I’ve been reading about KK’s for years and am getting serious about buying one. They seem to be able do everything I am Interested in doing - grilling, smoking, bread baking. The one question I have is how the taste of meat cooked low and slow on the KK compares to that cooked on a stickburner. I have used a Klose mobile with a 30” firebox for years and love the meat it produces. I ask because I would consider buying a larger KK and making it my sole cooker if low and slow compares to a stickburner. I am able to use full size logs on my offset and don’t use charcoal except to start the fire sometimes. Has anyone made the switch? I suppose I can buy a 42 SBB and trade down to a smaller stickburner. Lol
Any thoughts are much appreciated.