I’ve only cooked on my new stick burner a few times (ribs, wings and brisket); it’s a Pecos by the way. For $400 not perfect but pretty well made IMO. I’ve burned post oak splits in it from B&B each time. I also have three WSM’s (one of each size model). I personally don’t really care what others think as it’s all about what I like as well as my guest. The WSM’s are soooooo much easier to use between the two. Pecos requires a ton of effort but I don’t mind if I’m dedicated to the cause. Could never do an overnighter on a stick burner though. Personally, I thought the brisket I made on the Pecos was better than any I’ve ever made on my WSM’s. At the same time, my wife, sister and I all preferred the ribs I make on the WSM over those I made on the Pecos. Wings tasted exactly the same but I got much crisper skin on the WSM because of the vertical heat with water pan removed. I still need to cook a lot more on my stick burner and it can be a huge liability if I’m not mentally up for it. However, I have zero issue with any of the BBQ made on my charcoal smokers (w/ wood chunks); in fact, I’ve vended with just WSM’s and people raved about the food I made on them. Good thread.
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