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Offset vs pellet for a year straight, offset wins every damn time
I ran a pellet grill for 12 months thinking I was saving time, then borrowed my buddy's offset last spring. The bark on the brisket came out like a crust of dark candy, and the smoke flavor actually stayed in the meat instead of fading after an hour. Took me 6 hours of feeding splits every 45 minutes, but the texture and taste were way beyond anything my camp chef put out. Anyone else make the switch back to stick burners and find the extra work worth it, or am I just a glutton for punishment?
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