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Old 06-01-2005, 05:16 AM   #7
Lives in Spirit
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Join Date: 02-17-04
Location: Wherever there's Sweet Blue

I will readily agree with Kick and the Kpn that temp is workable in a single cooker for butts and briskets (wood selection on the other hand would be a huge comprimise for me), and that by the time ribs go on the butts and briskets are past the point of wood being an issue. I too would use a different cooker for chicken based more on temp but on wood as well.

Too bad I won't be able to get a new pit in place until the season is nearly over, Lots of pit bitch duty this year!!
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