Like many I cut my BBQ teeth on a kettle type grill/smoker. The wasted my money on a cheap offset smoker. Now using a large BGE. When I do long cooks I use a GURU it's a godsend. I would like to cut down on the "fuss & muss". Is a CS the answer? Are there certain types of meats that are better suited for the CS than the BGE and vice-versa.
Another Cs question: Is it better to smoke on a full 008/ or run a 50 with a light load.