Quote:
Originally Posted by MilitantSquatter
Hanging meat works for this guy...
I get it... I really do... I just don't think I'll ever get to the point where I feel that I need to have a UDS, PBC (say what you will but this is a UDS w/ meat hooks)....
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I thought the exact same thing...until I tried it. I wrestled with the PBC purchase for awhile... UNTIL I started talking to people that had been around the block a few times (as in cooked on a good number of BBQ's), and had nothing but praise for this little barrel. In fact, it has most people stumped when they cook on it... How does it cook SO evenly? How does it NOT scorch ribs when they are 1-2 inches from touching the coals? How come the meat retains SO much moister? No foiling of ribs anymore, SERIOUSLY?? The food actually tastes BETTER without the use of wood chunks??
I guess you just have to try/experience it to believe it!!
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MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200
Follower of Jesus, Husband of 1, Father of 9, Lover of people
"Ya don't win friends with salad!"
Come follow my adventures on Instagram: @rwaltersbbq
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