Fire and meat. Start the fire- season the meat- get the meat near the fire to desired doneness (sp). I recall watching a cable BBQ show where the battle was on. One was battling temps with fire and sticks and one was battling the motherboard. I turned to The Weather Channel. Everything is not for everyone. I did watch a low pressure system spin across The Four Corners area.
But I must confess. I've always been intrigued by this little guy. Not winter time but summer. Throw in a rack of ribs, go golf- come home eat ribs. I can do that with my other cookers- but I'm not fond of leaving live fire unattended. I have left the PBC alone with meat hanging. No damage nobody died.
But this little #1 could fill a niche. Or I could create the niche. I'll probably buy another 10MM before I'd buy this. But it's a want not a need.
http://www.smokin-it.com/Smoker-p/smkmdl1.htm
But I must confess. I've always been intrigued by this little guy. Not winter time but summer. Throw in a rack of ribs, go golf- come home eat ribs. I can do that with my other cookers- but I'm not fond of leaving live fire unattended. I have left the PBC alone with meat hanging. No damage nobody died.
But this little #1 could fill a niche. Or I could create the niche. I'll probably buy another 10MM before I'd buy this. But it's a want not a need.
http://www.smokin-it.com/Smoker-p/smkmdl1.htm
