Cabinet Smokers: Gravity Feed vs Water Pan
Well, I've decided to get a cabinet style smoker rather than a traditional stick burner for several reasons: 1. efficiency, 2. saving of horizontal space, 3. mobility, 4. cost. Now that I've decided on the cabinet style, I'm wondering what you all think of the different design variations among all of them. The Backwoods and Spicewine are heated from the bottom with a water pan, I believe; whereas Stumps and Superior are gravity fed and do not require a water pan. What kind of differences can I expect as far as hot spots between cooking rack levels and efficiency of fuel among these cabinets?
Thanks in advance, Brethren.
WSM w Stacker
Old Smokey Electric Smoker
38 In. GrandeTurbo Gasser
18.5 Weber Kettle
Masterbuilt Extra Wide Propane Smoker