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Unread 09-10-2013, 09:35 PM   #16
Riskyguy
On the road to being a farker
 
Join Date: 07-16-11
Location: Fort Collins, CO
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I started off with an 18" WSM. Loved it and then got the 22.5". It was nice but temps were harder to control here in Colorado. I then got an XL Big Green Egg and couldn't be happier because it acts as both a low temp smoker or a high heat grill. Everything from pork butts to steaks to chicken to ribs and pizza come out great. I did the Roadside chicken over the weekend that was unbelievably moist. In my opinion, you can't go wrong with a BGE or a quality knock off like a Kamado Joe.
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