I come from the famous East Coast city of South Africa, sunny Durban where a BBQ is known as a "braai."
For those of you that are familiar you know we live outside most of our lives which is why I just bought a big green egg (BGE). I also have a controller which I havent used yet - well its wifi so I can use my cellphone to control it.....for those long cooking time meats.
I would like to explore techniques for cooking lamb, chicken, and seafood......I have three small girls who love their meat but has to always be very soft. My wife only eats seafood...so I would love to use the BGE to be cook two types of meat where I can.
As of now I know its got to be indirect heat and since I love cooking spices are fairly easy to figure out, though I am open to new ideas.
I need to figure out internal temps and when to use core temps.