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Then for different business purposes (read$$$) I switched to Big Green Eggs, and now I love them. I also now use a real FEC100.
The common features of all these cookers are the heat source is directly under the meat. They all have a deflector but no water pan.
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My biggest cooking challenge was on the Green Egg. This guy bought one (with the Guru add-on) against my recommendation of the WSM. ONly reason I recommended the WSM over the egg was because I had to teach the guy how to use it. Started to get the hang of it toward the end of the cook. What a struggle it was but I did quickly see what a great cooker it can be.