I'm an avid bbq smoker. I currently have a Primo Oval Junior but am looking to move up to something bigger and not so difficult to add fuel to.
My priorities are...
• Smoke quality, flavor, etc.
• Ease of temp control and temp consistency.
• Ability to cold smoke cheese, salmon, bacon, etc, or a pork butt at 225 for 12 hours.
• Ease of cleanup.
I like the fact that the ceramic smoker keeps stuff from drying out. I've read that offsets produce the best flavor, but take the most babysitting. I've researched vertical smokers--Backwoods, Stumps, Superior, Spicewine, Pitmaker--all of which have their own pros and cons. It's an investment, so I would like to make the right choice. I need HELP! I'll consider anything, from a vertical water smoker to a UDS, and am willing to spend up to $2500. Any and all advice would be hugely appreciated.