British BBQ Society Forums

Posted: **17 Mar 2014, 06:48**

Toby wrote:You can and have a demo I will be uploading in a couple of days, the outdoor chef ascona is ideal with kettle style with two burners one of which is designed for low and slow.

Is that using "Sammy the Smoking Snake" i.e. a long thin smoking tube of foil and do you block off any of the large air slots in the lid?

Posted: **17 Mar 2014, 20:37**

BBQ Kev wrote:

I went a step further and found out LPG contains water, thus cooking more like steaming.

As an aside, this is why old gas ovens were great for doing roasts, because the gas burning added extra moisture into the oven.

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