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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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11-10-2010, 10:11 PM | #46 | |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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Quote:
Pellets were good enough to take 2nd Runner up at the Royal Open this year, does that help?
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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11-10-2010, 10:23 PM | #47 | |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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Quote:
Larry Hill from Pelletheads.com has a 500 in Hanford, 3 hours up the road...for two hot links on an Sunday, I will get you in the door if you like...I will even ride with you and watch you cook on it! On a serious note, he is coming down to Pasadena on December 4th, might be a stretch, but I might beable to get him to bring it an have you cook on it? Let me know...
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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11-11-2010, 08:40 AM | #48 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I would stay away from the 300 if it only has one burner. You will not get enough smoke.
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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 |
11-11-2010, 08:49 AM | #49 |
Full Fledged Farker
Join Date: 11-28-07
Location: Temecula, CA
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Larry (rib ticklers) has a FEC 500 I am sure he would be happy to let you cook on or see. He is in Oceanside.
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11-11-2010, 04:54 PM | #50 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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500 is a nice unit
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
11-12-2010, 08:20 AM | #51 | |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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Quote:
You calling us Pellet Poopers such names as Pellet Poopers is insulating to us Pellet Pooper. You can only call us that if you are one We know it's jealousy of our sleep Not sure what "checking temps from a hotel means" to this thread, but you can buy a temp probe, hook it up to an internet connection and monitor it form your room. If I owned a restaurant, I'd probably do that, so great idea. Think about it this way. If you're using a gasser, do you worry about running out of gas? If you're using a rotisserie, do you worry about the gear breaking? If you use electricity, do you worry about electricity going out? Use a stick burner? How about the weather, falling asleep from an overnight cook (can't stay up 7 nights a way all year) you better if you're in the business. I've either had it happen or seen ALL of the above happen. It's pretty old news now when someone who calls them Pellet Poppers points out that they saw one broke somewhere. Does it happen, yes. Often, no. I think preventive maintenance takes care of 95% of common problems. If you're worried about it in a restaurant, you'll probably worry about anything you have. |
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11-12-2010, 08:41 AM | #52 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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Depending on if Neil is planning on keeping it inside or out, that may be driving some of the decision making... They developed the 300 to have a model that would go into EXISTING buildings. Many times a 500 is too large to fit through the openings, etc. if you are trying to build it into the kitchen. A 300 was designed to fit through a set of dbl doors, both height and width wise. I dont believe a 500 will. So if you are going to have the room to get it in the bldg, or you are going with an outdoor unit... go with the FEC500. IF you are trying to get indoors, into an existing kitchen/tighter space, go with the FEC300. Having said that Neil, you know we have a buddy who has one on his showroom floor that he would make you a heck of a deal on :) Now my cartage fee to CA might erase all that to bring it to ya!!!! <insert evil laugh> but the girls would love to play with Morgan...
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
11-12-2010, 10:47 AM | #53 |
is One Chatty Farker
Join Date: 04-11-09
Location: La Quinta, Ca
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whatever you get ...get one size bigger than you need...it is a great rule of thumb for media whor....types!
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11-12-2010, 11:12 AM | #54 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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I've been told, by more than one person that has one, that a 500 turns out a better product than the 100. Whether it's the extra pots, the volume of meat and the moisture it gives off, I don't know.
I'd suspect you'd get some sort of break on insurance as well because you are buring wood, instead of having compressed or natural gas around. Storage of pellets will take up less space than storing cords of wood as well, and they come in sealed bags to protect them from the elements. As for dependability, I think you can probably order a spare controller board, and a few other parts to go along with the cooker if you are looking at an investment that size. As Bentley pointed out, there are ways to monitor the pit. If you've got a problem it's not a big deal to replace a board, pin, auger if you have to.
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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!!!! |
11-15-2010, 03:58 PM | #55 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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I'll bet my list of successful BBQ restaurants that use SP or OH is much longer than your FEC list.
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11-16-2010, 08:55 PM | #56 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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So they make money. Is their BBQ any good? The FEC 500 cooks better food than the OH, IMHO.
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11-16-2010, 09:18 PM | #57 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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11-16-2010, 10:58 PM | #58 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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i have a fec750 and i would beg to differ
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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 |
11-16-2010, 11:52 PM | #59 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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11-17-2010, 08:27 PM | #60 | |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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Quote:
I'm not trying to say who produces better BBQ, But there are some large names using FEC pits in thier local and in chain restaurants. I wouldnt think the "list" of restaurants would be that big an issue... They are both excellent, and proven pits, but Pellets have been proven to provide a better yield, and typically they are cheaper than gas to run. Those are the types of things that I would hope someone looking to use it in a commercial setting would be considering.... not just the list of who cooks on what. And yes, I have cooked on all 3 OH, SP, and FEC. So outside of the tests done to show the cost advantages (better yield, lower operating cost, etc) , I can tell you my personal experience is that the FEC puts a better color on the meat, and does produce a consistent product. You wouldnt go wrong with any of those cookers. I just happen to like the FEC the best, having cooked on all three many times over.
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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