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DocStl
11-13-2009, 12:19 PM
Ok, our 2009 season is over, and i mentioned to Susan (wife) that I wanted to sell the FE100 and get a different smoker for the 2010 season.
She says, why cant you keep the FE and have 2 smokers? Hmmm (DING)
ok, twisting my arm, "I guess I could have 2 smokers" lol
Now the decision making process.... I been looking at Stumps, Superior Smokers, Spicewine, Backwoods, Ole Hickory CTO, hell even knockdown Calderea.

I like the ole hickory ctos, even tho a bit pricey, Superiors seem to be a tad heavy, Backwoods short burntimes.

Im open to any Brethren suggestions at this time :smile:

Heck, I may just take a plasma cutter and put a firebox on the FE100

Doc

Scottie
11-13-2009, 12:25 PM
I cook on a FE and a FEC.... that is my recommendation

KC_Bobby
11-13-2009, 12:28 PM
What categories are you looking to cook in the other cooker?

smokinit
11-13-2009, 12:45 PM
Backwoods short cook times what you talkin bout Willis. Lets see 24 lbs in my Professional at 7 am it's now 1:45 only half burned. 6hrs on 12lbs I will get 10 easy from this load.

clubjoe
11-13-2009, 12:52 PM
I have a CTO, I absolutely love it. It is a GREAT smoker!! I wish I had 2 of them.

Buster Dog BBQ
11-13-2009, 12:55 PM
Why are you wanting to switch cookers?

KC_Bobby
11-13-2009, 01:05 PM
I have a CTO, I absolutely love it. It is a GREAT smoker!! I wish I had 2 of them.

There's one for sale near Omaha - saw it on cg yesterday.
http://kansascity.craigslist.org/bfs/1463657803.html

DocStl
11-13-2009, 01:29 PM
What categories are you looking to cook in the other cooker?


I would like to cook my ribs, pork and brisket in something other than the FE. Tho I feel i did fairly well this season with the FE. i just dont have faith in it anymore (another story)

DocStl
11-13-2009, 01:33 PM
Backwoods short cook times what you talkin bout Willis. Lets see 24 lbs in my Professional at 7 am it's now 1:45 only half burned. 6hrs on 12lbs I will get 10 easy from this load.

I was reading somewhere, (i think was your post hehe) that the first load gets about 4 hours burn time, and reloading at comps about 1:30-2:00am.
Was on a forum somewhere lol

DocStl
11-13-2009, 01:40 PM
Why are you wanting to switch cookers?


Long story, and have to watch what I say, will have all the FE fans up in arms, my wife loves the FE (even tho she sits up with it all night at comps) I personally dont like the flavor profile, I know i know, (some of us might actually like creosote) lol People I cook for can tell a difference, and ask, why no smoke flavor? etc. At comps I start my meats in a 22.5 wsm for a few hours, then move them to the fe to finish. So figure I might as well save a step and lose the pellets

ique
11-13-2009, 02:32 PM
I was reading somewhere, (i think was your post hehe) that the first load gets about 4 hours burn time, and reloading at comps about 1:30-2:00am.
Was on a forum somewhere lol


The way I ran my backwoods was to fire it up without water, get it up to about 300*, load meat, add the water. Then push the lit coals all the way to the back, add as much charcoal as I could fit. The cold meat and water would usually settle the cooker to 235. This startup takes about an hour.

From that point I'd get 8-10 hour burns easily. If you have an auto-water setup and/or a deflector plate, you'll get even longer burns .

I'd recommend a Backwoods, although those newer Stumps look pretty nice.

KC_Bobby
11-13-2009, 02:56 PM
I was reading somewhere, (i think was your post hehe) that the first load gets about 4 hours burn time, and reloading at comps about 1:30-2:00am.
Was on a forum somewhere lol

I think that my have been partially my post - I said I get up about 3 am and fill the coals. I get up about 3 am at comps to check the meat. While I'm up, I add water and add coals as it's usually down to about 1/4 load at that point when I start it up at 7-8 pm.

I add water often so I don't shock the system by adding 5 gallons of cold water at one time. (5 gallons of water can take a while to warm with a little fire under it)

We just picked up an FEC to go with our Backwoods at comps.

E Mellow
11-13-2009, 03:05 PM
In my Backwoods Piglet usually about 7-8 hours before adding coals and I can go about an hour longer than that on the Backwoods Competitor. You wont have to worry about lack of smoke or moisture with the Backwoods.

Paola Greg
11-13-2009, 03:27 PM
We just picked up an FEC to go with our Backwoods at comps.

Sweet, congrats!

Divemaster
11-13-2009, 03:57 PM
Since your wife is going to be up any way.... I recommend a nice Stick Burnner like a Lang....



OK, ducking for cover now, but remember this.....


















STICK BURNNERS RULE!!!!!!!!

big brother smoke
11-13-2009, 05:44 PM
Since your wife is going to be up any way.... I recommend a nice Stick Burnner like a Lang....



OK, ducking for cover now, but remember this.....




















STICK BURNNERS RULE!!!!!!!!

+1 :biggrin: :cool:

C Rocke
11-13-2009, 06:09 PM
Spicewine, and uninterrupted slumber all night!

Finney
11-13-2009, 07:00 PM
Superiors are on the heavy side... but mine is always where I left it (when I went to sleep) when I wake up in the morning. LOL

Seriously, I get more sleep at comps with it than I ever did with other cookers.

Sawdustguy
11-13-2009, 08:54 PM
This is NOT an exaggeration, but we ran our Spicewine Medium on a bag and a half of charcoal for a day and a half using a BBQ Guru and a "U" shaped charcoal basket. It's not a lite cooker but it is built like a brick chithouse. You can use water, or not with the Spicewine. There are alot of great smokers out there, but you can't go wrong with one of Jay Spice's creations.

Lion Bout The Q
11-13-2009, 10:09 PM
Doc, you did have a good season, stick with the FEC..and the WSM

Bentley
11-13-2009, 10:27 PM
Ok, our 2009 season is over, and i mentioned to Susan (wife) that I wanted to sell the FE100 and get a different smoker for the 2010 season.

I think you are the 1st person I have ever seen that wanted to sell their FE-100.

I have a CTO, I absolutely love it. It is a GREAT smoker!! I wish I had 2 of them.

For a non-pellet unit, they sure look nice! Have always wanted to cook on one.

I would tell you to get a Genuswine, but I just found out a few days ago they dont make them anymore!

Jeff Hughes
11-14-2009, 12:43 AM
I think you are the 1st person I have ever seen that wanted to sell their FE-100.


Check buy sell and trade on Basso's forum, they come up for sale on a regular basis...

Bubba
11-14-2009, 04:04 AM
I think you need to get some trash cans

DocStl
11-14-2009, 05:18 AM
Doc, you did have a good season, stick with the FEC..and the WSM

Well we did finish out pretty good for our first full season of cooking. Butt seems kinda redundunt, start meat in one cooker then moving it to another when wrapped. our scores got better for the most part as we went through the season, but Im tired of playing with pellets, you wouldnt believe what all I do to maintain temps in it lol

Coz
11-14-2009, 06:48 AM
If you have a plasma torch you must have the rest of the toys you could build your own clone of one of the insulated cookers?

ov1
11-14-2009, 07:50 AM
Well we did finish out pretty good for our first full season of cooking. Butt seems kinda redundunt, start meat in one cooker then moving it to another when wrapped. our scores got better for the most part as we went through the season, but Im tired of playing with pellets, you wouldnt believe what all I do to maintain temps in it lol
Doc, why start the meat on the WSM, why not cook from start to finish on the FE?

Lion Bout The Q
11-14-2009, 08:20 AM
Well we did finish out pretty good for our first full season of cooking. Butt seems kinda redundunt, start meat in one cooker then moving it to another when wrapped. our scores got better for the most part as we went through the season, but Im tired of playing with pellets, you wouldnt believe what all I do to maintain temps in it lol
I know you have had troubles with it. Ours just chugs right along.After cooking with a backwoods before and my other pit, if not a fec, I would be cooking on 3 wsm's..But thats just me , and what do I know..:icon_cool

DocStl
11-14-2009, 08:38 AM
Doc, why start the meat on the WSM, why not cook from start to finish on the FE?


I think the coals add better flavor than just the pellets. Also when i started doing the switch from wsm to fe at wrap time, my score went up

DocStl
11-14-2009, 08:41 AM
I know you have had troubles with it. Ours just chugs right along.After cooking with a backwoods before and my other pit, if not a fec, I would be cooking on 3 wsm's..But thats just me , and what do I know..:icon_cool

You do very well in comps :razz: Yea I had a few probs that took several months of experimenting to get the temps stable and add more flavor.
Weird thing is, I got razzed for switching to pellets, now may get razzed switching back lol

Muzzlebrake
11-14-2009, 09:27 AM
The way I ran my backwoods was to fire it up without water, get it up to about 300*, load meat, add the water. Then push the lit coals all the way to the back, add as much charcoal as I could fit.

did you use just one or both of the intake sliders after that?

I kind of do the same thing, I just move the coals to the front right corner and try to keep it all under the deflector plate. It seems to me that if the coals catch on the left side near the drain, the water boils away more easily. After I get the coals all loaded I close the back vent all the way and just use the front one cracked a finger or two. I get 8-10 hour burn times fairly regularly....

BRBBQ
11-14-2009, 11:07 AM
There's one for sale near Omaha - saw it on cg yesterday.
http://kansascity.craigslist.org/bfs/1463657803.html
I see it almost everday, it's nearly brand new, hardly used, and it sit's in my garage. Wife wants me to keep it, I'm thinking no. They are a set it and forget cooker.

BBQ_MAFIA
11-14-2009, 11:17 AM
You can't go wrong with a Spicewine.

Solidkick
11-14-2009, 12:01 PM
Stump, Backwoods, or Spicewine are all good choices.....and you'll learn any of those three with no problems.....it's the cook and not the cooker....but they don't hurt anything either...

I own a Spicewine, and there has never been a contest that there wasn't at least one walk in a category that was cooked in the Spicewine.....this last year, the pork was in the top 10 at every contest. http://www.thepickledpig.com/PPapps/Rankings/PRteamhist.cfm?team=BELLY%20BROTHERS%20BBQ&StartDate={d%20%272009-01-01%27}&EndDate={d%20%272009-12-31%27}

(http://www.thepickledpig.com/PPapps/Rankings/PRteamhist.cfm?team=BELLY%20BROTHERS%20BBQ&StartDate=%7Bd%20%272009-01-01%27%7D&EndDate=%7Bd%20%272009-12-31%27%7D)
she has 3 GCs and 2 or 3 RGCs under her belt. I'm sold on them.

With keeping the FE, the medium Spicewine would be a good choice for you.

I'll help you anyway I can with the Spicewine.....

warfrat
11-14-2009, 12:10 PM
Stump's Stretch...just my .02 You can PM me if you have any questions.

Sledneck
11-14-2009, 04:04 PM
Get 2 wsm's

Lion Bout The Q
11-14-2009, 04:44 PM
Stump, Backwoods, or Spicewine are all good choices.....and you'll learn any of those three with no problems.....it's the cook and not the cooker....but they don't hurt anything either...

I own a Spicewine, and there has never been a contest that there wasn't at least one walk in a category that was cooked in the Spicewine.....this last year, the pork was in the top 10 at every contest. http://www.thepickledpig.com/PPapps/Rankings/PRteamhist.cfm?team=BELLY%20BROTHERS%20BBQ&StartDate={d%20%272009-01-01%27}&EndDate={d%20%272009-12-31%27}

(http://www.thepickledpig.com/PPapps/Rankings/PRteamhist.cfm?team=BELLY%20BROTHERS%20BBQ&StartDate=%7Bd%20%272009-01-01%27%7D&EndDate=%7Bd%20%272009-12-31%27%7D)
she has 3 GCs and 2 or 3 RGCs under her belt. I'm sold on them.

With keeping the FE, the medium Spicewine would be a good choice for you.

I'll help you anyway I can with the Spicewine.....
There's no doubt that the Belly brothers and the Spicewine makes for a good/tough comp...and I will say the spicewines are built to last a life time!

Rub
11-15-2009, 08:57 AM
Most of the smokers mentioned so far are really nice cookers and you probably can't go wrong with any of them. At this point it becomes personal preference. That said, my preference is a Stump's Smoker, has been for 5 years. It is as close to bullet proof as you can get IMO, while producing awesome food. All charcoal and wood, no electronics required, 20+ hours of burn time on one load (15lbs) of charcoal. See my website to see how they help me :)

JD McGee
11-15-2009, 02:08 PM
Long story, and have to watch what I say, will have all the FE fans up in arms, my wife loves the FE (even tho she sits up with it all night at comps) I personally dont like the flavor profile, I know i know, (some of us might actually like creosote) lol People I cook for can tell a difference, and ask, why no smoke flavor? etc. At comps I start my meats in a 22.5 wsm for a few hours, then move them to the fe to finish. So figure I might as well save a step and lose the pellets

Sounds like a good plan to me...:cool: Bullets rock baby! :-P

Get 2 wsm's

:-P:-P:-P

smokincracker
11-15-2009, 06:52 PM
Call me if you have any questions Doc...
These Spicewine smokers are built to last PERIOD the competition can not say that.

Rub
11-15-2009, 08:28 PM
These Spicewine smokers are built to last PERIOD the competition can not say that.
I can't believe you went there...:-?
And here I was, trying to be nice.

Jeff Hughes
11-15-2009, 09:47 PM
I can't believe you went there...:-?
And here I was, trying to be nice.

I agree Rub, lots of folks with their panties in a wad tonight...

smokincracker
11-15-2009, 11:11 PM
I can't believe you went there...:-?
And here I was, trying to be nice.

O come on guys don't go there!:( I just shared a fact about Spicewines that I have been impressed with from the start working with Spicewine smokers. I singled no other cooker out with my complement so don't you start. All the other smokers mentioned have individual details that set them apart from the competition and I would expect Doc would be interested in all those details. Backer down my Rubby Buddy:)

Rub
11-16-2009, 06:10 AM
No harm, no foul ;)
I was just trying to keep everything on the positive side so as to not create a pissing match between the loyal followers. The fact is, I expect my Stumps to last as long as I'm around. Jimmy-wimmy :)

Dale P
11-16-2009, 06:31 AM
I really like my little Spicewine.

DocStl
11-16-2009, 06:32 AM
Thanks Jimmy :wink:
I have considered Spicewine, Stumps, and Backwoods. Im sure its going to be one of those 3, Just a matter of doing more research on each one.
weight and burn times are the biggest factor.

And BTW, You know at the Royal, when we got back to camp you were already gone before we could say congrats! Was a pleasure meeting and cooking by you guys!


Doc

smokincracker
11-16-2009, 08:25 AM
Thanks Jimmy :wink:
I have considered Spicewine, Stumps, and Backwoods. Im sure its going to be one of those 3, Just a matter of doing more research on each one.
weight and burn times are the biggest factor.

And BTW, You know at the Royal, when we got back to camp you were already gone before we could say congrats! Was a pleasure meeting and cooking by you guys!


Doc
The pleasure was mine!! you guys saved me with that temp probe.
I enjoyed the conversation we had about contest organizing. You guys are thinking out of the box and thats refreshing to hear. Good Luck...

DocStl
11-16-2009, 01:26 PM
Not a problem, my wife was asked to speak on organizing at the kcbs banquet in Jan. Were trying to come up with more ideas on sponsorships, etc for contests. We are also working on a new organizers package for new contests. Our goal is to have more payouts at contests.

And thanks for the info on spicewine, Im still in the tire kicking stage, but will pull the trigger soon!


Doc

Big B
11-16-2009, 08:48 PM
Get 2 wsm's

Hey, by the way, what kind of burn times does the 22.5 WSM's get. I was just curious. Saw one at a competition recently and was surprised at how big they actually were up close. The new upgrades are really nice too.

Big B

DocStl
11-16-2009, 08:55 PM
Hey, by the way, what kind of burn times does the 22.5 WSM's get. I was just curious. Saw one at a competition recently and was surprised at how big they actually were up close. The new upgrades are really nice too.

Big B

I can get a easy 12 hour burn with comp kingsford.

Don Jeansonne
11-17-2009, 08:59 AM
Everybody has an opinion. All the smokers mentioned are good. It comes down to personal preferences.
I have a Backwoods and think it is the greatest smoker. Just look at what is being used at Memphis and around. Burn times are more than adequate.
People win contest or make really good bbq in ugly drum smokers.

All that said -- it is the "cook" that makes great BBQ.
Just enjoy yourself if your wife approves the purchase.

Jacked UP BBQ
11-17-2009, 10:37 AM
It's not the cook, its the rub and sauce you buy!

Sledneck
11-17-2009, 12:13 PM
It's not the cook, its the rub and sauce you buy!
dont forget he injections as well

Jacked UP BBQ
11-17-2009, 03:27 PM
dont forget he injections as well

I didn't know people were injecting for comps?:roll:

Solidkick
11-17-2009, 06:21 PM
I didn't know people were injecting for comps?:roll:
And now you know why Andy is on a winning streak out east.....:twisted::eusa_clap:eusa_clap

Sledneck
11-18-2009, 07:19 PM
I didn't know people were injecting for comps?:roll:
Yep they are, I think with some stuff called Kosmos:biggrin: