My current set up is a 57cm Weber Kettle with a rotisserie attachment but got a yearning to be a pitmaster and do some good brisket. Have tried in the kettle and result wasn’t bad but needed a lot of micro management for a very long time to keep temp stable.
Thinking about one of these - anyone know if they’re any good?
https://www.zonabarbacoa.com/kamados...BO77yuisvs0lDE
Thinking about one of these - anyone know if they’re any good?
https://www.zonabarbacoa.com/kamados...BO77yuisvs0lDE
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