Looks fab Terry. 
Thanks Ritchie it was. Put a drip tray with water in it under the food too. Steam is good and it’s less flarey.
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Ok, so I need to get the hang of it but food very tasty and plenty of heat left even now if I wanted to carry on cooking. We ate an hour ago! Some things were marginally over done but I can obviously correct that in the future. I had some oak chippings and got a very nice smokey flavour to the chicken. I can feel a bbq obsession coming on…
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Haha, looking forward to that.
Fish looks great.
I’m finding I am VERY drawn to the snake method. I think I shall try it next weekend with pig. 
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I hope to be doing the same thing. Our Bbq is a bit too small, but will give it a go regardless.
It is easy to enter a veeeery deep rabbit hole 
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I find large prawns on the barbie really good. My method is to sit several cloves of crushed garlic in a frying pan with loads of butter and olive oil on a very low heat. Once the garlic starts to colour, I turn off the heat, let it cool a little and then pour it over the prawns. I leave them an hour and then wack them on the barbie with a sprinkle of sea salt. I pour the garlic infused butter over them periodically, and sometimes I add lime, or lemon juice and flat leaf parsley. I find if you cook them well, you can eat the whole lot, skins and all.
Has anyone else got any other prawn ideas?
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That sounds awesome Ritchie, gonna try that when I get a chance.
whack, FFS !
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I usually peel the king prawns and chuck them in a plastic bag with chopped chillies, olive oil and soy sauce. Leave for a couple of hours then stick five or so on a bamboo skewer and bbq. Sometimes I baste them with the remaining ‘juice’ Delicious.
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Ooh, that sounds good!
Sometimes I use toasted sesame oil in lieu of olive
Mesquite is very good for chicken and especially pork ribs.
If you try the snake method I prefer to use wood chunks rather than chips as it produces a much better smoky bark.
IMG_20170423_195636 by The Biglebowski, on Flickr
Untitled by The Biglebowski, on Flickr
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This is the kind of pig I was thinking! How long do you cook them for Chris?
We lattice king prawns with squid (squid ring surrounds the prawn on the skewer) . Marinade in lemon, chilli and sesame oil.
Then direct heat over coals not briquettes.
Finish with lime juice.
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Why coals Terry?
Briquettes get too hot and don’t add anything to the cooking. You might as well use gas 
Coals are easily adjusted and you get an even burn. And. Smoke.
Coals burn too quick tho’, no?
But it’s a controllable burn.
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