Quote:
Originally Posted by GloryDayz
The vertical smoker is good and if I use a smoke tube lit twice I get plenty of smoke with almost zero mess, clean-up, or maintenance. The Louisiana Grills Black Label pellet smoker does a much better job, if far more versatile, but comes along with the need to clean and the expense of pellets (it's not small, so it uses some pellets).
I'm at the age where pellets for great cooks, and electric vertical for good enough cooks, is the only way to go, I'm personally done with sticks and charcoal.
As for the flavor, I'd say the ease and accuracy of a pellet smoker let's most people get the results many pros get, and the bigger difference is the prep of what's being cooked, not the smoker/grill. IOW, those ribs I made the other night and the pichanhas I've been making, are every bit as good as anything I've tasted coming off of stick and/or charcoal smokers.
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Yeah, I did competition BBQ for about 20 years. We used WSM units for our comp meat and a large Ok Joes side box stick burner for the masses at our party. I find ZERO differnce in my ribs. butt, brisket, and chicken on the Grilla OG, which is a pellet grill. The ease of the prep and fire control is a game changer. I kept one of my WSMs thinking I'd use it on occasion, but I've only used it once in the past 5 years and that was because of the amount of food I cooked for a larger event where I needed two smokers.