FAQ
Most questions people ask are well covered in the various sections found by the navigation buttons at the bottom of the page ie barbecues, smokers, patio heaters, spare parts, terms & returns....
Is there any taste difference between charcoal and gas?
There shouldn't be. The barbecue taste comes from food juices dripping on something hot, vapourising and that smoke coating the food. If you have a strong charcoal taste then it sounds like you are cooking on the charcoal too soon. You need to let all the grey smoke burn off first. If you like this acidic taste though, carry on as you are. If you want this taste on a gas barbecue throw on a couple of bits of charcoal on the lava rock!
I have seen some 'gas' barbecues where you can get charcoal baskets as accessories!? The idea is that you use the 'gas' to light the 'charcoal' then turn off the gas to cook on the charcoal. Two observations. 1. seems a very expensive way to light what is a 'charcoal' barbecue and 2. seems a very good way of making your gas barbecue very dirty and also potentially wearing it out for the wrong reasons.
Back to the 'charcoal' taste thing. What is a much nicer taste, is the smoke flavour produced from nut or fruit woods like oak, bech, apple, hickory, whiskey soaked oak barrels... have a look in the accessory section under wood chips. or tis site on smokers.
Is lava rock necessary?
No! It's not a charcoal replacement thing like some assume. It's does three things, 1. spread the heat a bit more evenly, 2. puts something between the dripping fat and naked flames, otherwise you get flare ups, 3. gets hot so that the dripping juices can vaporise when they hit it. Some barbecues have nothing and promote that flame grilled taste, others use lava rock, ceramic brickets, cast iron flame tamer plates, porcelain coated 'v' channels or stainless steel sear plates to name a few.
Lava rock is porous and has a tendency to absorb fat so flare ups gradually increase over a time. Some give the rock a scrub with washing up liquid (not really recommended as absorbed water droplets can explode) or turn it over and give it a five minute blast of heat before you start cooking. It's always worth a blast of heat anyway before cooking to get rid of any spiders and bugs and to sterilise the grill. Be aware that lava rock does crumble, so your once full basket of big pieces tends to end up in smaller bits and falls through to the grease pan.
My grills have gone all rusty. What can I do?
Cast iron grills will. Either...
1. Give them a good scrub with a wire brush and make sure you leave them with a coating of vegetable oil.
2. Buy porcelain coated ones. They are smoother surfaced, so easier to keep clean and don't rust.
UK delivery. How's it done?
We use the Post Office, various next day carriers and haulage firms depending on whether it's a cover, a barbecue or one of our largest smokers. If you are not in, the Post Office will leave a card and expect you to go to their local sorting office. Carriers leave a card and invite you to phone them and arrange to collect from their local depot (which could be up to 30+ miles away) or they will deliver another day. If you are happy for it to be left without a signature then we need to instruct the carriers when we send it out. Haulage firms tend to book in a delivery before hand.
Can it be delivered on a certain day at a certain time?
Anything is possible. How much more are you willing to pay is the question? Realistically the options are before 12 noon, before 10am and a Saturday delivery. Phone us first if you are interested.
Delivery abroad?
Has been done, but one bulky, heavy BBQ becomes expensive to ship as soon as it has to cross water. UK offshore islands included. We've found that most people find it more efficient to get it sent to a UK address and for it to be part of a container load (that is organised locally their end) or for a friend to bring it who's driving out to see them.
Small items like covers and replacement grills etc we tend to send via the Post Office which adds around £15 minimum. Phone us and we'll see what we can do.
How many Kw of heat do I need in a patio heater?
Depends. If you plonk a heater in the middle of a table and sit around at a distance of a few feet then 2-6 Kw is ample (2 for a cool summer's evening, 6 for autumn nippy nights). Free standing heaters are between 11-14kw. The main effects on a comfortable heat with these are wind, distance and how many people stand between you and the heater! The difference between 11 and 14Kw is like standing 2m away rather than 2.5m.
My Patio heater will not light.
1. Check you have gas! It's an obvious thing to overlook.
2. Does the regulator work? It has been known for them to seize up. Undo the hose at one end and turn on. Can you hear and smell the gas?
3. Can you light the pilot light with a match? If you can the ignitor sounds faulty. If not, there could be a blockage in the jet or the valve is sticking. Unless you know what you are doing it sounds like a trip to the local gas service centre.
4. Does the pilot stay lit but not the main burner? Sounds like the bimetalic strip. This is the safety device that makes sure the main gas valve doesn't open without a means of ignition. Don't worry a new one only costs a few pounds. Phone the manufacturer or distributor for a replacement.
Is there an easy way of fixing a regulator to a gas hose?
Try using a soap solution and or stick one end in boiling water for a minute. This softens it up nicely. Remember to push the jubillee clip up the hose before putting on the regulator!
Do you do special prices?
Occasionally. Other discounts are with ex display models or those that have been returned as 'damaged'. This can be anything from a 1/4 inch scratch on the underside to a noticeable dent etc. These items are posted on our specials page as and when we have them and priced accordingly.
What are the various ways of barbecuing?
Basically grilling, roasting/baking and smoking.
Grilling is using close, high heat - steaks, burgers etc.
Roasting/baking is when you turn the heat down, increase the distance between it (the heat not the BBQ) and the food and have a lid on it. You can then roast joints, whole chickens or bake cakes and puddings.
Smoking is just adding flavoured wood chips to the heat, either when grilling but better results are when you contain the smoke in a lid when roasting. Even better results from cooking lower and slower in a dedicated smoker.
