Fire and smoke
why do some competition cookers use multiple pits like big ones and Weber grills? Thanks in advance
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BigDave
We do ribs, brisket & pork butts on the big smoker. The kettle is used for the yardbird. Chicken is not a tough meat and therefore does not have a lot of connective tissue that needs a long cook time to break down the connective tissue. Chicken works better with the hot & fast cooking technique which is better suited to the Weber or any other type of grill.
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Fire and smoke
Thanks, Bog Dave for the advice!
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