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.
Bo Compton in Mesa, AZ, KCBS CBJ
Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum
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
LFSA RED Thermapen,
And 1 2010 Victor brand Hot Dog Cart