Originally Posted by tnjimbob
I have a co-worker who is convinced that a smoke ring equals undercooked meat. Whenever I bring in pulled pork for our monthly food day/b-day celebration, I have to pull some for her that has no pink in it. Explaining it to her does no good.
If I am ever able to grill burgers, etc. for food day, I will make sure she gets a crunchy one.
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle