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Well I guess I will get to try. He sent me Brisket, sausage, turkey, beef and pork ribs for my birthday. I did hear Franklins over does their Beef Ribs though. Would have a hard time standing in line for that.
Notice I said Non electric models. Probably more due to you using a thermostat to set controlled temps, unlike a charcoal model whose temps can fluctuate much more and are harder to control.
Top up ?? Must be a UK term. You do not want to lite your charcoal all at once like you do a grill. Better to have four or five lit coals, then stack the other charcoal around them. This way the temps will build over time and stay "low and slow".