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.
for larger cooks, i will use the backyard Chef(horizontal stickburner) if I will have time for tending. If i need to go unatttended, i use the spicewine or the FEC. the offset IMO has superior flavor, but sometimes theres just no time to be around tending fire.
Grilling and Pizza, i go straight to the BGE. thats hwould be self explanatory.
Chicken, the Pit Barrell, hands down on that one. makes it better than any of the others.
And if I am going to add another pit, it will be a yoder pellet cooker.. jsut cause I want one.
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Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
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