British BBQ Society Forums

Question for everyone, I have been speaking to a BBQ manufacturer and they have asked me to pose the question.

What would your ultimate BBQ be?

Gas / Charcoal, combination of both, smoker, grill tandoor think outside the box and summarise what you would like to see if money want an object.

This is for your backyard market so no oil tankers converted to smokers please!

For me, it would have to be a charcoal / log fired beast with rotating racks like those seen in some US bbq restaurants.

Not that I *need* one, or have space or money, but based on your question, I guess those things don't matter.

It would have automatic airflow control, and web interface for monitoring. It would be an indoor smoker with fan controlled exhaust. Or something like that.

A charcoal BBQ for low & slow to impart the smoke, then the ability to switch to gas once foiling is done for the remainder of the cook.

Does charcoal really affect the flavour in that sense Keith? As I don't use a gas smoker, I wouldn't know, but my father in law's hot n fast grilling always tastes as good as charcoal grilling to me.

Keith is talking about low and slow pre foiling

Same here - was saying the only comparison chance I have had was grills, not smokers. I've never (knowingly) had food from a gas or electric smoker, and was wondering what difference it makes, prefoil, if you use gas and wood chunks vs charcoal?

I was saying in another post recently that my choice of charcoal only has no basis in logic or experience

A ceramic smoker that could be converted to a tandoor set beside an open grill with a combined firebox running under a flat top dinner style grill. Both the grill and flat top would have domed covers (like an offset smoker) both for storage and also so that you could still cook indirectly on the grill section.

If you could have it ready for March and then deliver it that would be great thanks

ConorD wrote:you could still cook indirectly on the girl section.

That's even nastier than my comment about bathing in bbq sauce Conor....

That said, agree with all the rest of your post!

robgunby wrote:

ConorD wrote:you could still cook indirectly on the girl section.

That's even nastier than my comment about bathing in bbq sauce Conor....

That said, agree with all the rest of your post!

a little too like Hot Shots part Deux : edit made

Hi Toby,
I am glad you asked........First things first I don't want any scrabbling about on the ground,all fuel based arrangements are at waist height. Its fundamentally an wide trolley bbq with cabinets left and right and the central section is the grill. The 2 smoking cabinets to either side are pellet or gas driven, for me if you are going to automate temp control then charcoal is an complete waste of time it adds nothing and gives you an awkward variable to control. The cabinets should behave 2 shelfes one smaller which could hold a couple of buts on each shelf the other twice the size so this could hold say 8 butts or 2 whole big brisket.

The grill itself should be split half gas and half charcoal, it should be hooded and their should be a rotisserie between the 2 smoking cabinets over the grill.

It should be matt black and all the controls should be in stainless steel, below the level of the grills it should have sturdy storage with pull out drawers and shelves. from beneat both smoking cabinets it should have pull out tables withfold out legs, this leaves the chef stood in an U shape, grill in front and tables either side.

It should be called "THE LOVIATHAN" and I already want one........

Oh yes, Cheers
Tiny