Swindon_Ed wrote:I don't agree with this as the skill is still there deciding what temprature you're cooking at, if you use foil or not and if so how long you cook the meat before foiling, how tender you cook the meat. Not concentrating on fire management allows you to concentrate on improving all of the other processes you follow to make better BBQ.
I don't own a pit controller, but the idea of being able to control temps for a long period of time easily without having to stand guard sounds more appealing to me, IMHO


