any tips on using public bbq's in 40 knot winds?
should i use a formula board as a wind break or forget the food and just keep sailing?
Stand up wind, else you get covered in fat and smoke.
40 knots of wind, you'll be slumped behind it after 3 hours with a 6.5m, beer bottle stuck in a esky above you with a small siphon hose to feed you the necesities with minimal effort.
Get a big pot (cauldron) of water boiling, throw in formula board and a rock, keep boiling until rock is soft, throw out board and eat rock.
having a south african guest here i have learnt that a Braai is their equivalent of our bbq
An instructional clip below shows the hierachy of the Braai
keep sailing for sure, you prob won't have any energy left after a few hours in 35 knots to cook, so just eat the meat raw.
those responses are gold.
ok.
i can now provide technackle details of how to bbq in 35-40 knots.
1. make sure all sausages are pointing into the wind. better aero so they site on the plate.
2. get big guys to stand to windward of bbq. not to stop thing blowing around but to stop the wind removing the heat from the plate.
3. don't chop onion too fine. the fine stuff blows off the bbq in gusts. (reckon i lost almost an entire onion)
4. constanlty check button is depressed on public bbq. (in that wind the plate cools in 30 seconds once heat is off).
5. butterflying is your friend. the big fat sausages just take too long to cook otherwise.
6. beer is good.