Originally Posted by Rusty Heap (Post 8135638)

I think the Hasty-bake has it's application, but seems overkill for daily use.

I like heat control, simple as that. Direct and Indirect, sear or smoke.


this is a huge brisket I think I did for 18 hours. I used the middle cookie sheet filled with water as a steam pan.


I simple love my 6 burner pro gas burner. Cast Iron Burner elements with tin splash sear plates.


Cooking area almost 42 inches wide with total control of heat.


Also the side Burner is perfect for a 12" cast iron sear pan,for putting a crust on meat like Ahi Tuna, or my patented Fred Flinstone 2" thick boneless rib-eye, then finish low and slow on the grill.

smoke plus fire = happy caveman eat meat.

http://forums.pelicanparts.com/uploa...1403805608.jpg