I'm looking at getting into stick burners for the first time. I've gotten a lot of great info from posters here so I'm going to ask another question:
I'm looking at a few of what I would call "medium sized" pits (some of you will call them "mini" pits, I'm sure). Most of them are 20" diameter pits (40" to 48" long), but one of them is a 24"x36" pit. All these pits have roughly the same grate space (or at least close enough for me); so what I'm wondering about is what people think about a longer/narrower pit vs. a shorter/fatter one with the same capacity. A couple of these are actually from the same manufacturer, so it really would be "apples to apples" between those. Aside from being able to cook larger/taller food in the 24"er, are there any other issues (flow, temp spread, etc) that favor one or the other? For example: one issue for me might be weight. I may be moving this pit a few times a year, and the 24" pit clocks in at 850 lbs. Oh yeah, I'm looking for a conventional flow cooker, not a reverse flow.
I'm looking at a few of what I would call "medium sized" pits (some of you will call them "mini" pits, I'm sure). Most of them are 20" diameter pits (40" to 48" long), but one of them is a 24"x36" pit. All these pits have roughly the same grate space (or at least close enough for me); so what I'm wondering about is what people think about a longer/narrower pit vs. a shorter/fatter one with the same capacity. A couple of these are actually from the same manufacturer, so it really would be "apples to apples" between those. Aside from being able to cook larger/taller food in the 24"er, are there any other issues (flow, temp spread, etc) that favor one or the other? For example: one issue for me might be weight. I may be moving this pit a few times a year, and the 24" pit clocks in at 850 lbs. Oh yeah, I'm looking for a conventional flow cooker, not a reverse flow.
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