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Old 12-03-2012, 09:06 PM   #12
Bourbon Barrel BBQ
is one Smokin' Farker
Join Date: 06-27-10
Location: Louisville, KY

My platinum is rarely used and my stretch is on constantly if that tells you anything. For instance tonight I made 7-8lbs of smoked sausage. It would have been ridiculous to fire up a platinum for that. The stretch is also easier to clean. The ash and clag is more work to get out of the Platinum. That being said a big hog in the platinum is an impressive thing for a crowd of hungry people. I was in your shoes this time last year. I had visions of all kinds of hog cooks and big catering gigs. Truth is I didn't end up doing nearly as much as I thought. Lucky for me I didn't have to choose and I just get to wheel the platinum out for special occasions and have the stretch for the more modest cooks. Good luck with your decision. Its a tough one.
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