Originally Posted by kickassbbq
FAB??? What is that stuff?
And, if ya got good meat, a good rub and a decent smoker, why would ya use that stuff?
Just me asking stupid questions.
ED--try a search.
The pros and cons have been beat to death here.
Personal preference to use or not.
The question is about storage.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera" and Sherman.
Now cooking with a Fast Eddy PG500
Proud Pellet guy cooking on real wood.