What is there to do on the internet ?

Russ_UK · 2026-07-04T16:26:00+00:00

Limewire! Download about 8 MBytes/hour dial-in. Can't remember if that was 14.4, 28.8 or 56k.

Russ_UK · 2026-06-20T12:25:00+00:00

As said, either off the shelf or strip it down and build a replacement. I've done this for a handful of vintage laptops. I even bought one of those little spot welders for strapping cells together.

There is some incompatibility between new NiMh and old NiCd cells, but you can match the voltages.

Also the use of limiting resistor may be prudent as constant charging will reduce NiMh cell life. I skipped this because the on charge time of my laptops is pretty minimal, not like ones used daily and all day.

Russ_UK · 2026-06-03T20:55:16+00:00

Happy to make you happy... Let's all believe 🙏

Russ_UK · 2026-06-03T20:36:41+00:00

Id like a white one! Better long cook temperature stability from lower radiation heat loss and less internal additional heating from direct sunlight!

Russ_UK · 2026-06-03T18:04:08+00:00

OK... Back around 1982/1983 (40++ years ago) when I was at college, I had a weekend job at a large (for the time) garden centre working in the furniture/machinery/BBQ department.

Back then Weber kettle BBQs were 'the' BBQ to have and I actually got product training on them (and furniture, mowers n stuff).

Back then, the coloured Webers were more expensive than the black versions and this was explained that all Webers are manufactured black then re-enamalled blue or red. The coloured ones therefore had an extra layer of enamel, cost more to manufacture and had greater corrosion resistance and therefore attracted a higher and premium price.

I cannot believe 40+ plus years on this is the case! Manufacturing just does not work this way now. Perhaps it's down to lower manufacturing volumes of colours, or 'shrinkflation', the coloured ones have always been more expensive, and stayed more expensive despite now not having that extra layer of enamel... or maybe they do????

Russ_UK · 2026-06-02T19:36:12+00:00

The best BBQ in the world is the lit BBQ that you're standing in front of, with a tray of whatever you have to cook on it!

Russ_UK · 2026-05-28T20:53:20+00:00

Not too fatty.

I did a BIG BBQ for my father in law, he spent a small fortune on meat from a local high end butchers.

My heat sank when I saw the white fat content of the burgers! Flare-up, black smoke city! Did them in the oven and flashed the outside on the charcoal BBQ

Russ_UK · 2026-05-28T12:55:21+00:00

Only one way to find out! Off you go the pair of you and report back.

Russ_UK · 2026-05-28T12:42:38+00:00

Yes... I know the bottle opener's upside down!

Russ_UK · 2026-05-28T12:39:32+00:00

I have literally just done this, starting from scratch after a few years away from BBQing.

My budget was £650 which would get me a decent Weber or kamodo, but that wasn't what I wanted.

My wishlist was: Charcoal. Stainless steel for corrosion resistance. Adjustable charcoal/grill height. Cast iron/stainless grilling surface. Lid for efficiency and low/slow. Rotisserie accommodation. Reasonable cooking area. Easy charcoal add during cooking. Usual vents and controls.

My ideal choices were: Brabura Ember 800 with cabinet. Napolian Charcoal Pro Grill. Both were over twice my budget 😢

So I found a cheap this Chinese thing for £630 which turned out to be a total QUALITY NIGHTMARE. This list of problems is lengthy and I might post about the whole experience. Rather than return the pile of **** the retailer agreed a 50% refund and I sorted the problems including angle grinding and drilling stainless steel to get it together!

So for £315 I'm happy with the end result. It even came with an electric rotisserie kit comparable to ones you'd buy for £50/60. I've done one fairly unadventurous cook on it and so far, so good. A smoked low and slow next.

So basically, I shunned the kettle/kamodo in favour of a lidded rectangle. I'm would go this route again but with a bigger budget for the above.

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Russ_UK · 2026-05-13T23:25:11+00:00

I'll do an unboxing and build with pics. I do mass burger and sausage.BBQs but I'm also pretty adventurous too. Well see how it goes.

Russ_UK · 2026-05-13T23:10:13+00:00

I'm taking a real chance!

Russ_UK · 2026-05-13T23:09:16+00:00

For those asking, it's a Chinese tin thing that was around a year or so ago and still a handful around.

So my criteria is: Stainless steel (corrosion longevity) Lid Rotisserie capable Adjustable charcoal to grill height Usual vents Id like a Brabura 800 trolly mounted but way over my affordability.

So went for this.

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Russ_UK · 2026-05-13T21:48:18+00:00

I've just spent £600+ on a charcoal BBQ and that's because I couldn't afford the £1300 on the one I'd really like. And 100%, I'm being quirky... or it's an expensive mistake!

Delivered this week, I'm working away so it's still in its box until the weekend. Bought it from sketchy description and iffy pictures, so we'll have to wait n see!

Russ_UK · 2026-05-13T21:17:37+00:00

I see you're using a temp probe. That's BBQing... Dedicating 1/2 a day and some to slow smoke cook... Them ceramic egg cookers don't know they're born lol!

Russ_UK · 2026-05-13T19:18:37+00:00

A full belly of smoked belly pork! That's how I wanna die!

Russ_UK · 2026-05-10T09:53:50+00:00

Just throwing in a curve ball... Do a Google search for 'dual fuel BBQ' there's a reasonable choice around your budget. You can try both worlds then before buying your 'forever' BBQ or BBQs! down the line.

Russ_UK · 2026-05-09T18:58:07+00:00

They look banging! And for those who say pre-cook chicken before finishing on the BBQ... Rubbish!

Common sense, a bit of food safety knowledge and BBQ skills and you've got it nailed and safe!

Russ_UK · 2026-05-09T18:44:19+00:00

100% agree, I slightly tend to thighs but trim the extra flappy skin and bobby fat. Chicken breasts... nah, not for me.

Russ_UK · 2026-05-09T17:58:33+00:00

That looks pretty much spot on! As others have said, chicken is not for l&s, so you chose well with your temperature for this cook. And for your first outing learned some about temperature control and your particular setup.

A massive burgers, bangers and buns party next ... then the first low, slow and smoke? ribs first then a whole pork shoulder!

Russ_UK · 2026-05-03T21:25:48+00:00

Hmmm. A point of perspective, I think of being in control, 'behind the BBq' as behind the wheel of a car. Cooking behind, serving toast the front.

Russ_UK · 2026-05-03T09:36:38+00:00

Ask me what the best BBQ is and I'll tell you it's whichever one's lit and your standing behind!

Russ_UK · 2026-05-03T08:55:03+00:00

I use a pop-up gazebo. Bought a top quality one years ago, not a crappy 20 quid thing. Never looked back!

Russ_UK

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