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I have an old Weber Style pair of tongs the same as the OP's OXO ones. I have given them some abuse over the years but they are still my favourites. The newer Weber tongs just seem a bot too 'aggressive' with their teeth. I only use them for picking up and moving coals. My favourite spatula...

Many thanks for the tip!

The skin is actually very nutritious but not very nice flabby

That is cut I cook a lot here in the UK. I find the key to perfect crackling is to ensure that the skin is bone dry. Leaving it uncovered in the fridge overnight usually does the trick. Also, another tip to ensure that the skin is scored evenly is to use a dedicated Stanley Knife (a boxcutter...

Is there another way to store them that stops the water ingress? Many thanks.

Presumably you will have to light your chimney elsewhere if you've foiled around your vortex?

Me too,, the heat will just damage the insert otherwise

I have 2 x smaller versions of the Keter model above pushed together to provide a larger surface. They really are excellent pieces of kit. One of the biggest selling points is that all 4 feet are adjustable to provide a truly flat, stable surface. As mentioned above the surfaces do not...

I too was intrigued by BBM’s review and have to agree with him on the vent placement. I find the vent and thermometer placement on the Mastertouch counterintuitive for a couple of reasons. The first one is if you place the kettle with leg at the front, wheel at the back, when you clean the...

Asparagus wrapped in thinly sliced smoked bacon or pancetta is delicious as are spring onions (scallions)

One major downside on the gas rotisserie equipment are the fastenings themselves. The ones on the charcoal set up have nice little thumb turns but the ones on the Spirit rotisserie are these strange little dog leg things that are difficult to tighten as they gouge the meat when you are securing...

Wouldn't using 2 x drip pans push the smoke out and around the meat though?

On the subject of WSm's do most people thread there probes through the grommet or just pass them under the lid? I find threading it through the grommet after lighting, attaching the grate probe and then probing the food a but of a faff TBH.

Might be a bit harsh but perhaps this was the design process

Hi, is the quality of the Smokefire really ant surprise when you consider the decline in quality in other BBQ types they make? Not only that, but even the accessories like spatulas and forks are so thin and flimsy. I thought it odd that so much of their promotional material for the Smokefire...

I saw this post from Kevin Kolman on Instagram and I have to say that it in my opinion it is patronising to Weber consumer base and dismissive of the problems that numerous purchasers have experienced.

Hi Stefan. I have a 2013 Spirit S320 and can confirm that a 5kg gas tank can be housed inside the cart body. Hanging the alternative 13kg on the side of the cart and fastening with a clip is really a 2 person job. I have notice some areas of rust on the floor of the cart but have polished...

I bought a metal tabled Performer last year with the gas assist ignition and it really is a great thing to use. I use my GA on the work table and have had no issues with heat affecting the surface. The gas ignition trust is a wonderful thing, especially was Weber have changed their lighter...

I think it depends on which steak you are cooking. There is some thought that cooking a fattier cut such as a rib eye is better cooked on a griddle/plancha as the melting fat will not cause flare ups - and you could always save what is released. Leaner steaks such as sirloin/rump/fillet are...

Hi, I use my rotisserie a lot on my 57cm Performer and have one for my Spirit Grill too. In my humble opinion you will not obtain 'dry roast' crisp skin using either. The reason for this is that as the bird is constantly turning the juices created from the cooking process are continually...