Quote:
Originally Posted by mcbrew13
We were at the comp he did in Denver. I am still trying to figure out how he was able to get the big meats done while showing up at 6am on Saturday.
Definitely sounds more like a grill than a smoker.
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Yeah, Noah told me about some of the looks he got when he rolled up in
the AM.
The PBC is really neither a grill, nor a smoker. I heard Noah describe it as "a
stationary rotisserie", which I think is an excellent description. It cooks
faster, but not at typical "hot-n-fast" temperature. Mine were running right
at 275* at the lid during our comp cook.
John
