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dancing james
So now I have a garden it's time to start barbecuing. Went what seems to be the standard route and got a Weber kettle and had a trial run at the weekend. Set it up with charcoal at either side and a gap in the middle for indirect cooking. Stuck a load of stuff in the middle to start with and then finished off over the coals.
Cooking over the coals seemed a bit slow. Is it just a matter of more coals or something else I should be looking at? Also, is it worth getting a chimney starter? There seems to be lots of talk about them being useful, do they make that big a difference?
I'd like to try some slower cooking so I could do with some type of thermometer with a couple of probes I guess. Is it worth considering one that can use a fan to maintain the temperature or is that overkill?