Originally Posted by Evilsports
-What stove do you find yourself gravitating towards when you want cook something substantial (briskets, shoulders, ribs)?
-What are your other options (if any)?
WSM, and a Weber Ranch Kettle that works fine as a smoker.
-Why do you use this particular unit, as opposed to another?
I use the BDS because like a UDS, the fat rendering into the fire produces flavors like no other.
-If you could add one unit to your BBQ "stable", what would it be and why?
This topic is currently in debate in my head and household.
Thanks in advance for helping us new suckers narrow things down.
Hope this helps.
[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT]
[FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT]
[FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT]
[FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT]
[FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT]