I gotta agree with the majority here - for competition get a pair or more of WSMs or the Brinkmann and a WSM. As the owner of a NBBD (which is very similar to the Brinkmann) I can tell you that trying to cook all four categories on it would be pretty tough. Not impossible, but difficult - you'll be opening the lid a lot and that can be a big problem since there's no insulation in the Smoke n Pit. There are ways around it, like cooking your briskets and butts first and coolering while you do ribs and chicken, but for the $$ I'd do a pair of WSMs that'll give you WAY more flexibility. You can use different types of wood and run them at different temps, etc. The WSM's will be easier to tote around too!
Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS
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Owner/Operator of: Brinkmann "Lefty" Bandera clone, Comalco Black Dog grill aka The Chicken & Rib Machine, and various Weber kettles.
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