Is there any advantage to them if you only do short cooking on them? The advantage I can seems to be that they hold and maintain a temperature for a long period of time much better, presumably because of the ceramics.
But if you don't do ribs and pork butts for 4+ hours, are they really much better than a really good kettle BBQ which I have now?
Probably not, if you're just doing a weekend burgers and chicken.
Originally Posted by WES
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