I have an old brinkmann pitmaster offset that I still use. IMO, the flavor that a stick burner gives meat is very special. I use lump to establish a bed of coals, then add wood splits every 30 - 60 minutes as needed. Here's a post that may help: http://www.bbq-brethren.com/forum/sh...d.php?t=121563
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Forrestbro - ECB(Meco), OTG, SNPP, Grand Hall gasser, NB Bandera (CL), SS Performer (CL), Brownie 26" Weber, Chicago Bears UDS, Red MasterTouch (CL)
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