Our fan base is pretty diverse, but they have also have a lot in common. One of the themes we see over and over again is that you spend a lot of time cooking and eating outdoors with friends and family.
Well, guess what... Food with Friends and Family is a really big deal around here as well. When you're cooking for a lot of people, the confines of an indoor kitchen just don't have the same vibe as kicking the screen porch door open, and letting a bag of charcoal do the heavy lifting.
Traditional kettle grills have always been our go-to for putting direct heat at high temperatures on hotdogs, hamburgers, chicken, and kabobs - but meats like ribs, pulled pork, brisket, etc. require long, low temperature cooks over an 8-12 hour period - and high temperatures are the enemy.
We used to do all of our low/slow cooks on a dedicated bullet smoker, but the Surfing Rooster Studios workshop was housing a collection of 4 outdoor cooking apparatuses. We resolved to cut that count down to 2, and the journey to push the limits of our traditional kettle grill was on!