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Unread 10-19-2012, 07:20 AM   #6
Bbq Bubba
somebody shut me the fark up.
 
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Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Originally Posted by Cliff H. View Post
It seems that everyone uses gas these days.

I'm thinking that if a BBQ biz hung sign out front that said they cooked over wood then they could corner the market in any town.

In a restaurant setting I have really only seen either gas fired units, brick pits which require tending through the night and a occasional corner joint with an offset which also requires tending.

I'm wondering if there is restaurant size smoker that operates like a UDS.

Seems like Big Bob Gibson uses some form of offset brick pit. I would like to see those specs.
Gas is for fakes.

I cook on an Oyler. All Hickory wood fire. Runs 24-7.
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