What Carlos said. Coals on one side food on the other and use vents to control temp. You can then finish stuff off over the coals should that be required. Also stuff like charcoal snakes for long and low cooking are great.
Weber kettles are ace.
What Carlos said. Coals on one side food on the other and use vents to control temp. You can then finish stuff off over the coals should that be required. Also stuff like charcoal snakes for long and low cooking are great.
Think of a Richmond sausage (mechanically reclaimed pink slime), slightly longer, skinnier and made out of beef. Aussies usually fry them on a flat plate on a gas bbq. Only suitable for ”Sausage Sizzle”.
3 Arbor cans. 2 GF. Both GF did that. Scientific FACT therefore.