Hi all! First post on the forums. And probably a newbie question. A little backstory first...I grew up and still live in Eastern NC. I learned to smoke pork shoulders as a teenager on my best friend's farm watching his dad cook over live coals while my buddies were in deer stands. I wasn't a venison fan so I didn't want to go shoot them. Over the 20+ years since I have cooked on ECB's, WSM's, pig cookers made out of flat top oil drums (eastern NC style), and am now cooking primarily on my large BGE.
On to the question - I love to smoke ribs. My BGE just isn't set up big enough to cook 6-12 racks though. And I like the thought of having capacity that the BGE just doesn't have for cooks other than ribs. So I'm thinking of adding something bigger to the arsenal. That said, I have always wanted to cook on an offset smoker. But if I'm going to put that much money into a new piece of cooking equipment I'd like to be able to do more than "just" smoke. I would like to be able to cook direct also. And I don't mean inside the fire box. But with the reverse flow like a Lang, or the tuning plates in others, I'm just not sure if you can cook direct well in an offset smoker. I have never cooked on an offset so this is completely foreign to me so sorry for what I feel is a newbie question.
Thanks in advance! Looking forward to being involved in this community!