THE BBQ BRETHREN FORUMS

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THANK YOU everyone who weighed in on this post and the patient explanations to further questioning via PM. As I expected everyone loves what they use with passion. I have decided to spend some time at competitions both as a spectator and a "helper" so I can get a feel for the process, equipment requirements, tempo, work/rest/drink cycles, etc and make my decision based on those observations. I really did think this would be an easier choice, but the members here have given me insights I never would have considered but definately would have learned the hard way. I'm going to keep researching and find the best fit for what I need.
Thanks again,
Mike
 
See if folks around you who have different units will let YOU cook on their equipment, only way to really know is to cook on it, I bet any person on this site close to you would say yes in a heart beat!
 
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