So What Are You Cooking Today š·š„š·
- Thread starter 16Adams
- Start date
Whumpa
Full Fledged Farker
So now that you have had your Fornetto Basso for awhile now and have a couple of cooks under your belt with it, what are your thoughts, good and bad? Obviously the price right now is in the good column. Do you think it will hold up build wise? Thanks
I see no reason it wonāt last a long time. Itās as solid as the WSMās of my past. Iāve come so close to getting a second one itās scary. The same things I liked about a WSM are here. Ease of use, clean burning etc. FB has hangar system, two doors, probe hole access two levels, multiple configurations, fit and finish excellent. I still donāt necessarily like having to sit the lid down, but that is more of an inconvenience than a problem. 18ā grate but it does have two grates. I watched FB for a long time at $188 and probably wouldāve eventually pulled the trigger at that price.
To me At 95$, itās a keeper
To me At 95$, itās a keeper
Whumpa
Full Fledged Farker
Just checked, around here the Loweās have then listed at $189. No sale price here. Are the latches that hold the segments pretty robust, or do you think they will be needing replacement fairly soon? Thanks for your info. Appreciate it
Latches are solid. A person thatās used to or of the temperament of bulldogging and forcing things like auto sun visors, door latches etc would probably break one due to their carelessness or lack of respect but a person with normal use, other words I think they will stand up to normal use, anyone who abuses things not as long. Youāve seen or known them. Door handles popped, loose rear view mirror, ashtray broken, glove box sprung where another person itās all perfect 10 years later. Normal use and wear should be GTG
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DarkStar11
is one Smokin' Farker
Just curious - are you cooking with water in the pan or an empty foiled pan? Or no pan? I've only cooked on mine 4 times, and have been going with an empty foiled pan. It's been great with smoked pork chops and fatties, bologna, etc... I haven't tried ribs on it yet.
