Originally Posted by Ribwizzard
Totally agree, and if your looking for something to do an occasional slab or roast on the patio, I would also recommend one. I AM NOT A CATERER. This thread is not all about you, Mr Mule!!!!!!!!!!( believe it or not) the originator asked a question about the pros and cons of the two types of cookers, I tried to help by giving good qualified advice , and have in every post included pros and cons of both styles. You Mr.Mule, have just hijacked it in order to defend your egg and make personal attacks on me even though I gave you compliments where they were not deserved. I invited you to come down and have a little friendly competition and share with you a little different style of BBQ, but no, to you that is too much of a threat to the Honor of Your Big Green Egg and yourself. and you would rather sit in your backyard with your cats while they wait impatiently as you disect your little roast , snap your photos, and beat your chest over your ability to achieve a 1/4 inch smoke ring
No Mr Mule, BBQ is about having fun, inviting friends and family over and having party's. Sharing and caring enough about those people to spend all day cooking so that they can enjoy them self and go home with a full belly. A pit is more than just a cooking device, its the center of the party, the thing everyone keeps looking at all day, as they smell that sweet smoke , and try to cheat a glance inside the cooking chamber to see what in store for them at the dinner table.
I don't have a problem with the eqq, I own one and do use it for certain things, just like I use my Du-cane 4200 propane and my 18" Weber charcoal, and of coarse my fleet of pits, all depending on what I want to cook and how many I'm cooking for. may want to cook for 60 hours, Ive ran a pit for 72 hours before, ( have you ever slow smoked a 30lb ham, ) I know people that never shut down there fire brick pits ( now talk efficiency, no egg can compare to a well designed brick pit), It may not be what you want to do, but the earth does not revolve around what you want to do.
Do you really think your UDS is even in the same league as a real pit? Like a Meadow creek or a Lang? Have you ever even cooked on anything like that? What are your qualifications as far as smoker design Mr Mule? Do you even understand the skill difference between cooking one little roast for your cats and feeding 50 friends and family? And no, I am not a caterer either, I just enjoy cooking, and sharing and being friendly with people,...you probably would not understand that. Being able to give out smoked Turkeys or hams as gifts must not be a high priority for you.
Anyway, enjoy your egg, enjoy your cats and your little backyard world and char-grilling your little roasts. If you ever decide to break out of that,and have a life full of friends, take a look around this site and pay more attention to the pics you see, maybe then you will understand what it really is about, (and what a real smoke ring looks like) and maybe if you ever show any sign of getting that, maybe then I will be generous enough to once again extend my invitation to share with you. But it appears you have a long way to come before your ready for that. So for now , my gift will be that of advice=Less sugar in your rub wont make your roast look so burnt, proper use of wood will add all the sweetness you need and never, ever post a pic of pork that has that much white showing on the outside. ( note, I just coined a new phrase= Eggwhite, the lack of proper smoke ring )
And remember Mr Mule, the name of this Web Site is SmokingMeatForums.com, not Char-smoking.com or Cookingforjustmeandmycat.com ......or Mywayistheonlyway.com..... or Ispentallmymoneyonmyeggandnobodycaninsultitoriwillgetmad.com, ..ok?