Quote:
Originally Posted by Bbq Bubba
Gravity feed in a restaurant is prolly going to be a no-no.
NSF cert comes to mind but who wants to serve bbq cooked over charcoal???
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How is BBQ cooked over hardwood charcoal with wood chunks added different than BBQ cooked over hardwood in an off-set? Actually, I can control the smoke flavor better this way, and also not watch my pit all night long. I just don't see a difference?