Mildo
I also started with a OTG, yes they can do everything and are a great tool. One thing I had thought about for my OTG before getting the WSM's was a Stacker, that is a 10 inch or so high (I think) middle section that can have a heat diffuser (for an extra $20) and a grate the in effect turns the OTG into a squat WSM! I don't have one but the picture below using the rib-o-lator on my OTG shows how it would look. It doesn't have the capacity of the WSM but it should be close.
In fact I am still thinking about getting one, why I don't know! But mainly because it would be neat and IF I ever cooked for a crowd I could get 4 racks of ribs on it in a rack (or more). With the stacker you could do minon method, not be restricted to coals on one side etc.
Another option that I actually use more now than my 22.5 is the 14.5, I can do 4 racks of ribs on it or a 8 pound or more chicken, a 10 pound or more turkey and a ton of food. It is well worth examining
BUT - you might want to look into the stacker they sell them at www.cajunbandit.com for $139. I am really considering even though I don't need it.
Can you post a youtube video someday teaching us all how to tie slippery cuts of meat so nicely? Please?
If you e-mail Chris, he can correct spelling in the title![]()
I was the proud owner of a Minolta Maxxum 700si for several years. After the sale I have left several lenses so I bought a year ago, the basic model from Sony - Alpha SLT A-37Looks great! What are you using to snap the pics?