I appreciate any and all opinions.
So here is what I am basically asking I guess. What would be the closest to a BGE/BSK/Primo but in a bigger sized smoker? I am guessing a cabinet smoker like the Vault or Backwoods..
For my ribs, all I do is peel the membrane off, put rub on them, and let them sit for about 15 minutes on the counter. Then straight to the smoker at 225 for about 4 hours for St. Louis style. They have a perfect amount of bark, smoke, rub. I actually prefer them without sauce because they taste so good, but I will either serve sauce in a bottle on the side, or brush a few racks the last 15 minutes or so.
I would really like to cook on both a vertical and a quality stickburner the same way I do ribs in my keg. I would like to see how different they are and the differences in the food that comes off them when prepped the same exact way and at the same temp.