Pros and Cons of different smoker types?

[mike5051]

 
I agree with Piney's assessment and I can give you my 2 cents based on actual foods I  cook on a stickburner and a Gasser (GOSM)

I prefer my stickburner for large cuts.

For any type of appetizers and some poultry I actually prefer my GOSM

I like to do food items that are in a sauce on the pit

But its a bit more complex than that.

Wings - Fire Pit - Oven

Steak, Prime Rib, ETC.. Firepit/Schwenker - Grill (there's Just something about Steak over a flame)

IMG_20150906_173501_318.jpg

• sqwib
• Dec 1, 2015

Burgers- Fire Pit/Schwenker - Grill

Spatchcock Birds - Grill

Chicken Breast - Grill

Whole Small Turkey - undecided

ABT's - Either

Whole Chix - Stick Burner/GOSM

Appetizers, especially Appetizers with bacon - GOSM

Fatties - GOSM

Fish/Cheese/Nuts - GOSM

Peppers - GOSM

Salt/Spices - GOSM

Jerky - GOSM

Chili/Stews/Beans - Stick Burner

Moink Balls - Stick Burner

Thighs/Drums - Stick Burner

Whole Link Sausage - Stick Burner

Whole Link Kielbasa - Stick Burner

Whole Pork Picnic - Stick Burner

Whole Pork Butt - Stick Burner

Whole Pork Loin- Stick Burner

Beef Roasts/Chuckies - Stick Burner

Brisket - Stick Burner

Ribs - Stick Burner

You can see a pattern to my list... I have had better success with whole muscle meats, slabs and larger cuts on the stick burner with the exception of whole birds.

Fatties and other items, especially with bacon, do much better on the GOSM

Nice post!  I love that fire pit/grill.

Mike