Pit-masters,
The last couple months I have done extensive research on stick burners. Specifically, trailer cookers. I have narrowed down my search to four models... But first, I have three goals for the cooker:
1) catering (fund-raising)
2) competition (all categories)
3) parties (I'm hoping I can cook smaller quantities as well and not use a crazy amount of fuel)
The smokers are, in no specific order:
1) Meat Monster (http://www.peoriacookers.com/custom-...nster-mof.html )
- this cooker seems to be the most versatile in terms of managing temperature and cooking space
- offers a convection fan, which I THINK makes the entire cooking chamber one consistent temp and removes hot spots... this is the only trailer cooker I am aware of that does this.
- this is a charcoal-first smoker with wood chunks. Does this make a difference in taste?
- not reverse flow
2) Jambo J3 (https://thecloak9.wixsite.com/jambopits/j3-specs )
- you know the name. highly regarded in competition circles
- not reverse flow
3) Meadow Creek TS250 (https://www.meadowcreekbbq.com/catal...moker-trailer/ )
- I really like the cold smoking/warming box
- local to me
- their chicken cooker extension is legit. I've heard good things about it
- reverse flow
4) Shirley Fabrications custom cooker. Likely a cabinet model (https://www.shirleyfabrication.com/smokers-cookers )
- I have heard nothing but good things about Shirley. Sounds like the most cost effective as well.
- usually reverse flow
I am open to other suggestions. One requirement I have is an insulated firebox (so Lang is out). Also, I am not in a hurry to get the cooker. I will wait up to two years for it if I have to.
I am also torn between reverse flow and non-reverse flow. I hear good things about both. It seems for catering you want reverse flow, but for competition you want various temps throughout the smoker? I would love to hear from people who have done both.
My number one objective is I want the best tasting food, with a strong wood flavor, and that I can cook in large quantities. The Meat Monster uses charcoal with wood chunks... is a pure stick burner a better flavor profile than charcoal with chunks?
If you have any experience with one or more of these cookers I would love to hear from you. I signed up for the pit-master sub just for this question, because I consider this the gold standard in BBQ forum discussions!
John
The last couple months I have done extensive research on stick burners. Specifically, trailer cookers. I have narrowed down my search to four models... But first, I have three goals for the cooker:
1) catering (fund-raising)
2) competition (all categories)
3) parties (I'm hoping I can cook smaller quantities as well and not use a crazy amount of fuel)
The smokers are, in no specific order:
1) Meat Monster (http://www.peoriacookers.com/custom-...nster-mof.html )
- this cooker seems to be the most versatile in terms of managing temperature and cooking space
- offers a convection fan, which I THINK makes the entire cooking chamber one consistent temp and removes hot spots... this is the only trailer cooker I am aware of that does this.
- this is a charcoal-first smoker with wood chunks. Does this make a difference in taste?
- not reverse flow
2) Jambo J3 (https://thecloak9.wixsite.com/jambopits/j3-specs )
- you know the name. highly regarded in competition circles
- not reverse flow
3) Meadow Creek TS250 (https://www.meadowcreekbbq.com/catal...moker-trailer/ )
- I really like the cold smoking/warming box
- local to me
- their chicken cooker extension is legit. I've heard good things about it
- reverse flow
4) Shirley Fabrications custom cooker. Likely a cabinet model (https://www.shirleyfabrication.com/smokers-cookers )
- I have heard nothing but good things about Shirley. Sounds like the most cost effective as well.
- usually reverse flow
I am open to other suggestions. One requirement I have is an insulated firebox (so Lang is out). Also, I am not in a hurry to get the cooker. I will wait up to two years for it if I have to.
I am also torn between reverse flow and non-reverse flow. I hear good things about both. It seems for catering you want reverse flow, but for competition you want various temps throughout the smoker? I would love to hear from people who have done both.
My number one objective is I want the best tasting food, with a strong wood flavor, and that I can cook in large quantities. The Meat Monster uses charcoal with wood chunks... is a pure stick burner a better flavor profile than charcoal with chunks?
If you have any experience with one or more of these cookers I would love to hear from you. I signed up for the pit-master sub just for this question, because I consider this the gold standard in BBQ forum discussions!
John
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