by Jaunty » Sat Nov 12, 2011 5:10 pm
Hi wheels. It is great for cheaper cuts as you can cook long and slow to break down connective tissues but know you are not going to overcook - and for things like beef still cook to a medium rare temp. So you can do a topside and get it really really tender. Other stuff I have done is ribs, brisket, hanger & flank steak, cheeks, whole hams. You'll have fun if you get one.