charrederhead
Babbling Farker
I must admit I don't have one, but there's something special about firing up/tending the offset, w/ beer in hand. Idk what it is...I feel like a real man I guess. :wink:
Briskets, Butts and Ribs - FEC-100
-What stove do you find yourself gravitating towards when you want cook something substantial (briskets, shoulders, ribs)?
:blah: BDS-Mega
-What are your other options (if any)?
:blah: WSM, and a Weber Ranch Kettle that works fine as a smoker.
-Why do you use this particular unit, as opposed to another?
:blah: I use the BDS because like a UDS, the fat rendering into the fire produces flavors like no other.
-If you could add one unit to your BBQ "stable", what would it be and why?
:blah: This topic is currently in debate in my head and household.
Thanks in advance for helping us new suckers narrow things down.
Kevin.
I have three Cookers. A Large BGE, A Weber Kettle, and a 50,000 BTU Members Mark LP Gas Grill.
If I'm doing something special and I have time I go with the BGE. It is awesome and I have convince all my friends that there is something magical about it.
If time is limited and I need to cook with both Direct Heat and Inderect the Weber Kettle is excellent. I recently built a table to incorporate the Weber with my BGE because I use it so often. I also end up taking my Weber with me on the road quite a bit for tailgates and othe events. In my opinion this is a must have grill.
I could probably live without my gass grill, but it does get used if we are having a big party or pitch in where we are just grilling hot dogs and frozen burgers. It's also nice for quick after work dinners when you just don't have time to fire up the charcoals.
In hopes of clarifying the roles of different cooking methods ie UDS, Komodo, Offset, etc., would you guys mind answering a couple questions?
-What stove do you find yourself gravitating towards when you want cook something substantial (briskets, shoulders, ribs)?
-What are your other options (if any)?
-Why do you use this particular unit, as opposed to another?
-If you could add one unit to your BBQ "stable", what would it be and why?
Thanks in advance for helping us new suckers narrow things down.
Kevin.
In hopes of clarifying the roles of different cooking methods ie UDS, Komodo, Offset, etc., would you guys mind answering a couple questions?
-What stove do you find yourself gravitating towards when you want cook something substantial (briskets, shoulders, ribs)?
-What are your other options (if any)?
-Why do you use this particular unit, as opposed to another?
-If you could add one unit to your BBQ "stable", what would it be and why?
Thanks in advance for helping us new suckers narrow things down.
Kevin.