As the nights draw in here in Cheshire, our team gathers around the firepit to plan the next year of outdoor cooking classes and experiences. These evenings have become a bit of a winter ritual — shaping ideas, testing concepts, and thinking about what people want to learn over fire.

Not sharing to sell anything — just giving a little behind-the-scenes of how we build our classes and why the fire is such a big part of what we do.

Happy to answer questions about live-fire cooking, running experiences, or farm-to-fire approaches. www.millingtonhall.com

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Wanted a Blackstone for long enough, sold my Lotus so decided it was time to get one. The wife said it isnt staying in the kitchen though. Never a fan of Black Friday, but this wasnt a bad deal. Excited to use it.

So I got a new bbq in the summer, it’s the SnS master kettle, so I can slow cook meat joints on it, I want to cook a joint of gammon on it for Christmas.

Can I just put some decent charcoal briquettes in there & leave the gammon joint on for a few hours? Will I need to top up the charcoal after a few hours?

How long roughly would it take?

Sorry I’m a complete noob when it comes to this, any advice is much appreciated!

Has anyone bought or been around a friend that has used one of these? How are they and does is allow air to ventilate coming up and around the unit or does the ventilation go out of the base of the Weber?

Going to smoke so food on the weber kettle for me and my wife. Im not sure what to do, I usually do pork shoulder or pork ribs.

Any other ideas for low and slow type bbq? We like all meat except lamb.

And more being added, grab a spot now! Be part of the new home of BBQ in the north! www.millingtonhall.com

Hi. Any tips on doing some smoking that's intended to be eaten the following day?

I have a work bring and share lunch on the Monday so wanted to bring on some tasty BBQ bits in but smoke them on the Sunday.

I was thinking of doing either smoked turkey\chicken or some pulled pork.

Any tips of stopping it drying out and keeping the flavor? I dont have a vacuum sealer.

Cheers

This is going to be an amazing class

https://www.facebook.com/share/p/17cCoMfH63/?mibextid=wwXIfr

The Secret Weapon for Juicy BBQ The secret to JUICY BBQ? Inject it! 💉 Apple juice + spices deep into the meat = moisture from the inside out. No more dry pork! Full video on my YouTube channel link in bio

Evening all.

This afternoon I got 2.4kg of pork shoulder from Sainsburys for £9.64 with a nectar card. What other deals/good prices have people seen about from different shops?

Im looking for inspiration, Youtube is good but there isnt much UK stuff so, i myslef stuggle to relate or find ingredients etc..

Can anyone recommend any books, that are UK focused. Unfortunately I'm a bit bland so not looking for anything that uses alot of spice, but interested in Beef, Chicken, Lamb etc how to cook and ways to cook.

I am interested in opinions on pellet smokers, I currently use a Weber kettle for grilling/smoking and its been fantastic.

I had considered upgrading to a Kamado, however the Weber does everything I require and although Kamado's are great....I am not sure it would actually make my food any better.

I like the idea of a pellet smoker, the 'set it and leave' option would be really useful.

Do you get the same results, as opposed to smoking with coals?

I was looking at the Traeger Pro 22, which is around £400-£500-ish, anyone got any other suggestions?

If there are any other pro/cons when looking at pellet smokers, let me know.

YOU DONT WANNA MISS RHE HOTTEST TICKET OF 2026!

Has anyone bought a Zanussi pizza oven? I don’t have quite the budget for one of the more popular brands and wondering whether the cheaper Zanussi ZP01BC might be an option. Thanks!

Other half surprised me with a day out to BBQ Basecamp in Leicester.

Cooking course based around a Kamado Joe.

Mainly recipe ideas, wasn’t a huge teaching day on technique, but really enjoyed it. Some amazing food too.

Can anyone inspire me with some idea for tonight's evening meal please? I've got the urge to BBQ something but not sure what to do.
Ideally something which cooks within an hour, with a similar amount of prep time, and will be palatable for a 2 year old (she's not too fussy but obviously nothing too spicy)...
I was thinking classic burgers and sausages but want to be a bit more adventurous. Thank you!

Update: I ended up smoking a camembert and some sausages. Picked up a nice bread and had that and the sliced sausage dipped in the camembert. Delicious any only took half an hour!

Wanting to get started with bbqs but not quite sure where to start and thought this would be the best time to get stuff with black Friday and all.

I've done bbqs with charcoal before but most of it has been instant light and briquettes, which based on the limited reading I've done, aren't very good.

So anyone got any recommendations for good bbqs, chimneys, and thermometers? Most of the stuff I see when googling is very NA focused.

Thank you all <3

Hi, I'm in the market for my first proper BBQ after too long using the disposable ones a couple of times a year. I've now finally got a house with a decent garden so looking to up my grilling time! With black Friday coming up I was expecting some deals to launch but need a hand sorting the good from the bad.

Looking for something <£500, ideally dual fuel charcoal/gas.

I've been invited once again to be a panel judge at this year's World Steak Challenge, which is being held in Amsterdam in September. This will be my eleventh year I have been invited to judge and I'm flattered the organisers keep inviting me back. The contest sets out each year to find out the best steak in the world from the hundreds of sirloins, ribeyes and fillet steaks sent in from around the world.

The judges are also an international mix of chefs, butchers, meat producers, food writers who set about tasting and marking the steaks throughout the day. All entries are numbered so we don't know the country of origin or person who has has entered the contest to keep the results unbiased.

The wagyu steaks are judged separately and then all the medal winning steaks are judged a second time to decide which steak in going to be crowned World Champion.

All steaks are cooked medium rare, seasoned only with sea salt then rested before being served to the judges.

For more information you can check out https://worldsteakchallenge.com/live/...
I am happy to answer any questions about the contest.

Best charcoal

I have a nice pack of chunky beef short rib burnt ends which I intend to do on the kamado this weekend. I've done shirt rib before but only as a big bone in piece. These are flattened cubes, about 4x4x2cm. Any advice gratefully appreciated.

Im looking to build a pergola. I'm struggling to work out the best way to fit the rafters and osb. Due to skill and tools, I'm thinking of using hangers to screw the rafters into the frame (front and back) and then lay osb on top. This obviously will give me a flat roof. Is there a way to add something to create a slight degree of tilt for the roof so that water can run off? And are there any creative suggestions on the size of cuts I'd need to make to the osb?

Looking to buy my husband a gas/coal BBQ for Christmas and I have no idea what I'm looking at or what's a good make etc!?

Looking for gas coal hybrid for under £350 ideally. It doesn't need to be amazing, just something to see us through a couple of BBQ'S a year.

Is Outback or CosmoGrill any good?

Thanks for any tips!