I would also like to note that I would not be able to get as much smoking done as I have recently without the help of my husband, who has been helping with the lifting, monitoring and cleaning of the grill. It is hot and heavy when you are using a full water basin.
Dear Sultana of Sizzle.
Here is a recipe that I have found very universal, and very good! I usually use it on Lamb, but it is also suitable for chicken, fish, and pasta too. This recipe is adapted from The Australian Women’s Weekly Cookbook: Saucery, by: Pamela Clark.
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