Did a medium sized turkey in it a couple years ago. Chicken all the time. Great for salmon too.
I have to pull everything out to vacuum out the bottom & burn pot on my two traegers. Takes 2min total including the shop vac portion. There is a slight temperature fluctuation across both grills but not as bad as my gas Webber. They also cook nothing like the gas Webber. Wonder what the difference is between the pit boss & traeger? I’ve never researched them either.
Same guy wanted to fill up his wood rack with jumbo logs for decoration. Christmas is my business and Christmas is good.
They are nice for sure. I don't have anything bad to really say. I think I just prefer a charcoal cooked meal. And using the snake method when I want to smoke something is pretty damn easy too.
I"d be scared about losing food going with the hooks. When my chicken is done the legs basically fall right off if I'm not careful. There are some of these barrel cookers that have a few racks at different levels, so you aren't limited to just one for grill space. Some of them have a door at the bottom for easy cleaning and moving the coal basket in and out. I went down a rabbit hole a few months ago looking at these and almost bought one.
I'm aware of that. They try to sell these pits on the volume they can cook, so marketing pictures are typically the rebar with the hooks and then a grip of hanging ribs or chicken. I'd imagine the vast majority of people only use the grates for cooking.
Just leaving the membrane on the ribs and you’ll be fine. That's a big bbq myth, anyway. It's also handy for making stuff like picanyha. I'm gonna make one of them out of a craftsman air compressor then went out on me a few years ago. It's heavy duty and has wheels so it will hold good temps and be portable. I want like 6 different pits by 2028.
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Removing the membrane allows you to get seasoning on both sides. Leaving it on is no big deal when eating it. If you are vertically hanging your ribs because otherwise they don't fit into the smoker, you can't wrap. I can't live like that. I'm not an animal.
I pull the membrane for brainwashed guests but I keep them on for myself. Juicier and I like the membrane when crisped. No wrap ribs when done right are the best ribs. Especially beef.
I use the hooks about half the time. Depends on what I'm doing. Never lost any meats.
I've also just draped strips over the rebar.
He shit his pants or guts when he was you smashed?