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Old 03-18-2013, 09:13 AM   #19
Jacked UP BBQ
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ

I use a cookshack in my restaurant, produces awesome pork and brisket, but cooks way to moist for ribs. I have cooked on a lot of commercial cookers. for space saver I would use a pellet cooker, the small sp 200 also very wet, leaves a mealy bark if you know what I mean. The CTO is a great cooker.
Jacked UP BBQ vending

Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
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