Hi,
So like most people I've been through the sausage a la carbon and the "think that's a bit of chicken but cut it thro first".
I've also seen what can be done with bbq while working out in Austin, Texas at a competition for the company I work for. Along with that having really good bbq food at some of the places in the city such as
http://www.rudys.com/.
So with all that in mind I've ended up on a 1 day bbq course learning about how to do it properly (hopefully).
I'd also like some advice on small cost effective smokers (already have a gas grill & broil) so space is limited in the garden.
Thanks
Andy S