BBQ
RUB. SMOKE. EAT. REPEAT.
I started experimenting like many, with a classic charcoal BBQ. This type of BBQ's has a couple of inconveniences: it's harder to start it up, temperature control is difficult, and once it's up, you have to continue. Additionally, living in Belgium, one has to take weather instability into account.
Some time later, I purchased the Swiss-made European Outdoorchef, which is a gas-BBQ, with a patented funnel which avoids that fats can fall on the burners. This BBQ provides perfect temperature control, and I can use it summer and winter.
A gas-BBQ has one big inconvenience; it's not so good for smoking. For this purpose, I bought a small kamado-grill.
And for travelling, I bought a table-top charcoal-BBQ from COBB, which was invented in South-Africa, to create a safer, more economical way for rural South-Africans to cook. The COBB is versatile, remains cold on the outside, and is easy to take on a journey.
Some time later, I purchased the Swiss-made European Outdoorchef, which is a gas-BBQ, with a patented funnel which avoids that fats can fall on the burners. This BBQ provides perfect temperature control, and I can use it summer and winter.
A gas-BBQ has one big inconvenience; it's not so good for smoking. For this purpose, I bought a small kamado-grill.
And for travelling, I bought a table-top charcoal-BBQ from COBB, which was invented in South-Africa, to create a safer, more economical way for rural South-Africans to cook. The COBB is versatile, remains cold on the outside, and is easy to take on a journey.
