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Direct cooking; this is the equivalent to cooking on a griddle/fry pan where the meat makes direct contact with the heat source. Best for small cuts, steaks and chops.
Indirect cooking; this is equivalent to cooking in an oven with the heat circulating around the chamber, adding soaked wood chips to the coals creates a Smokey environment which will penetrate the meat. Best for larger joints, which need low and slow cooking.
to serve: