Dave Bugg wrote:
Nunya Bidnits wrote:
Dave Bugg wrote:
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"Barbecuing is cooking by using indirect heat or low-level
direct radiant heat at lower temperatures and longer cooking
times."

If taken at face value then that would mean an oven can cook bbq.

And a gas fired barbecue grill and smoker, set up for indirect heat,
is virtually the same thing,

It depends. The Ole Hickory pit I use and the Southern Pride pits use
gas burners to light logs which then provide the heat. I can use my
Ole Hickory in competitions as long as I disconnect the gas.

Understood. The fellows in the pit behind us at the Royal had a pair of
them, one larger than the other, although probably smaller than what you are
using. One was about the size of a Cookshack FE100 and the other was a
little larger. They rolled them in and out of their trailer with an electric
wench, which told me either they were a ways heavier than the FE100, or they
were sissies. ;-)

I was *very* impressed with their design, and the resulting meats. Its the
same type of control technology as the FE but uses real wood instead of
pellets for a much better flavor, and conserves fuel as well. It's the best
of both worlds if you ask me, electronic controls to eliminate the guesswork
associated with different wood fuels, wind, and ambient temperature, and the
flavor that you can only get from a real wood fire.

There was also one of the motorhome guys who had two of the same OH models
mounted inside the back of his huge fifth wheel trailer with ductwork
connecting them to vents in the roof. Pretty impressive, and a pretty
expensive setup too, I'm certain.

I even scored an Ole Hickory ball cap which I wear while cooking with the
team on an FE. ;-)

How large is your OH? Did it come trailer mounted? I was curious about the
cost of the freestanding units but didn't see any prices on the website the
last time I looked. I'm guessing they run about the same as the FEs in the
same size class.

MartyB in KC