I have a new PK300 and an Akorn. I have previously owned a Weber 22”, a Masterbuilt 560, and a Pit Barrel Cooker.

  • area_50@lemmy.world
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    1 year ago

    I had the 22” when I lived in Texas, moved to New York for a while and gave to a friend. He got me the 18” once I had a yard again since the shipping would cost so much. It was nice for the rare occasion that I wanted to cook a full rack of ribs or like multiple turkeys. For a single butt or brisket though it used so much coal even with the ring method. No upgraded door, I just buy a bunch of ends and pieces, put em in my cast iron, crank the vents all the way open and coat the inside with fresh grease while I’m seasoning my pan.