The best smoker is the one you have, and use to feed your family and friends ❤

The hardest thing about having multiple cookers is which ones to choose

I have them all and I use my Pit Barrel Cooker the most.

SO IN OTHERT WORDS, GET ALL 3 OF THEM? HAHAHAHA

Offset is king. Never had drum so dont know what i am missing.  Have masterbuilt gravity  love it. Mostly use it as a overnight smoker or when I have to run errands. If I am free offsets all the way.  Have a similar smoker to bandera  and i have old country pecos.

Love my drum smoker, it's got a small footprint (we don't have a huge back yard), and is effectively set-and-forget as long as you light it correctly, flavour is fantastic, and you can have huge volume if you hang the meat

Best purchase to date I bought the Tahoma for $200 that was never used last year after watching your all wood Tahoma brisket vid. Smoke flavor truly does taste like an offset with all wood. The color of the brisket as well is on par with offsets as well.

Drum ALLDAY everyday! But you can’t replace a gas grill and here’s why… if I wanna make a grilled chicken gumbo, but I’m cooking that inside I don’t want to have to go through the trouble of the outside grill or I wanna cook one steak just for me bottom line the convenience of the gas grill can’t be matched

my tohama 900 turns out great food. but it makes we work for it lol

I already have a drum.  I'm considering 1 of the other 2. I see a lot of people saying that the drum is best for ribs because of the char flavor,  but I still have loved ribs I've gotten from people on the other two. Of all the categories,  convenience is probably least important to me.


I'm sure at some point I'll end up with all 3

Veery well articulated on all points. I appreciate the emphasis on fat smoke which great flavor.

I have a Camp Chef Woodwind Pro, I get offset quality. I keep the firebox valve open, I also dump my ashes into a metal ash bucket between the loading of wood chunks.

Just bought a Tahoma 900 2 weeks ago, been really impressed with it!

In another video I learned that some of the charcoal briquettes are not recommended for smoking. I would love to see you address that in a video. I would think that would change the calculation on the gravity smoker but maybe it's still works?

I have a Masterbuilt 1050 Gravity fed and I get close to offset smoke flavor by adding a wood chunk followed by another layer of charcoal every 45 minutes or so. This is, of course after I establish the initial coal bed.  I also achieve  the "grilled meat" flavor by putting in chunks of fat trimmings in the fuel chute as well. Do I get perfect offset or drum smoker flavors? Of course not but a come awfully darn close. When i finally get around the making my first video, I will show that!

How well does a Kamado do at cooking brisket? For example the Char-Griller Auto-Kamado.

How does the flavor on the gravity compare to the drum?
How does the start time/clean up time on the gravity compare to a pellet?
How big of wood chunks can you stick on a gravity feed?

So you’re basically telling me I need one of each type of smoker if I want the best quality of each meat. But I’m leaning towards the barrel and offset as like you I enjoy sitting with a beer in hand and watching the smoker

Im a WSM 22 all the way. Although I do like the new design of the Oklahoma Joe Bronco. Maybe I’ll switch one day when I’m old and can’t lift the center section of my WSM anymore. Lol

Honest question Steve…if offsets are the pinnacle of flavour, why do many/most BBQ comp teams use vertical smokers?
I’m conscious that the flavour profile of comp is not the same as home eating, but still…