Hey yall!
Been smoking meat for 7-8 years, mostly on a New Braunfels. Have done it less and less because of the time commitment watching the smoker (with a rocks glass of whiskey of course). Got me a Pit Barrel, and so far only two cooks on it, and loving the set it and leave it, though am used to slower and lower than the temps I'm getting so far. Dad has a WSM, and usually sets his right around 275, so I'm thinking we can get closer to trading cook times, and techniques. Some other form argues so much about if the barrel is a smoker or grill, and argues about how much each member can make one for, frankly, at this point, looking around.
Have a great day,
Dave