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Old 02-04-2010, 04:10 PM   #8
Full Fledged Farker
Join Date: 11-01-09
Location: West Des Moines, IA

I think that Ford makes some compelling points about propane. The same could be said about electricity as well, I suppose. I'm probably pretty old fashioned in thinking this, but my thought is that the ability to maintain the proper temperature in your pit with out artificial means is a skill that makes barbecue different from any other culinary styles. No offense intended to all you who use pellet rigs. I guess I don't see the need to make competition BBQ more like other cooking methods.
Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD.

"Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law
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