papitman
Is lookin for wood to cook with.
I want to buy a new offset, something on a trailer. Was wondering if any of you know where I could get an insulated and tuned offset??? I love Jambo but someone told me he don't tune them.
Here is my next question for the guys with reverse flow pits... Chicken would/should be cooked between 275-350 to keep the skin from turning to rubber, right? Do the reverse flow pits get to those higher temps easily enough?
How often do you need the a pit that large to do that much chicken? If it's only 1 or 2 times a year and the rest of the year you do use it a lot but on a smaller scale of cooks is it worth the $ for construction and fuel cost to heat it up for small cooks? Maybe an secondary cooker to supplement the large cooks, and as you serve off of the main pit replace meat on it from the starter pit. Unless you have to serve all of the chicken at one time Just a thought.
How often do you need the a pit that large to do that much chicken? If it's only 1 or 2 times a year and the rest of the year you do use it a lot but on a smaller scale of cooks is it worth the $ for construction and fuel cost to heat it up for small cooks? Maybe an secondary cooker to supplement the large cooks, and as you serve off of the main pit replace meat on it from the starter pit. Unless you have to serve all of the chicken at one time Just a thought.