Bro did you actually spend 63 bucks on a steak😳 jeez

I have the gas one and I have to say it is the best bbq I have ever cooked on, ZERO hot/cold spots unlike the weber Q I had.

Lump is the only way to go! And you CAN do snake method with it. Just takes some extra time to assemble the snake with the right sized chunks. That lump wasn’t lit all the way, likely due to chunk size. It always gets plenty hot, keeps me warm after the sun sets and the Canadian winters get real!

No use at all without a lid. The Weber Go-Anywhere has been around for years, does everything this does and is a whole lot cheaper. A far better option. The Cube is just a gimmick to line Heston’s pockets.

There is no basket to catch the ash?

Got one of these a few weeks ago, second cook was a 6 rib rack of beef short ribs, cooked quite hot, no water in the pan just used it as heat deflector. Came out perfect

This looks Noice

Just got one! Thanks for the info

Hi from Montréal, Canada! To me, the lump charcoal in your video didn't hit high heat because you had super big chunks :) Crush 'em up a little, redo the test and it will beat the briquettes, and you'll have a more consistent heat too. Cheers! Up here, we use sugar maple wood lump charcoal ;)

The only advantage the pellet cooker has is the additional cooking space. Also the convection effect of the smokefire might have added to the additional drying out of those ribs. Probably could have benefited from a foil wrap

You can actually light it with just a regular lighter or a match. The charcoal catches quickly, but doesn't produce a flame. The white stuff the charcoal sits on is crushed lava stone.

Promo SM

Like for the GSD 👍

Is it really aussie without pineapple or beetroot?

You are talented cooks

Amazing tips

kzfaq.info/get/bejne/lbV7aqmElae0j5c.html

Hi, When using the lid on the GA with all vents open it seems like the heat slows down is this normal ?

Yumm the basket delivered amazing crispiness!!

Yes!!

I’d like to see crispy potato and pork belly burnt ends in the basket!

Can’t wait!

If you buy an additional grill grate (from a weber kettle) then place the bottom charcoal grate on to the water pan flanges then add the charcoal chamber thingy on top then finally your replacement grill grate to put your coals on, the charcoal will be the perfect height to grill like a normal weber kettle.

I have the pro q and im sorry but it blows the wsm out of the park. Weber may have invented the bullet smoker but pro q perfected it

Got some of these from Troy's to try tomorrow also.

If one practices cannibalism this is handy to take in the forest

great man. i will try it in germany on my channel... i will link to you..... best greetings.

Where you get Emu from ?

Hi guys great channel and content. How long was the overall cook ?

Doing lamb rotisserie tonight, yours looks killer ! I will admit, I do prefer direct heat and shave it as you go so the lamb fat drips onto the coals creating smoke flavour. Indirect with a tray is good if you've got potatoes or roasting something for sure.

It appears to have been scored lengthwise as well as the jacquarding?

AUS is to Bunnings, as USA is to Rural King.

Both have their use and time to shine, and both are real charcoal. Briquettes are made from what is simply powdered lump charcoal (carbonized wood) pressure formed into a uniform size. Of more importance is quality of the product brand when it comes to making your selection.

Hope 2024 is a good one for you guys thanks for the videos though out the year look forward to what you can show and teach us all next year 👍🏻😎😎🤤

Well, that was fun. Before I commit to an opinion, I would like to see a repeat of this test using different meats such as burger, steak, chicken. The sausages are held together by a casing which, in my opinion, is the best compilation of taste imparted by mild smoke of charcoal. This is why to smoke meat, small chips of hickory, mesquite, apple or cherry wood are used in smokers. Briquettes are made by intensely compressing sawdust and other wood products into small briquettes. So, they are compressed wood products of indeterminate origin, but may contain some chemicals too. There are briquettes that are infused with quick starting chemicals containing petroleum products. They may impart a petroleum smell and tasted. Lump charcoal is pure hardwood that is partially consumed by a low, indirect fire with very limited oxygen which causes the hard wood to burn, but not flame and to become charcoal rather than ash. The benefit of lump charcoal is it will burn much hotter than briquettes. Much hotter. But, not all lump charcoal is made with quality control consistency and inside the bag you may find vastly different sizes as well as many lumps that have not completed the process of becoming useable charcoal pieces. They will still burn of course, but flame up easily and burn as wood would. For lump charcoal, it is important to know and trust the source. For briquettes, don’t buy the ones with chemical additives. As far as cooking is concerned, I find it is easier to control the heat with briquettes because of their uniform size and consistent heat dispersion. When baking bread and biscuits in a cast iron Dutch oven, briquettes are much easier to deal with. But if I’m cooking a big batch of ribs for a tailgate crowd, then the lump charcoal is a better choice because of the high heat generated and excellent flavor imparted. Also, lump charcoal is a better choice for use in a Green Egg or Kamado Joe because of the high indirect heating needed to heat up the 360 degree ceramic plates that radiantly cook the food rather than direct flames. But, ultimately, use whatever you’ve got…it’ll get the job done. It’s not a high-tech endeavor.

I loved your attitude and zest. Happy people smile and you guys smile with sincereity. So wish you were my neighbours, but Yorkshire is a bit far and a bit cold.couldn’t see the brans of the spit roast

Lump with a block of pecan or apple wood for smoke.

Loved the video. "Lump charcoal IS ancestral, goes back to cavemen and that's why I keep the tradition alive." Priceless 😂

Can you not put the cooking grate directly onto the charcoal basket to sear?

Best of luck boys, have a stress free cook.

Cold steak vs room temperature steak is the usual question. You showed us that even frozen steak can be done! Right on!

Is that Goulburn Bunnings

Extremely entertaining. Good on you guys.

Put handles on your lid vents. NOTE: a 5/16th threaded rod wil screw into a 7mm hole beautifully. 4 inces of Eucalyptus or nylon garden picket does the trick. 5/16ths and 7mm and a few nuts for the rod. Lock washes if you must.

Nice one Tom!! Love it 🤙

that look tasty...

In your BBQ - Kingsford sized briquettes everytime. In an Hibacchi Grill or similar - the lump

It's cool how you showed the features, but I would liked to have seen you actually light some coals and seen how hot you can sear some steaks. Also, how do you control temp? Is it just hot or not? How do you put it out? Is that tray metal and double as a hood?

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