I have owned the Bonza 3 for over 7 years and love it. I am trying to replace it with the Bonza 4 but so far have not been able to find it. When I first got the grill it took some getting use to as the burners are fairly close to cooking surface. Once I adjusted my cooking method have enjoyed years of service. I have replaced the burners 2 times but then I do bbq quite often.

I make chicken Shish-ke-bobs or chicken Souvlaki by cutting the chicken breasts into cubes and threading on to skewers. I then rub the chicken with crushed garlic, oregano, salt, pepper and some olive oil and fresh squeesed lemon juice. Let sit for 30 minutes to 1 hour and then grill. If you want to marinate longer do not add the fresh lemon juice until the last hour as the lemon juice will "cook" the meat and change the texture. When I do beef shish-ke-bobs, I use beef tenderloin and marinate in garlic, chopped onions, parsley, fresh thyme or rosemary, red wine, olive oil and salt and pepper. I grill these to medium rare. Ann.

Hi Marthavila and Bufflotina. Thank you so much for your advice. I went out yesterday to pick up the following: Quooker faucet/Tap - bought for E699/about $750. Its the polished chrome basic design one. No more kettle. These , and their insinkerator cousin (which produces hot but not boiling water) and a similar ZipHydro are everywhere. The fact that this produces BOILING water makes it the best I think. You turn the tap on (child safety on this one - not on some of the other brands - that why I chose quooker) and TADA!! Boiling water comes out all bubbly and spluttery. Its going to save me a whole lot of time. I boil the kettle once an hour. I can make tea without a kettle. In case you're wondering what I'm talking about please see: http://www.quooker.com/07_uk/site.html (the one I got is the "basic" model PRO3 VaQ- it was on sale and would normally cost at least 1000 dollars/ 899 euro. Here is a review: http://honestcooking.com/2011/04/12/testing-the-quooker/. Garbage disposal - I got a viking one - they were on sale at a good price for Europe. VCFW750 Viking 3/4 HP Continuous Feed Food Waste Disposer was E450/$550 (I know its really really expensive here but the hassle of changing plugs and electrics for such a small item isnt worth it so I bought here instead of US). This is for my prep sink in the island. I'm going to get an insinkerator model 1HP one for my sink beside the dishwasher. I got the Viking one for the prep sink because I love the viking logo on the rim - it just looks nice. I am afraid of Viking products since I saw one of their fridge freezers recently in a showrrom here. It was actually rusting in the freezer compartment - and its only about two years old. Either the dealers abused it or its a bad product. But this is a small item so ......fingers crossed it works ok. I've been picking up bargains for the past few months: I have the following: BlancoMaster-S Baby Faucet/Tap http://www.tapsaver.co.uk/tap_1506.asp which is gorgeous in real life and the professional spray is really forceful cos I have a good pressurised water system. I think its called a Blanco Gourmet Professional in the US. I didnt like the full sized Blancomaster - Its too big - about three foot high and it would dominate the kitchen. This one has all the pro features and function and blends in. However it means my other faucets/taps have to be polished chrome. I was going to go for polished nickel but...... the Blancomaster baby was picked up half price - E350 ($420) so it was an absolute steal so i dont mind. Polished chrome is ok. I've also got a blanco tap/faucet with pro spray for my utility room see: http://www.blanco.co.uk/products/tap/blancotubetwist I picked it up for E200 /$270 last week. Again half price or less. Gaggenau: 24"Combi-Steam and convection Oven http://www.gaggenau.com/GB_en/products/product-detail.do?contentId=08bc3306-c804-4796-983e-58cb2b13f810&family=SteamOven - bought for E2000 ($2700). Ok I paid the full price (not like me at all) but I HAD to have it. They TOLD me that it was 700 euro off but when I got home and checked the price I could have gotten it anywhere for that. But I wanted it and was overcome by impulse and had to have it. Cant wait to crank it up once the kitchen is in (about 8 weeks from now) Gaggenau Coffee Maker http://www.gaggenau.com/US_en/products/coffeemakers-overview/product-detail.do?contentId=3f015e54-a127-4cc9-959f-9d8d2af07820&family=Coffeemaker. I LOVE IT. I picked it up ex display for E500 (about 600 dollars). The price makes the coffee taste sweeter! (having said that the way you put the coffee and water in is a little bit of a nuisance. If I hadnt picked this up for a song I would have gone for the Miele one which has much more convenient way to fill etc) I have had a good look at the Falcon rangecookers. YOU WERE RIGHT. The cooktop is the same as the La Cornufe but the burners arent brass and the grid of iron is enamelled whereas the la cornufe is not I think. The La Cornufe grid (what is the name of that - escapes me right now so i'm calling it a grid) is not shiny whereas the Falcon one is shiny black. Anyhow they are THE SAME SHAPE. Clearly from the same designer and same machine. The door hinges on the falcon are identical to the La cornufe. But the Falcon doesnt have the easy clean system whereby you take out the sides and top of the oven. However the Falcon does have the additional grill. So I am decided. The Falcon retails for about E5000/$6000. THe La Cornufe for about E6200/7500. I have been offered one ex display for less than the Falcon retail price. Its ok that the hinges etc are the same. Its ok that its not a real La Cornufe (who was I kidding at that price). I like it. I am going to go and buy it and I'm going to pick up a neff or miele or siemens 24 inch induction cooktop(hob) to go to the left of it and I'll get a 24 inch butchers block for the other side of it. It'll look good. I'll get a nice pot filler tap and some fired earth tiles (http://www.firedearth.com/)for behind it and I will be set. I will still have a look at the Mercury but from the pics i've seen its the wrong look. I saw a really nice Fisher & Paykel three door (french door) fridge freezer yesterday. http://fisherpaykel.com/product/refrigeration/refrigerators/index.cfm?productuid=A11C44C2-EAF3-81BC-9B6A6087173AA8A9 Only 2K as opposed to 8-10K for the Miele.http://www.appliancist.com/refrigerators/miele-refrigeration-line-mastercool-control-system.html (You think the Miele looks good in these pictures. You ought to see it in real life. It is lovely. THe F&P is a good bit smaller but so is the price.... I am torn. I saw a Miele dishwasher ex display a little while ago. Based on the almost unanimous good opnion of same on here I think I will just go and buy it. Hope its still there. Thanks so much for your help. I had another look at the Aga Legacys/rangemaster induction cooktops yesterday and decided definitely that they are too cheap looking for my new kitchen. The induction top is surrounded by rubbery looking plastic stuff. I don't know what material it is...I only know its unattractive. The falcon and ilve (called brittania in UK called Ilve in US and Ireland) ones have steel surrounds around the induction tops which are much nicer, and stop spills falling onto the floor. I did check out a Bertazzoni but they are a little lightweight compared to their rival Wolf so it was a no. So Hopefully by this time tomorrow I shall be a proud La Cornufe owner. See pics of product here: http://www.thestylishhouse.net/2009/04/in-my-dreams.html I have a laundry room upstairs and i have bosch washer and dryer for there. i fancy putting another washer/dryer into mmy utility room for towels and dishcloths etc. i've been offered a kupperbusch integrated w/d and i'm thinking i'll take it. I still need fridge freezer - I love the Miele but it super pricey microwave Probably Gaggenau Warming drawer - probably gaggenau winecooler: something small and unobtrusive. Its not the look I want really i might integrate one into a nook in the dining room. small dishwasher for island (a little drawer one) refrigerated drawers for fresh meat. my husband keeps mixing raw and cooked meats in the fridge so i'm buying drawers for the meat now and keeping the big fridge raw meat free! faucet/tap for island - I'll have to go with blanco to make everything match. The polished chrome quooker will be beside it. prep sink for island - I wanted the kohler http://www.us.kohler.com/onlinecatalog/detail.jsp?from=thumb&frm=null&module=Kitchen+Sinks&item=337202&prod_num=6588§ion=1&category=5&resultPage=0--1543372007 but i mightgo for the Shaws of Darwen model which is half the price with all of the good looks. See: - http://www.shawsofdarwen.com/classic-sinks/10-round-sink.html Its the undermounted I like. I will get a shaws of Darwen 36 inch (900cms) double for my kitchen and 36 inch (900cms) single for my utility room. A 36 inch wide single sink will be able to accommodate my bbq burners and grills which is what I need. http://www.shawsofdarwen.com/6-classic-sinks I had been stuck on the franke big one made for villeroy & boch http://www.appliance-world.co.uk/Franke_VBK771_Belfast+Sink.html but in my kitchen that might be a dirt gatherer. Too many nooks and crannies. What do you think? I'll be back with photos of kitchen space soon. Dippy P.s. My flooring is from Mandarin Stone - the Jerusalem grey gold Ramon see http://www.mandarinstone.com/products/limestone/classic_jerusalem_ramon_tumbled It is beautiful. I have no regrets whatsoever. Even my Mother in law likes it. Its a first.

To me, BBQ (the verb) is the act of cooking chicken, pork, or beef products outdoors where these meats are then "flavored" with smoke that is generated during the cooking process from the meat juices and/or burning wood. "Pit" BBQ refers specifically to the technique and product that is produced by cooking at a low temperature (usually Because the chemistry involved in both of these BBQ'ing operations is so different......the prodcuts that are produced will taste completely different. To my taste....."low and slow" is to die for good when it is done properly. That is because of the absolute majic that occurs during the breakdown of the collagen and fats contained in the meat....especially beef and pork. On the other hand, "hot and fast" grilling BBQ develops its flavors primarily from certain "caramelization ractions" that can ONLY OCCUR at a higher cooking temperatures. Sauces are usually added as an additonal flavor enhancement component to the BBQ'ed products. BBQ sauce is only a seasoning (like salt and pepper) and is absolutely not necessary to produce excellent tasting BBQ. In fact, to many people (me included) it is a SIN to cover up the great flavor of a brisket or pork ribs that are cooked "low and slow" to perfection. Most sauces will acutally hide that wonderful flavor that took hours to produce. it is like putting ketchup on an excellent piece of prime rib..........rather silly to do so IMO. Now BBQ sauce makes lots of sense to me when grilling. The higher cooking temperature can turn the sweetners in BBQ sauces into a wonderful sticky gooey lip smacking mess. "low and slow" cooked BBQ cannot duplicate this texture and flavor component because of the low temperature involved. FYI....... Yesterday I cooked four slabs of pork ribs in my electric smoker (Smokin Tex brand) at 225 degrees F for 4 hours. This type smoker does not use a water pan and will produce true pit-style BBQ. I used one piece of "apple wood" that was the size of a chicken egg to ligthly flavor the meat. The ribs were seasoned with Tony's Mo Spice Cajun Seasoning mix "just before" they were put into the smoker. After 4 hours (no turning or attendance needed) these ribs were absolutely beautiful and ready to eat. However, we wanted "sticky and messy" ribs and for that you need grilling temperatures and a sweet BBQ sauce. Sooooo........I got me some Kraft Honey (not honey mustard) BBQ sauce from out of the pantry. I added some KC Masterpiece original sauce to it........and then I added the TOP SECRET ingredient that makes ANY BBQ sauce MUCH MO BETTA!!! I'm talkin' bout Jalepeno Pepper Jelly. That is what will make any grilled BBQ become so sticky and goey that you will need to pass out rolls of paper towels. People.....the combination of first cooking those ribs "low and slow" ligthly flavored with applewood smoke....followed by a quick "hot and fast" grilling produced a "sticky and goey" product that was to die for good. BBQ (noun) produced either "low and slow" or "hot and fast" or even cooked indoors coated or simmered in a sauce......it's all good and it's all BBQ. With the new type smokers and grills that are sold today, anyone can produce BBQ products that are much better than whan can be had at most BBQ restaurants. Try the combination BBQ (verb) technique I've just posted and see for yourself. Cookshack, Bradley, Masterbuilt, and Smokin Tex all make great electric smokers that will produce true pit-style BBQ (ie. controlled low temperature, and no water pan). And IMO, it is hard to beat both Weber gas and Weber charcoal grills. Dan Semper Fi-cus