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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 11-19-2010, 08:10 PM   #76
Butcher BBQ
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LYNCHBURG, Tenn. (October 23, 2010) - QUAU from Brimfield, Ill., claimed the title of Grand Champion at the 22nd Annual Jack Danielís World Championship Invitational Barbecue held in Lynchburg, TN cooking on an Old Hickory Pit!
Wow, did he change pits from what he normally cooks on?
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Unread 11-19-2010, 08:16 PM   #77
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Wow, did he change pits from what he normally cooks on?
The pics are mine, but I made the assumption from this link under the OH customer spotlight page: http://www.olehickorypits.com/Customer%20Spotlight.aspx.
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Unread 11-19-2010, 10:41 PM   #78
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LYNCHBURG, Tenn. (October 23, 2010) - QUAU from Brimfield, Ill., claimed the title of Grand Champion at the 22nd Annual Jack Danielís World Championship Invitational Barbecue held in Lynchburg, TN cooking on an Old Hickory Pit!.
Hehe, very funny....Nice try... Funny lookin OH...

QUAU_TP.jpg
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Unread 11-19-2010, 10:50 PM   #79
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Hehe, very funny....Nice try... Funny lookin OH...

Attachment 47590
I stand corrected, Andy, but it's still a log burner...I think it's about taste not efficiency.
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Unread 11-19-2010, 11:58 PM   #80
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Good Lawd! Are y'all still going on about this? I didn't get the spot and I have moved on. Let it go.
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Unread 11-20-2010, 10:40 AM   #81
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Good Lawd! Are y'all still going on about this? I didn't get the spot and I have moved on. Let it go.
Winter Blues is in the house!
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Unread 11-20-2010, 11:59 AM   #82
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Good Lawd! Are y'all still going on about this? I didn't get the spot and I have moved on. Let it go.
It's Let go Neil... Just had to make sure folks knew I wasnt bashing those pits... and that people didnt think Mike cooked on an OH Pit for the Jack. I am not even going to get into a taste debate LOL Been avoiding that one for the whole thread.
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Unread 11-20-2010, 12:27 PM   #83
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Winter Blues is in the house!
Good Lawd! It's only November...
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Unread 11-26-2010, 06:55 PM   #84
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I will say that my fec 750 works great and puts out a great product. I will say though that the rotisserrie on it sucks. It gets caught up a lot and is not very well balanced if thats te right word. There is no comparison to the fec 100 and the 750, the 750 has 3 burn pots and puts out the perfect amount of smoke. I have cooked on and have ahd food off of both the ole hickory and fec. The ole hickory also puts out a good product if you add enough wood, but thats the thing you have to stay on top of it and find the right amount. I would say FEC only if it is stationary.
I have not cooked on a FEC, however we use a SP 500 and a SP 700 on a trailer, racks never jam unless you do something stupid..you dont have to wory about chips or pellets, go pick up some nice cooking fire wood and start cooking..as with all electric be sure of your power that you plug into...and I load up the rotiserie before I leave on the raod and travel with it loaded or even the night before for a load of butts.. Southern Pride all the way for me...the electric draw is very low as this is a propane over wood
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Unread 01-13-2011, 02:02 PM   #85
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i looked at the FEC300 but i went ahead and got the FEC500 for a few bucks more [about 2k]....and i love it!!!
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