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Unread 02-22-2009, 03:19 PM   #29
somebody shut me the fark up.
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Join Date: 04-02-07
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Originally Posted by Bbq Bubba View Post
I agree, food handling and serving has to be under your tent (10x10) so you'd have no room for a smoker.
As I talked about early in the thread. I might go for a second, adjacent, space of the same size. They charge $450 per space for the season.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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