I've had and used them all. It depends on what I plan on smoking, available time, available fuel sources from charcoal, lump, gas, various hardwood, pellets, etc. and cleanup and effort. :-)

… is that really you in your avatar pic ?

I bought a pit boss so i could set it and forget it. Got it home read the instructions did the run it for 40 min to get rid of factory oils as the instructions said. Turned it off went and got meat set it, got it run up to temp, and walked off. Checked on it 40 min later and there was no smoke and it had an error code. I called pit boss and the said it needed a new computer. But dont worry they will send it to me free of charge.

I took it back and got an oklahoma Joe barrel with fire box on the side. We cook with wood.

Pros it works nothing to buy or run out of. No electricity no computer.

Cons have to baby sit it to keep the temp steady.

…^^if your bbq pit can throw an error code…. You’re grand master at the San Francisco pride parade far as I’m concerned

PF, with the Ebonics you were laying down with your post, you should be a natural at smoking meats.

No I'm not i need a lot more practice. Have not been hime much to mess with the smoker ths last 3 years. Is that any better for you? I did some fixing ? I bet you not typing with tremoring fingers on a phone small key board. You are right it was bad.

I have a Bradley upright, electric smoker. It's a bit more expensive to run, but it works great. Can cold smoke or hot smoke with it. I like it well enough I bought another for backup. The new one is still in the box (for 2 years now). Old one is on year 10.

why?

thanks everyone for your input

I have good sources of wood and with my ability to have it about 25 feet out my dining room window my wireless thermometer works so I can see ambient and internal temp of the meat

my friend just got a line on an electric he can get new in box for free so if we need to cold smoke anything I am at his house all the time.

when I am ready to go bigger or get something nicer than I have with the patched hole in the bottom I will probably stay wood offset

my brother has a pellet and it is nice but it has started having auger issues and he keeps his inside , don't have much room for inside storage

Smokin Tex. Have had it for 15 years or so. Hand full of woodchips turn it on and pull meat out once done. It's been a great investment.

wws

I've been using a Big Green Egg for about 20 years. I burn lump charcoal started with a non-petroleum starter. Use it for both grilling and hot smoking. Just add the soaked wood of your choice when the coals get going for smoking. Once you get to your desired temperature it's pretty easy to stabilize and only requires a check every hour or two. It can sear a steak at 700 or smoke a pork shoulder at 225 for as long as the charcoal lasts with minimal attention or adjustment.

My only regret is the size of the grill. I have the "large" size which has a circular 18" grill, which is pretty small if you have several people over for a meal. Also, if you're smoking a whole turkey you are pretty much limited to a 14 lb. bird.

Before I bought the green egg I wore out several R2D2 type smokers from Brinkman and a few others.

I haven't seen anything get burned that bad then since I ate a brisket at a Dickey's barbecue pit.

Ol dad

lol

Seems as if a lot of people don't like "tending" the smoker.
Besides eating and giving away the final product. That's my favorite part of it. Makes it homemade, not set it and forget it instant dinner style.
When I get the smoker fired up friends and family stop by. Have a coffee or a beer. Hang out and BS. All part of the experience in my eyes.