Hello fellow BBQ lovers, new to the forum and needing some help. I've just started my A-level DT coursework and plan to make a BBQ that addresses the following issues:
BBQs aren't social enough as often the cook is separated from the group.
Meals are often eaten while the chef is still cooking and they could have a less enjoyable experience.
And different preferences on cooking can lead to dissatisfied diners.
It would be really great if some of you could help me out by offering you opinions on the issues raised and outline any existing solutions. Thanks all.