On the WSM if I wanted to maintain 100-150 degrees could it be done?
The charcoal savings would be great. I have to feed my Cook n Cajun every 3 minutes! I use that much coal in a 6-8 hour smoke. Any UDS users that can chime in?
I'm also surprised that these are all vertical uprights. I was expecting people to be all over the map as far as style go. I looked into all four smokers and can see great points about all of them. Now to make a decision...
Wife thinks the electric would be the most expensive to run and as far as gas I have concerns that it will effect the taste of the meat.
Edited by Hurriken - 12/10/11 at 8:15am