I finally admitted my offset smoker isn't the best tool for every cook

Been running a stick burner for about 4 years now, mostly weekends at my place near Cincinnati. I always figured real pitmasters use offsets and that's that. Last month I catered a small party, 40 people, and had to babysit the fire for 8 hours while juggling ribs and a brisket. A buddy showed up with his pellet grill and just set it, checked temps twice, and his pulled pork was honestly as good as mine. I felt like a fool for being so stiff about it. Now I still use the offset for briskets and big events, but I broke down and got a used pellet setup for weeknight pork shoulders. Has anyone else gone back and forth on this, or is it just me?

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elliot_miller2226d ago

The part about babysitting the fire for 8 hours hit home. I used to be the same way, thought if you weren't sweating over splits you weren't doing it right. Then I did a pork butt on my buddy's pellet grill last fall and it came out so damn consistent I couldn't pretend anymore. I still love my offset for brisket, nothing beats that smoke ring and bark, but I got a cheap pellet for weeknights and it's been a lifesaver. No shame in using the right tool for the job, especially when you got other stuff to do. I don't think anyone who actually cooks a lot really cares about the gear as much as the result, at least after they've done it enough.