Originally Posted by StickyD
I visited the Culinary Institute of American in CA a few years back, their teaching kitchen runs about a half dozen Bradleys, all sitting on the counter under a hood, no direct vent or even ducting to the hood. But those were some big ass hoods...
Sad to hear their teaching with Bradleys.
Their also not cooking overnite.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
BBQ Person of the Year 2013