Quote:
Originally Posted by ChrisBarb
Maybe I shouldn't have said "snobbery". My point was that stick burners are not inherently better than charcoal burners. It always comes down to the skill of the cook.
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Dont back pedal too fast.
i think a # of us do have the opinion that for our tastes all things being equal wood is better.
One plus for charcoal is being able to focus more on things instead of fire management, something that can help in comp settings where true wood bbq flavor may not be the most important.
These are of couse opinions. I feel that stick burners with indirect heat are better for certain types/styles of bbq. Same goes for pits with direct fire heat. The pit is imperative to the style. Im not making texas brisket the same on a weber or carolina pork shoulder on an egg. Many say its the cook not the cooker but the cooker has an effect on the bbq.......imho