Calling all chefs.

**Xavie** · 18th March 2008, 06:49 AM

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

**Tango51** · 18th March 2008, 09:30 AM

Xavier, what kind of pots and pans are you using?

**Tango51** · 18th March 2008, 09:31 AM

Joel too, sorry, no edit button, what kind of cookery?

**loanrangie** · 18th March 2008, 12:25 PM

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.

**rovercare** · 18th March 2008, 12:44 PM

I use one of those $26 jobbies, that come with 8 free canisters

**jimbo110** · 18th March 2008, 01:59 PM

Originally Posted by rovercare

I use one of those $26 jobbies, that come with 8 free canisters

Me too, bloody brilliant wee stoves

**CowsGoMoo** · 18th March 2008, 08:57 PM

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.

**Aaron** · 18th March 2008, 10:23 PM

Originally Posted by loanrangie

I've been a chef for over 22 years and actually prefer cooking now that i dont HAVE to if that makes sense.

amen.

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