FAQ
shipping policy
Free delivery on all orders over 50€ (Spanish mainland)
Shipping rate for orders under 50€ is 7.50€ (Spanish mainland)
Please Note: We can not always guarantee that the delivery will take place on the agreed day. Extreme circumstances may result in the delivery being delayed. These can include the following:
Extreme weather conditions
Vehicle break down
Parcel being misrouted
Parcel being held at hub
We always aim to get every parcel to our customers on the day and time that has been agreed. If this can not happen we would let you know as soon as we are informed. We may decline to deliver if we feel that it would be unsafe, unlawful, or unreasonably difficult to do so. Should you wish to discuss any of our policies, please feel free to Contact us. We are always happy to help.
Gas - How can I avoid flare-ups on my gas barbecue
A few flames make a barbecue a barbecue so you shouldn’t worry at the first sight of a flame, but if you throw loads of fatty foods on the grill all at once then a flare up is bound to happen, so a few ways to avoid it is using the raised warming rack, cooking at a lower temperature and going easy on how much food you throw on the grill, you shouldn’t have every square inch ocupied by fatty food.
Which barbecue gives better taste: Charcoal or Gas
The flavour from a charcoal barbecue doesn’t actually come from the charcoal itself, the flavour comes from dripping from your food vaporising off the hot charcoal and infusing back into your food. However, if you cook while your charcoal is still black instead of waiting for it to turn grey then it gives off a dirty smoke which gives a bitter taste and is cancerous, so if you want true smoky taste then add wood chips, chunks or pellets.
Gas barbecues can give off the same taste as charcoal if you pick a model that has diffusers that vapourises 100% of drippings just like any of the Broil King range. For that smoky taste you just need a smoke box to add your wood chips or pellets to.
Charcoal - What is the best way to start my charcoal
The Looftlight is a quick and super easy way to start your charcoal, just point the end on the charcoal and press the button, after it ignites pull away and blow the hot air until its lit and job done. The chimney Starter is a super fast and easy method of lighting a barbecue and achieving great even heat. The Chimney Starter holds the charcoal in a cylinder for fast, easy lighting. Fill the canister-shaped starter with the proper amount of charcoal, place on the charcoal grate over two or three fire lighters, ignite the starters and let the charcoal burn until you can see flames at the top of the Chimney Starter and the top layer of charcoal is just turning grey with ash underneath. Pour the hot charcoal onto the charcoal grate and arrange for Direct or In-direct cooking.
How do I control the temperature on my charcoal barbecue
Bottom Vents: The dampers on the bottom of most charcoal grills or along the lower half of smokers have exactly one function: to fuel the fire with oxygen. Think of them as intake ports, sucking in fresh air to replace the oxygen burned by combustion. The more air, the hotter the fire. The less air, the cooler the internal temperature of the grill. No air and the fire goes out. On my Weber kettle, I always start with all three bottom vents open, then close each partially to get the charcoals burning at the rate for the type of fire I want. Top Vents: Think of the dampers on the lid like you would a chimney. They vent hot air and smoke out of the top of the grill, which then pulls fresh air through the bottom grill vents. Because this exhaust is critical to how much air comes into the grill, the top vents are more important than you might think. Close them and, with a well-sealed grill, you’ll kill your fire. In most cases, it’s better to leave them open all the way and use the bottom vents to manage grill temperature.
Cleaning - How do I care for my Cast Iron Grids
Cast Iron is an amazing material for cooking grids, nothing beats it for heat retention and if cared for correctly it can last multiple lifetimes.
To make sure you get the most out of your cast iron, you need to make sure you season it, to do so you need to keep it clean from any salty sauces and most important of all is to keep them oiled, the oil from the foods you cook do well but either brushing or spraying a high burn point cooking oil such as avocado oil or rice bran oil will be perfect. This will add a layer of what we call patina and will act as a protective layer from rust and give a non stick effect. You’ll know you’ve done a good job as the blacker and shinier they get, the better.
Cooking Tips - What is the difference between Indirect and Direct cooking
Direct cooking is simply grilling food directly over the heat source. For In-direct cooking, the heat source is placed to the side of the food and not directly under it. So for any high heat classic old school grilling then use the direct method, for roasting and slow-cooking the indirect method will be better. Remember, there’s no saying you have to do one or the other, maybe you want to slow cook most of the way then get a nice sear at the end.
Technical - My burner(s) does/do not have an even flame. How do I fix this
Your burner may have a blockage, preventing proper gas and air flow. When cool, remove your burner and inspect the ports. If the ports are blocked, clean with a soft bristle brush. Alternately you can clear the debris out by poking blocked holes with a paper clip (or another tool small enough – never drill or file portholes, enlarging them will damage your burner). Next, clean out the burner venturi tubes. Use a venturi brush or pipe cleaner and push it through the entire tube while turning. Pull out the brush and examine for any debris. Be aware that spiders are attracted to the smell of gas, and may have taken residence in your venturi tubes. To prevent this, make sure the spider guards are protecting the air intake holes at all times.
Why is Cast Iron considered better for cooking grids
Cast iron is a much heavier metal than most barbecue cooking grids. Because of its high density it retains heat better, and is very effective for searing most meats (such as steak, chicken, and hamburgers).
My grill won’t light anymore. What should I do?
Try lighting your grill with a match, if burner lights successfully, it is an ignitor issue. If your barbecue grill doesn't light with a match, then it is a gas flow issue. Here is some trouble shooting.
Igniter Not Working : The ignition system consists of both a push button ignitor and the electrode(s). if you don’t hear the igniter sparking even after changing the battery and making sure the button is connected properly then it is a faulty igniter, contact for more details. If you hear the spark but still doesn’t light then the electrode may develop a buildup of grease that may hamper the performance of the spark. Troubleshoot by following these simple steps: First, make sure that it is only the battery that needs to be replaced. Simply unscrew the push button, pull out the old battery and test with a new one. If you hear a clicking sound, and the burner lights, then you have fixed the problem.
Gas flow not working: Your regulator might have activated it’s safety, when a lot of gas comes out then the regulator will restrict how much gas comes out. First check for a leak along the hose, to do this take some soapy water and apply along the hose, if you see bubbles appear anywhere then there is a leak and you must change your hose. If there is no leak then you just need to recallibrate your regulator by removing from the gas bottle and giving it a couple taps. If this doesn’t work then you might need to clean your burners with a venturi brush and poke the ports with a needle. If that still doesn’t fix then give us a call or email and we will be happy to help.
Why does it look like paint peeling off inside my barbecue lid?
The inside of the lid is not painted. Over time smoke creates a carbon buildup inside the oven lid. The carbon may peel off and can look like paint. To clean, simply remove the lid, lightly scrape with a putty knife or barbecue brush and wash with warm soapy water. For best performance, clean the inside of your lid occasionally throughout the year, before carbon buildup can peel off. Where do I find the serial number on my barbecue? The serial number is most commonly found on a white sticker at the back of your barbecue, along with the barbecue code and among other technical details.
Question not here
Contact one of our support team by emailing info@thebbqshop.es or calling +34 965 836 607