You have a hard time with reading comprehension, don't you? If you read what I wrote earlier you will see that I acknowledged that an offset firebox smoker will put out a better product than a komodo type smoker. I use a BGE because I can put out pretty damn good BBQ without having to spend all day long tending to a firebox. 90+% of the flavor for 10% of the effort. I used an offset firebox smoker for almost 30 years, by the way. There is a difference between restaurant BBQ and competition and backyard BBQ. It has to do with having to do mass amounts and having it ready for a customer. Also trying to make a profit. Most pitmasters that run a BBQ restaurant don't cook the same quality for their customers that they would cook for themselves or what they would do in a competition. I have eaten at hundreds of BBQ joints in many different places across the country over the decades and while some has been good a lot of it of it is mediocre. Some of it has actually been bad even though when you walk into the restaurant you see competition awards displayed. There have been a few exceptions. Franklin is one of the exceptions. He has figured out how to put a quality product on the table at his restaurant. There are only a relatively small number of really good competition BBQ pitmasters. Many of the individuals and teams that go to competitions don't turn out as good product as that they tell you that they do.