Buying Guides for Outdoor Cooking

The Secret to Cleaner Flavour: Understanding White vs Blue Smoke
One of the most common mistakes in charcoal cooking is the "rush to the rush." You have spent the morning prepping ...
by : Yoshi Kurihara
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Are You Dumping Too Late? The Mistake of the Fully Ashed Chimney
The chimney starter is arguably the greatest tool ever invented for the charcoal cook. It is fast, efficient, and c...
by : Yoshi Kurihara
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The Pure Flavour Guide: Moving Beyond Lighter Fluid
When you have invested in a high-quality outdoor kitchen, the goal is always the same: achieving that authentic, wo...
by : Yoshi Kurihara
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The Winter Science Experiment: How to Safely Clear Mould from Your BBQ
After a long, damp British winter, there is a particular sense of dread that comes with lifting the lid of your BBQ...
by : Yoshi Kurihara
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The Temperature Runaway: Why You Can’t Bring the Heat Back Down
There is a specific kind of stress that only a charcoal cook understands: watching your BBQ thermometer climb past ...
by : Yoshi Kurihara
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Fireworks on the Patio: Cheap Charcoal Sparks(And Why It’s Dangerous)
There is a distinct sound that every seasoned griller dreads: a loud crack followed by a shower of glowing embers f...
by : Yoshi Kurihara
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Can You Re-use Damp Charcoal? The Truth About Moisture and Ignition
Can You Re-use Damp Charcoal? The Truth About Moisture and Ignition
In the UK, we are no strangers to a sudden downpour. Even if you have a dedicated "weatherproof" storage bin for yo...
by : Yoshi Kurihara
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Don’t Bin the Grates: Rescuing Rusted Grates (Without Chemicals)
Don’t Bin the Grates: Rescuing Rusted Grates (Without Chemicals)
There is a sinking feeling that comes with lifting your BBQ lid to find your heavy-duty cooking grates covered in a...
by : Yoshi Kurihara
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