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Unread 06-05-2013, 11:35 AM   #27
Babbling Farker

Join Date: 08-09-12
Location: Spokane Valley, Washington
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Well, Id have to agree with the premise.....after all, it IS the cook who controls/chooses the cooker, the fuel, the choice of meats being cooked(usually), the rub/seasoning and tends to how it all works together to get the desired results.

All that being said, I am leaning more and more towards lump to get the results that I want personally, and the Kingsford competition seems to work a little better than the KBB for me as well.

That's what works for THIS cook.

Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
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