Question for owners out there: I've been cooking on a Big Green Egg for decades and a 22" WSM for a couple of years, but have an almost uncontrollable itch for a stick burner (my wife is ALMOST brow-beaten into submission at this point). I've looked at a lot of them on line, but because of my remote location I can't check them out in person. After this never ending research project I have two main questions:
1) In real life application, how much difference is there between a 3/16" barrel & a 1/4" barrel? I like a lot of the details that I see in the Tejas smokers, but the "stopper" right now is the thinner barrel. Any Tejas owners (you know, people that actually use these) out there? Keep in mind, I live in a cold climate (OK, a really cold climate) - Minnesota.
2) Based on my WSM experience, I really like the idea of using water in the main barrel. We have a couple of homemade-unit cooks around here that swear by this (even though their cookers aren't much to look at) and their food is awesome. Others have said that this is not a good practice. Any thoughts?
Thanks. This is my first post.
1) In real life application, how much difference is there between a 3/16" barrel & a 1/4" barrel? I like a lot of the details that I see in the Tejas smokers, but the "stopper" right now is the thinner barrel. Any Tejas owners (you know, people that actually use these) out there? Keep in mind, I live in a cold climate (OK, a really cold climate) - Minnesota.
2) Based on my WSM experience, I really like the idea of using water in the main barrel. We have a couple of homemade-unit cooks around here that swear by this (even though their cookers aren't much to look at) and their food is awesome. Others have said that this is not a good practice. Any thoughts?
Thanks. This is my first post.
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