... that I realise why this is only the second outing for my "Ceramic Egg BBQ/Smoker".
It is such a faff getting the darned thing to light, then to stabilise the temperature.
Open the lid to turn the meat and your temp goes out of the window. Nowhere near as convenient as a gas BBQ.
There is, however, something very primal about real fire-cooked food.
BUT... The wood-smoked meat is very tasty. Shame the tin-box with wood-chips on the gas BBQ isn't quite as good at the "smoked" angle really.
Best BBQ'd meat I have ever had was cooked on steel skewers over a roaring wood fire at some place in Madeira.
It is such a faff getting the darned thing to light, then to stabilise the temperature.
Open the lid to turn the meat and your temp goes out of the window. Nowhere near as convenient as a gas BBQ.
There is, however, something very primal about real fire-cooked food.
BUT... The wood-smoked meat is very tasty. Shame the tin-box with wood-chips on the gas BBQ isn't quite as good at the "smoked" angle really.
Best BBQ'd meat I have ever had was cooked on steel skewers over a roaring wood fire at some place in Madeira.