African Cow Dung Charcoal Grill 15" (First Pr0n!)

This is not your pork! · 04-26-2012, 02:09 PM

What better way to introduce myself as a new member of the brethren than to show off my existing equipment.

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

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

That's right, I pretty much have to start at the very beginning, as if never heard of BBQing before.

Any comments and advice are highly appreciated.

Big Kahuna · 04-26-2012, 02:19 PM

No need to be ashamed about your equipment it looks awesome and knowing this bunch in a couple of posts from now someone will want to know how much it cost and where they can buy one.

I look forward to hearing more about this "Special Sauce" someone soon will post that they want the recipe.
Welcome to the madhouse,

BK

teej · 04-26-2012, 02:21 PM

Welcome aboard. There is a lot of knowledge here and everyone is pretty friendly and forthcoming with it (a welcome change of pace from some other forums I've been on). Read through all of the threads and you'll pick up a lot of different techniques and processes. Do what works for you (after all, you have to eat it). I think one of the first things you may hear from people on this board, is to stay away from certain lump charcoal. I use Royal Oak, and it's suppose to be one of the better brands. Again, welcome aboard, and have fun with your journey!

Phubar · 04-26-2012, 02:50 PM

You kidding me.....that's Pharking Genius!

Can't wait till you have your own smoker!
There are enough Brethren on "Our" side of The Big Pond that maybe can supply you with a smoker if the prices on your parts are too expensive.
Think I've seen people from Austria compete in the World Championships last year in Gronau,Germany...gonna search it up.

*edit*...sorry,it was Switzerland I was thinking of.

BigBlock · 04-26-2012, 02:54 PM

I would love to hve that

Phrasty · 04-26-2012, 03:02 PM

Damn, That grill looks amazing! DON'T get rid of it... It should have some great radiant heat coming off of it. You need to try sort out a lid for it though. That would make it so much more efficient.

Welcome to the site Brother!
Cheers

jasonjax · 04-26-2012, 03:12 PM

+1 on keeping that. Looks alone make that a keeper.

Not the sexiest thing in the world looks wise, but definitely not ugly either, built rock solid, has some kind of intangible charm about it, and looks very reliable.

Kinda sounds like my wife. Definitely a keeper.

thejoda · 04-26-2012, 03:22 PM

When I read "cow dung" I was expecting some type of cooker that used dung as the fuel.

Diesel · 04-26-2012, 03:48 PM

If you dont want it how much is shipping to the States?

I like it! By the have you noticed that about 60% or more of the people here cook out of a 55 gallon steel drum including myself so dont worry about what your cooking on or in.

caseydog · 04-26-2012, 03:54 PM

Quote:

Originally Posted by Phubar

You kidding me.....that's Pharking Genius!

I don't know, looks like chit to me.

CD

tish · 04-26-2012, 04:27 PM

+2 for keeping it! I think it's very cool. I sincerely doubt that anyone here has anything like it. Knowing this bunch, you'll probably start a trend with the thing.

expatpig · 04-26-2012, 04:32 PM

If I had that here in Canada, I would use moose dung in it!

Boshizzle · 04-26-2012, 04:39 PM

Nice grill and welcome! BTW - I thought "Foster's" was Austrailian for "dung."

No, actually "Foster's" is Austrailian for "urine," I think. I don't recall.

CarolinaQue · 04-26-2012, 05:53 PM

Not a thing wrong with that at all!!! I agree, all you need is a lid...or do you not have any air vents on the bottom of it?

realspaazz · 04-26-2012, 06:17 PM

That is a cool grill!

You will love your WSM 18.5... I love mine.

04-26-2012, 02:09 PM	#1
This is not your pork! is one Smokin' Farker Join Date: 04-24-12 Location: Linz, Austria	African Cow Dung Charcoal Grill 15" (First Pr0n!) What better way to introduce myself as a new member of the brethren than to show off my existing equipment. 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 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 That's right, I pretty much have to start at the very beginning, as if never heard of BBQing before. Any comments and advice are highly appreciated. __________________ WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal

04-26-2012, 02:19 PM	#2
Big Kahuna On the road to being a farker Join Date: 05-19-09 Location: Ottawa, Ontario	No need to be ashamed about your equipment it looks awesome and knowing this bunch in a couple of posts from now someone will want to know how much it cost and where they can buy one. I look forward to hearing more about this "Special Sauce" someone soon will post that they want the recipe. Welcome to the madhouse, BK __________________ Chris, close the windows he's smoking again. :mad2: Nondescript No Name No Warranty No Returns Cheap Kamado Clone Brand New WiFi Stoker 22.5 Weber OTG Broil King Sovereign Gasser Weber Smokey Joe, converted to a Mini WSM [COLOR=darkorange][B]Orange Thermapen[/B][/COLOR]

04-26-2012, 02:50 PM	#4
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	You kidding me.....that's Pharking Genius! Can't wait till you have your own smoker! There are enough Brethren on "Our" side of The Big Pond that maybe can supply you with a smoker if the prices on your parts are too expensive. Think I've seen people from Austria compete in the World Championships last year in Gronau,Germany...gonna search it up. edit...sorry,it was Switzerland I was thinking of. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

04-26-2012, 03:02 PM	#6
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	Damn, That grill looks amazing! DON'T get rid of it... It should have some great radiant heat coming off of it. You need to try sort out a lid for it though. That would make it so much more efficient. Welcome to the site Brother! Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

04-26-2012, 03:12 PM	#7
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	+1 on keeping that. Looks alone make that a keeper. Not the sexiest thing in the world looks wise, but definitely not ugly either, built rock solid, has some kind of intangible charm about it, and looks very reliable. Kinda sounds like my wife. Definitely a keeper. Last edited by jasonjax; 04-26-2012 at 03:13 PM.. Reason: GrMatominical Uerrur

04-26-2012, 02:21 PM	#3
teej On the road to being a farker Join Date: 02-29-12 Location: Chatsworth, GA	Welcome aboard. There is a lot of knowledge here and everyone is pretty friendly and forthcoming with it (a welcome change of pace from some other forums I've been on). Read through all of the threads and you'll pick up a lot of different techniques and processes. Do what works for you (after all, you have to eat it). I think one of the first things you may hear from people on this board, is to stay away from certain lump charcoal. I use Royal Oak, and it's suppose to be one of the better brands. Again, welcome aboard, and have fun with your journey!

04-26-2012, 02:54 PM	#5
BigBlock is one Smokin' Farker Join Date: 03-22-11 Location: Cape Carteret NC	I would love to hve that

04-26-2012, 03:22 PM	#8
thejoda Is lookin for wood to cook with. Join Date: 04-20-12 Location: Wyoming	When I read "cow dung" I was expecting some type of cooker that used dung as the fuel.

04-26-2012, 03:48 PM	#9
Diesel On the road to being a farker Join Date: 01-22-11 Location: Kingston Pa.	If you dont want it how much is shipping to the States? I like it! By the have you noticed that about 60% or more of the people here cook out of a 55 gallon steel drum including myself so dont worry about what your cooking on or in. __________________ 1. UDS 2.Smokey Joe silver 14.5, 3.

04-26-2012, 04:27 PM	#11
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	+2 for keeping it! I think it's very cool. I sincerely doubt that anyone here has anything like it. Knowing this bunch, you'll probably start a trend with the thing. __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

04-26-2012, 04:32 PM	#12
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On.	If I had that here in Canada, I would use moose dung in it! __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

04-26-2012, 04:39 PM	#13
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Nice grill and welcome! BTW - I thought "Foster's" was Austrailian for "dung." No, actually "Foster's" is Austrailian for "urine," I think. I don't recall. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

04-26-2012, 05:53 PM	#14
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME	Not a thing wrong with that at all!!! I agree, all you need is a lid...or do you not have any air vents on the bottom of it? __________________ Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

04-26-2012, 06:17 PM	#15
realspaazz Take a breath! Join Date: 08-21-10 Location: Lake Worth, Florida	That is a cool grill! You will love your WSM 18.5... I love mine. __________________ 18.5 WSM, a Copper Weber 22" OTS, a thai fire bucket, and a large Big Green Egg.