Originally posted by russell
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barbecues
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Originally posted by DimPrawn View PostI have a photo of an LCD screen showing a fire burning. You can't be too careful with LCD screens.
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Also thinking of building a makeshift brick bread oven so I can do Arabic breads and pizza too. BingComment
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You can just slap the raw naan on the inside wall of your oven - does the job.If you think my attitude stinks, you should smell my fingers.Comment
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weber for me as well. I even use it in winter for slow rasting meats.
unlike milan i'm not on commission for the rotisserie gadgetComment
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you should get this book too...
Weber's Way to Grill: The Step-By-Step Guide to Expert Grilling Sunset Books: Amazon.co.uk: Jamie Purviance, Weber Grills: Books
yum
Milan.Comment
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alright Norahhe luv,
slow roasting meats in the winter time
I've wondered about that too but isn't it too cold outside and the weber has no insulation
what is the coldest outdoor temperature you've run in
and what is the internal temperature of the weber while doing this ?
Milan.Comment
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Originally posted by russell View PostIf you are a city person without a back garden then the disposable barbecues are good. I have used them at our local park a few times and they work a treat.
Lots of parks and commons state that you cannot have open fires including barbecues due to the risk of fire.
Quite a few of the parks and commons near me are Nature Reserves so fire damage can ruin the ecosystem for endangered insects and other bugs.
And yes the police do randomly enforce them.
Originally posted by russell View PostIf I had a garden then using a gas barbecues would seem to me to be missing the point, why not just cook in your kitchen if you want the convenience? Pure laziness.
For one you get a guy cooking while you get to drink a glass of wine (or a bottle), and do nothing after you have prepared the salad. ."You’re just a bad memory who doesn’t know when to go away" JRComment
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Originally posted by milanbenes View Postalright Norahhe luv,
slow roasting meats in the winter time
I've wondered about that too but isn't it too cold outside and the weber has no insulation
what is the coldest outdoor temperature you've run in
and what is the internal temperature of the weber while doing this ?
Milan.
If you put the lid on the Weber, not only do you get the full effect of the smokiness, you avoid any localised cooking. Despite the low specific heat capacity and high conductivity of stainless steel, it is enough to provide the oven effect if you keep the lid on while cooking due to thermal radiation, convection and conduction.If you think my attitude stinks, you should smell my fingers.Comment
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