Quote:
Originally Posted by Wizzo
Electric all the way, otherwise you are spending all day working the fire. Like with the chickens I put them on around 1pm and only have to add some smoke chips maybe twice to keep the smoke going in the 5-6 hrs they are on there.
This is the one I have:
http://www.homedepot.com/buy/outdoor...oker-7217.html |
i have both - i use my wood pit for brisket and beef ribs only
everything else is on the electric