Originally Posted by landarc
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.
I noticed thT on saturdat with this guys cookers. He left the firebox door open a we bit for the draft and it was all embers in there. He would throw more splits, funiter scraps etc on the fire. There would be smoke commin out of the chimney and other places but when he opened the chamber to show me, i was surprised to see that the smoke stayed mostly at the top, by passing the meat. It was interesting. there was lots of smoke comming off of the cooker but hardly any touching the meat. Ill see if i have a pic. Thanks