Jason Teller

My neighbor swears by it. People at different retailers seem to be mixed. Anybody who uses it regularly can you please tell me what you think and if you are buying a new high end (built in) grill then should it defintely be included?

EX-PIMP

though I would sear the meat first... I'm not calling Dr. Who to help me out.

Jason Teller

It's no new-fangled technology. This is bonafide stuff. If you don't know then no reason to comment.

urS4guy

It has an infared burner and I use it with my rotisserie regularily. It makes a whole chicken crisp on the outside and oh so juicy on the inside. I finish with the last 30 minutes basting BBQ sauce all over the outside and it is REALLY good ;-)

Hap, wit dakine infared bastin not in Evahboost no moh, Maguire

Reggie

I'll check with my brother in Arkansas - he BBQs a lot and has a US$5K grill

cpayne

Good ole' fashion charcoal and some various types of woodchips depending on meat, soaked in water w/ indirect cooking and a water pan.

I love it for 2 reasons
-1) I dont burn anything when I am tending to my beer vs. the food (problem I have)
-2) The moist meat w/ the smoke flavor is awesome (ribs meat falls off the bone)

If I am really patient I have done briskets w/ the firebox but takes around 5 hours

<img src="http://www.chargriller.com/upload/330/large/236.jpg">

cpayne

Any car update my Dakine Friend?

R2.7TA6

I have the largest BBQ Lowes carreid, 60,000BTU, 5 burner sucker weighs450lbs

cpayne

<center><img src="http://www.worldsbeer.com/b3/images/P1010040.JPG"></center><p>

s4LEX

&lt;stomach aching for good BBQ&gt;