...and if you've got a chiminea, especially one with a rack in it, you can wrap stuff in foil and cook it there, as well as keeping warm. You can slip in a little metal dish with some sliced onions etc in and a slosh of whatever oil or cooking fluid you want, and they will cook in no time. The danger is of burning if the fires too hot. However, mine tends to get really stoked up after the BBQ has died down and the temperature drops.

By the way, "braai" is Afrikaans/Dutch for grill! What we would call a BBQ is referred to as "braaivleis" (literally "grilled meat"). we used to go to a lot of "bring 'n' braai" get togethers where the hosts lay on the accompaniments, and everyone brings their own choice of meats. Used to end up with all the males gathered around a huge half-barrel braai, cooling the flames with beer as and when necessary!

I have promised myself a Cobb cooker one day. It does EVERYTHING with a handful of charcoal, and no fat falls onto the coals.

Andrea