, but it still makes neat stripes on steak and vegetables and nothing stuck when I used it, as long as I got the grill properly hot (ten minutes with the lid down does the trick) before cooking. The broader profile also means food is less likely to fall between the bars. Finally, the lid is attached via a nifty double pivot system, making it easy and safe to lift and close. I really liked this. It means that, although it's a big barbecue with a huge cooking area, it would be fine on a medium-sized patio. Key specifications: 3. Best BBQ Oven: Big Green Egg MiniMax Reviewed by Xanthe Clay These Kamado ovens – a Japanese-style ceramic oven with excellent heat retention – are a sensation. I tried out the second smallest version, the MiniMax and was impressed. It lights easily and comes to temperature quickly, but all cooking is done with the lid down, so there's not much posing with tongs to be done. You can use it as a grill, but the clever part is the 'ConvEGGtor' insert, which circulates heat around the dome while protecting food from the flames, turning it into a convector oven for smoking, slow-cooking and even baking bread. The meat I cooked in there came out juicy and with a nice touch of smoke, even without adding chips. It's simple to use and not difficult to get impressive results – no wonder the chefs love it. It's worth pointing out, however, that these things are extremely heavy. Even this mini version weighs 42kg. The £1,810 Big Green Egg, which can fit two turkeys at once, is nearly 100kg. You'd better pick the right spot in your garden for that, because you're never picking it up again. Key specifications Functions: grilling, smoking, slow-cooking, roasting, baking Features: temperature gauge, ConvEGGtor insert (turns it into a convector oven) Material: ceramic with stainless steel cooking grid and carry handles Dimensions: 50cm high, 56cm diameter, 33cm grill diameter, weighs 42kg Guarantee: lifetime for ceramic base, dome, fire box and fire ring 4. Best Charcoal BBQ for Slow Cooking: Kamado Joe Junior Grill Reviewed by Tomé Morrissy-Swan Another Kamado oven looking, at a glance, identical to the Big Green Egg but at a much lower price tag, having been made in China (though the brand is American). The Joe Junior is slightly larger than the Big Green Egg above and is said to be a portable barbecue, though at over 30kg, it's not portable for me. Like the BGE, it comes with a ceramic heat deflector that's great for slow cooking. Larger models have a split grill option, meaning you can cook both directly and indirectly at the same time. Key specifications 5. Best Charcoal Barbecue for Smoking: Drumbecue Original Charcoal BBQ Drum Smoker Reviewed by Xanthe Clay Are oil drum barbecues any good? This one certainly is, but boy is it big. One of these in your garden says: I have lots of friends and I know how to party. And the fact that it is made from a cut-open oil drum just adds to the macho appeal (this is the barbecue used by all the chefs at Meatopia, London's annual meat fest). It's not without its flaws. Load the clever-looking fuel drawer with the suggested 3kg of charcoal and the whole apparatus tips over. That said, once it's going it is a joy to cook on, with heaps of space to create different cooking areas (as described above, in my Char-Broil review). Key specifications 6. Best Charcoal BBQ Grill: Everhot Grill Reviewed by Xanthe Clay Based on the Argentinian Asado grill, these beautifully engineered barbecues are made in the Cotswolds town of Dursley entirely from stainless steel, bar the wooden handle. It arrives fully assembled, weighs 60kg, and I'm told it would be fine left outside uncovered year round. There are no legs, so you'll need to plan a sturdy surface to sit it on. The fuel compartment has a door at the front which can be lifted off to provide extra access to clean it out, or you can cook with it off, although you shouldn't try to lift it off while the fire is lit. The EverHot Grill is designed for grilling only, rather than lid down 'smoking'. You can use either ordinary charcoal or wood, a favourite with hipster restaurants, said to give extra flavour. There's no venting system in the fire-brick-lined fuel compartment. Heat control is by winding the grid higher, to reduce the heat reaching the ingredients, or lower, to increase it. It's worth noting that stainless steel is one of the metals worst at conducting heat: it has a thermal conductivity score of 17 W/(mK) (Watts per meter-Kelvin), against 43 for carbon steel, 73 for iron and 238 for aluminium. This means the thick grill bars take noticeably longer to heat up than other barbecues, making this better for weekend grilling than a quick after work steak. However, once they are hot, they spread the heat evenly. You can buy a cover for the fuel compartment for £175, a flat griddle-like chapa grill and a slanted parilla grill (both of which slot in instead of the regular grill bars) for £125 each. All grill pieces are dishwasher safe. A beautiful piece of kit – if you can afford it. Key specifications 7. Best American-style Charcoal BBQ: VonHaus American Style Charcoal BBQ Grill Reviewed by Tomé Morrissy-Swan If there's one thing Americans do better than us, it's barbecuing. Not content with merely slapping a few burgers and bangers on the grill, this style needs enough space to cook whole cuts of meat and ideally space for smoking over wood, too. Von Haus's American-style Charcoal barbecue is relatively compact for a US-style grill, but its complexity compared to a simple Kettle grill means it takes some time to put together. A step up in the difficulty charts from Ikea furniture, it took two of us an hour to assemble. But it was worth the wait. Various little details elevate this above your typical barbecue. The grill pan housing the charcoal can easily be lowered or raised for incredibly precise cooking while a vent makes it easy to add more charcoal or wood chips, if you're going for the American style. It's big enough for a whole leg of lamb or more and great for hosting big parties. You can easily keep adding more charcoal to keep the cooking going for long hours. Everything I cooked on the VonHaus cooked easily and tasted delicious, from skewers and burgers to vegetables and whole aubergines. Key specifications 8. Best BBQ Cart: Napoleon PRO Cart Charcoal Kettle Grill Reviewed by Xanthe Clay Putting this one together was a serious challenge, taking me most of the afternoon (a second pair of hands would have sped things up a bit). The instructions require implements beyond the reach of my tool box (rubber mallet, anyone?) On the upside, once made, it feels rock solid, including the very useful fold out prep table. I used Napoleon's own smokeless charcoal briquettes, made of coconut shell, along with their JetFire Chimney Starter. One chimney-full didn't get the temperature higher than the 'smoke' level of 100°C required for searing, according to the inbuilt thermometer, so I chucked in a second and (in frustration) a third of British hardwood charcoal. Within half an hour, it was up to a colossal 370°C. After a few airflow tweaks, I made some delicious lamb steaks with roasted vegetables. The coal rack is 18cm below the cooking grill (compare that to the Char-Broil at 9cm and Weber Master-Touch at 13cm), which may account for the very slow heat-up times and the need for plenty of charcoal for high-heat cooking. The cast iron cooking grill is great, but very solid and heavy, making charcoal top-ups tricky, although there are hinged sides to allow access to the side coal holders if you're slow-cooking. The cart offers protection from the hot kettle. Key specifications 9. Best Budget American-Style Charcoal BBQ: Uniflame Classic 60cm American Charcoal Grill Reviewed by Elaine Lemm Blenkinsop Like the VonHaus above, this 60cm steel American-style barbecue is not the biggest of its type, but it is exceptionally sturdy and wobble-free once built. Despite the well-written guide, neat coding of the parts and help from my husband, the build took an hour and a half. When finished, though, I loved how easy it was to move the barbecue around the garden, even over the grass and onto the patio. Controlling the heat under the hood is easy with the built-in thermometer and three adjustable side vents, though be warned, these get pretty hot. Other than that, the Uniflame comes with some excellent touches; handles and knobs stay cool; there's a height-adjustable charcoal tray and a super-sized access door for adding more coals when needed. The promise of being sizeable enough to cook up to 20 is stretching its abilities unless just cooking sausages; a variety of food would be a struggle, even with the handy warming shelf. When cooking for two, however, my steak, prawns, peppers and Kofta had ample space, were evenly cooked and wonderfully charred thanks to the excellent even heat across the grill. Apart from the few niggles, this is an excellent barbecue for the price. Key specifications 10. Best Budget Small Charcoal BBQ: George Foreman Portable Charcoal BBQ Reviewed by Simon Lewis We used to say it wasn't worth spending too much on a barbecue in Britain because it was only sunny for two days a year. People seem to have changed their minds about that, but there's still a case for keeping things reasonably cheap. George Foreman's basic charcoal barbecue is as good as any you'll find at the garden centre for the price and it's nice to give something back to the retired boxer for the hours spent tinkering away in his garage (I assume that's how it's made). Indeed, tinkering is the operative word here. It took me an hour to assemble this from at least 24 parts and 60 nuts and bolts. If you're having people over, give yourself plenty of time. Once set up, it's a good, old-fashioned barbecue with vents at top and bottom for airflow, room for about three inches of coals and a 44cm cooking area, which was enough to cook a family meal of six sausages and four burgers, plus a load of chicken thighs. Though the legs aren't very substantial, it stood quite securely and the bowl itself is sturdy. Overall, a perfectly decent grill for the money. As long as you have the patience to build it. Key specifications Functions: grilling Features: warming rack, wire storage rack at base Material: steel with enamelled bowl and chrome grills Dimensions: 86cm high, 55cm wide, 48cm long, 44cm diameter grill, weighs 7kg 11. Best charcoal BBQ for camping: Landmann Tripod Charcoal Barbecue Reviewed by Tomé Morrissy-Swan More of a portable campfire than a traditional barbecue, this still works just fine and is great for sitting around in the evening – just add a guitar. The grill can be raised and lowered on its chain to vary the heat intensity and while the tripod is not rock solid, it's sturdy enough and easy to pack away. Be advised, this barbecue is fairly small with enough space to feed a family, but not a whole party. The grill does swing and the fire bowl is low, so care should be taken if you have small children. Key specifications Charcoal BBQ FAQs How does a charcoal BBQ work? The basic concept has remained untouched for centuries: all you need is a pit for the burning coals and a grill for the food. There are vents or dampers in most barbecues to control the airflow, increasing or reducing the amount of naked flame. Some barbecues will be more high-tech, with tiered grills allowing you to move food towards or away from direct heat; heat deflectors; slow cooking or smoking functions, etc. What is a Kamado BBQ and are they worth the high price? A Kamado barbecue is a ceramic, egg-shaped charcoal barbecue rather than the usual rectangle or drum. The word Kamado is Japanese and translates to 'stove' or 'cooking range', but outside of Japan, it refers to a ceramic barbecue style. They are highly versatile with excellent heat control thanks to their air-tight lids and adjustable vents. You can use one for grilling, smoking, roasting, slow cooking, baking, pizza and bread making and direct and indirect cooking. Most Kamado-style barbecues come at a price, but they are an investment piece that, with care, will last. How to light a charcoal BBQ First, clean out any ash from the bottom of the kettle or drum and open the bottom air vent. Then reinsert the coal grill and make a pyramid with a natural firelighter at the centre and the charcoal or briquettes around it. Some people add a pile of kindling underneath the coal grill as well (such as newspaper and twigs) to help get it going. If you add lighter fluid, make sure it's all absorbed and dry before lighting. A few minutes after lighting the firelighter at the bottom of the pyramid, the charcoal closest to it will start to glow in the centre. Keep moving the outer coals into the centre until they are all grey-white and ashy and glowing. It takes about 20 minutes. Now you are ready to fit the cooking grill above the coals and start cooking. A charcoal chimney is a good way to speed this up. It's like the pyramid, but the charcoal is contained in a chimney, which you place on the coal grill and light at the bottom. Once the coals are white and ashy, you tip them out onto the coal grill. Remember to let any lighter fluid burn off before you start cooking or your food will taste of petrol. Good-quality charcoal will provide better flavour and better cooking conditions. Which is better, charcoal or briquettes? Charcoal is wood that has been burnt down in an oxygen-poor environment at very high temperatures, driving off the water and sap so that it becomes pure carbon. Charcoal burns hotter than the wood it is made from. Briquettes are a composite fuel, made from charcoal powder, coal dust, accelerants and binding agents. They are easier to light and produce less heat, burning more steadily and for longer than traditional charcoal, making briquettes the best choice for slow cooking. Which is the best charcoal? Lump charcoal – solid pieces of carbonised wood with no additives – takes longer to light, but burns hotter than briquettes and is considered best for searing and grilling. Its behaviour depends on the wood it is made from. Some, such as maple or hickory, can impart a flavour to the food, whereas hardwoods are prized for burning hotter and longer. Binchotan, also known as white charcoal or bincho-zumi, is the most expensive charcoal in the world. It's made in Japan from ubame oak and burns hotter and longer, without smoke or odour, than other lump charcoals. It can also be reused up to three times. For more advice, read Xanthe's feature on the ultimate barbecue charcoal. How much charcoal do I typically need to use? The amount of charcoal needed depends on the size of your grill and the type of cooking. You'll get used to this over time. Typically, for direct grilling, the general principle is to cover the grill with around two thirds of charcoal. Fewer coals are needed for indirect cooking as you only pack one side of the grill. Avoid overloading, which makes it harder to light and using too few coals, which makes keeping a good heat difficult. Another popular rule of thumb is the one-to-one rule; one kilogram of coal to one kilogram of meat. Is charcoal environmentally friendly? According to Greener Ideal, charcoal is less eco-friendly than gas or electric, as carbon monoxide and soot is released as it burns. There are, however, some measures you can take to lessen the effect. Instead of briquettes, opt for lump charcoal, which releases less gas and soot. You could also opt for a dome grill, which captures the heat better, so less fuel is burned. Does charcoal taste better? It's a matter of personal preference. Charcoal imparts a more smoky flavour on the food being grilled, which many will enjoy. Connoisseurs advise against using lighter fluid, which can give a petrol flavour to the food. For more details, read Tomé's feature on the differences between gas, charcoal and wood. How do I set up my charcoal BBQ for indirect cooking or smoking? Indirect cooking on the barbecue is quick and easy to do; simply place hot coals on one half of the grill. This leaves the other half free for indirect cooking of more delicate food like fish, for slow-cooking larger cuts or whole birds and for keeping items warm. On a Kamado-style barbecue, tools like plate setters or heat deflectors create the necessary barrier between the charcoal and the food for indirect cooking. What is the best and easiest way to clean a charcoal BBQ? Cleaning a charcoal barbecue is easier if you start as soon as you have finished cooking by taking advantage of the remaining heat. Carefully, while still hot, scrub the grills of any stuck-on food using a stiff barbecue brush, scraper or a large piece of scrunched up foil. Leave until completely cold before raking or emptying the ash can, then give it a quick brush or vacuum – yes, there are vacuum cleaners especially for this job. Wash the grills with hot, soapy water and dry thoroughly to prevent rusting. Clean all handles and surfaces where raw meat or other foods may have been with an antibacterial cleaner and use a commercial barbecue cleaner for any remaining stuck-on food or soot. With Kamado styles or larger grills, when washing by hand is difficult, use the 'burn off' method of heating to a high temperature with the lid closed for a clean, hygienic interior and wipe the outside as above.
