sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
Well, good thing I didn't include HDD in your care package :razz: :thumb:
Well, good thing I didn't include HDD in your care package :razz: :thumb:
How did the ribs taste compared to what comes off your stick burner?
Do you think they cooked faster then what you are used to?
Not as smokey as the stick burner, but good enough amount to taste it. And yes, they cooked way faster. I'm thinking it's because there really isn't any tenp swings.
It could also be because of the convection system.
Review #2
The CTO cooks like a dream. But I didn't get the smoke ring that I like. In taking with the guys from Ole Hickory Pits, I was cooking too hot for a good ring. They were telling me that 225 will give a nice deep ring. I was doing the brisket H&F at 275. I think by lowering the temp would also give a more smokey flavor. But I was in a hurry yesterday to eat.:biggrin1: the wings at 275 was perfect. Skin was crispy and flavor was awesome. I would not consider this pit a hot & fast type of pit. If you like low and slow and set and forget, this pit is for you. I am looking at this pit for future endeavors as well. Very high food truck potential. High capacity with a small footprint.
A question I have for the comp folks out there is, do you see the CTO alot on the circuit?
I hope the review helps.