Captain Morgan
Chef Extraordinaire
as in the Big Green one. I stop by their forum from time to time and they sure do love them.
Susan's WAY ahead of you FATZ!FATZ said:I am tempted to purchase EVERY pit/grill I ever come across. I see this whole thing as art and some of the cookers/pits in the world are true works of art.
jminion said:I have a old BGE and 5 Primos, I paid $10 for the BGE and the Primos were given to me. One to grill on is plenty in my opinion, searing steaks or pizza at 500 to 600 degrees is very good.
Jim
I think this WSM will last as long as I will need it as long as I take care of it ~ I'm not looking to hand it down as I'm sure my kids will have their own WSM or other cooker long before I'm ready to part with mine. And I'm sure I'm not the only WSM owner that looked at many other types of cookers including offsets before they bought the best (relatively) cheap bbq cooker available. I looked hard at Klose, Lang, Tejas Smokers and GatorPit before I bought my WSM. I couldn't justify the price of an offset knowing that I'd just be qing for my family and a few friends. The WSM is also a cheap investment for those who are not sure they want to get involved in the all-nighters. One day soon, I hope to have an offset. 8)Woodman said:... It cracks (no pun intended) me up that the simplest way, which is really the best value in the long run (my pit will oulast 5 generations of WSM's or Eggs), is the last option that people consider. If it were strictly a money issue, I would understand, but those eggs are not too far off a quality log pit in cost. When I bought my pit, it was my intention to get back to the simplest method of cooking. This is not intended as a knock against the WSM......well, yes it is I guess. But not against any of you guys, whom I love! ...
jminion said:Woody if you are going to do a lot of catering I would seriously consider another style of pit or at least plumbing for gas. There is way too much to do to be spending all the time needed fire tending. I would keep the offset as a show pit for the caterings but I would not consider as my primary pit.
The business is very competitive and wood burning offsets are not as competitive when you factor in time and cost of fuel.
Jim
jminion said:Good BBQ is the product of good techniques based on the cooker used.
I will say that I have seen more bad BBQ from straight woodburners. Can great BBQ be produce, the answer is yes but the best I've seen don't burn straight wood, it is a charcoal wood mix.
Woody if you are going to do a lot of catering I would seriously consider another style of pit or at least plumbing for gas. There is way too much to do to be spending all the time needed fire tending. I would keep the offset as a show pit for the caterings but I would not consider as my primary pit.
The business is very competitive and wood burning offsets are not as competitive when you factor in time and cost of fuel.
Jim