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.
Site Administrator and
CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
2 Pit Barrel Cookers
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.