What problems do people who barbecue typically face on a day to day basis?
Hi all,
This may be a very strange question, but I assure you that it is a good one. I do product design at A-level, and I need to investigate what kind of problems people who do barbecuing as a hobby or business face on a day to day basis. This is merely just as an overview, as I’m quite stumped as to what I could write about. So, what kind of problems do you all face? It could be lack of storage etc. Thank you for taking the time to read this!