Good to see that members of the PPRuNe BBQ Squadron Charcoal Flight are making a few tentative sorties
Some of us never stopped, but then we did have a very dry winter. I am really getting the hang of indirect cooking in the Black Orb and can now produce some excellent legs of lamb, beer can chicken and, just this Sunday, a turkey (left in the freezer from Easter as we ended up in a hotel instead of at home. Christmas dinner will never be the same!). Anything that goes in, comes out delicious and is cooked quicker than in the useless bottled-gas cooker in the kitchen (no mains gas on my street). Lots of experimenting going on with different wood chips, herbs, etc and the most outrageously juicy citrus fruits, both in the Orb and on the souvla machine. And I can get real beer here as well these days, though Keo/Leon will still do the trick while waiting for the meat.