Originally Posted by txschutte
I have been cooking on the large reverse flow for a while. Even some on the drum for catering/vending. The reverse flow is getting to be a PIA when I have so much going on. It's more of a "kick back and relax" sort of cooker.
I noticed many use the Southern Pride smokers, but every place I have been to, the food is marginal at best. I need to go a larger, more efficient smoker. But I WON'T sacrifice quality while doing so.
What would you do in my situation?
ok so quality we know your not doing brisket lol all i know is my consistency is there with the pellet pooper.