- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Smokehouse/BBQ restaurant quality pork shoulder at home
Posted on 9/13/21 at 1:36 pm to Soul Gleaux
Posted on 9/13/21 at 1:36 pm to Soul Gleaux
quote:
But there is no scenario where a BGE can replicate offset stick burner results
Most BBQ restaurants don't use offset stick burners.
2
Posted on 9/13/21 at 1:38 pm to Saskwatch
True, but are you suggesting most use BGE’s?
ETA: my only intended point was just that as far as smokers go, in my experience BGE’s are too efficient for their own good when it comes to smoking.
ETA: my only intended point was just that as far as smokers go, in my experience BGE’s are too efficient for their own good when it comes to smoking.
This post was edited on 9/13/21 at 1:41 pm
Posted on 9/13/21 at 1:43 pm to Saskwatch
quote:
Most BBQ restaurants don't use offset stick burners.
Kinda. Most use big propane tank type smokers with real wood. They’re not offset but the concept is the same. They’re just so big they don’t have to be. Fire on one end meat on the other.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News