Quote:
Originally Posted by Inmem58
My cousin has one, they're okay. I just don't like the fact of piercing the meat as it cooks.
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The key to better flavor is not using 100% charcoal like they say. I use about 40% wood chunks and get very good results. Better than my electric, better than the old propane, and more consistent than the old stick burner I used to have.
You don't have to hook it. But I can tell any moisture difference in the stuff I've hung vs. the stuff I've put on the grate.