*Charcoal* BBQ/Grilling

For the right mix of quality and price I would recommend going with Victorinox. Nisbets stock them.

Agree with the comment above about keeping them sharp - a 1000/6000 whetstone and some practice is a must. Good knives, like Victorninox knives, will stay sharper for longer. Personally I wouldn't use a steel on my good knives but to each their own.

EDIT - Buying Knives thread - https://www.boards.ie/discussion/2055228995/buying-knives. Some solid advice on there but basically:

• You don't need to go for the really expensive brands to get a premium blade
• Keep them sharp
• Don't buy a block / set - just buy what you need.

I've a turkey leg leftover from Christmas - I thought I might stick it on the barbecue. If anyone has any ideas on how to make it a bit more interesting I'd love to hear them.

I have no idea how to do that, but I'll be in Google tonight!

Hi folks, a couple of queries here that someone may be able to help with.

My MasterTouch has become very mouldy - didn’t clean it away properly at end of summer.....any tips? Both the grill and the cover quite dirty.

Can anyone recommend anywhere online to buy lump wood/charcoal that deliver?

My OH bought me an OnlyFire Pizza and Rotisserie add on as a present, looks like a useful bit of kit from reviews online - just wondering if anyone here has experience with it.

Thanks folks!

would say you would have to be careful in National Parks. They say the BIG fire in the KIllarney National park last year was as a result of a BBQ!

Cheers, never thought of that!

I actually haven't tried it - just cleaned the bbq yesterday, using the last of my charcoal - still looking to buy some charcoal, none locally.

Will let you know how I get on - looking forward to it.

Sold 😃.

No i already have the weber pizza oven.

I get my charcoal from "woodfuel.ie" i use the blue bag restaurant grade stuff been using it for years.

Picked up an Onlyfire this week with some Amazon vouchers.

What was your rub and cook time for the chicken?

I've used this rub a couple of times - but my measurements are more to the tune of "a bit of this" and "that looks about right" and I made the odd substitute.

1⁄4 cup kosher salt (I used Sea Salt)

1⁄4 cup paprika (I used a bit of Smoked Paprika as well)

1⁄4 cup onion powder (my wife bought onion salt so I used that with less salt above)

1⁄4 cup garlic powder

1⁄4 cup italian seasoning (I used mixed herbs)

1⁄4 cup brown sugar

2 tablespoons dried thyme (I used thyme from the garden)

2 tablespoons dry mustard

2 tablespoons cayenne pepper

2 tablespoons black pepper

It varied a little the couple of times I've used it (I only got the rotisserie a couple of weeks ago). I used different sized chickens and one of the days was quite breezy and cold.

I cooked to an internal temp of 74 - one of them took a little over an hour, one was closer to 2 hours but that was partly due to my not paying enough attention to the bbq and the temps going a bit low.

Woodie's have barbecue stuff up on the website and a lot says available for click and collect. Only the compact kettles are listed though.

Be careful of what Woodies have for sale. They tend to sell previous models of Weber at full price of what they originally were. They take advantage of people who haven’t done their research and make a few extra quid on an item.

Saw them in the Arboretum in Carlow last weekend.