Originally Posted by marubozo
I've been going back and forth between a Southern Pride and Ole Hickory, but I think after talking to both places this week I'm sold on Ole Hickory
My understanding is that in Texas, these are dirty words.
Are you counting on a less-savvy BBQ customer in Michigan, or... (and this is what I'm really interested in...) do you feel that gasser BBQ can match all-wood BBQ, if done properly? (Texans, IMO, can be excessively narrow-minded about their BBQ--saucing, etc--is that the case with gasser BBQ do you think, or is this a real short-cut with real consequences?)