Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

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Grumpy_Git in reply to @dancing james

You might need it. I built a bread brick oven (not pizza oven but big thermal mass for long heat retention) a few years ago. It was stable as hell but took 4-5 hours to get to cooking temperature.

Maybe 5-10kg of wood per firing to get to temp.

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Gewürzt in reply to @Grumpy_Git

Kamados are extremely efficient, my old one was 100kg and one basket of charcoal would be enough for most cooks. Temp would be reached between 30 mins and an hour.

For slow cooks there'd usually be unlit charcoal left over in the basket for the next cook.

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HatBeard in reply to @Gewürzt

same.

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