Broedy
Well-known member
Hello everyone! I've been a long time lurker but this is my first post. I've been reading a TON here and learning a lot, but am finally looking to upgrade some of my equipment and was hoping to get your input. I'll try to keep this short and sweet, but no promises :-D Quick background, majority of my grilling/smoking has been on a crappy gasser and a 22" basic Weber Kettle. Only got into low and slow cooks over the last two years, learning heat management on the kettle, primarily cooking ribs. After having some fun, I realized I wanted to up my game and start tackling some bigger and longer cooks (brisket, pork butt, etc.)
Here's what I considered, but ultimately ruled out:
Pellet Grill
Convenience seems amazing, but I'd say at least 50% of my enjoyment came as much from the cook itself as much as the result (maybe an indictment on my cooking, haha). Pellet grill takes that fun out of it for me.
Kamado
Funny enough, when I started exploring, I thought for sure this is where I'd end up. No question that they are awesome at a lot of things, and are super stable for temp control. But as I read more, and watched more videos, something nagged at me that it wasn't quite right. Primarily concerns about lighter smoke profile when smoking, and that versatility was something I was less likely to use (for example, we won't do pizzas).
Offset
Toughest omission. I love the idea of cooking on one, and eventually will have one, but here's the reality: I have 4 kids (I know - :crazy
between 8 and 1. I also realized, after reading a bunch, that I probably wouldn't be happy with a COS. I did look into a better build, but with not having much time to give an offset the attention it needs (due to kids) I didn't think it was worth dropping a good chunk of change on a cooker I'd maybe get to use a handful of times a year. Those LSG offsets though...swoon.
This is what I (think) I've decided on.
Hunsaker
I fell in love with the drum. They seem a little more hands off, but not so much so that I still wouldn't enjoy managing the heat. I was between this and the PBC...price wise, I know it's more than the PBC, but I like the idea of being able to control temps and it seems that the vortex results in some pretty even cooking. There are some folks on here that have turned out some amazing food, and in the end, the design just makes sense to me.
Kettle
I'm going to upgrade to the Weber 26" (and eventually add the SnS). I love my 22", and it has served me really well for 15 years, but there are often times that I wish I had more cooking space. Also, I feel like I can get 90% of the way to a Kamado with the kettle at 1/5 the cost, especially since I'll primarily using it to cook steaks, sausages, or quicker chicken cooks.
Thanks for bearing with me folks, on to the questions that I hope I can your input on!
For you Hunsaker Owners
1) Did you add the 2nd Cooking grate? Why or why not? It's hard for me to wrap my head around how you'd use it.
2) I do want to get a hanging kit - would you recommend the full hanging kit, or the hybrid kit? Would I be able to safely hang a brisket on the hybrid?
3) This may be blasphemy, but does anyone ever cook without the vortex in place, to have the drippings hit the coals directly (closer to the PBC style)?
Question on the Kettle
This one is simple - am I crazy for just upgrading to a 26" kettle, and not replacing this with the Kamado? Why or why not?
Thank you again everyone! Have really loved learning from you all!
Here's what I considered, but ultimately ruled out:
Pellet Grill
Convenience seems amazing, but I'd say at least 50% of my enjoyment came as much from the cook itself as much as the result (maybe an indictment on my cooking, haha). Pellet grill takes that fun out of it for me.
Kamado
Funny enough, when I started exploring, I thought for sure this is where I'd end up. No question that they are awesome at a lot of things, and are super stable for temp control. But as I read more, and watched more videos, something nagged at me that it wasn't quite right. Primarily concerns about lighter smoke profile when smoking, and that versatility was something I was less likely to use (for example, we won't do pizzas).
Offset
Toughest omission. I love the idea of cooking on one, and eventually will have one, but here's the reality: I have 4 kids (I know - :crazy
between 8 and 1. I also realized, after reading a bunch, that I probably wouldn't be happy with a COS. I did look into a better build, but with not having much time to give an offset the attention it needs (due to kids) I didn't think it was worth dropping a good chunk of change on a cooker I'd maybe get to use a handful of times a year. Those LSG offsets though...swoon. This is what I (think) I've decided on.
Hunsaker
I fell in love with the drum. They seem a little more hands off, but not so much so that I still wouldn't enjoy managing the heat. I was between this and the PBC...price wise, I know it's more than the PBC, but I like the idea of being able to control temps and it seems that the vortex results in some pretty even cooking. There are some folks on here that have turned out some amazing food, and in the end, the design just makes sense to me.
Kettle
I'm going to upgrade to the Weber 26" (and eventually add the SnS). I love my 22", and it has served me really well for 15 years, but there are often times that I wish I had more cooking space. Also, I feel like I can get 90% of the way to a Kamado with the kettle at 1/5 the cost, especially since I'll primarily using it to cook steaks, sausages, or quicker chicken cooks.
Thanks for bearing with me folks, on to the questions that I hope I can your input on!
For you Hunsaker Owners
1) Did you add the 2nd Cooking grate? Why or why not? It's hard for me to wrap my head around how you'd use it.
2) I do want to get a hanging kit - would you recommend the full hanging kit, or the hybrid kit? Would I be able to safely hang a brisket on the hybrid?
3) This may be blasphemy, but does anyone ever cook without the vortex in place, to have the drippings hit the coals directly (closer to the PBC style)?
Question on the Kettle
This one is simple - am I crazy for just upgrading to a 26" kettle, and not replacing this with the Kamado? Why or why not?
Thank you again everyone! Have really loved learning from you all!
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