Postby RWBTEX » Thu Apr 14, 2011 6:43 am
People have won major competitions with all size pits, however the 24" seems to be just about right as the others have mentioned. Somehow it does always seem to be very useful for other get togethers, tailgating, ect outside of competitons. At comps I usually cook 2 brikets,two whole chickens halved,and two racks of ribs. I currently am using a much larger 36"er because we built it for catering too but will admit that the smaller 24" was easier to cook on and I am now finding that its harder to make moist food because of the large cooking chamber vs amout of meat in there. Also the larger rigs burn more fuel (wood) unneccesarily for competitons.
I have always found that the absolute best bbq I make is at home in the smaller pits, somehow the smaller cooking chambers just seems to infuse the overall flavor better into the meat and its always juicier and more moist. Just my experience and wonder if anyone else has noticed this too?
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