Quote:
Originally Posted by tooge
I've used both. In fact, I just sold an offset and my old faithful brinkman vertical so I could by a weber smokey mountain 22inch. I've only smoked on it maybe 5 times, but it is the most consistent heat (225 to 260 for 8 hours easy) and turns out the best food I've ever made. Offsets (side box) do just fine also. You will have a hot side and a less hot side on them and that can be an advantage or a disadvantage, depending on how much food you are smoking and what types of meat. You will have to tend the fire a bit more on an offset also. Even a good 3/8ths steel unit will need stoking every 3 hours or so.
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How much did you throw down for your smokey mnt?