-What stove do you find yourself gravitating towards when you want cook something substantial (briskets, shoulders, ribs)?
-What are your other options (if any)?
A second kettle
-Why do you use this particular unit, as opposed to another?
So far, is has cooked everything I've brought home. I've made a couple of accessories out of expanded metal- two charcoal holders and a ring- and can do extended cooks.
-If you could add one unit to your BBQ "stable", what would it be and why?
Maybe a UDS because I enjoy building things from scrounged parts. Maybe an Acorn just for another thing to play with. Hard to beat the kettle, though.
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB