Frequently Asked Questions:
Q. How do I prevent corrosion/rust during the winter?
A. Follow these simple steps. It only takes a short time, but it is really worth it:
- Ensure that all charcoal dust is removed from fire trays.
- Thoroughly clean off all grease using a hot water and detergent solution. Probably use a stiff brush for best results.
- Leave out in dry weather and make sure that every part is absolutely dry. (Failure to do this means that you will trap moisture, which will cause corrosion)
- Lightly spray the whole unit with WD40 (WD = water dispensing).
- Make sure that you use a “4 season”, waterproof cover. Use tie strings if provided.
- Store inside a shed or similar outbuilding if possible. If not, find a sheltered area of your garden.
Q. What is the best type of charcoal to use on your bbq?
A. Lump wood charcoal – preferably locally made from a sustainable source.
Q. How long does it take to roast on your barbecue?
A. Cooking time is very similar to a conventional oven. 20 minutes per pound, plus 20 minutes resting time at the end of cooking. (Always wrap the joint in foil and leave to rest for at least 20 minutes).
Q. How can I tell when the meat is ready?
A. Use one of the kebab skewers and run it through the meat. Look to see the colour of the juices as they run out. Red means it is rare in the middle, pink means that it is pink in the middle and clear juices indicate well done. Never serve pork until the juices run clear!
Q. Will your rotisserie kit fit my barbecue?
Q. Do all the kebab skewers turn at the same time?
Q. What is the best rotisserie for a whole lamb?
A. Our Lamb Roaster
Q. Are your barbecues guaranteed?
A. Yes. Please see Terms & Conditions for details
Q. What happens when fat drips onto the charcoal?
A. If excessive fat starts to drip and flame, the meat is too close to the charcoal and you need to raise the height using the height adjustment mechanism. This should stop it.
Q. Can you do fish on your bbq’s?
A. Yes, you can use the kebab skewers for things like salmon or for softer fish there is the the BBQ grill. We also have a spit basket that is good for the job. Please see our bbq recipe page for some ideas
Q. How often do I need to top up the charcoal?
A. About every 45 minutes. Just spread a thin layer (so you can still see the grey embers through the layer) to maintain the heat. Too much will kill the heat and to little will leave the heat to die.
If you require any specific advice on how to rotisserie, please call us on 01494 511368 or email: [email protected]