So I know we have about a thousand of these posts I know I've read em all, and while some questions where similar none really hit this nail on the head. I am looking to add a smoker since well I am eventually hoping to start doing big meat in about two years , see my intro if you want more details on that.
So my question , is do I go Off set smoker or stay with the open grill and add a vertical smoker I know both can do brisket
** if you are from Texas you gotta have brisket and its my favorite when done right** I am just worried that the lower end off sets have week metal from what I have read.
With that I am kind of stuck,I have a $500 limit just to get started, So need something that can handle a constant use i.e
3-4 times a week. Not at first but once I get it down I plan on doing pop-ups at local sporting events etc, until I can build capital to buy a rig like this
Then from there a brick an mortar establishment some where that can hold 100-150 people capacity. Will run Wed-Sun
Currently I use an oversized flat surface grill which I have rigged up when I wana do ribs and throw in some wood chips for flavor but that's just cheating.
So here is a recap of what I am looking for
-Cook multiple styles of meat at once
-Something that can handle a large brisket .
- Handle a low -n -slow 225-250 for 10-15 hours *brisket is 1.5-2hrs per lb.* Obviously I wont start there but that is the end goal
So shoot me your .02