Campfire magazine's visit to North Wales.

Here is a link to an article from Living Green - how to cut down the effects of pollutants during cooking.

Put the date in your diary Grillstock Manchester Sat 8th & Sun 9th June - see us cooking in the King of the Grill Competition!!

A great Sweet Potato Video Recipe - thanks to the BBQ Pit Boys.

A photo of our re-cycled wooden barrel oven that was used in the King of the Grill competion at Grillstock 2012.

The barrel had an adjsutable flow chimney which allowed us to controll the oven temperature. The temperature was monitored with a digital thermometer probe and it was amazingly succesful.  The temperature was kept in the range 110- 130 deg.c for over 12 hours.  Each EcoGrill lasted over 6 hours!! 

Thanks to CountryWoodSmoke blog site for the photos.  A great blogspot for anyone interested in cooking and eating outside.

Did you know it takes roughly 4 tonnes of wood to make 1 tonne of charcoal?

The design of the EcoGrill means that only about 100 gms of charcoal is needed to do a lot of cooking (about a quarter of the amount used in a typical aluminium disposable BBQ) and the timber shell is burnt efficiently and throughly giving a lovely smokey flavour. 

The EcoGrill also cooks for around 2 hours and gives heat for around 4 hours - so it's good news allround for the trees!

It looks great too.

Did you know that the word barbecue comes from the Caribbean island of Hispaniola (Haiti and Dominican Republic)?

The native indians used a wooden frame, called a barbacoa, suspended over an open fire to smoke and dry meat.