MasterTech
Knows what a fatty is.
Getting ready to take the plunge from my cheapo offset. I was thinking about building my own insulated vertical for the past few years, mulling plans over in my head and revising and then I came across Humphrey's Smokers and they looked pretty much what I had been planning. The major benefit of this is the R&D is already done and no plasma cutter to buy. On top of this, I found a localish place that sells them which also happens to be listed in the vendor area here (http://www.stlbbqstore.com).
I started off with thinking the BattleBox model might work, until I got to the store to see the different models. I quickly realized that it would be too small for what I was wanting. Minimally, I want to be able to do 2 full packer briskets plus other meats like pork loins at the same time. That moved me to the Pint, which was what I left the store as my leading choice based on $$$ and size. I look at a Down East Beast that was there too and would be at my upper end, but the more I keep thinking about it, the extra space would be good for sides as well like beans and I can't get trying some mac'n'cheese in there out of my head either. I have a family of 6 and plan to make extra and freeze for later meals. Pretty sure I may have at least one neighbor willing to pop some meat in there too at times if I have the room and "while I am at it", lol.
Where I'm currently at is going with the Down East Beast with 8" casters and back rails for transporting, keeping the drop in pan, side probe ports and possibly 1 stainless side handle and suggested by a Pint owner who did say the only thing he would have changed with his Pint was get a bigger size.
Just thought I would ask here before pulling that trigger. I'm 99.9% sure it will be either the Pint or the DEB due to the design and construction, the local customer support of the St. Louis BBQ Store (They were great when I was there to visit with my wife and daughter. They spent a good amount of time with me explaining without pushing, especially the owner which gave me hands on info on the units), the support from the Humphrey's home base in Maine and last but not least, my perceived value dollarwise. Any thoughts good or bad would be welcome!!
I started off with thinking the BattleBox model might work, until I got to the store to see the different models. I quickly realized that it would be too small for what I was wanting. Minimally, I want to be able to do 2 full packer briskets plus other meats like pork loins at the same time. That moved me to the Pint, which was what I left the store as my leading choice based on $$$ and size. I look at a Down East Beast that was there too and would be at my upper end, but the more I keep thinking about it, the extra space would be good for sides as well like beans and I can't get trying some mac'n'cheese in there out of my head either. I have a family of 6 and plan to make extra and freeze for later meals. Pretty sure I may have at least one neighbor willing to pop some meat in there too at times if I have the room and "while I am at it", lol.
Where I'm currently at is going with the Down East Beast with 8" casters and back rails for transporting, keeping the drop in pan, side probe ports and possibly 1 stainless side handle and suggested by a Pint owner who did say the only thing he would have changed with his Pint was get a bigger size.
Just thought I would ask here before pulling that trigger. I'm 99.9% sure it will be either the Pint or the DEB due to the design and construction, the local customer support of the St. Louis BBQ Store (They were great when I was there to visit with my wife and daughter. They spent a good amount of time with me explaining without pushing, especially the owner which gave me hands on info on the units), the support from the Humphrey's home base in Maine and last but not least, my perceived value dollarwise. Any thoughts good or bad would be welcome!!
