Quote:
Originally Posted by eman
Ray is right on the money. Charcoal / stick burner does have better flavor But also
has alot more work involved. It's all about how much time you want to spend tending the fire.
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I don't have to touch the fire for about 2 hours, once it gets to 225 degrees. The pit I have holds that temp. perfectly for that long.
But I do enjoy drinking beers and basting the meat now and then while waiting on everything to cook.