so, after the half arsed bbq of this evening i have decided that when roasting stuff over coals that is stuffed onto a skewer, your maximum thickness should be about 4cm or around 1 1/3 inch

it's quite surprising how much the outside can turn into charcoal while the inside is still basically raw

it's nice to have a little raw in the mix, but for the most part, IMO under 1/4 can be raw and any more than that and it's kinda ick