Geez.
Do we Aussies have to explain everything?
Ok.
First. The BBQ sounds like a weber.
Fortunately, I have 3 of those on my Healey, and a bloke with the same
surname (called Mark) is driving an F1 Red Bull.
But if you saw Mark go from pole to 4th behind a Ferrari last night,
then you'd probably disown him as quick as I have....
Back to your BBQ Simon...
What chokes are you running???
Seriously.
A new BBQ takes a while to come up to temperature. The heating /
cooling effect will blacken most BBQ parts.
If it's a weber closed lid BBQ, use rice bran oil, not olive oil.
Olive oil burns at too low a temp. Weber BBQ's need to run at around
430 or so.
45DC0E's are a different story.
If you need some recipes, let me know.
And the rest of you blokes, who don't run good redine oil in your
trans.... Don't even go here!! Your BBQ will drip oil Forever once
you use exotic BBQ oil blends like rice bran or Caritino (canola and
red palm)
;-)
Chris
Sent from my iPhone
On 24/05/2011, at 12:57 AM, "Simon Lachlan" <simon.lachlan@homecall.co.uk
> wrote:
> Sorry about this, but here goes anyway..........
>
> I've got a gas powered BBQ (a Laguna from B&Q [a UK DIY chain]).
> It's a
> fairly decent looking thing and pleasingly robust. However, it takes
> ages/too long to warm up and, even then, it's not that great.
>
>
>
> Over the gas bar, from which the gas diffuses(?) and burns, there is
> a metal
> plate. Presumably this is to trap the heat/prevent it going straight
> up & to
> distribute it. This plate is silver coloured. Wouldn't it be (much?)
> better
> if it were black?
>
>
>
> The idea of BBQs in Devon, where the westerlies bring the rain
> straight off
> the ocean, always seems faintly risible to me but I'm committed in
> this
> instance.
>
> Thanks,
>
> Simon
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