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just got a small 14.5 wsc and hope to get it set up for the weekend and try some chicken pieces on it ,but do i need to burn it in or season it ,there is several opinions on this but i cant make up my mind, any help about what drink i should consume while trying to pick a method would be also...

thanks mate im amazed at the info on here but sad to see we cant get access to half the stuff for the webers without paying a fortune for it, will be looking more closely about how to get stuff sent over from the states without getting reamed by customs ect if yer coming south any time tony...

lol jef secret recipes , my idea of a good steak is to pull the horns off it, wipe its butt and start chompin and wash it down with a keg of beer.

hi bob and thanks for the welcome, regarding cooks i am a cremator of edible food, i can make it crispy black on the out side and raw in the middle but i am amazed at all the cooking info on here so i will improve, as to the scenery im ashamed to say i have taken my homelands beauty for granted...

hi to like minded people, i found this web site by accident and i am glad i did what a wealth of knowledge, my bbq pit is at our weekend static caravan on the shores of loch fyne in argyle shire Scotland, and intend to bbq every weekend come hail rain or snow so if your passing my way drop in...