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Not yet with beef ribs. But I've done this with pork chops & chicken. Can't really see why it wouldn't work with beef

Yeah, 2nd grate, perpendicular to first. Or expanded metal steel cut to size (that will be my next change as one of my grates is almost burned through, came from el cheapo baby grill)

Looks good! I still have saison with another saison ready to bottle. Plus simple cider (again)

The ribs look good to me! I'm one of those that doesn't wrap ;) Next time, leave all fat on though. Makes for more tender meat. You can always cut it away later if it really irritates you

Like some others said: be careful with the sauces. Err on the low side, you can always add more while cooking. Frozen veg can work, but is hard to get right. I had to use them at times as no veges available. Get wok or frying pan very very hot (I don't know about any baskets, sorry). I actually...

I also only use lump charcoal. We buy it on the side of the road. Ours is not always fully charcoaled (new word ;) ), so not much or no smoking wood is needed. I think any uneven lighting is only theoretical as you are heating up a fair amount of air + the chunk of meat needs time to react to a...

Will do. I have to admit to not having seen the tv series ....

I'm re-reading Stieg Larsson's "the millenium trilogy" . I read mostly on a kindle as books are terribly expensive here. And while I prefer cookbooks, photography books etc as the real thing, I don't mind the electronic version of "normal" books. Amazon.co.uk has daily deals, with ebooks going...

Good advice here. Please try it out and if all else fails, go to lump charcoal. But I don't think it is necessary

I cross grates on the 14.5 as well. Gives me plenty runtime :)

I can't vote as I would say: it doesn't matter! If you have thin steaks and want to cook them rare, better throw them on from frozen ;) By the way, the American recommended internal temperature for rare is equal to the European mainland temperature for medium to done :) :) :)

They are awesome, but only if you have lots of space ;) But they will go after the fox, at least my jack russel's would Beagle, collie, golden retriever, labrador come to mind, or a undetermined mixed breed :)

Welcome! Enjoy the sun while it lasts ;)

And there's me, thinking I would get to see lots of beer :) :) Looks like you all had a wonderful time! Food looks great

My simple cider is tasting better by the day, but almost finished. I'm doing well with my saison made with pilsner malt. I'm letting them sit.... They are real real nice :)

Welcome ;)

Looks very nice!

I'm too late, but heck, Yes Except, if you use onions instead of shallots, don't leave them exposed to oxygen for too ling after (raw) mincing. They can get quite overpowering.

Chef's kiss? https://en.m.wikipedia.org/wiki/Mopane

I'm not familiar with these brands of charcoal. I use local lump and quite often they provide enough smoke flavour (mopani)