[Dr_KY]

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...