So far at the comps I start the big meats in the spicewine(burning logs) and then transfer them to the pellet cooker after 4-6 hours to finish. Same with ribs, they go into the spicewine for 3 hours, then move to the FE. Only do that becase I like the flavor profile you get from the sticks better. chicken is mostly in the spicewine.,
For catering, the FE cant be beat.. liek I said, it churns out great food, but some customers prefer "the Show" with the clanging steel, squeaky doors and feeding logs. i have run into that 3 for 3 in the bast 2 months.
Home cooks.. depends. do u want therapy, or dinner?
Site Administrator and
CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (M
anderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
1 Pit Barrel Cooker
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.