Originally Posted by Evilsports
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.
I go with my Traeger for substantial cuts, and almost anything which I cook indirect. It turns on with the flip of a switch and is good for a cook that takes 15 minutes or 15 hours.
Traeger lil Tex, 2 Weber 22.5", UDS
They call me "Dave"
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