This Covid-19 thingy could actually be quite good fun

[WES]

The woodsmoke is the real benefit. You can't replicate that indoors.

Yeah, not sure I'm that big of a fan of the wood smoke flavour, though. And barbecue sauce is too sweet for my taste, I can enjoy it but only so much.

Which sort of takes me back to my point of whether it's worth it or not. I do like the idea of making pizza in it, though.

[Luis Anaconda]

It all just gets stuck between my teeth these days anyway. I'm not sure when my teeth started moving further apart such that it's become virtually impossible to eat meat without then having to ferret bits out for the next 20 minutes, but that does seem to be one of the effects of age for me. Quite tiresome.

Not just you, b

[Burney]

Not just you, b

Good to know, la. I feel better about it now.

I suppose it's a function of the old receding gums, is it?

[Burney]

Yeah, not sure I'm that big of a fan of the wood smoke flavour, though. And barbecue sauce is too sweet for my taste, I can enjoy it but only so much.

Which sort of takes me back to my point of whether it's worth it or not. I do like the idea of making pizza in it, though.

It seems a lot of fuel to burn just to make one pizza, but what do I know?

[Monty92]

Yeah, not sure I'm that big of a fan of the wood smoke flavour, though. And barbecue sauce is too sweet for my taste, I can enjoy it but only so much.

Which sort of takes me back to my point of whether it's worth it or not. I do like the idea of making pizza in it, though.

Just buy an outdoor pizza oven for about 1/10th of the price of a Big Gay Egg

[Sir C]

It seems a lot of fuel to burn just to make one pizza, but what do I know?

Actually one of the benefits of the kamado-style ceramic barbecue is the minimal amount of charcoal required. You get a long, hot burn with very little fuel. Ideally, of course, you need to use the good stuff; the restaurant-grade big blosk charcoal, which isn't cheap, but you only need a little.

[Burney]

Actually one of the benefits of the kamado-style ceramic barbecue is the minimal amount of charcoal required. You get a long, hot burn with very little fuel. Ideally, of course, you need to use the good stuff; the restaurant-grade big blosk charcoal, which isn't cheap, but you only need a little.

I see. Monty called your egg gay, btw.

[Sir C]

I see. Monty called your egg gay, btw.

I'm glad. I want him to reject the kamado barbecue; if he bought one it would bring him a great deal of pleasure for many years, and the thought of him denying himself even the tiniest of joys in his worthless existence cheers me up no end.

[Sir C]

It all just gets stuck between my teeth these days anyway. I'm not sure when my teeth started moving further apart such that it's become virtually impossible to eat meat without then having to ferret bits out for the next 20 minutes, but that does seem to be one of the effects of age for me. Quite tiresome.

Perhaps you have scurvy.

Have you ever eaten a vegetable? No, potatoes don't count. I mean something green. Other than the cabbage you boil with your bacon.

[Burney]

Perhaps you have scurvy.

Have you ever eaten a vegetable? No, potatoes don't count. I mean something green. Other than the cabbage you boil with your bacon.

Must you be such a big racist?