Ribot so you have what I think anyone here would consider to be a GREAT gasser in that Summit. As you have discovered, even with a smoke box, gassers just do not make good smokers. There is too much ventilation and airflow, and that smoke pretty much goes straight up and out of the smoke box end, and doesn't hit the meat. That PBC you have is supposed to be the ultimate rib and chicken machine. Maybe you should start talking in the PBC sub forum and see what you are doing wrong (if anything) with the ribs.
If you are on a quest for the ultimate ribs, while I am still considering eventual purchase of a Grilla (they claim better smoke flavor on their round design), I think a charcoal/wood smoker is going to give the best smoke flavor for the ultimate ribs. I've been burning wood and charcoal in an offset for 30+ years, and in the past 2 have gone almost exclusively to cooking my ribs, unless capacity demand, on my Weber Performer with Slow 'N Sear. It's just so easy, and they come out about the same as on the stick burner. There are so many accessories and add ons for Weber kettles that it's insane, and I love the side table on the Performer as an outdoor kitchen workspace.
I think you may be finding that the PBC difference (rendered fat sizzling on the coals) versus pure wood/charcoal smoke flavor like on a Weber Smokey Mountain or kettle or offset or kamado is not to your liking. BUT, I would ask more in the PBC sub forum before spending tons of money on a new kamado.
You also need to understand something about kamados, and I know I will offend some here, but.... they are almost TOO efficient in some respects. The heat retention of the ceramic means less fuel, and less airflow is needed for the cook. This in turn can lead to less bark (compared to an offset or even a kettle or WSM or PBC), if bark on your ribs, butts and brisket is important to you. I think the same thing is true of most pellet smokers - less bark than an offset or charcoal/wood smoker there too.
If you are on a quest for the ultimate ribs, while I am still considering eventual purchase of a Grilla (they claim better smoke flavor on their round design), I think a charcoal/wood smoker is going to give the best smoke flavor for the ultimate ribs. I've been burning wood and charcoal in an offset for 30+ years, and in the past 2 have gone almost exclusively to cooking my ribs, unless capacity demand, on my Weber Performer with Slow 'N Sear. It's just so easy, and they come out about the same as on the stick burner. There are so many accessories and add ons for Weber kettles that it's insane, and I love the side table on the Performer as an outdoor kitchen workspace.
I think you may be finding that the PBC difference (rendered fat sizzling on the coals) versus pure wood/charcoal smoke flavor like on a Weber Smokey Mountain or kettle or offset or kamado is not to your liking. BUT, I would ask more in the PBC sub forum before spending tons of money on a new kamado.
You also need to understand something about kamados, and I know I will offend some here, but.... they are almost TOO efficient in some respects. The heat retention of the ceramic means less fuel, and less airflow is needed for the cook. This in turn can lead to less bark (compared to an offset or even a kettle or WSM or PBC), if bark on your ribs, butts and brisket is important to you. I think the same thing is true of most pellet smokers - less bark than an offset or charcoal/wood smoker there too.
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