Czarbecue
Babbling Farker
I got all excited when I found a 20" cast iron deep dish skillet. I had used a 16" with much success and thought it would be much nicer with 20 inches for complete coverage and catch all for the drippings.
Found out the handles extend all the way to 22". It sits right on the lip of the WSM. Should I just cut the handles or keep it and add something like the Cajun Bandit extender for it to sit on?
Found out the handles extend all the way to 22". It sits right on the lip of the WSM. Should I just cut the handles or keep it and add something like the Cajun Bandit extender for it to sit on?