Mahoney86
Full Fledged Farker
Im going to be pulling the trigger soon on a new cooker. I want to make sure this cooker is something that I will grow into and not grow out of like my last 3 cookers. Im not really at the comp level yet, but I hope to try one by end of year or beginning of next. I know the pros and cons of both offset and reverse flow. Would either one make a better cooker for comps or is it really a matter of choice? For instance I feel my chicken gets better skin at 300* and I like to cook my ribs and butts in the 250-275* range and this would be easier done on an offset then a close to dead even reverse flow cooker. I appreciate all your input