Nice! Maybe I skimmed over it, but what were the main differences you found between the offset and the PBC?
2 different flavor profiles, both unique and delicious. Pit Barrel waaaaaaaaaay less hassle and people really freak out at the flavor since any BBQ around here is smoking indirectly, not temp controlled grilling in a Pit Barrel Cooker.
It took 2 bites of rib meat from the Pit Barrel to know my smoking days on the offset were limited. Now that it is converted to gas it isn't really a big deal, other than loading wood chunks. Temp maintenance is a breeze. Awesome for smoking sausage.
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