Originally Posted by Untraceable
OP just needs to be irresponsible and bite the bullet on a cooker. The beauty about quality smokers is they retain a fair amount of value when kept in great shape. Be a pit ho. Each year trade up and you'll have a better idea of what your needs actually are.
The question has nothing to do with what smoker I do or do not want to purchase. I asked the question because I was re-watching the 2012 Kingsford Invitational today and I noticed Pig Skin BBQ using a BWS for brisket and a gravity fed for pork. I really wanted to see where the Brethren weighed in on the issue and why. Why choose to go water on one cook and not another?