Originally Posted by Bob in St. Louis
I like to chime in once more, if I may......
--in my opinion--
A guy that knows what he's doing can make great food on cheap equipment.
A guy that doesn't, needs better equipment to help him make "good" food...or at least help him to not screw it up.
Is that a fair statement?
I finished 4th in my very first competition with a New Braunsfels off set from Academy that was so rusted and used that the hinge broke on the main chamber right after we lit the fire. I stayed up all night tending that fire. If nothing else, the work you put into those little wood burners will certainly make you a better cook. I turned out a lot of good food with that cheap pit.