[Cast Iron Chef]

-What stove do you find yourself gravitating towards when you want cook something substantial (briskets, shoulders, ribs)?

Substantial My WSM. Lots of burgers steaks party size cooks, My Offset.
Everyday dinners my Weber Kettle.

-What are your other options (if any)?
My other WSM, Electric Smoker, and this thing in the kitchen with burners and an oven.

-Why do you use this particular unit, as opposed to another?

WSM Rocks Plus I don't want to pull a trailer smoker.

-If you could add one unit to your BBQ "stable", what would it be and why?

FEC or Backwoods. Nice to fit all your meats on one cooker for a comp. I also understand the FEC is set it and forget it. Plus the FEC is NSF if I ever peruse more catering.