OK, I'll keep this short.
Started 20 years ago with a NB cheapish offset. Rusted out.
Then went to a Weber 18.5 SM with Guru. Loved the results but hated the coal access and the lack of real estate and the vertical design (hard to access the second grate......really hated that part). Used that for MANY years.
Last year I sold the old kit and bought a PBC. Works great, good results but it does not have the capacity I need (I need to be able to do 8 or more butts on occasion), I'm not super crazy about the hanging method (I've had a couple slabs fall off even when hooked in several ribs). It's not that great for capacity or anything but ribs (but I do admire the results and the simplicity).
So last year I bought Franklin's book and loved it. I was considering building a 120g propane tank version but honestly I just don't have the time for another major project.
So here I am back to wondering what I should consider. I can see spending up to $2k or so. Frankly though I'm worried about wood consumption on a big offset. Like I said, I need to do medium large quantities when we have a large group over but most of the time it would never more than a couple slabs and butts. I'd also like to make really good brisket, which is something I haven't nailed very often with what I've had.
So I'm thinking either bite the bullet with a decent offset and just suck up the wood cost or maybe consider going back to the WSM or maybe the larger version (but then I'm back to vertical cooking and the hassle of two levels).
I even considered a kamado but the capacity just isn't there.
Any advice much appreciated.
Started 20 years ago with a NB cheapish offset. Rusted out.
Then went to a Weber 18.5 SM with Guru. Loved the results but hated the coal access and the lack of real estate and the vertical design (hard to access the second grate......really hated that part). Used that for MANY years.
Last year I sold the old kit and bought a PBC. Works great, good results but it does not have the capacity I need (I need to be able to do 8 or more butts on occasion), I'm not super crazy about the hanging method (I've had a couple slabs fall off even when hooked in several ribs). It's not that great for capacity or anything but ribs (but I do admire the results and the simplicity).
So last year I bought Franklin's book and loved it. I was considering building a 120g propane tank version but honestly I just don't have the time for another major project.
So here I am back to wondering what I should consider. I can see spending up to $2k or so. Frankly though I'm worried about wood consumption on a big offset. Like I said, I need to do medium large quantities when we have a large group over but most of the time it would never more than a couple slabs and butts. I'd also like to make really good brisket, which is something I haven't nailed very often with what I've had.
So I'm thinking either bite the bullet with a decent offset and just suck up the wood cost or maybe consider going back to the WSM or maybe the larger version (but then I'm back to vertical cooking and the hassle of two levels).
I even considered a kamado but the capacity just isn't there.
Any advice much appreciated.
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