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Unread 07-21-2006, 09:35 AM   #23
Knows what a fatty is.
Join Date: 07-20-06
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We typically use the wood. Much better on the knives. But...for chicken we use the white plastic ones. But only while the surface stays smooth enough to clean properly. Once they are chopped up we toss them.
Kisses and Smoke,
Proud owner of a Klose BYC, WSM and Webber Kettle Grill
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