British BBQ Society Forums

Hi all. Joined up a couple of weeks ago. Just ordered a Weber One Touch Premium and a chimney starter. On a fairly limited budget from here on in (saving for wedding)...at least for a couple of months anyway.

So, I'll be looking for some value fuel. I don't want to sacrifice too much quality, but don't want to spend too much either. Or if anyone knows a local supplier, even better (don't mind putting a little more money into local pockets).

Looking at initially just grilling as I'm fairly new to BBQ life!

Any suggestions would be awesome.

Thanks in advance.

Geordie

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Welcome to the forum.

If you are just direct grilling standard kind of stuff (sausages, burgers, steaks, kebabs etc.) then most of your cooks will be relatively short (less than an hour). That being the case just get whatever you can find cheapest. I've yet to use any kind of briquette or charcoal that hasn't maintained a good temperature for at least an hour. Lidl have some cheap fuel (or they did last time I checked) and you are also reaching the point in the season where the supermarkets and garden centres tend to start reducing prices to get rid of their last stocks.

I would avoid anything labelled as instant light as they tend to be coated with nasties to make them light quicker. To be fair if you let such briquettes/charcoal burn to a point that they have a grey coating of ash they are generally ok. But I dislike the instant light stuff and always avoid it. Given that you've got a chimney starter you shouldn't need the extra help anyway.

Wise words indeed, it's not just the possibilities of the food being tainted, I find the smell of the accelerant used in the instant light stuff hangs around for ages.

Picked up some from Makro today. OTP due to be delivered tomorrow. Bought a Weber digital thermometer from Go Outdoors for a fiver. And cover for bbq. Just need a reasonable day to give it a go!

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Welcome to the forum Geordie888.

Eddie

OTP is now constructed. Going to attempt some grilling this evening as have a couple of friends coming over. Quite nervous!

Suppose I should go buy some meat. Just sausages and burgers for now! Not very adventurous!

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Just remember to take it easy, split your coals into two sections, 1 VERY hot, 1 medium and an empty part of the grill. That way if things get too hot you can move the food around.

Try this link and watch the vids, the guy is basic, repetitive but good especially for grilling & basic smoking advice & tips.

http://www.bbqu.net/

Silly question maybe but how do I have one very hot and one medium?

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You can make difference strength zones either using more/less coals OR using coals that have been lit for longer and are starting to lose a bit of their oomph

To be honest if I'm grilling I simplify it further and just have one area with coals and then an empty area. There aren't that many foods that need a really really high temp. Even with quick cook items I tend to cook for part of the time indirect.

Thanks for the information. So, another question, how do you separate your "zones" when cooking indirect (or having an empty area)? Fire brick? Some kind of device I can buy? Or just stack the coals at one side?

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