I live in Oxfordshire and work in the local hospital.
I’m nearing retirement so looking forward to doing yet more cooking when that happens.
I’ve been cooking outdoors for more years than I can remember and started all this in Africa
whilst on extended holiday with friends in Botswana. They cook everything outdoors so I learnt
different methods including fire pits (just a hole in the ground filled with burning wood and a bamboo cross with a carcass outstretched on it and stuck in the ground over the fire) We cooked bread directly on coals and had a Potjiekos, a cast iron pot hanging over or sat in the fire.
At home we do as much outdoor cooking as the weather permits. I always BBQ the bird at Christmas come rain, snow or shine.
I seem to collect BBQ’s!! I have two Weber 47cm One Touch original’s, One Weber Q 2200 gas BBQ (just use this for small quickies!) and an Iron Horse 16” ‘Cactus Jack’ smoker. It’s one of the original special edition’s made of 1/4 inch steel and weighs 1cwt!! It comes with a lifetime guarantee and cost a fortune. It is a shame that a lot of the recent ones I’ve seen are made of what looks like tin and made to last a few months! I’m probably wrong but that’s how they look. I also use an ETI Thermopen to check temperature.
I hope to sell the Cactus Jack so I can get an Argentinian grill so if anyone’s interested, do get in touch.
Hopefully I’ll get to know some of you folks and learn how it should be done?
