David82

Hi Adi, Thanks for your reply! I'm not putting lit onto unlit so that'll be the first thing I try. My previous barbecue was much smaller than the current one so one chimney of charcoal worked pretty well. The chimney doesn't appear to be that big, it's a Weber and cost £20 so I guess they have bigger and more expensive ones. I tend to leave the grill 20-30 minutes before cooking. I've only cooked on my new barbecue twice and neither time has the meat really sizzled when placing over the coal (I like to seal chicken thighs over direct then move over to zone 2). The coals came in a black and red bag. It did cross my mind that they might not be good enough but a bad workman and all that! I'll experiment with different coals too! Thanks for the tips, just need the rain to stop now so I can try again!

Hi, New to the forum and a BBQ novice in need of advice on maintaining heat! I bought a Weber chimney starter last Summer having previously struggled to start my BBQs off. I love how simple it is to use but having recently started using it on my 57cm Weber Bar-B-Kettle I've noticed the temperature appears to drop not long after placing charcoal in the BBQ. Ive been using Big K charcoal briquettes and stacking the white coals on one half of the grill, leaving the other half for indirect. I generally leave all three vents open underneath and the vent on top open and positioned above the indirect half of the BBQ. Is there anything I need to consider when maintaining heat? If I lose heat can I just add more briquettes directly to the BBQ and if I do that do I need to stop cooking until the additional briquettes have gone white? Any tips or advice on this would be much appreciated!

Hi all, Thanks for the welcome! Look forward to getting tips and putting them into practice over the rest of Summer!

Hi, I'm a new member from Liverpool and I'm looking to improve my BBQ technique. I love cooking but my barbecuing can be hit and miss! YouTube videos have only gotten me so far and hope that asking questions and sharing experience here will improve my barbecuing. Cheers, David