Kibkom North Cyprus Forum

Dear members I am looking to purchase a barbecue metal made to use with coal. Would be appreciated for any recommendations where to buy. My villa in TRNC is in Alagadi which is east side of Girne

If you go to Superhome in the south they sell Weber bbq's. Quite pricey but well worth the money. Mine is about 8 years old and I brought it over here 7 years ago and it still looks good gor it's age and no sign of rust!

Most Home / DIY stores sell metal BBQ's and although not as good as a Webber they do the job and of course are a lot cheaper.

Do you mean coal or Charcoal. I dont know that you can actually get coal here!

Most supermarkets actually sell the basic metal box, which used by the locals and many older expats and works well if you know how to use them.
Usually at the back of the store, together with bags of charcoal, sıs kebab skewers, fire lighter and other items for barbecues.

It would not be nice if you cooked your evening meal using coal, rather black and smelly I would assume!!!

Actually usıng coal can and has been done. In the olden days coal was the main fuel for cooking as well as as heating. I can remember toasting bread and even better pikelets (crumpets to you Southeners) on a toasting form (fork with a long handle and three prongs) at an open fire. The trick was not to drop the bread in the fire and/or burn your fingers. Toast never tastes quite as goood these days.

I agree that charcoal is probably a lot better for kebab however.

I had bought a nice metal one with wheels, and had gadget to rotate the skewers, from Erulku. I was thinking of getting a stone built one, but this has proved to be a great buy as you can move around depending on direction of wind. I believe it was around 800tl, definitely worth every kurus.

Ragged Robin wrote:Actually usıng coal can and has been done. In the olden days coal was the main fuel for cooking as well as as heating. I can remember toasting bread and even better pikelets (crumpets to you Southeners) on a toasting form (fork with a long handle and three prongs) at an open fire. The trick was not to drop the bread in the fire and/or burn your fingers. Toast never tastes quite as goood these days.

I agree that charcoal is probably a lot better for kebab however.

I remember that well, RR. Doorstep toast of course, and I can still recall the flavour of stuff cooked over the open fire.

kaiserphil wrote:...I remember that well, RR. Doorstep toast of course, and I can still recall the flavour of stuff cooked over the open fire.

...and making toasting forks out of wire coat hangers!