Printable View
Yeah, they often burn the bench top. I keep some bricks underneath and then do a surround of bricks as they are affected by the wind quite dramatically.
But I have a 3 ring one and it is quite large but when that baby is up high the heat from it is amazing.
That and a weberQ make the perfect kitchen I reckon.
Xav
Xavier, what kind of pots and pans are you using?
Joel too, sorry, no edit button, what kind of cookery?
IMHO any chef worth his salt can turn basic produce into gourmet meals using almost anything as a cooking source. I have roasted whole chooks using lambing wire on a farm in Israel over a fire and tempura style fish fillets on a plow disc over a fire in Malawi east africa. I've been a chef for over 22 years and actually prefer cooking now that i dont HAVE to if that makes sense.
I use one of those $26 jobbies, that come with 8 free canisters:D
Me too, bloody brilliant wee stoves :BigThumb:Quote:
Originally Posted by rovercare
I got a low pressure Coleman 2 burner jobbie. Highly recommend low pressure! Less blocking and better control.
I've been looking at those WeberQ things too. Nice bit of kit.
Quote:
Originally Posted by loanrangie
amen.