Offset Smoker Skill Issue?
Before buying my Old Country Pecos (not the best but the best for my budget) my main rig was a Weber kettle 22. I've learned everything on this kettle as it was my first grill. When I smoke it's either pulled pork or ribs, both I've tried to replicate on my new Pecos. I've noticed that the Weber always out performs the Pecos. I'm using post oak in both rigs (chucks for the Weber splits for the Pecos) and the runtime/temps are the exact same, but the Weber has more depth of flavor. Normally I place the meat in the middle of the cook chamber and let it go.
Is this a common occurrence or is this a skill issue? Only mod I've done was the stack extension. Saving up for a grinder so I can remove the baffle in the future and change the drain to a ball valve. This has me questioning if I should stick with the offset or buy a WSM for my smoking needs.