Still coming to grips with new terminology, temperature control, briquettes or lumpwood, different meats and the UK weather! Unfortunately , I do not have an undercover area to cook in or I would be outside more often. Cold weather can be dealt with but the damn rain is a PITA.
However, each cook is improving and I've only had a couple of 'disasters'. For some reason cooking ribs is alien to me.
More practise needed.
