I have been thinking about getting the CS. I noticed that Cabella's has something called a Smokette II...What the difference between that unit and the smokette on this website?
I am a little leary. I have been using a Big Green Egg for 3 years and am a little nervous...The BGE does a great job, but I need more cooking space.
I have also been thinking about a model 50, but not sure I want to make that leap...given I have never tasted the final product from a CS. Any advice.
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