Hi All,
I'm debating on which smoker to get. I've got a MES currently and have enjoyed that for the last few years. I do miss the true smoke taste that I think you can only get with a stick burner however. I'm thinking either a Pit Barrel Cooker, WSM or offset cooker such as an Old Country version such as they sell at Academy. Budget will be around $500 so these 3 seemed in line. I am wondering, can you get a true bark in a pit barrel cooker when doing a brisket? I like the thought of not having to tend it as much as an offset but not sure if you can get a true crust or not? I've heard good things about the offsets too, but the drawback I've read throughout the boards is having to tend it with a new log every 30 minutes, and for long cooks that is a lot of work, but I get that is part of the fun for some. I suppose the better quality offsets you wouldn't have to tend as much. I've been scouring craigslist as well, but not finding much.
Any thoughts or advice is greatly appreciated!
I'm debating on which smoker to get. I've got a MES currently and have enjoyed that for the last few years. I do miss the true smoke taste that I think you can only get with a stick burner however. I'm thinking either a Pit Barrel Cooker, WSM or offset cooker such as an Old Country version such as they sell at Academy. Budget will be around $500 so these 3 seemed in line. I am wondering, can you get a true bark in a pit barrel cooker when doing a brisket? I like the thought of not having to tend it as much as an offset but not sure if you can get a true crust or not? I've heard good things about the offsets too, but the drawback I've read throughout the boards is having to tend it with a new log every 30 minutes, and for long cooks that is a lot of work, but I get that is part of the fun for some. I suppose the better quality offsets you wouldn't have to tend as much. I've been scouring craigslist as well, but not finding much.
Any thoughts or advice is greatly appreciated!