With either the PG1000 or a Charbroiler CBo24 how does the direct cooking method work? How are the pellets distributed to get an open flame under the entire cooking grate area?
On the PG1000 if you have a large brisket or rack of ribs and they hang over the direct grill a little, are they going to get more heat at that end?
I have only seen one PG500 cooking at an off road race and didn't get to see inside while he was cooking. Asked him a bunch of questions, but didn't think of that until I began studying CookShack products. The guy cooking had great things to say about his. I have two Traegers now so am considering just getting a CBo24 for wood grilling.
Thanks for any information