It’s live fire cooking with real wood, none of this charcoal copout stuff.
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What. Type. Of. Wood 
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Horse chestnut
I was expecting you to say ‘former garage roof joist’ or similar.
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It did start off with some old pine that had been part of the bathroom ceiling.
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Proper renovation technique!
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The horse chestnut was similarly chosen because it fell down in the recent storms. I consider it the BBQ equivalent of going to the market for seasonal produce; working with what you have in the moment.
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Is anyone watching John Torode in Argentina on BBC2? Jesus, I’m getting the beef sweats just watching it.
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You should get a suckling pig in for when the roof gets done. All that free fuel…
Don’t you have any propane??? 
You know it makes sense 
Thanks for the heads up. Off to Argentina in 3 months so I am sure it will make the wait even harder.
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Apparently, highway services (or their equivalent) serve great BBQ
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Yeah, he stopped at a truck stop in what looked like the middle of nowhere and there was a full blown asado in there. He got a massive serving of short ribs and sausage and stuff for less than a fiver. And at the other end of the budget spectrum, a fucking ginormous tomahawk steak at a place called Siete Fuegos.
If you’re looking for death by beef, Argentina seems to be the place to end your days…
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The program is a few years old now. I have it on the PVR for occasional drooling.
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Butter faff coming up:
Friend of mine has got into making cheese, particularly cheddar. Looking forward to trying some in a couple of weeks. But to make a kilo you start with £11 worth of unpasteurised (direct from the farm) milk. Fair bit of faffage and several months waiting. But it’s supposedly very nice. Probably a useful reminder that the cheapo mature cheddar we normally get from the supermarket is utter rubbish really.
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Still 10 times better than American supermarket cheese.
VB
That doesn’t take a lot in fairness.