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Unread 12-17-2012, 02:20 PM   #16
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx
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Originally Posted by Ryan Chester View Post
I couldn't agree more. I compete on WSM's, also have a vertical cabinet style smoker at home, and have a Ole Hickory SSJ at my restaurant (Smoqued BBQ). I cooked on a stick burner for the first time on Saturday night and was blown away. It was a cheaper Char Griller at that! The chicken that came off that pit was of the best I have ever had. And I have had A LOT!!! I smoked it with Cherry only (no charcoal) and was surprised how it had only had a slightly smokey flavor and the color was a beautiful golden brown. I thought for sure that it was going to turn black and taste like chit! So weird how that amount of wood in a WSM or other charcoal cooker would have absolutely ruined the food. Here is a pic of the chicken that the offset produced.

It aint the price of the pit it is the skill of the pit master.
CGs Rock for the money.

I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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