I would probably like those "copper poppers" rather too much, but Himself would take one look at the jalapeno peppers and flee.

Our gas barbecue (all the rage in 2000) had its swan song the other day, with a batch of smoked pork ribs that were really quite boffo. But it is now so wonky that cooking on it is an exercise in compromise, and it's not at all effective in cold weather, of which we have lots.

So, since we're brimming with spare money this year (not!), we have purchased a Kamado Joe, and it's coming tomorrow. Consequently, at my advancing age, I now have a whole new cooking technology to master.

YouTube is full of videos starring solemn men with advanced beards and leather-trimmed aprons demonstrating techniques with large cuts of meat slathered thickly with sauces made with improbable ingredients. (Finely ground coffee? Really?) They use "cook" as a noun to identify, not a person, but the experience of preparing food, as in, "That was a perfect cook" -- i.e., I achieved the result I hoped for. Much of their advice is useful, but their style kinda gets up my nose.

Does Nigella do barbecue?