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Reply to "quality of BBQ on cookshack vs traditional log burning offset?"

Thanks MaxQue. To answer your question. I am a perfectionist at heart. I am not a competitor, but a backyard BBQr, however I wanted to learn this craft and attended multi-day BBQ classes in Kansas City, MO to learn the whole process with all four meats. The class I attended had both a pellet and off set log burning smoker. The meat from the offset clearly had a better smoke flavor than the pellet burner. I was told by the CS person that since the Amerique uses real chunks of wood you still get the real smoke taste and not the watered down version I experienced from the meat cooked on the pellet burner. I got my recipe for brisket from the famous Johnny Trigg out of TX and have been spoiled ever since. That is where I am coming from. I am only doing this to produce gourmet level BBQ for family and friends in my backyard, but expect to taste competition level BBQ that I produce. Hope that helps.
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