This is not your pork!
is one Smokin' Farker
What better way to introduce myself as a new member of the brethren than to show off my existing equipment. :wave:
Surely the majority here will belittle me for this ridiculous piece of "crap", but this grill, which we got as a present ages ago, has indeed been in use as our sole barbecuing device till now, and although I thought I would get rid of it this year when buying a new one, I now consider keeping it in addition to the planned WSM 18.5" to be able to still grill what can't be done in a smoker (the alternative would have been to get a cheap Weber Bar-B-Kettle 18.5" as a sidekick to the WSM, but why not save the buck, and instead get the most out of those 15" with some advice from you guys).
So here it comes, the African Cow Dung Charcoal Grill 15":
Surely the majority here will belittle me for this ridiculous piece of "crap", but this grill, which we got as a present ages ago, has indeed been in use as our sole barbecuing device till now, and although I thought I would get rid of it this year when buying a new one, I now consider keeping it in addition to the planned WSM 18.5" to be able to still grill what can't be done in a smoker (the alternative would have been to get a cheap Weber Bar-B-Kettle 18.5" as a sidekick to the WSM, but why not save the buck, and instead get the most out of those 15" with some advice from you guys).
So here it comes, the African Cow Dung Charcoal Grill 15":
We pretty much only broiled slices of pork neck every now and then, which is the classic BBQ meat here in our region.
As fuel we always only used lump charcoal, no specific brand, just the cheapest on offer when we are at the supermarket. We once tried with charcoal briquettes (90% charcoal + 10% wheat flour), but it left an unpleasant aftertaste. To save charcoal I always filled the lower third of the grill with stones, with only two adults and two kids there never has been a need for a larger grilling session.
The only accessories we have so far is a simple three-piece tool set, an apron and a mitt.
My wife has always been responsible for prepping the meat with a self-made seasoning, the popular side-dish is a crisped up baguette, and we usually did not use a typical BBQ sauce, but a yellowish slightly sweet sauce called "Special Sauce".
So what's the plan here? At first I have to learn how to
Any comments and advice are highly appreciated. :hail:
As fuel we always only used lump charcoal, no specific brand, just the cheapest on offer when we are at the supermarket. We once tried with charcoal briquettes (90% charcoal + 10% wheat flour), but it left an unpleasant aftertaste. To save charcoal I always filled the lower third of the grill with stones, with only two adults and two kids there never has been a need for a larger grilling session.
The only accessories we have so far is a simple three-piece tool set, an apron and a mitt.
My wife has always been responsible for prepping the meat with a self-made seasoning, the popular side-dish is a crisped up baguette, and we usually did not use a typical BBQ sauce, but a yellowish slightly sweet sauce called "Special Sauce".
So what's the plan here? At first I have to learn how to
- BBQ the right way
- select the proper charcoal and wood (for smoking in the WSM)
- prep the different cuts of meat
- make my own seasonings / rubs
- make my own BBQ sauce
Any comments and advice are highly appreciated. :hail:
