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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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11-17-2010, 09:13 PM | #61 | |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Quote:
Here's a few links to some happy Southern Pride owners: http://www.bar-b-cutie.com/ http://www.stickyfingers.com/default.aspx http://www.sonnysbbq.com/ http://www.hillscafe.com/ http://www.rodsbbq.com/ http://www.cattlemanssteakhouse.com/ http://www.hickoryhollowrestaurant.com/ http://www.longhornbarbecue.com/ Please contact them and find out the truth. Last edited by NorthwestBBQ; 11-17-2010 at 10:18 PM.. |
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11-17-2010, 09:34 PM | #62 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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yes i have. puts out a good product also. the smaller units of sp and oh i believe are better producers but when you get into larger volume the 750 is hard to compete with,
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
11-17-2010, 09:45 PM | #63 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Once you cook on an Oyler, you'll never go back.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
11-17-2010, 09:54 PM | #64 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Now we got another part to the saga.
Oyler does look nice and worthy of this conversation. Is that wood only, Bubba?
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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11-17-2010, 09:56 PM | #65 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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I was feeling compelled to argue a little more, but you know what, fark it. I'm gonna go put 30 turkeys on my FEC 500 and go to bed. I like my pit, and could give a sh*t less about your gas pits as my income is not affected in the least by them........
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[CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER] |
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11-17-2010, 10:17 PM | #66 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Oilers are in the same class as the SP and OH. They're all computerized, wood burning. rotisserie pits. They all have gas and electric models but that's not what I'm talking about, now am I?
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11-18-2010, 07:24 AM | #67 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
You made a pretty strong statement to begin with. I think it's fair to say that SP and OH can turn out a great product. When you start tossing out absolutes is when you get into trouble. Sent from my iPhone using Tapatalk
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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11-18-2010, 06:36 PM | #68 | |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Quote:
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11-18-2010, 06:49 PM | #69 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Who am I to argue with, YOU?
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
11-18-2010, 07:25 PM | #70 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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11-18-2010, 11:42 PM | #71 | |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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Quote:
I am sure all the folks you mentioned are very happy with their pits, I know folks with both OH and SP pits currently that are happy with them. In the last 20 years, we have owned or cooked several versions of both, and believe they cook just fine. I think it is fair to say that FEC owners are very happy with thier pits also. What I tried to provide was objective info, A local Legendary BBQ chain did an extensive TCO/ROI model - on product yield, and cost of running the three pits. The net-net of thier research is that pellet pits provide a higher yield, and are cheaper to run. Then I added my subjective opinion, that the pellet cooker puts a nicer color on the meat. That isnt bashing the other two pits... it is sharing data , and my opinion, having cooked lots of meat in all three brands of cooker. I will reiterate, all three are excellent pits, and would serve the purpose of preparing catering food well. The new oylers are fine, but the coolest ones are the older units. They are like a willie wonka choc factory machine... with levers and switches opening the intake and exhaust. They are a mechanical marvel. Something to be said for the engineering that made them work! I will also say those "quirks" make the pit fun, too. Our SP, in the winter we chose not to start ours with the gas at all. The old gas valves had a safety mechanisim on them, that required the ambient temp. of the probe to be 50 degrees, or the valve would not open. That probe was about 6" above the door opening, on the front wall of the pit. To get the gas to light on a cold cook, we had to pre-warm the probe with a lighter or butane torch... getting to it was a pain that got ya greasy, so we just started it with a weed burner in the firebox. I'm not bashing the SP, as I said it was a safety feature... just saying that older ones can be fun to play with too. I get to play with an Oyler, at Bob's shop now, and it is a site to behold for sure. so to summarize... They are all fine units, I'd be happy to own all three... but, if I had to put my hard earned money down on one in 2010/11, it would be an FEC, for the objective reasons I have noted. I definitely like pellet cookers, and love my FEC, but I dont feel I was "bashing" the others, or giving them a slight. Just providing the objective input I had, as well as my opinion, which I believe was asked for. I am going to discount your "pellet head" comment. I have as many years (probably more) using the SP/OH, and lots of other pits (Kingfishers for comps, Southern Style cookers, etc.)The HoDeDo's have owned just about every cooker out there, over the last 30 years. So only about 1/3 of my cooking life has been with pellet pits. Again, just trying to clarify that I'm not bashing either of the other pits, or owners of them that are happy.
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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11-19-2010, 08:12 AM | #72 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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"A local Legendary BBQ chain did an extensive TCO/ROI model - on product yield, and cost of running the three pits. The net-net of thier research is that pellet pits provide a higher yield, and are cheaper to run."
That pretty much answered my question...thanks Andy!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
11-19-2010, 08:58 AM | #73 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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I have information on two used Oilers in Iowa if your interested. The older units.
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11-19-2010, 07:21 PM | #74 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Send me what ya have Zilla.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
11-19-2010, 07:48 PM | #75 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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This just in...
LYNCHBURG, Tenn. (October 23, 2010) - QUAU from Brimfield, Ill., claimed the title of Grand Champion at the 22nd Annual Jack Daniel’s World Championship Invitational Barbecue held in Lynchburg, TN cooking on an Old Hickory Pit!.
Last edited by NorthwestBBQ; 11-19-2010 at 08:43 PM.. |
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