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NotThamesWater
Totally agree, temperature stability is so important especially on long low and slow cooks.
My new bbq arrives tomorrow.
Will brine a chicken tonight to cook on the rotisserie tomorrow.
Will char beetroot in the coals, grill some peppers, asparagus and spring onion. Will catch the cooking juices and roast spuds in them.
Dough is being made and I’ll bake a loaf once the protein has finished.
Am rather excited.