Originally Posted by jestridge
Why would you use charcoal on a stick burner
When the overall cooking times runs from several hours into several days maintaining a pit.
True example - cooking hot and fast (during the day) and slow and slow at night.
Ran splits cooking chicken during the day -quick turnover/production and 24 butts per load during the night - low and slow burning charcoal.
No one (in the right mind) could stoke a wood burning fire for 4 days non-stop.
Cooking for Operation BBQ Relief - Hershey/Harrisburg, PA
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD