I would feel fine cooking on any pit at this point. I couldn't say the same about 2 years ago. I feel more comfortable on my rigs, but I'll cook on anything. But if I'm somewhere else, I don't cook unless I'm asked to like stated above.
The only thing I get nervous about it when someone asks for Med-Well or Well Done. I don't have much experience at all cooking to those temps. I usually just give them medium and they love it more than they have been eating it. I try to convert them to medium or lower.
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Weber: 18.5" OT(L), SJG(AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT(L)
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