Originally Posted by Ryan Chester
I couldn't agree more. I compete on WSM's, also have a vertical cabinet style smoker at home, and have a Ole Hickory SSJ at my restaurant (Smoqued BBQ). I cooked on a stick burner for the first time on Saturday night and was blown away. It was a cheaper Char Griller at that! The chicken that came off that pit was of the best I have ever had. And I have had A LOT!!! I smoked it with Cherry only (no charcoal) and was surprised how it had only had a slightly smokey flavor and the color was a beautiful golden brown. I thought for sure that it was going to turn black and taste like chit! So weird how that amount of wood in a WSM or other charcoal cooker would have absolutely ruined the food. Here is a pic of the chicken that the offset produced.
It aint the price of the pit it is the skill of the pit master.
CGs Rock for the money.