Originally Posted by trance309
Kind of confused now. I was planning on getting a upright UDS, but after reading this thread things are not as clear. How would the food taste different? I hear people say the food tastes better with a PBC. Is it just because the food is hung not sitting on grate, seems like they are the same basic design, coals on bottom of barrel, Heat and smoke inclosed in barrel, food near top of barrel.
The only thing that would go for making the end result taste different is that the PBC cooks hotter and faster than a UDS. All the other variables like, charcoal brand, type of wood, and how seasoned your cooker is will make try to determine a clear difference pretty tough. My Ribs taste (a little) different if I use my coleman rather than my offset.
18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC