Please help me decide on new cooker

Ozzie_Isaac

alaskanassasin said:

@billt01 you should sow wheat in your back 20 ;-)

Wow, with the discussion on stitching I thought you were saying he should literally sew wheat onto his back.  Real WTF moment.

RyanStl

jjdbike, you got it figured out yet? 

Legume

Ozzie_Isaac said:

Langner91 said:

fishlessman said:

WeberWho said:

fishlessman said:

WeberWho said:

Do you have the time to babysit a stick burner? The KBQ is a neat little compact stick burner but don't let it fool you that it's less work. You will still need to feed it sticks every +/- 35 minutes. It's not necessary a set it and forget type of smoker. The KBQ does take some of the guess work out of your traditional stick burner. Bending over or kneeling to use it isn't the most ideal. You can place in up on a table so you don't have to break your back using it. HeavyG on the forum has his on a stainless table which makes perfect sense. 



Maintenance on the KBQ is fairly simple. Keeping it under a cover and storing the motor/fan indoors out of the elements will keep your smoker happy. Cleaning the KBQ isn't bad but it's not Kamado easy. I found oven cleaner, magic eraser, and a pressure washer make easy work but it can be little time consuming. It's not a deal breaker but it does take a little elbow grease. It does help that it's stainless and will clean up like new. I wouldn't worry too much about the rain. You can always throw up a pop up canopy. There's ways to work around it. 

The KBQ might be the best bang for your in your price range. A used third owner KBQ just sold for almost 1K on the BBQ Brethren a few days ago. So you should get a fair portion of your money back if you were to sell it in the future. 

I'm not sure where you're located but it might be worth looking over what you have available on Craigslist/Marketplace. You never know what might pop up used. 

this would ruin my entire weekend, it almost sounds like a job

It depends on what you cook. For some reason people think you only cook ribs, brisket, and pork shoulders in these type of smokers. While those might be the most popular, you can use these smokers for everyday basic meals. They don't need to take all weekend. Chicken is awesome off the KBQ. The KBQ doesn't need to be cleaned after every cook. You can go multiple cooks or until you get grossed out. I just find it easier to clean the more frequently you do it. 

I might sound like a broken record but you start to appreciate how easy and basic the BGE is the more hands on you become with your other smokers. You have to enjoy tending/stoking a fire. I really do enjoy using my offset. Most people look at it as a job. I find it relaxing and enjoyable when I have the time. It's almost becomes a craft. You're become part of the cook. Others like to start their grill/smoker and walk away. The simplicity of the BGE can be a good thing. It's nice to have a few different options if you're into Q. 

the hardest thing about cooking with the egg is pulling that string clean off the lump bag in one pull.  

I now have it figured out.  Rockwood uses an ISO-401 stitch, which is two strings stitched together.  Most of the You-Tube videos show ISO-101 stitch made with only one string.

Once I figured out that there were actually two strings, it made my decision to use a utility knife much easier.

Wow, rabbit hole encountered.

You can all laugh, but this is your fault.  It’s because of you engineers (you people) that the above doc is even necessary.

nolaegghead

fishlessman said:

not sure what it is with the string, 3 out of 4 bags pull clean for me, its that aggravating 4th bag that gets destroyed with the fireplace ash shovel on my deck. i could use my pocket knife but its more gratifying hitting it with the shovel

FWIW, they call that stitch you can't get the "gin stitch" (ISO 666).

Langner91

Legume said:

Ozzie_Isaac said:

Langner91 said:

fishlessman said:

WeberWho said:

fishlessman said:

WeberWho said:

Do you have the time to babysit a stick burner? The KBQ is a neat little compact stick burner but don't let it fool you that it's less work. You will still need to feed it sticks every +/- 35 minutes. It's not necessary a set it and forget type of smoker. The KBQ does take some of the guess work out of your traditional stick burner. Bending over or kneeling to use it isn't the most ideal. You can place in up on a table so you don't have to break your back using it. HeavyG on the forum has his on a stainless table which makes perfect sense. 



Maintenance on the KBQ is fairly simple. Keeping it under a cover and storing the motor/fan indoors out of the elements will keep your smoker happy. Cleaning the KBQ isn't bad but it's not Kamado easy. I found oven cleaner, magic eraser, and a pressure washer make easy work but it can be little time consuming. It's not a deal breaker but it does take a little elbow grease. It does help that it's stainless and will clean up like new. I wouldn't worry too much about the rain. You can always throw up a pop up canopy. There's ways to work around it. 

The KBQ might be the best bang for your in your price range. A used third owner KBQ just sold for almost 1K on the BBQ Brethren a few days ago. So you should get a fair portion of your money back if you were to sell it in the future. 

I'm not sure where you're located but it might be worth looking over what you have available on Craigslist/Marketplace. You never know what might pop up used. 

this would ruin my entire weekend, it almost sounds like a job

It depends on what you cook. For some reason people think you only cook ribs, brisket, and pork shoulders in these type of smokers. While those might be the most popular, you can use these smokers for everyday basic meals. They don't need to take all weekend. Chicken is awesome off the KBQ. The KBQ doesn't need to be cleaned after every cook. You can go multiple cooks or until you get grossed out. I just find it easier to clean the more frequently you do it. 

I might sound like a broken record but you start to appreciate how easy and basic the BGE is the more hands on you become with your other smokers. You have to enjoy tending/stoking a fire. I really do enjoy using my offset. Most people look at it as a job. I find it relaxing and enjoyable when I have the time. It's almost becomes a craft. You're become part of the cook. Others like to start their grill/smoker and walk away. The simplicity of the BGE can be a good thing. It's nice to have a few different options if you're into Q. 

the hardest thing about cooking with the egg is pulling that string clean off the lump bag in one pull.  

I now have it figured out.  Rockwood uses an ISO-401 stitch, which is two strings stitched together.  Most of the You-Tube videos show ISO-101 stitch made with only one string.

Once I figured out that there were actually two strings, it made my decision to use a utility knife much easier.

Wow, rabbit hole encountered.

You can all laugh, but this is your fault.  It’s because of you engineers (you people) that the above doc is even necessary.

That document is not my fault.  My Engineering degree is electrical.  I am the reason you all own multiple generators.

JohnInCarolina

Mechanical engineer here.  We ruin everything.  Instructions, sex toys, even online bbq forums.  

MediumRarely

Not sayin' what my first degree is - it would be unclear.

Mr1egg

Primo oval xl

Legume

Langner91 said:

Legume said:

Ozzie_Isaac said:

Langner91 said:

fishlessman said:

WeberWho said:

fishlessman said:

WeberWho said:

Do you have the time to babysit a stick burner? The KBQ is a neat little compact stick burner but don't let it fool you that it's less work. You will still need to feed it sticks every +/- 35 minutes. It's not necessary a set it and forget type of smoker. The KBQ does take some of the guess work out of your traditional stick burner. Bending over or kneeling to use it isn't the most ideal. You can place in up on a table so you don't have to break your back using it. HeavyG on the forum has his on a stainless table which makes perfect sense. 



Maintenance on the KBQ is fairly simple. Keeping it under a cover and storing the motor/fan indoors out of the elements will keep your smoker happy. Cleaning the KBQ isn't bad but it's not Kamado easy. I found oven cleaner, magic eraser, and a pressure washer make easy work but it can be little time consuming. It's not a deal breaker but it does take a little elbow grease. It does help that it's stainless and will clean up like new. I wouldn't worry too much about the rain. You can always throw up a pop up canopy. There's ways to work around it. 

The KBQ might be the best bang for your in your price range. A used third owner KBQ just sold for almost 1K on the BBQ Brethren a few days ago. So you should get a fair portion of your money back if you were to sell it in the future. 

I'm not sure where you're located but it might be worth looking over what you have available on Craigslist/Marketplace. You never know what might pop up used. 

this would ruin my entire weekend, it almost sounds like a job

It depends on what you cook. For some reason people think you only cook ribs, brisket, and pork shoulders in these type of smokers. While those might be the most popular, you can use these smokers for everyday basic meals. They don't need to take all weekend. Chicken is awesome off the KBQ. The KBQ doesn't need to be cleaned after every cook. You can go multiple cooks or until you get grossed out. I just find it easier to clean the more frequently you do it. 

I might sound like a broken record but you start to appreciate how easy and basic the BGE is the more hands on you become with your other smokers. You have to enjoy tending/stoking a fire. I really do enjoy using my offset. Most people look at it as a job. I find it relaxing and enjoyable when I have the time. It's almost becomes a craft. You're become part of the cook. Others like to start their grill/smoker and walk away. The simplicity of the BGE can be a good thing. It's nice to have a few different options if you're into Q. 

the hardest thing about cooking with the egg is pulling that string clean off the lump bag in one pull.  

I now have it figured out.  Rockwood uses an ISO-401 stitch, which is two strings stitched together.  Most of the You-Tube videos show ISO-101 stitch made with only one string.

Once I figured out that there were actually two strings, it made my decision to use a utility knife much easier.

Wow, rabbit hole encountered.

You can all laugh, but this is your fault.  It’s because of you engineers (you people) that the above doc is even necessary.

That document is not my fault.  My Engineering degree is electrical.  I am the reason you all own multiple generators.

Shhhhhh.  Don’t even think about electricity or He’ll show up.

alaskanassasin

@billt01 @Ozzie_Isaac https://www.agriculture.com/markets/newswire/us-farm-groups-urge-sowing-on-protected-land-as-war-cuts-off-ukraine-supply

JohnInCarolina

Legume said:

Langner91 said:

Legume said:

Ozzie_Isaac said:

Langner91 said:

fishlessman said:

WeberWho said:

fishlessman said:

WeberWho said:

Do you have the time to babysit a stick burner? The KBQ is a neat little compact stick burner but don't let it fool you that it's less work. You will still need to feed it sticks every +/- 35 minutes. It's not necessary a set it and forget type of smoker. The KBQ does take some of the guess work out of your traditional stick burner. Bending over or kneeling to use it isn't the most ideal. You can place in up on a table so you don't have to break your back using it. HeavyG on the forum has his on a stainless table which makes perfect sense. 



Maintenance on the KBQ is fairly simple. Keeping it under a cover and storing the motor/fan indoors out of the elements will keep your smoker happy. Cleaning the KBQ isn't bad but it's not Kamado easy. I found oven cleaner, magic eraser, and a pressure washer make easy work but it can be little time consuming. It's not a deal breaker but it does take a little elbow grease. It does help that it's stainless and will clean up like new. I wouldn't worry too much about the rain. You can always throw up a pop up canopy. There's ways to work around it. 

The KBQ might be the best bang for your in your price range. A used third owner KBQ just sold for almost 1K on the BBQ Brethren a few days ago. So you should get a fair portion of your money back if you were to sell it in the future. 

I'm not sure where you're located but it might be worth looking over what you have available on Craigslist/Marketplace. You never know what might pop up used. 

this would ruin my entire weekend, it almost sounds like a job

It depends on what you cook. For some reason people think you only cook ribs, brisket, and pork shoulders in these type of smokers. While those might be the most popular, you can use these smokers for everyday basic meals. They don't need to take all weekend. Chicken is awesome off the KBQ. The KBQ doesn't need to be cleaned after every cook. You can go multiple cooks or until you get grossed out. I just find it easier to clean the more frequently you do it. 

I might sound like a broken record but you start to appreciate how easy and basic the BGE is the more hands on you become with your other smokers. You have to enjoy tending/stoking a fire. I really do enjoy using my offset. Most people look at it as a job. I find it relaxing and enjoyable when I have the time. It's almost becomes a craft. You're become part of the cook. Others like to start their grill/smoker and walk away. The simplicity of the BGE can be a good thing. It's nice to have a few different options if you're into Q. 

the hardest thing about cooking with the egg is pulling that string clean off the lump bag in one pull.  

I now have it figured out.  Rockwood uses an ISO-401 stitch, which is two strings stitched together.  Most of the You-Tube videos show ISO-101 stitch made with only one string.

Once I figured out that there were actually two strings, it made my decision to use a utility knife much easier.

Wow, rabbit hole encountered.

You can all laugh, but this is your fault.  It’s because of you engineers (you people) that the above doc is even necessary.

That document is not my fault.  My Engineering degree is electrical.  I am the reason you all own multiple generators.

Shhhhhh.  Don’t even think about electricity or He’ll show up.

#ForumUtilityJokes

jjdbike

Money_Hillbilly said:

I agree with @caliking the KBQ is a wonderful smoker.  I have produced the best ribs ever on it.  It does require a good source of wood cut to a specific size and feeding it every 30 minutes or so.  I cooked pork butts on it once, they came out really good but they required all day of constant tending.  It does burn a lot of wood.  I also had a stick burner for a short time.  It was a lot of work and required constant babysitting, much more difficult to operate than the KBQ.  My favorite for briskets and butts is my gravity fed unit.  It has an excellent smoke profile and runs on a controller for 12 hours without any intervention. I have owned an Assassin gravity unit and am currently running a Rockin W.  Both cook extremely well I moved up to the Rockin W for more space.  They are all rather heavy and pricey unless you can find a used one.  An XL kamado style unit would probably meet your needs at the best price point. 

Very nice!

jjdbike

lkapigian said:

Based upon budget, I would get a larger Kamado cooker, don’t waste money on cheap gravity feed IE master built , KBQ sounds ideal for you but you’d have to be patient to find one at that cost, but they are out there …occasionally you’ll see a dummy insulated gravity , but not often …after cooking on everything but the KBQ , stick with Kamado unless you find the KBQ in your ramge

im in Central Ca so I’ll keep my eyes open for you 

thanks man,
I think I'm shooting for both. BGE as my base -versatile cooker. KBQ for strictly BBQ smokes, low & slow etc...
I will be looking for deals once I land in CA.
JD

jjdbike

Thanks everyone.
I'm sold on the combo of a BGE and a KBQ. Once I land in CA I'l start looking for deals, perhaps even beforehand. I'll need to figure out where to look for used BBQ's.
I have a couple more questions about the KBQ please.

• Does the KBQ create a solid, mahogany bark efficiently? If it does, one could certainly take food to the point of having a crisp dark bark, then wrap and finish in the oven. That would save wood consumption and the need to tend the fire as long. Is that a good option?
• Do you find yourself using the bottom vent to mix in darker, dirtier smoke to intensify the wood flavor or the bark? It seems like the point of the KBQ is to create clean wood smoke, using the lower vent for dirty smoke seems counter-intuitive. Your thoughts? 
• Is cleaning the KBQ similar to cleaning an oven? I keep a clean oven so it doesn't smoke up, stink up the house when I crank it up. I make clean up significantly easier by keeping a piece of heavy duty aluminum foil across the bottom of the oven. Can something like that, and or a drip pan help?

Thanks again everyone!
JD

billt01

fishlessman said:

not sure what it is with the string, 3 out of 4 bags pull clean for me, its that aggravating 4th bag that gets destroyed with the fireplace ash shovel on my deck. i could use my pocket knife but its more gratifying hitting it with the shovel

if you can hear the bag screaming, well....

WeberWho

jjdbike said:

Thanks everyone.
I'm sold on the combo of a BGE and a KBQ. Once I land in CA I'l start looking for deals, perhaps even beforehand. I'll need to figure out where to look for used BBQ's.
I have a couple more questions about the KBQ please.

• Does the KBQ create a solid, mahogany bark efficiently? If it does, one could certainly take food to the point of having a crisp dark bark, then wrap and finish in the oven. That would save wood consumption and the need to tend the fire as long. Is that a good option?
• Do you find yourself using the bottom vent to mix in darker, dirtier smoke to intensify the wood flavor or the bark? It seems like the point of the KBQ is to create clean wood smoke, using the lower vent for dirty smoke seems counter-intuitive. Your thoughts? 
• Is cleaning the KBQ similar to cleaning an oven? I keep a clean oven so it doesn't smoke up, stink up the house when I crank it up. I make clean up significantly easier by keeping a piece of heavy duty aluminum foil across the bottom of the oven. Can something like that, and or a drip pan help?

Thanks again everyone!
JD

You can play around with the poppets to adjust the smoke profile on the KBQ. It's still a much lighter smoke profile no matter how you adjust them when comparing it to your BGE. The wood you use will also play a major role on smoke profile. 

Aluminum foil and a full size pan for catching drips will help with clean up. 



I wouldn't worry too much about using your oven to finish off food. It might be beneficial for some cooks but with this type of smoker it cooks food quicker than you might find with on your BGE with the air flow it provides. 

stlcharcoal

Start on the left side of the stitch, separate the two stings, pull the one on top to remove the lock, then the one on the bottom.  Some times there are knots, so it may take a few times attempts

Yep, you get twice the string from us for the same price.

jjdbike

WeberWho said:

jjdbike said:

Thanks everyone.
I'm sold on the combo of a BGE and a KBQ. Once I land in CA I'l start looking for deals, perhaps even beforehand. I'll need to figure out where to look for used BBQ's.
I have a couple more questions about the KBQ please.

• Does the KBQ create a solid, mahogany bark efficiently? If it does, one could certainly take food to the point of having a crisp dark bark, then wrap and finish in the oven. That would save wood consumption and the need to tend the fire as long. Is that a good option?
• Do you find yourself using the bottom vent to mix in darker, dirtier smoke to intensify the wood flavor or the bark? It seems like the point of the KBQ is to create clean wood smoke, using the lower vent for dirty smoke seems counter-intuitive. Your thoughts? 
• Is cleaning the KBQ similar to cleaning an oven? I keep a clean oven so it doesn't smoke up, stink up the house when I crank it up. I make clean up significantly easier by keeping a piece of heavy duty aluminum foil across the bottom of the oven. Can something like that, and or a drip pan help?

Thanks again everyone!
JD

You can play around with the poppets to adjust the smoke profile on the KBQ. It's still a much lighter smoke profile no matter how you adjust them when comparing it to your BGE. The wood you use will also play a major role on smoke profile. 

Aluminum foil and a full size pan for catching drips will help with clean up. 



I wouldn't worry too much about using your oven to finish off food. It might be beneficial for some cooks but with this type of smoker it cooks food quicker than you might find with on your BGE with the air flow it provides. 

Thanks much brother!
Man yours looks spotless!
Nice, I knew the lack of air flow in my BGE was a seriously limiting factor.
So you're saying that even if I have both poppets wide open, the smoke profile will be lighter and cleaner than my BGE? That's awesome! 
Again, do you open the top poppet to add dirtier smoke & if so, when?
You guys have completely sold me on the KBQ. Also, the interview w/ Bill Karu on YouTube is very cool.
Best regards everyone!
JD

nolaegghead

As long as you are ok with constantly feeding it it wood and having to further cut and/or split your wood splits...the dishwasher cranks out some offset quality smoke.

WeberWho

jjdbike said:

WeberWho said:

jjdbike said:

Thanks everyone.
I'm sold on the combo of a BGE and a KBQ. Once I land in CA I'l start looking for deals, perhaps even beforehand. I'll need to figure out where to look for used BBQ's.
I have a couple more questions about the KBQ please.

• Does the KBQ create a solid, mahogany bark efficiently? If it does, one could certainly take food to the point of having a crisp dark bark, then wrap and finish in the oven. That would save wood consumption and the need to tend the fire as long. Is that a good option?
• Do you find yourself using the bottom vent to mix in darker, dirtier smoke to intensify the wood flavor or the bark? It seems like the point of the KBQ is to create clean wood smoke, using the lower vent for dirty smoke seems counter-intuitive. Your thoughts? 
• Is cleaning the KBQ similar to cleaning an oven? I keep a clean oven so it doesn't smoke up, stink up the house when I crank it up. I make clean up significantly easier by keeping a piece of heavy duty aluminum foil across the bottom of the oven. Can something like that, and or a drip pan help?

Thanks again everyone!
JD

You can play around with the poppets to adjust the smoke profile on the KBQ. It's still a much lighter smoke profile no matter how you adjust them when comparing it to your BGE. The wood you use will also play a major role on smoke profile. 

Aluminum foil and a full size pan for catching drips will help with clean up. 

I wouldn't worry too much about using your oven to finish off food. It might be beneficial for some cooks but with this type of smoker it cooks food quicker than you might find with on your BGE with the air flow it provides. 

Thanks much brother!
Man yours looks spotless!
Nice, I knew the lack of air flow in my BGE was a seriously limiting factor.
So you're saying that even if I have both poppets wide open, the smoke profile will be lighter and cleaner than my BGE? That's awesome! 
Again, do you open the top poppet to add dirtier smoke & if so, when?
You guys have completely sold me on the KBQ. Also, the interview w/ Bill Karu on YouTube is very cool.
Best regards everyone!
JD

I bought my KBQ second hand. The previous owner kept the motor and fan indoors but he kept the base outdoors in the elements. No harm as it's stainless but it was dirty and needed a good cleaning. Hence the clean picture above. 

I didn't really have much time to learn much about it before it was packed up in my truck and brought home. So I was also asking similar questions. Here is a link to my post that might help a little....

https://eggheadforum.com/discussion/1224673/a-smoker-fell-into-my-lap-i-couldnt-resist/p1

One of my favorite things about this smoker is that it's portable. I've packed it up a few different times on the back hitch of my wife's SUV when traveling. It will see another road trip here in a few weeks. It can crank out a good amount of grub in a small foot print. 

JohnInCarolina

nolaegghead said:

As long as you are ok with constantly feeding it it wood and having to further cut and/or split your wood splits...the dishwasher cranks out some offset quality smoke.

Feeding it really isn’t all that big a deal.  You have to babysit it for sure but that’s the same as with a stick burner.  It’s part of the experience.

The splits on the other hand are something to be mindful of, especially if you have a bad back.  Unless you can find someone to make them for you, just be aware of the need to split plenty of wood.  

caliking

I bought this manual log splitter, and it works well for me. I like that it doesn't have an engine/motor, that needs maintenance.

https://www.amazon.com/gp/product/B00VPJAPS2/ref=ppx_od_dt_b_asin_title_s00?ie=UTF8&psc=1

Thatgrimguy

I don’t get the KBQ, more work than an offset for no benefit over a properly designed offset. You have more stuff to maintain more stuff to break and you have way more limitation on wood size which is a pita to deal with to get small enough sizes (compared to just using what the guy from Craigslist drops off and stacks for me)

JohnInCarolina

Thatgrimguy said:

I don’t get the KBQ, more work than an offset for no benefit over a properly designed offset. You have more stuff to maintain more stuff to break and you have way more limitation on wood size which is a pita to deal with to get small enough sizes (compared to just using what the guy from Craigslist drops off and stacks for me)

WeberWho

Thatgrimguy said:

I don’t get the KBQ, more work than an offset for no benefit over a properly designed offset. You have more stuff to maintain more stuff to break and you have way more limitation on wood size which is a pita to deal with to get small enough sizes (compared to just using what the guy from Craigslist drops off and stacks for me)

The biggest advantage is it's size. Is it a perfect replacement for an offset? No. Not necessarily. Trying to run a small basic offset stick burner isn't very fun either. Most people don't have the room to store a bigger offset smoker that's easier to use. Making this a great little smoker given its size. 

JohnInCarolina

Fairly good discussion here, comparing the pros and cons of a KBQ vs an offset:

https://pitmaster.amazingribs.com/forum/grills-and-smokers/logs/karubecue-kbq/876333-kbq-versus-lsg-20-offset

lousubcap

As @WeberWho said, running a small offset requires commitment.  I have a Lang 36" offset.  I feed it sticks around every 20-30 minutes.  I enjoy the challenge of the air, fuel, fire to reach and maintain the thin blue smoke.  The small cooker makes for more constant attention.
Here's a good article about managing stick burners if interested:
Here's a link to good reading about stick burners:
https://www.masterclass.com/articles/how-to-barbeque-with-a-stick-burner#what-is-a-stick-burner-smoker    

QDude

jjdbike said:

Thanks everyone.
I'm sold on the combo of a BGE and a KBQ. Once I land in CA I'l start looking for deals, perhaps even beforehand. I'll need to figure out where to look for used BBQ's.
I have a couple more questions about the KBQ please.

• Does the KBQ create a solid, mahogany bark efficiently? If it does, one could certainly take food to the point of having a crisp dark bark, then wrap and finish in the oven. That would save wood consumption and the need to tend the fire as long. Is that a good option?
• Do you find yourself using the bottom vent to mix in darker, dirtier smoke to intensify the wood flavor or the bark? It seems like the point of the KBQ is to create clean wood smoke, using the lower vent for dirty smoke seems counter-intuitive. Your thoughts? 
• Is cleaning the KBQ similar to cleaning an oven? I keep a clean oven so it doesn't smoke up, stink up the house when I crank it up. I make clean up significantly easier by keeping a piece of heavy duty aluminum foil across the bottom of the oven. Can something like that, and or a drip pan help?

Thanks again everyone!
JD

That's the combo I have - an XL BGE and the KBQ.  Love both!

The Cen-Tex Smoker

WeberWho said:

Thatgrimguy said:

I don’t get the KBQ, more work than an offset for no benefit over a properly designed offset. You have more stuff to maintain more stuff to break and you have way more limitation on wood size which is a pita to deal with to get small enough sizes (compared to just using what the guy from Craigslist drops off and stacks for me)

The biggest advantage is it's size. Is it a perfect replacement for an offset? No. Not necessarily. Trying to run a small basic offset stick burner isn't very fun either. Most people don't have the room to store a bigger offset smoker that's easier to use. Making this a great little smoker given its size. 

Thiis is the answer. You would have to throw cost in there as well. KBQ is half of most good small offsets. Way less than the grocery cart! 

I love that i can throw my kbq in a pickup or even trunk of a car. 

FrostyEgg

Really interested in one of these as well. How big are the racks? Trying to get an idea of actual usable space and don't see dimensions listed on the KBQ site.