Bigmista
somebody shut me the fark up.
The can be inside with proper ventilation.
FEC-300 vs. Ole Hickory
- Thread starter Bigmista
- Start date
Prairie Smoke
Knows what a fatty is.
Does one log last - and smoke - all night?
Same question, asked differently - how long would a large log (say 8" diameter by 12" long) smoke before being burned up by the fire?
This question applies to both OH and SP pits.
Prairie Smoke
Knows what a fatty is.
Very intriguing Todd... "it is a fact"... Why is the yield higher in a pellet pit? I'm not doubting you, just curious about the reason. That's a pretty big savings in a commercial environment.
Did you trim any fat cap off these butts?
Thanks :becky:
Prairie Smoke
Knows what a fatty is.
I never realized this! I too am shopping for a big commercial pit to expand my catering operations and I was leaning towards OH / SP just because of the greater control over the amount of smoke flavour - and perceived "level" of smoke flavour from the logs. My pellet experience is only with the FEC100 and Traeger... So if this is true it helps with my decision...
Plowboy
somebody shut me the fark up.
What I've been told is that gas robs moisture from the air while a pellet fire doesn't. You'd have to ask Fast Eddy or Cookshack or maybe Candy Sue why that is. I didn't stay at a Holiday Inn Express last night.
Did not trim fat cap. You know how much work it is to trim on 500+ lbs of butts. Yikes! I was just happy when it was all over. That was a lot of pork! We did 800 the year before.
EDIT: The 64% was AFTER we pulled everything and bagged it. Fat was removed after cooking and before weighing. Just to be clear.
Plowboy
somebody shut me the fark up.
A pellet pit and a stick pit will be different. They are two different animals. I love the food that comes off of that big pellet pit, though. I've said more than once that I'd like to take my 100's off of the competition trailer and replace with a FEC-300. That would be the perfect comp machine for me having spent time with the FEC-500.
jbrink01
is One Chatty Farker
Todd said it. I have 2 - 500's, and get great yield.
Jeff Hughes
is one Smokin' Farker
That make sense based on a conversation I had with Eddy last year...
Ranbo
Is lookin for wood to cook with.
I have a had a long agonizing look about this myself. I personally would go with the FEC but the Ole Hickory is a fine machine. This is based on watching friends who have bussiness and use both kinds of smokers every day. When ever my wife finally says yes to the resturaunt it will be a FEC, but I do not like the rotissere in the FEC 300. I would like a little more room between shelfs. Part of the overall decision for me is based on it's easier to get pellets in certain flavors cheaper than wood.
BRBBQ
Babbling Farker
If you go OLE Hick, go the bigger EL model, better flavor
jbrink01
is One Chatty Farker
I'll cook 12,000 pounds of brisket & 14,000 pounds of pork this year on my 2 FEC-500's alomg with roughly 5000 pork steaks, 500 slabs of ribs and many brats, hot dogs and side dishes. There is NO better brisket machine.
Oh yeah, chicken is good too!
Bentley
Babbling Farker
Being partial to Pellets I would say FEC, I on the other had would probably opt for the 500. You will probably grow into it. Why? 100% hardwood cooking, consistant cooking, no matter who is doing it...Would not have to worry if I put in the correct amount of stick to suppliment the gas with the Ole Hickory. Wish I could tell you one was more efficent then the other, dont know...Did I mention consistant cooks each and every time no matter who is doing the cooking? Do you ever want to vacation?
toys4dlr
is one Smokin' Farker
We have only been open for a little over 4 months (Q-to-U-BBQ in Anthem, AZ), but I love our FEC 500. The easy of use and I can train others to do my job. Did I mention that it is very consistent.
For me, the pellets are easier to store and actually easier to get than hickory here in the desert. FYI I go through one 40 lb bag a day.
For me, the pellets are easier to store and actually easier to get than hickory here in the desert. FYI I go through one 40 lb bag a day.
Plowboy
somebody shut me the fark up.
Gotta be cleaner to store pellets than logs and charcoal. Logs sometimes come with bugs, too.
JD McGee
somebody shut me the fark up.
It would be interesting to know how cost effective one is from the other as well...say for instance a 12 hour smoke with pellets vs a 12 hour smoke with gas and logs...:idea: If folks are going to be running these things 8-16 hours or more per day the cost savings could be a major factor in purchasing. Along the same lines I would also be looking into warranty, reliability, and service...
Good question, JD?
C Rocke
is Blowin Smoke!
Neil - Thought only "real" BBQ would do?
Plowboy
somebody shut me the fark up.
Neil is selling out to the man.
Bbq Bubba
somebody shut me the fark up.
:twisted:
fireman_pete
Full Fledged Farker
Who says pellets arent "real bbq".....just a really small stick burner
