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pretty much my thoughts on it, the fire needs to be hot and banked fairly deep, its pretty difficult to keep a small amount lit and keep the heat low.caliking said:Indian cuisine doesn't have much low and slow cooking. Most folks don't eat beef, and the folks who do, usually braise it in some way. Likewise for pork. Some dishes are cooked on low heat for long periods by lighting a small fire or a small amount of coal. Young goats are are eaten in larger quantities, but don't have the kind of fat/collagen that needs to be low and slow cooked. The coal used is usually burnt in open stoves or grills which just get b@lls-to-the wall hot - not much scope for temp control or restricting air flow.
its all in what your used to, last time it was over 105 for 3 days i passed out while driving on the highway with the speed control on, i came too a few towns later up the roadwesternbbq said:
Dry heat is still hot but as long as there's a pool nearby and the beer's cold I can cook on egg all summer out here!