Jumbuck Rondo – Review by Ady

For this years UKBBQWEEK I decided yet again to try out another affordable BBQ.

I had a look in several stores and online and decided to purchase a Jumbuck Rondo Rotisserie from Homebase. They are usually on sale at £65.00 but I fell lucky and picked one up for the bargain price of £50.00 !!! I swiftly returned home and opened the box, nice easy to understand instructions, really easy to build.

So the hardware.

  • Easy to build.
  • Nice and solid when built.
  • Very workable grilling area.
  • Rotisserie motor is really quiet and powerful, with the added bonus of a balance weight.
  • Could easily be popped in the boot of a car and taken on a picnic or camping trip, all you would require is a battery rotisserie motor.
  • Superb value for money.

Right, all looking good,so how does it perform?

The first cook,

I marinaded overnight some boneless, skinless chicken thighs using the Tandoori Chicken recipe by Dan Toomes (@thecurryguy)

Amelia lit two Heat Beads firelighters and a chimney starter was placed on top filled with half a chimney of Heat Beads. Whilst the Heat Beads charcoal briquettes was coming up to temperature I threaded the chicken on to the rotisserie. I then placed the rotisserie on the Rondo without the motor and span it so it ran freely and let it settle, then place the weight on the opposite side and spin until balanced. I then dumped the coals on to the heat deflector and I used a foil tray to creat a two zone set up.

The skewer was placed on to the rotisserie and engaged into the motor, switched on the rotisserie and let it do its thing.

After 30 mins I realised that I didnt need the two zone set wasnt necessary, because it doesn’t have a lid the direct method works a treat. I tested the temperature using a thermapen until it read 74c in several locations, switched off the rotisserie and removed the chicken. I removed the skewer and the holding forks and placed on a plate and covered loosely and let rest.

Popped a flatbread on the Jumbucks grill and warmed through, popped on some of the chicken and voila.



The Jumbuck Rondo is and amazing priced piece of BBQ equipment, and the price point is a bargain I’d happily give it 8 out of 10, but if Jumbuck gave this little grill a lid it would be a 10 out of 10.

Just for clarity I purchased all of the equipment and the views are my own.

BBQ Pork (or Chicken) Souvlaki

Pork Souvlaki

BBQ Pork (or Chicken) Souvlaki

  • Prep Time3 hr
  • Cook Time10 min
  • Total Time3 hr 10 min
  • Yield4 Servings


For the Pork Souvlaki

  • 1kg pork shoulder, trimmed of all excess fat and sinew, cut into 3cm cubes
  • 4 large green chillies

For the Marinade

  • Finely grated zest and juice of 1 unwaxed lemon
  • 3 garlic cloves, crushed
  • 2 Tbs finely chopped fresh oregano
  • 2 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 2 tsp dried mint
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • 1 tsp fine sea salt

To Serve

  • Flatbreads
  • Tzatziki
  • 2 ripe tomatoes, finely sliced
  • 2 red onions, finely sliced chips (optional)


Preparing the Pork Souvlaki


Combine the marinade ingredients in a large bowl, add the pork and toss to coat. Cover with clingfilm and chill in the fridge for 2–3 hours or overnight.


Remove the pork from the fridge 30 minutes before cooking and preheat the barbecue for direct grilling.


Thread the pork onto skewers and grill for 10–12 minutes until cooked through, turning regularly.


Grill the chillies alongside the pork until softened and lightly blistered, turning regularly too.


Remove the pork and chillies from the grill, leaving the pork to rest for 5 minutes.


To serve, spread a Flatbread with Tzatziki, pile the pork on top and add a grilled chilli, sliced tomatoes, red onion and chips, if you like. Wrap tightly and serve.

VARIATION: This also works well with chicken – substitute the pork with the same quantity of skinless thigh fillets.

Recipe kindly supplied from Fire & Smoke by Rich Harris, published by Kyle Books.
Photography by Nathan King.

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Pork Souvlaki

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