re: BBQ pit shopping

quote:

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I kinda want something with a large amount of cooking surface. Nobody like the barrel smokers with side fire box?

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Sounds like you're trying to talk yourself into the offset smoker. I've got one (Brinkman Pitmaster) and I love it. It can also double as a larger charcoal grill. But as Martini pointed out they're a bit cantankerous, and learning to control the air flow, factoring how much charcoal / wood to use and when to refuel is tricky and takes time to learn. I had mine two years before I was comfortable and felt like I really knew what I was doing without fretting over the cooking temp every 15 minutes. And the upside is indeed that you have a lot of indirect heat surface area.

But as you mention you're a college student and you're broke. An offset smoker worth its salt is a heavy, cumbersome summbitch. You'll eventually have to move. And it could walk (or roll) away in the middle of the night. And firing that baby up and cleaning it afterwards is significantly more involved than with a conventiaonal charcoal grill.

You've asked the FD Board's advice and the concensus coming back at you - which takes into consideration all of your planning factors - is that a big Weber is right up your alley. With the two side coal bins I can indirect 4 slabs of ribs (a rack helps) or 3 chickens or butts. The Weber's the way to go. It's cheaper, lighter and easier to use.

. . . unless you have your heart set on the offset rig and you simply want someone to confirm your choice.