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Old 08-31-2013, 12:31 PM   #3
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI

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.
Life is to short for green tea and tofu; pass me another half rack and a beerů
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