Cleaner, truer smoke flavor if done correctly.
Everything was great in your post except the info quoted above. A well-controlled vertical smoker running at 225F, 250F, etc, will produce meat just as juicy as any other device running at the same temp.I personally favor an offset for the fact they're indirect and at least for me tend to not dry your meat out compared to a vertical type cooker with the fire directly under the meat with some sort of deflector plate.
good pointIt’s an art. It takes more attention and patience to cook with wood splits all while maintaining temps and keeping a clean smoke. Anyone can smoke using a pellet grill or electric smoker. I cooked on electric smokers for years I was after a challenge when I decided to go with a stick burner.
That sucks!!!If the 300 year-old oak tree in my backyard ever needs to come down, I might buy a woodburning cabinet smoker with the firebox at the bottom. Until then, cooking wood is too expensive in my area. Below is an example of the local prices for cooking wood. Nut and fruit woods are a little cheaper at $360-390/cord.
$32.95 – $429.95
All prices below are not including sales tax, delivery or stacking. 1/24 cord- $32.95 1/12 cord- $59.95 1/6 cord- $109.95 1/4 cord-$154.95 1/3 cord- $189.95 1/2 cord- $264.95 2/3 cord- $319.95 1 cord - $429.95
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