one100grand
Well-known member
I've had a Big Green Egg (BGE) for a few years and have loved it. It probably isn't going anywhere, just going to change roles a bit.
I've really gotten into BBQ and smoking very heavily in the past couple of years and want to take the next step - competition cooking. I've pitched a weekend business idea to my wife and she's not against it (entirely); I just don't think that's happening any time soon. I have roughly 0 experience on a big smoker. I had roughly 0 experience with charcoal a few years back when I bought the BGE and now I'm confident in my abilities to cook with charcoal & wood.
Now the conundrum. I'm between a water smoker, an offset stick burner, and a gravity fed smoker. For the water smoker, I think I would go with a Backwoods Smoker, for an offset stick burner probably a Lang or a Jambo, for a gravity fed it would be one of the Stump's models. Does anyone have experience with any of these types of cookers or even better, experience with the specific cookers I've mentioned.
I appreciate any thought and insight on the matter!
I've really gotten into BBQ and smoking very heavily in the past couple of years and want to take the next step - competition cooking. I've pitched a weekend business idea to my wife and she's not against it (entirely); I just don't think that's happening any time soon. I have roughly 0 experience on a big smoker. I had roughly 0 experience with charcoal a few years back when I bought the BGE and now I'm confident in my abilities to cook with charcoal & wood.
Now the conundrum. I'm between a water smoker, an offset stick burner, and a gravity fed smoker. For the water smoker, I think I would go with a Backwoods Smoker, for an offset stick burner probably a Lang or a Jambo, for a gravity fed it would be one of the Stump's models. Does anyone have experience with any of these types of cookers or even better, experience with the specific cookers I've mentioned.
I appreciate any thought and insight on the matter!