the art and science of live fire food

since getting my weber kettle in late 2015 i was keen to do something more than flipping burgers and burning sausages.  one of the first cooks i did, apart from using the pizza oven, was do some roasts on it.  i did mostly chickens and beef on it with a few wood chips to impart some smoke flavour.

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then i discovered American-style low and slow barbecue which blew my world apart!!

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in addition to the good, bad and the ugly that you'll see on the rest of the site i'll share the less successful of my cooks, which as every pitmaster knows happen more regularly than they will admit.