quote:Originally posted by SmokinOkie:
First time I cooked on it, Mrs. Smokin' didn't know it was wood and she noticed a flavor difference (she thought I might still be using my old gasser).
I take it the infusion of wood smoke is minimal?
I've kicked around, more than once, the idea of replacing my gas fired char broiler at the restaurant with a CS CB. One concern is the cost of running a 36" unit on high, 5 hrs @ night. Second, my presumption is that very little residual smoke is available with temps running 600 o +
It's a great looking unit and no doubt, built like a tank. Just wondering about the smoke end of it, flavor wise.