Quote:
Originally Posted by KC911
Ummm...good! We've had this discussion before, but I know MANY hard core BBQ'ers that would laugh out loud at the above statement...you silly "city boy"  . I'm sure your Q is delicious, but you obviously haven't been around some "REAL 'Q pit masters" or you wouldn't make such a statement either...the results don't have a dang thing to do with the smoker imo. |
Agree to a certain extent. A real pitmaster can take a 55 gallon drum and turn out award-winning pork products. It's all about temperature control and the meat doesn't care if it's in a $2k pit or a homemade water smoker.
HOWEVER! the guys who are winning the national events in Memphis and St Louis and Texas will do 20 racks of ribs or 20 briskets and hand pick out of those pieces the absolute best meat to send to the judges. The pit makes a huge difference in the national events and even some of the local events. Those guys spend thousands on thier rigs.
For the weekend guy like myself, I prefer the thick metal smoker with the even thicker fire box for more consistent heat distribution. It's just easier. I can check the temp every hour or so. I can smoke 2 racks in 6-8 hours while doing other things around the house and not have to sit there and monitor it so closely.