British BBQ Society Forums

The weber kettle can last a very long time if taken care of.Mine is 16 and still going strong.It's being given to my son in a few months.He can't wait to get it,he was 7 when i got it as a fathers day gift.

They still look great!


Sent from my iPhone using Tapatalk

They still look great!


Sent from my iPhone using Tapatalk

If you get buildup on the inside of a kamado all you do is a high temp burnoff like a gas grill.Most kamados have a temp range of 90c-400c some higher.Outside cleanup is soapy water. Hope that answers your question.

You can use a smoke tube for more smoke on a pellet burner

PremiumWood wrote:Hey everyone,


3. Always keep a glass of water or a bottle of beer nearby, not only for your refreshment but also for putting out small fires that can occur when the fat in your meat starts melting onto the coals

a spray bottle filled with water or duel use apple cider vinegar for fire and food

welcome! can't go wrong with a weber kettle.I would go with the 57cm if you have the money or a wsm for more versatility and multiple levels to cook on. I've used a 57 for15years now.

welcome to the syndicate! i also have the 733. Little hard to program at first otherwise really like it. I'm not too sure i will use all the meat settings-"buffalo,moose, or boar" lol

Later post. Another way you can cleanly light a chimney is by dipping 2 cotton balls in isopropyl alcohol and placing under charcoal.just be careful the flame is hard to see.The snake or minion method is great for long cooks. I have gotten 7-8 hrs burn times using a charcoal basket i built out of ...

welcome to the forum!