On 10 May, 22:39, Tutall > wrote:
> On May 10, 2:26 pm, markm75 > wrote:
>
>
>
> > Side question.. typically it is best to wait till the coals are
> > completely white correct? IE: recently in the news have been reports
> > of dangerous long term health risks of using charcoal.. I think that
> > was only if you didnt wait till the coals were ready?
>
> Only if you're using Killford. If you use lump you shouldn't wait for
> gray.

The advantages of gas:-
It's a bit cheaper; it's easier, its cleaner.

That's it!

Now think about enjoying the experience of food!

Think about preparing it, cooking it , getting involved with what
you're doing.
Experiment, try new things. Learn from other people and then, add
something of your own. make it individual!

Now ask yourself the question:- Where does gas fit into this picture?

Gas is quick. Cook it, eat it, go on to the next event.

With charcoal, the barbecue - in whatever form you choose to have it
- IS the event.

It starts with preparation, develops through cooking, is enjoyed
through eating and continues well after the last sausage is finished.

The charcoal fire is about shared experience. It's about mixing,
socialising and, above all, a passion and interest in good food.

It's the difference between a frozen burger grilled quickly grilled
and prime fresh steak beautifully cooked by someone who cares about
what they're doing.

I think I've made my views clear enough. What do you want for your
family and guests?

John
www.morgans-net.com