Thanks to you all mates for your nice comments. You know I'm from germany and BBQ is slowly growing here. More and more people out there are discovering the advantage to cook the meat low and slow. Better than the 1 minute pork neck which is on the one side burned as hell and the other side raw ... ok .. you know.
I really appreciate that many of tips and hints that have been given to me here in this forum. So I had the chance to try this and that....and finally I get the point:
Again thank's to you and your amazing passion to grill and bbq.
