3Cases
Knows what a fatty is.
- Joined
- Nov 2, 2015
- Location
- Petaluma, CA
Hello all! I've been lurking around this site for years soaking up all sorts of knowledge. I have recently decided it was time to take my BBQ to the next level, so I figured I better become an actual member.
I've been smoking on my Weber performer for about 10 years just using the basic indirect method. I've been able to achieve some pretty decent Q but I'm now looking for more room and the ability to produce more consistent results. A little over a year ago I set my goal of being able to produce a high quality brisket on a consistent basis, and haven't been able to reproduce the same results twice.
So, it's time for a new toy!! Initially I was simply going to go to a WSM 22. I figured it would give me enough room to do what I want, but it wasn't an entirely new thought process on smoking, so I would be able to get the hang of it rather quickly. Then I started thinking about all the times I've traveled to Texas and had amazing brisket. I have never had what I would consider competition grade brisket off of anything other than a traditional offset smoker. Not saying it can't be done of course! But I decided that if I was going to spend The money on a new set up I should just go for what I truly want. I don't have a ton of cash, so I've identified a couple models around $1000 that I can purchase near me so that I don't have to pay an additional few hundred dollars in shipping.
I would greatly appreciate some feedback on these two models from anyone who has used them, or use products by these manufacturers.
First is a KAT RF 32x17. From what I have read this company produces a high-quality product. They are only a couple hours from where I am currently stationed, so I would be able to drive down and pick it up as well.
http://www.katbbqsmokers.com/reverse_flow_smoker/
The traditional offset I am looking at is a Yoder Cheyenne. This also looks like a well built pit by a company that produces high-quality results. There is a retailer a couple hours from where I live that supposedly stocks these, even though they haven't returned my emails.
http://www.yodersmokers.com/cheyenne.html
I really don't know which way to go! I know the RF vs traditional debate has happened hundreds of times before, and the Final conclusion always seems to be six one-way and half dozen another. With the moral of the story being if you know your cooker you can produce decent BBQ on almost anything. That being said, between these two models, can you identify any strengths or weaknesses that would cause me to lean towards one more than the other???
I've done a lot of reading, and have heard some random things about RF, such as the meat will end up with less of a smoke flavor, and the drippings will sizzle on the plate sometimes which could cause an odd flavor to be incorporated. Anyone have experience with this? I've also read that unless I purchase tuning plates for a standard offset, I'm going to have temperature variations up to 30° from one side to the other.
I know this is a long winded post, but I hope that by providing specifics I can get more feedback! Also, if anyone knows of a place within a few hours of the SF Bay Area where I can get something similar in price, feel free to share your info with me! Thank you all in advance!!
I've been smoking on my Weber performer for about 10 years just using the basic indirect method. I've been able to achieve some pretty decent Q but I'm now looking for more room and the ability to produce more consistent results. A little over a year ago I set my goal of being able to produce a high quality brisket on a consistent basis, and haven't been able to reproduce the same results twice.
So, it's time for a new toy!! Initially I was simply going to go to a WSM 22. I figured it would give me enough room to do what I want, but it wasn't an entirely new thought process on smoking, so I would be able to get the hang of it rather quickly. Then I started thinking about all the times I've traveled to Texas and had amazing brisket. I have never had what I would consider competition grade brisket off of anything other than a traditional offset smoker. Not saying it can't be done of course! But I decided that if I was going to spend The money on a new set up I should just go for what I truly want. I don't have a ton of cash, so I've identified a couple models around $1000 that I can purchase near me so that I don't have to pay an additional few hundred dollars in shipping.
I would greatly appreciate some feedback on these two models from anyone who has used them, or use products by these manufacturers.
First is a KAT RF 32x17. From what I have read this company produces a high-quality product. They are only a couple hours from where I am currently stationed, so I would be able to drive down and pick it up as well.
http://www.katbbqsmokers.com/reverse_flow_smoker/
The traditional offset I am looking at is a Yoder Cheyenne. This also looks like a well built pit by a company that produces high-quality results. There is a retailer a couple hours from where I live that supposedly stocks these, even though they haven't returned my emails.
http://www.yodersmokers.com/cheyenne.html
I really don't know which way to go! I know the RF vs traditional debate has happened hundreds of times before, and the Final conclusion always seems to be six one-way and half dozen another. With the moral of the story being if you know your cooker you can produce decent BBQ on almost anything. That being said, between these two models, can you identify any strengths or weaknesses that would cause me to lean towards one more than the other???
I've done a lot of reading, and have heard some random things about RF, such as the meat will end up with less of a smoke flavor, and the drippings will sizzle on the plate sometimes which could cause an odd flavor to be incorporated. Anyone have experience with this? I've also read that unless I purchase tuning plates for a standard offset, I'm going to have temperature variations up to 30° from one side to the other.
I know this is a long winded post, but I hope that by providing specifics I can get more feedback! Also, if anyone knows of a place within a few hours of the SF Bay Area where I can get something similar in price, feel free to share your info with me! Thank you all in advance!!