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Guest
Guest
I have two questions for the pros out there:
1) When you are doing a really long cook, such a brisket or butt, is it really necessary to turn it over or is it sufficient to simple turn the grate? I've done it both ways and can't see that it is worth the trouble when cooking low and slow. What is the common practice, especially during competitions?
2) Am I the only one who loves the smell of freshly lit Kingsford? I've heard people say it's bitter, but man, I love it.
1) When you are doing a really long cook, such a brisket or butt, is it really necessary to turn it over or is it sufficient to simple turn the grate? I've done it both ways and can't see that it is worth the trouble when cooking low and slow. What is the common practice, especially during competitions?
2) Am I the only one who loves the smell of freshly lit Kingsford? I've heard people say it's bitter, but man, I love it.