« Reply #5 on: July 08, 2013, 05:34:57 PM »
With all the different cookers I have I have to spread out the love. Pam .☆´¯`•.¸¸. ི♥ྀ
Too true. I find I use my SRG primarily for wings these days. My PBC has taken over the poultry and pulled pork duties. Burgers & dogs still get most of the G2G action along with skinless / boneless chicken pieces. The 500X and the Weber tend to attract the steaks and chops. The flat top likes breakfasts and diner style burgers. Fish, shrimp and veggies tend to go to the open cooker. I do like shrimp on the salt block! Then there is the discada - really nice for tacos, etc... And of course the smoker... Jeepers! All told, my outdoor cookers are busy almost every day - trying to determine which one is which is kinda difficult....
And that's without considering the open fire...
David
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You can't catch a fish if you don't get a line wet...
Pit Barrel Cooker, Char Broil Electric Smoker, Charbroil Prototype Kettleman, Char Broil 500X, Blackstone Flat Top, Char-Broil SRG, Weber Performer, ANOVA sous vide device, Lodge Hibachi, Discada, Chimenea, fire pit, hunk of pink salt...
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