Got my free bag from Weber. Guess I to have to do a side by side (or a first one, then the other). Most of my cooking is with KBB although I do have some Fogo I use when I want larger chunks which is infrequent (full grill burgers/dogs). Nonsale prices around here (WashDC) mean that the Webers are almost competitive. With the hotter burn and longer life and larger size, I wonder if that difference is a wash since fewer Webers would be needed if I can figure out the temp control. OTOH, do I really want to try something new when I FINALLY got my WCGC/KBB/vents combo figured out? Maybe I'll do a rack of spare ribs and eat them myself in case they are "bad".
And, thanks, you all, for already commenting and raising issues I'd been thinking about.
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