Smoker suggestions?

[FromMyColdDeadHand]

I completely agree with this statement about stale ass/bitter smoke at 165. Also almost any of them is better then the traegers.

Ya, I can’t remember a time when I had meat done early.

I’m probably more about the output than process. I like gear, but those who know me know I like to eat!

ETA: What is the ‘;smoker box’ for the recteq? Is that for smoking fish? You can cook fish on the main grill area on a plank or grill, right?

What are the advantages of the recteq over the Traeger and Yoder? The PID controllers? Seems like the recteq are a bit cheaper also?

Are there advantages to smoking sausages? I’ve got system now where I boil my brats in beer for a 10 minutes with green peppers and onions sliced thin. Pull the brats and let the peppers and onions boil down. I grill the brats at high heat slathering them BBQ sauce that carmalizes. Don’t need to worry about internal temp since I boiled them. Then cover with the green peppers and onions, which should almost be jellified. Little mustard and damn if that ain’t good eating.