Did a double sitting chicken yesterday. One wore Bud, the Other Stowford Press. Both done at the same time, we and our guests could detect no distinct flavours from either, except that the Stowford did appear to have more moist breast meat. I am now debating whether our lack of lumpwood, and use of the emergency briquettes could have masked any subtlety. Not a problem, we are already planning a repeat test, using proper charcoal, with the same guests. Three good tries so far, and every one a winner as they say, a great way to cook a treat. Thanks to all on this thread who introduced me to the delights.
Smudge
