Well I worked for three Butchers with two in grocery-stores and with another in his own shoppe. I maintained a BBQ for a shift overnight for a Chesapeake Bay PigRoast. I also worked for four Swiss Chalet Chicken & Rib Restaurants, a Black Angus Restaurant and for quite a few other restaurants in Canada & The United States Of America. At home I prefer an electric-grill for year-round use. I have nevered butchered an animal from a fresh-kill except for fish. I love to BBQ!