Good morning everyone! About a year ago we exchanged our gas barbecue against a Kamado Joe. We love cooking long jobs such as pulled pork, ribs and gigot d'agneau (lamb leg). We also experimented with bread baked in the Kamado Joe (sometimes a charred disaster) and - always a great starter - tarte flambée. BBQ with such big junks of meat doesn't have much tradition in Switzerland. That's why I'm ceasing the opportunity to get some advice from around the world. I'm looking forward to learning a lot from you guys! Best, Alice
