Originally Posted by JS-TX
This thread is interesting, cause I always figured a stick burner imparts more smoke flavor than a kamado/WSM style of cooker. Obviously fire managment on both styles of cookers is key but still..
It is all about how a offset works. With the use of all wood fuel, you get a different burn. With a properly drafting offset, the smoke stays fresh and the unit cooks largely with convection. The heat and smoke do not sit on the meat. Every cooker should cook this way, but, the way the smoke hits meat in a vertical or cabinet is going to be different.
I prefer ribs off of a offset, I can say that for butts as well. But, I prefer brisket and chicken over a direct fire.