View Single Post
Unread 12-15-2009, 12:53 PM   #231
Paul B
is one Smokin' Farker
 
Join Date: 07-08-09
Location: Datyona Beach, Fl
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Fat Daddy's Franks View Post
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?
"Pulled Pork - about 18-20 hrs
Chicken - about 3-4 hrs
Ribs - about 5-6 hrs"

Pulled pork - I just did two 9 lbs in 13 hours(they are done when done)
Chic - about same +-
ribs - 4 to 6 hours (again done when done)

No help I know....... Just my experience...........

Paul B
Paul B is offline   Reply With Quote