Superphil
Dismember
It's a bit early in the season to be kicking this contentious debate off (paging [MENTION=268]Superphil[/MENTION] to tell us it's always BBQ season).
Indeed, this weekend on Saturday I tried out my brand new Aquaforno https://aquaforno.com/ for a rather decent beercan roast chicken, and yesterday we enjoyed some traditional pork and lamb kebabs on my personally imported Cypriot rotisserie bbq.
Oh, and charcoal, wood or gas all do a great job. Personally I prefer charcoal, especially for steaks, or kebabs, but I use a lot of briquettes too, just getting to grips with wood burning, and I have a rather spiffing gas Weber.
Last edited: