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Greetings to from London England.


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I have used gas BBQs for the last 20 or so years to grill burgers, chicken, steak, lamb and pork, lid open and with nothing more adventurous than a tikka marinade for the chicken and a middle eastern paste for the lamb, so no smoking, no brining or 24 hour infusing meat rubs.  
With the help of a large contribution from my wife for my 60th Birthday, I’ve now purchased a Kamado Big Joe 3, along with Meathead's eye-opening book, ‘The Science of Great Barbecue’. I’m now looking forward to discovering a new world of cooking and taste using Big Joe 3, together with advice from the book, this forum and the Kamado Joe channel.

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