smokeworker
Knows what a fatty is.
- Joined
- May 25, 2011
- Messages
- 69
- Reaction score
- 6
- Points
- 0
- Location
- Wheatland(just north a da Burgh) ,PA
It seems every catering gig this summer has us doing large quantities of legs & thighs.My method is smoke on the pit ,then char on the charcoal, is slowed by my tiny stainless barrel grill. My question is , what's a good 4 or 5 foot grill to finish the chicken. I may expand to steaks and stuff too. This grill has to be portable also.
Thanks in advance!
Thanks in advance!
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