Hi All! Please remember that if you take anything away from my hints and tips .That you cook on the BBQ 'Slow and Low'. If you cook fast and high you food will taste awful and dry, my way you can always go back and cook more, overcooking you cant go back..

For a ROAST, allow 30minutes per 1/2 kilo, and rest for 30 minutes with foil, 200c would do most roasts with the hood down, but dont peak too often as the heat dissapates quickly. Ross Barbitec chef..

                Mottainai Wagyu Lamb, the best in WA!!

A meat thermometer is a good Xmas buy for the discerning BBQ Chef!