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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-23-2012, 01:27 PM   #1
Jeffc
Knows what a fatty is.
 
Join Date: 07-20-11
Location: Marion ia
Default Cookshack fec300 or southern pride six 300?

Hello getting ready to nail down my cooker for my concession trailer and it's between these two. I do comps as well but have a stick burner for this even though it would be nice to bring the kitchen. So here are some of my thoughts

Both run at hotter temps, last year I have been cooking high and fast.
Both hold about the same lbs
Both can be built in through wall off of the porch.

Comps
Spx says I can run with wood/lump only but temps can sway
Fec no brainer

Question, anyone using spx 300 for comps?

General
Have never tried food cooked with pellets. Safe to assume the same as a stick burner? I normally use cherry for my flavor profile and wondering how much of a change this would be.

Can use sticks in the spx to keep the same profile.

Anyone have anything else to consider? This decision is based on catering/concession and comps as a plus.

Thanks Jeff
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Old 01-23-2012, 01:42 PM   #2
NorthwestBBQ
somebody shut me the fark up.
 
Join Date: 06-28-09
Location: Everett, WA
Default

The Spx burns logs. The FEC burns pellets.
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Old 01-23-2012, 02:13 PM   #3
Jeffc
Knows what a fatty is.
 
Join Date: 07-20-11
Location: Marion ia
Default

Yep that's right
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Old 01-23-2012, 05:40 PM   #4
Bbq Bubba
somebody shut me the fark up.
 
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Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Quote:
Originally Posted by Jeffc View Post
Hello getting ready to nail down my cooker for my concession trailer and it's between these two. I do comps as well but have a stick burner for this even though it would be nice to bring the kitchen. So here are some of my thoughts

Both run at hotter temps, last year I have been cooking high and fast.
Both hold about the same lbs
Both can be built in through wall off of the porch.

Comps
Spx says I can run with wood/lump only but temps can sway
Fec no brainer

Question, anyone using spx 300 for comps?

General
Have never tried food cooked with pellets. Safe to assume the same as a stick burner? I normally use cherry for my flavor profile and wondering how much of a change this would be.

Can use sticks in the spx to keep the same profile.

Anyone have anything else to consider? This decision is based on catering/concession and comps as a plus.

Thanks Jeff
No. Not even close. But the flavor off the SPX isint the same as your stickburner either UNLESS you go all wood.
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Old 01-23-2012, 07:55 PM   #5
NorthwestBBQ
somebody shut me the fark up.
 
Join Date: 06-28-09
Location: Everett, WA
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Quote:
Originally Posted by Bbq Bubba View Post
No. Not even close. But the flavor off the SPX isint the same as your stickburner either UNLESS you go all wood.
Which you can do easily.
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