British BBQ Society Forums

My personal recommendation would be to use the minion method Steve

(I'm learning.... )

Andy

Hello Toby,

Thanks for your post.

Unfortunately your competition is a little far away from me up here near the Cumbrian border!

However, by the time the competition arrives, we should have a much better idea about how suitable our briquettes are for BBQ use, as some will be on their way down to ...

Hello Steve,

Thanks for that information. I wasn't a million miles out with the price I had in mind to be honest which is good. I think I can make things work at a price of around £7.50 for a 10 kilo bag initially. Large orders - for instance if a bunch of you guys got together and shared a ...

Hi all,

Here are a few pics of our charcoal briquettes to give you an idea. Sorry about the quality, but the camera batteries were dead so had to resort to the mobile! They are on a sheet of A4 paper which obviously shows up real well against the white desk - doh! My trusty Lister mug appears too ...

I'll certainly keep my eye out mate. These were in a part of our company that deals with auto industry wastes - we process all sorts of waste paints, thinners, high tech aircraft coatings systems and so on. I don't often work in this area, but hate it when I do as there are pallets and pallets of ...

Hi again Steve,

Thanks for the introduction to the subject! And guess what - more questions

The hot and fast method first. Is using charcoal basically the same as using firewood of some sort? Do the majority of experienced people tend to use charcoal to grill over rather than wood? I know myself ...

Tell you what - I'm gutted.

We scrapped a bunch of brand new stainless steel barrels at work recently - only small ones about the size of beer kegs. They looked nice just as "a thing" - never mind being a useful thing! I have a real problem with chucking good stuff away, but have to steel myself ...

Thanks for that Steve.

No worries on the ingredients front then by the looks of things - I thought I'd seen cedar mentioned in relation to fish somewhere. The majority is always oak though.

One other question! I read a post by someone intending to cook over some very small briquettes made from ...

Agreed on the supermarket stuff 100% - as I said earlier:

This stuff includes - if you're sitting down and prepared for this - coal dust, clay, rice starch, sodium nitrate, borax, sawdust and cement amongst other things.

And I do worry a little about "other ingredients" though I'm not about to ...

Just as a follow up, I can confirm that the wood species used to produce these briquettes is almost exclusively oak - though there may be a little cedar included from time to time.

Hope that helps!

Andy