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You might want to check on the cost of pellets vs. oak logs as well as storage for the logs compared to the bags of pellets. For me oak logs were cheaper than pellets and I had storage space for them. I put one log in at night for the overnight cook and that log was all it took since the OH and SP use gas for the primary heat source with the logs providing the smoke. The pellet units use pellets for heat as well as smoke so they use a lot more pellets than the log/gas units.
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IMHO Southern Pride is the best.
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how much gas are you using overnight with the one log though? |
Inside or Out?
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The can be inside with proper ventilation.
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Same question, asked differently - how long would a large log (say 8" diameter by 12" long) smoke before being burned up by the fire? This question applies to both OH and SP pits. |
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Did you trim any fat cap off these butts? Thanks :becky: |
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Did not trim fat cap. You know how much work it is to trim on 500+ lbs of butts. Yikes! I was just happy when it was all over. That was a lot of pork! We did 800 the year before. EDIT: The 64% was AFTER we pulled everything and bagged it. Fat was removed after cooking and before weighing. Just to be clear. |
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Todd said it. I have 2 - 500's, and get great yield.
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I have a had a long agonizing look about this myself. I personally would go with the FEC but the Ole Hickory is a fine machine. This is based on watching friends who have bussiness and use both kinds of smokers every day. When ever my wife finally says yes to the resturaunt it will be a FEC, but I do not like the rotissere in the FEC 300. I would like a little more room between shelfs. Part of the overall decision for me is based on it's easier to get pellets in certain flavors cheaper than wood.
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If you go OLE Hick, go the bigger EL model, better flavor
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