boar_d_laze
Senior Cook
- Joined
- May 14, 2007
- Messages
- 334
The problem with ceramics like Primo, Kamado, BGE is space. Not much for the money. I've had some experience on the BGE and the Kamado, and can say the ceramics are wonderful pits. Really versatile. Personally I'd skip the BGE. Primos are the most bang for buck, and Kamados are wife-pleasing, patio jewelery. Don't let Ann see the site.
I think the best thing about offsets is that they "look like smokers. That having been said there are some really wonderful pits in your price range. Since you don't need a big mobile you actually might want to take a look at one of the new Klose pits. http://www.bbqpits.com/backyard_smokers ... llchef.htm Or, maybe even one of their combos if you don't have a good, direct heat grill. A friend of mine bought a Klose Grill Chef last year, over the objections of the Lang mafia. Klose is built to an unbelievably high level of quality. Very tight, very well tuned. Exactly the right size. Hard to believe it's an offset. Klose really is the best. So says my friend. So say I.
Langs, OTOH, are more pit for the money, maybe the most. But really ask yourself if you want a big offset on a trailer. No cater? No comp? They're a PITA to work around. But the only way to fly if you want to get into whole hogs, other really big pieces, or you throw a couple of parties a month with guest lists of 100 or so. If you're not doing those kinds of numbers, you'll find yourself using your WSMs instead of firing up a 7' Lang.
Maybe the best companions to your WSMs would be a true grill along similar lines to my Bar B Chef Texas Charcoal, Grill (Barbeques Galore -- around $700), plus an insulated medium sized cabinet (like a Backwoods Competitor or Stumps 223) with a gas boost and Guru. With all of your pits working together you could easily handle a "sampler" menu for more than 50. That's a big party. With a little trailer, it'd also be an ideal comp and family reunion setup.
I've never owned a cabinet, and am currently working on an excuse to buy one. Unfortunately, after two decades spent learning to handle a %#&ing small offset I've finally got some consistency going. My little Bar B Chef suits my needs. To all the Spicewine enthusiasts -- I was an ass to disrespect your pit. My ignorance got away from me. Again. My impression comes from what I see around California and I don't see many Spicewines here. On the other hand, Backwoods is no longer unusual in Left coast comps, and are also moving strongly into the East-coast and Southern comp circuits. Hence, the h/t. I've got no experience on a Spicewine and should have kept my big mouth shut. :roll:
Now that I've got my foot out on Spicewine... I hear Stumps has solved their "bridging" problem with their gravity feeds. Why would you buy anything else if you bought a Stumps? I have not heard that Cookshack has solved the problem with Fast Eddys occasionally bursting into flames. I'd definitely research that.
Good luck with your new toy -- whatever you guys choose. I'm having fun with the fantasy.
Thanks,
Rich
I think the best thing about offsets is that they "look like smokers. That having been said there are some really wonderful pits in your price range. Since you don't need a big mobile you actually might want to take a look at one of the new Klose pits. http://www.bbqpits.com/backyard_smokers ... llchef.htm Or, maybe even one of their combos if you don't have a good, direct heat grill. A friend of mine bought a Klose Grill Chef last year, over the objections of the Lang mafia. Klose is built to an unbelievably high level of quality. Very tight, very well tuned. Exactly the right size. Hard to believe it's an offset. Klose really is the best. So says my friend. So say I.
Langs, OTOH, are more pit for the money, maybe the most. But really ask yourself if you want a big offset on a trailer. No cater? No comp? They're a PITA to work around. But the only way to fly if you want to get into whole hogs, other really big pieces, or you throw a couple of parties a month with guest lists of 100 or so. If you're not doing those kinds of numbers, you'll find yourself using your WSMs instead of firing up a 7' Lang.
Maybe the best companions to your WSMs would be a true grill along similar lines to my Bar B Chef Texas Charcoal, Grill (Barbeques Galore -- around $700), plus an insulated medium sized cabinet (like a Backwoods Competitor or Stumps 223) with a gas boost and Guru. With all of your pits working together you could easily handle a "sampler" menu for more than 50. That's a big party. With a little trailer, it'd also be an ideal comp and family reunion setup.
I've never owned a cabinet, and am currently working on an excuse to buy one. Unfortunately, after two decades spent learning to handle a %#&ing small offset I've finally got some consistency going. My little Bar B Chef suits my needs. To all the Spicewine enthusiasts -- I was an ass to disrespect your pit. My ignorance got away from me. Again. My impression comes from what I see around California and I don't see many Spicewines here. On the other hand, Backwoods is no longer unusual in Left coast comps, and are also moving strongly into the East-coast and Southern comp circuits. Hence, the h/t. I've got no experience on a Spicewine and should have kept my big mouth shut. :roll:
Now that I've got my foot out on Spicewine... I hear Stumps has solved their "bridging" problem with their gravity feeds. Why would you buy anything else if you bought a Stumps? I have not heard that Cookshack has solved the problem with Fast Eddys occasionally bursting into flames. I'd definitely research that.
Good luck with your new toy -- whatever you guys choose. I'm having fun with the fantasy.
Thanks,
Rich