Originally Posted by BobBrisket
Bubba, with your background, what would you consider as an advantage of hanging meat vs. flat? How about stationary flat vs flat/rotatating grates?
First let me say...Damn you Landarc for trying to bring science into bbq.
I understand his comments on flow and reverse kinetic energy but dont cook that way. lol
I saw the brisket cooked. 14 lber in 5 hrs. No shots of it cooking or whole. I call that grilling over direct heat. This would be a primo chicken cooker because everybody knows grilled, or "roasted" chicken is far superior to slow smoked bird. The ribs in the demos looked great but again they were cooked over direct heat, thus grilled.
I am absolutely not bad mouthing this unit. Actually im pretty pissed i didnt come up with his sales ideas when i was building 20 drums a year!
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR