I currently cook using a WSM or a horz. offset but would like a cooker that doesn't require such close and continuous temperature and fire monitoring/management as does the horz. offset. I am considering a Cookshack Super Smoker SM055 or the slighty larger home unit they are coming out with soon. Not ever cooking on a Cookshack, I am wondering if the product cooked (brisket/pork ribs/beef ribs/etc.) in the Cookshack can be as good as that of the WSM or horz. offset assuming good practices? Will the final product be any different? Thanks for any comments.
Original Post