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Unread 11-17-2008, 07:29 AM   #18
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Join Date: 09-10-06
Location: Fort Worth, TX
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As proud as we are of our respective cookers, they are not all perfect. They do cook well when they are not jam packed full of meat. I know mine has a crazy personality when the air flow is impeded.

I think possibly some of the best cookers for large catering jobs could be the ones with the rotisseries. I do not know which brands are actually the best, I just know that you have good circulation and equal temps which must give peace of mind when timing is an issue. Plus most of the ones I have seen have pretty good capacity. Anytime you have to get into the smoker and move the meat around to eliminate hotspots or cool spots, you are just doing unnessary work. Plus when the cooker is open you are adding to the cook time. Isn't it better to only open the smoker when the meat is ready?

If you go to a BBQ joint you will notice that the briskets are mostly all the same size. I know that one of my favorite ones here in TX will cook all the briskets for 10 hours at 200 degrees. Of course they have heat and moisture controls to ensure that the end product is very consistent.
"Grilla in the Pits" "IMAGRILLA"

There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.

Brinkmann Model 6668 Gasser
Hibachi Grill
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
#3 Komono
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!
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