I have a Kamado grill and generally smoke using lump charcoal, but the ongoing temperature management for a 3-4 hour cook is quite demanding.
You guys have me intrigued with these GMG grills. I've known they're all the rage forr the last couple years but never really looked into them given my Kamado was pretty new.
Must....resist. I already have 2 grills and a wood fired pizza oven (Uuni), so can't imagine the wife would be thrilled with another smoker.
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