I'm an 'Outback' person myself - a trusted steed since purchased when at Episkopi back in 06, and still going strong. Could not help but notice on the last episode of Amateur 'Masterchef' that these professional kitchens are utilsing bbqs at the rear of the kitchen to 'smoke effect' their food - its taken these so called professionals years to work out what we already know and have been doing for donkeys.