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Unread 08-31-2013, 11:31 AM   #3
JONESY
is one Smokin' Farker

 
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Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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Every time I've had it its been open top cooking over open pits. There is so much veg oil in the baste that I think you would have a smokey(and not in a good way, the black soot kind of way), greasy, fiery mess on your hands. I would opt for the weber with no lid, I think the appeal to this style is the baste dripping on the coals and seasoning the birds via smoke and steam. Just my $.02.
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