The Samba Natural firelighters from the big green shed.
I pile them up into a little pyramid. Otherwise their weak flame doesn't even reach the coals.
I've wondered if one fatwood inserted vertically in the coal stack inside a chimney would work,but I've never tried it.
That looks amazing! I'd love to get stuck into that! 
Yes I use them to light my fire pit. They work well and have a smell that for me is pleasant.
Usually 3 or 4 will do the job.
I wouldn't use them in a kamado, but they're good for any open fire.
I bit acidic,
A pinch of bicarb soda should fix that up.
I'd keep it flexible. Your outdoor area will last a lot longer than any one bbq. More than the bbqs I'd make sure that you have the storage you need for all your BBQ bits and pieces. Especially fuel if you opt for a non gas option.
Based on your lack of time I'd go with a small gas BBQ (baby q?) and add a pellet BBQ. They operate almost as easily as an indoor oven and you might find it easier than you think to cook anything you want. As for which one, lots of options out there these days. Maybe check out the gmg davey Crockett and Daniel Boone as a starting point.
Great bit of kit!
Only three countries in the world use it. The US being the largest.
Quite a few people actually use C in the US as well. I'm thinking the scientific community, NASA, etc.
You're not going to be allowed on the international space station with F 
When one day BBQ happens by humans on other planets, I'm confident the temp of the steak will be measured in C.
That day someone should utter "another small step for mankind"... 
I'm 100% celsius. If I see a recipe in Fahrenheit I move onto another recipe.
I lol at miles, yards, feet, inches, dashes, pinches, smidgens, ounces, pounds and stones.
Can't understand why the states persist with a date format that mixes dd between the mm and yyyy.
If it was up to me, I'd even fix the time and the calendar. We know better by now.
Yeah ok I will keep checking every few days , been on the look out for a couple weeks now
Hang in there bushy. Amazon seem to have some products that are mostly out of stock, but come back in stock randomly and don't last too long. The Blackstone griddle is one of them, Ego power+ tools is another. They do come back, but it can take a while.
Watching with interest. Seems like a very similar process to my guanciale: Guanciale - Salt cured pork cheek
At 90c you're definitely cooking.
Have you tasted smoked food from a pellet BBQ or a well run (thin blue smoke) offset? Reason I ask is that the smoke is very very mild compared to a charcoal unit. It might not be to your liking. I prefer the mild flavour of wood, but when I want to get a smokey flavour I use my kamado.
the best stadium in the world I've ever visited, for the atmosphere, is...
Can't be in Australia 
. Atmosphere has little to do with the amenities and is all about the passion of the fans. The real Football can't be topped on this one. Anfield, Bernabeu, etc. And the maracana stadium in a Brazil v Argentina match.
In that case: brilliant!
Very nice! I like the bokeh especially, did you do that in post?
For American bbq a pellet BBQ is the easiest option. Works pretty much like an oven, but fuelled by pellets. The smoke flavour is milder than a charcoal bbq (some prefer this, some don't) and it requires to be plugged into a power point.
Check out the gmg Daniel Boone pellet BBQ to get an idea. Or there are a couple of options at Bunnings too (get your pellets elsewhere. You shouldn't pay more than $2.50 per kilo)
With charcoal, the good old Weber kettle is still the cheapest way in. You can pick up a second hand one for less than a hundred dollars.
I prefer a kamado myself, and you can check out the Akorn kamado at Bunnings for a fairly low investment, yet good option.
Lots of info and pics on this site for all those.
Welcome aboard!
you will not see or taste 'lumps' of salt in the bark?
No. It's only slightly different from regular table salt.
i.e. include in your SPG and rubs (when you make them) as well as using for brines etc?
Yes, I only use flossy or rock salt. The latter just rarely for things like pasta water.
So is this the new flat top grill?
Yes, the one from the states. I've been having fun making chicken teriyaki and a few other things on it, but it seems perfect for a super hot and quick sear in a reverse sear steak.
What sort of salt did you use and how coarse was it?
Mermaid flossy salt that I bought years ago in a 25Kg bag. I quite like it and might be due for another 25Kg bag soon.
Yes I'd class it as medium. I find that with a reverse sear medium is fine for me. Especially with a fatty steak it helps render it all.
