Originally Posted by PatioDaddio
The best way that I can explain it is easily summed up in two words: stationary rotisserie. It cooks incredibly evenly with no tending, muss or fuss.
It really is one of those you-have-to-experience-it-to-believe-it things.
John do you think adding the rods into a UDS would work. I don't need or have room for another smoker. I got a barrel for Christmas that I have to use.
Primo Oval XL - Backwoods Chubby - 22.5" WSM -Brinkman Smoke N Pit - Camerons Stovetop Smoker
22" weber x 3 - Weber Genesis S-330 - Turkey Fryer
Super-Fast Splash-Proof RED Thermapen
Imbas Certified MOINK Baller