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Unread 12-15-2009, 10:15 AM   #227
Fat Daddy's Franks
Got Wood.
 
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Join Date: 09-16-09
Location: Yuba City, CA
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Now a few more questions from some of you pros...

What are the increased cooking times like? I've been using a WSM and the Virtual Weber Bullet has made my mind go nuts over cook temps and times.

I'm opening up a little BBQ/Hot Dog Joint in a Circle K/76 Station this week and have one offset stick burner and 2 UDS's that I will be using to cook.

Currently with the WSM and Offset I cook:

Pulled Pork - about 18-20 hrs
Chicken - about 3-4 hrs
Ribs - about 5-6 hrs

With the direct heat what should I expect?
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