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Old 01-05-2006, 10:13 AM   #4
Babbling Farker
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Join Date: 11-05-04
Location: New York City

Agree with the versatility comment that Bill made. I'm still getting to know the BYC, but with the baffle in, we were cooking butts, brisket and ribs in the horizontal at around 225-250 and had sausage hanging in the upright getting smoke at around 150. You can use it to warm, to hold things, etc....It's also a great way to increase capacity if you don't have space in your yard for more horizontal cook surface....
Fletcher's Brooklyn Barbecue

The Hampton Smoker Blog:

7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge
48" Klose Backyard Chef named Wubby
Willy the Wonder Grill
Weber Kettle named Georgiette
ECB Spider Web Collector Model
Char-Griller Smokin' Pro Firebrick Supremo
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