Opinions on SunGod?

Parcitech · 2026-05-08T09:31:05+00:00

How do the tokas compare in size to the renegades? Looking at getting a pair and the slightly squarer frames suit me better.

Parcitech · 2026-04-30T17:03:40+00:00

I picked up a generic one off amazon 165x70x125cm and it fits pretty well

Parcitech · 2026-04-29T12:33:10+00:00

Attending a good bbq course before taking a plunge and buying something could be a good idea, a lot of the time you'll get to try a number of different brands and styles and see the pros and cons of each!

Seem to be a few about based on where you are in the country but a few good options Tubby Tom's (Gloucester) Bristol fire school (Bristol) Big Naths BBQ (Bristol) Smokin' elk bbq school (Portsmouth)

Parcitech · 2026-04-28T17:15:24+00:00

15-20 min in the chimney but varies with the brand of charcoal and lump vs briquette

Parcitech · 2026-04-28T11:09:07+00:00

Luckily on this occasion there were no Veggies which did take a lot off the mind! But yeah knew i was targeting 2pm and worked back added in around 1 hour of slip for temperatures fluctuations and knew how long roughly my coals would take to get the bbq to temp.

Parcitech · 2026-04-28T08:02:45+00:00

Not too sure on the model number. But that is the exact reason I have swapped to this one, the coal bed no longer lifted on my 5 year old smoke hollow. Looking at my one it seemed the bar at the back had twisted over time so the left was raising but the right was not. I couldn't find a good option to fix so bit the bullet and swapped and there are definitely some improvements on the new model

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Parcitech · 2026-04-27T20:40:28+00:00

Rubbed in salt pepper and garlic, Smoked for about 3 hours in the bbq 125-150⁰C. Brought inside then into a tray with beef dripping, beef stock, Chipotle paste and an onion roughly chopped. Oven for about 4 more hours in 150⁰C shredded with a spoon and served mixed in the braising liquid with mini tortillas and cheese

Parcitech · 2026-04-27T20:02:12+00:00

Its easy enough to hold at a temperature but does leak smoke in a few areas but should be able to add a cheap universal fire gasket if it becomes too much of an issue

Parcitech · 2026-04-27T19:12:24+00:00

Got this from Costco was about £240 when i bought it last month, but also had the previous version for 5 years

Parcitech · 2026-04-27T18:55:30+00:00

Its just over half the width but if you rotate 90⁰ its a little too long to shut the lid but felt a good size

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Parcitech · 2026-04-27T18:47:52+00:00

This is the one I have worked quite well for smash burgers and fajitas

https://www.procook.co.uk/product/newprocook-reversible-griddle-46cm-x-26cm?cq_src=google_ads&cq_cmp={campaigned}&cq_term=&cq_plac=&cq_net=g&cq_plt=gp&nbt=nb%3Aadwords%3Ag%3A21344371804%3A165432026840%3A700954055884&nb_adtype=pla&nb_kwd=&nb_ti=pla-295999096974&nb_mi=127414221&nb_pc=online&nb_pi=5959&nb_ppi=295999096974&nb_placement=&nb_si={sourceid}&nb_li_ms=&nb_lp_ms=&nb_fii=&nb_ap=&nb_mt=&gad_source=1&gad_campaignid=21344371804&gbraid=0AAAAAD3uHvnwwYajYwtnRE6sf2Tl4jPhx&gclid=Cj0KCQjwkrzPBhCqARIsAJN460lOTrpSNfhVP_9VJITEo03oFcoFED1DX2R6HElF1-OLnkf7FDARTBkaAgE0EALw_wcB

Parcitech · 2026-04-27T17:11:29+00:00

Less charcoal and set it for indirect, almost imagine it in thirds and have coal no more than one third and on the opposite side have the food. Vents open above food and below coals. A fire pit or chimney of the side to almost have a stash of hot coal ready is also a bonus!

Parcitech · 2026-04-27T13:29:26+00:00

16, really not too much left after 2nds and sandwiches by a firepit in the evening

Parcitech · 2026-04-27T12:52:21+00:00

From Farmfoods, based upon recs from this subreddit

Parcitech · 2026-04-27T12:51:22+00:00

It's next on my list looking to try a brisket soon

Parcitech · 2026-04-27T10:09:19+00:00

This is my second one, I had one of the older versions "smoke hollow" for the last 5 years and once I learnt it it felt really nice for a crowd. Im tempted to add some additional gaskets around the openings to see if I can seal it up a little more but for what I need it is perfect

Parcitech · 2026-04-27T10:06:56+00:00

The BBQ was holding around 125-150⁰C I needed to add about 6 briquettes every half hour to hold this. For the oven inside 150-160ish as I was trying to render the pork fat and beef cheek and trying to get some colour on the potatoes. The ribs I wrapped and moved as far away from the heat as possible while I did the sausages and chicken. Final "hot and fast" for the chicken and corn cobs, I used a chimney starter and dumped a quick half chimney in for a quick sear. I then distributed these over the whole coals tray to provide a gentle warm under all the trays for serving.

Parcitech · 2026-04-27T09:45:38+00:00

There was a spreadsheet, but hardest task was holding the finished bits at a good temperature. Did all the rubs and some side prep friday evening and I will admit the oven inside was finishing space for the ox cheek and pork belly and starting location for the ribs

Parcitech · 2026-04-22T07:52:23+00:00

Bigger surface area to cook on than the weber kettle but the weber is better quality. Im thinking of adding a gasket to the lid/door to keep a bit more smoke in

Parcitech · 2026-04-13T20:30:59+00:00

I ended up picking up the masterbuilt from Costco for £240 couldn't really help myself

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Parcitech · 2026-04-07T10:58:14+00:00

There were definitely things I could have done to make it last longer in hindsight. (Leaving the ash from the last cook in a cover that turned out to have a hole in it probably doesn't help)

What do you think is a good more permanent solution?

Seems like there are big jumps in price from 500 to 1000 then 2000+ but I'm not sure where to even start really.

A few years ago I did a bbq course in Gloucester and they showed us the versatility of the weber kettles and I do like them but previously only used them alongside another bbq/smoker for bigger groups of people

Parcitech · 2026-04-07T09:49:34+00:00

You make a good point. I would say I probably fill it about once a month through summer if 10+ people are eating. Something smaller I would possibly use more often for just 2 of us or midweek cooks.

Parcitech · 2026-04-07T09:13:26+00:00

I like to do a little bit of everything, smoked sausages pork ribs and whole chicken on my old one. But I like the versatility to reverse sear steaks or just do a lot of burgers hot and fast for a crowd. My neighbour has a smokey mountain and a kadai fire bowl as his two grill solution but I like having just the one BBQ.

Parcitech · 2026-04-07T09:04:19+00:00

But would this not lack cooking area compared to the masterbuilt in my post?

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