I'm not sure, I've got it set to record. glw out tonight, so I need to decide which lump of meat I'm going to experiment with. So far I have Komadoed a leg of lamb (slow roast with smoke) and some fat rib-eyes (seared then finished over indirect heat.) Both results have been marvellous. (The steaks might have benefitted from 30 seconds less cooking.) Perhaps I should try some pigflesh.