J
jmoney7269
Guest
I would greatly appreciate the the opinions of anyone who does alot of comp cooks and is successful or has been successful. Also people who have a pretty good judging career. I have a delemma. I currently cook my briskets and chickens on a UDS controlled by the guru. There is a very distinct flavor that the UDS gives meats from that direct heat/fat on the coals flavor. I didn't like t at first. Now I do, and do pretty well in cookoffs, but with our team growing and family getting more involved, I gotta have a bigger pit. I am taking a load of calves to the auction next week and I will have the money to buy any of the three pits of my choice which I have narrowed it down to. Lang 60, Pitmaker BBQ vault with comp cart and controlled by a guru, or the sniper with insulated fire box. As far as offsets go I like the Lang for the reverse flow and hd construction. I like the Pitmaker magnum sniper for the insulated firebox and all comp cooks I know that there is a benifit to having hotter spots on a traditional offset style pit. The vault is the one I'm heavily leaning to Because of the ergonomics and the insulation. I know from past experiences that you can foil the 2nd shelf from the bottom to shorten up the chamber and make the bottom shelf run 50* hotter easily. Amongst those those decisions, I'm worried about the profile of my brisket that I have worked years on in comps to finally perfect. How much will it change going to one of these style pits from a UDS? Again any standpoint is much appreciated since I'm pulling the trigger next week