Quote:
Originally Posted by 1MoreFord
SirPork, you and I have to disagree on your point #2. A hot, smoking pit Does Not equate too good Q. I find it to be a good way for bad 'raunts to lure the unsuspecting into their traps. BBQ joints do not have to cook 24/7 to have good Q.
BTW, when I saw the prices at joint #1 I'd have probably walked and went to a steak house.
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My point being this..
If the smoker is cold, the food has been held for some time.
Great bbq restaurants cook for the day and close when they run out.
Even if they haven’t actually been smoking in a few hours, smoker would still be warm.
Most of the great places I’ve been to have an active smoker
Price point doesn’t bother me if the food is on par with the pricing. This wasn’t.
