Another beautiful summers day in the land down under and here we are with the smoker and a lovely lamb shoulder.
I still have a small hotplate that I use to cook a few snags (sausages) and a couple of other food items as I find that there is a distenct difference between what cooks well on the coals and what prefers a hot plate. In the coming year I would like to incorporate an outdoor kitchen and enclose the BBQ area to enable a better dining and entertainment experience amongst friends and family.
What are your tips for enclosing a smoker into the outdoor area and what form of materials should be used to withstand the heat?