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Old 03-22-2013, 12:18 PM   #4
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Join Date: 03-01-11
Location: Mcleansboro, IL

I should have elaborated, it is just turn it on and let it go. I let it warm up for about 30 minutes, sometimes it doesn't take that long and put the meat on and check the meat when I think it's close. The thermostat makes it act like an oven. I get about 7 hours out of a load of charcoal and wood. Some people's criticism about ole hickory is that is a propane cooker that you add wood flavor, what they don't realize is that it is designed where you can run it without any propane. The cooking capacity is nice, I've had 18 loin back ribs laying flat with 4 butts and 2 briskets on at the same time. If was to do butts, I could easily get 3 cases on it. All of the rack space is usable except the top left back 1/3, it gets a little hot, the rest of the cooking racks are within 10 degrees of each other.
"Rural Route BBQ competition team"
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