I have been smoking with a traditional cast iron log burning offset smoker that puts out killer Brisket that I smoke on Oak. I love the finished product of the offset, but looking for an easier way to come out with the same quality of product.
My research has led me to Cookshack which appears to have a strong following. My question is to those of you that are former or current accomplished log burning offset smoker pit masters. No disrespect, but I do not want to hear from those of you that have never smoked meat before.
I am curious to know if the quality of BBQ put out by Cookshack Amerique is of the same consistency as what you get from a traditional offset. I am concerned that the meat may come out different. Too mushie, etc. due to less air circulation.