What's your "Go-To"?
In hopes of clarifying the roles of different cooking methods ie UDS, Komodo, Offset, etc., would you guys mind answering a couple questions?
-What stove do you find yourself gravitating towards when you want cook something substantial (briskets, shoulders, ribs)?
-What are your other options (if any)?
-Why do you use this particular unit, as opposed to another?
-If you could add one unit to your BBQ "stable", what would it be and why?
Thanks in advance for helping us new suckers narrow things down.