I am new here. I am sure this topic has been beaten to death. Quickly, I have the ole' cheap offset that I have slightly modified and it does reasonable in cooking. Just have trouble controlling temp, etc.
Though I had been seriously looking at pellets (Mak 1) for example, I am leaning heavily towards the pit barrel. I guess I am simply asking for comments from those that use the pit barrel. I do like the wood smoke flavor and as I understand one can use a few wood chunks in the PB.
Anyway I like the thoughts of a longer cook time without all the babysitting and trying to keep temps constant. This is my biggest complain with the offset. Not keeping steady temps.
So any comments from current or past PB users?
Much appreciated.
Though I had been seriously looking at pellets (Mak 1) for example, I am leaning heavily towards the pit barrel. I guess I am simply asking for comments from those that use the pit barrel. I do like the wood smoke flavor and as I understand one can use a few wood chunks in the PB.
Anyway I like the thoughts of a longer cook time without all the babysitting and trying to keep temps constant. This is my biggest complain with the offset. Not keeping steady temps.
So any comments from current or past PB users?
Much appreciated.
Comment