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In Reply to: Re: is it that much better? posted by Candy Sue on February 02, 2009 at 13:57:50:
To expand on Chubby's post a bit.
I've been cooking on the Big Green Egg for 11 years now and I have a friend that cooks on a Primo. In both of our cases we can cook butts, shoulders and briskets for as long as 22+ hours with no real fussing at all. Learning to use the draft doors on either product is a short learning curve.
Almost any ceramic chef I know can 'dial in' a dome temperature as low as 250º (lower if you really want but, 250º is the easiest to lock in.) or up into the 1000º+ category for searing a steak.
I've had no experience with a WSM other than with one of my neighbors who was, it seems, always replacing water pans/drip pans. And towards the end fighting rust on the outer parts of his cooker.
Give yourself a chance with your ceramic cookers and find someone that can help you learn how to use them properly. You've a lot invested in them I'm sure. Good luck and let us know how you make out.