Why do we....
argue, fuss and worry so much about what process is used to cook something? To me, if the end product tastes good and doesn't give me tomaine poisoning; I could care less if it was cooked at 150* or 700*, cooked nekkid or wrapped in foil, paper, birch bark, saran wrap, handmade papyrus or kevlar; cooked in a stickburner, kamado, UDS, on a propane grill, in a crockpot, on a stick over a campfire, or a smoker made out of an old portajon; rubbed, sauced, salted, or marinated. I expect food to taste good. That's all. Good food is good food, and there are many means to a successful end.
...Half a yard full of crap to cook on like everybody else...
Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer
Just a hungry hillbilly lookin for a dead critter to cook
Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: