New style of cooker

[lcbricker]

I currently have 3 pits. 2 Weber bullets and a Meadow Creek BX50. I have been flirting with the idea of moving to an offset or a reverse flow. I think I have it narrowed down to either a MC TS 120, Jambo or a Shirley Fabrication pit. I cook in comps and at home. What can I expect going from smoking on a bullet and a vertical cooker to cooking on an offset or reverse flow?

 

[SmittyJonz]

Babysitting. And buying wood by 1/2 cord - Full cord.

 

[aawa]

The biggest change when moving from a bullet smoker and the Meadow Creek Cabinet smoker to an offset smoker is you are going from using charcoal and wood to strictly using wood (you can use some charcoal to get the fire started, but wood splits are your primary source of heat)

Also you will be feeding a fire. Fire control is key when dealing with a stickburner, and you will be feeding it a stick every 30-45mins or so, depending on your splits.

You will also get a different flavor off the stickburner than you will from a bullet/cabinet smoker. There is something just inherently different in the flavor you get from a stickburner vs a bullet/cabinet. Is it better or not, is subjective, but it is different.

 

[lcbricker]

The biggest change when moving from a bullet smoker and the Meadow Creek Cabinet smoker to an offset smoker is you are going from using charcoal and wood to strictly using wood (you can use some charcoal to get the fire started, but wood splits are your primary source of heat)

Also you will be feeding a fire. Fire control is key when dealing with a stickburner, and you will be feeding it a stick every 30-45mins or so, depending on your splits.

You will also get a different flavor off the stickburner than you will from a bullet/cabinet smoker. There is something just inherently different in the flavor you get from a stickburner vs a bullet/cabinet. Is it better or not, is subjective, but it is different.

When it comes to the wood, are you just strictly using the type of wood that you want on your meat or is there a "burning" type of wood to use?

 

[Bwick84]

When it comes to the wood, are you just strictly using the type of wood that you want on your meat or is there a "burning" type of wood to use?

Use the wood you want on your meat. I typically use 100% apple just cause it's easy for me to source.

 

[aawa]

When it comes to the wood, are you just strictly using the type of wood that you want on your meat or is there a "burning" type of wood to use?

Only use the wood you want to flavor the meats.

 

[jermoQ]

When it comes to the wood, are you just strictly using the type of wood that you want on your meat or is there a "burning" type of wood to use?

Your "base" heat wood will still flavor the food. I suggest using whatever is easy to get in large amounts (often oak or hickory) and then finding your other woods to add. It's a big preference thing for the most part and you can burn just one or multiple kinds.