Originally Posted by txschutte
I have been cooking on the large reverse flow for a while. Even some on the drum for catering/vending.
What would you do in my situation?
In all fairness I never owned a cabinet smoker or an offset but I am very happy with 250 Meat Beast I built. It works much like the UDS as you don't need to tend to it very often. I can ramp up the heat and use it as a grill plus it has a hot holding chamber that also triples as firebox or more of an offset if you will.
Money is a huge factor for us at the moment and this build has been the best thing I could have created to do catering. Now to get some seriously deep smoke you would have to use more smoke wood but again over here on the island smoke/BBQ is relatively new so it takes less to get the job done.
Put on a show/ grab attenion? Yup
Stevenson's rocket anyone?
We have had three people working out of it at one time on ocassions with great sucess...
Slappin that bass like some delerious funky preist!!!
UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*
British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
Grand Champions 2009