re: Help me pick a smoker

quote:

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I wanted to learn the art first before I invested serious money in a smoker and make no mistake, smoking meat on an offset smoker IS an art.

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I smoked a brisket for 16 hours on my offset. Maintaining temp is definitely an art form. But once you understand it, it will make one of the more dedicated smokers even easier.

I can do a lot with my pit barrel because I understand how the airflow is working. I can dial it in by removing one of the rods, cracking the lid a certain amount to get the desired temp. Even opening the bottom vent to let it fly high for cooking pizza.