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Let me know how it turns out for you. I've owned two. A Daniel Boone and a Davy Crockett . Both would leave a layer of black soot all over the food. Didn't see it very bad on dark color meets like steak or brisket. But if you wanted to grill a pork chop or a chicken breast and not have Q sauce on it there would be a fine layer of black like a diesel truck rolled coal all over your food. They did fine as long the set temp was below 225.