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It's a leisurely 45 mins to 1 hour

Spread the word bbq brother 😊

It's really just an ash pan. I guess it's not really necessary but you'd have to tip out the ash instead of you didn't have one.

@@Pmac12345 Thank you for the quick reply! So, it came with your WGA?

@@justarandom404 yes, the one in video is my friends and mine has it too so standard. I thought it came on all of them.

Cutting the grill is an excellent idea...With regards how much you can get in there, you could easily get smaller containers of the various condiments..The spray in particular is easy to get in a more compact for...I would add a zip lock bag containing a couple of sponge pan scrubs and a small container of washing up liquid, and also roll of kitchen foil......One thing I need to add to mine is the temp gauge to save pinching the one from the kitchen..

It does not some with the US model. Also the non US model as you see in the video has a heat shield for the lid handle and the handle itself is screwed on the lid not welded and no side carry handles so more compact. I prefer this model.

Thank you 😁

There really is no comparison. They are completely different price points. Lots of issues with the Luna to be honest. I've fixed most of the issues and its still my most used grill. Drop me a pm on messenger if you want and I'll give you my experiences.

@@Pmac12345 I just noticed its the Big Joe you have - aka the dream! anyway I got to cut my cloth so I'm looking at the 25" Luna. love to know your experiences - just not sure how to message another user on youtube

@@martinocallaghan590 drop me a what's app or text on 085 2100880

On these I used a rub called old time dirty hogs from bbq life. Not sure of it's availability now. But any sweet rub works well.

Thanks Liam, there is a new version of the video on my channel

Probably 20 mins before I put them on.. plenty of salt.

That sounds like a perfect Sunday afternoon. I love the flavor of this cut above all others.

As a matter of interest are you using the chicken skin on? If can work this way but you need really dry skin to start with. Bet off using boneless and skinless thighs and then all you have to get crispy is the coating. Let me know how you get on.

@@Pmac12345 thanks I will try that

I get mine in FX Buckley in rathcoole. It's from Angus and oink. You can use garlic powder but half the amount to start with.

I got about a dozen of them in the end of season sale in lidl last year. But I have seen versions in the normal supermarkets . The pump versions like 1cal are not great..

For those that haven't done it here is the method. The recipe can be your own mix. I've been messing around with it since I started and found 50% cornflour is essential, I used to use other 50% plain flour but this time I used 50% graces mix. Essentials added are paprika, black pepper, salt, garlic powder and I've added a teaspoon of wings rub.

@@LiamODonovanjun If trying to replicate original KFC mixes I would think MSG to be the most important thing, and sage would be high up there too and coriander. There loads of recipes out there, but I would suggesting going to specific forums to see the most important. Other mixes will taste great, not saying they won't, but this is specifically mentioning KFC so MSG is essential in my mind, cheap and easy to get too. Graces has MSG in it of course, but can probably benefit from more.