Any tips on technique with the GTR? Mine came in a few days ago, and after some tips from Alan I feel like I'm getting the hang of how to do it without just scorching a small part of the bowl and barely cooking the rest of it. But, I'd love any more advice from people that have the GTR. Mine is an 18mm glass male type. So I've been using it like an injector.
I love the open air flow, just wish it was a bit more straightforward to get an even roast at medium brown.
I also get smoother hits off of the GTR than anything I've ever used before. The open air flow and the smooth hits are letting me know it's worth the learning curve.