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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

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Old 03-17-2011, 11:02 AM   #16
Full Fledged Farker
Join Date: 12-04-08
Location: Saugus, CA

Originally Posted by Bentley View Post
There are a lot of good pellet units on the market, but if you need that much space, the FEC-100 is going to be the one. I had the pleasure of cooking on a unit provided by Eddy at the 2010 Royal Open and it performed flawlesslly. Been around them for a long time, cooked on a FEC-500 last April, but had never cooked on a 100 before. It produced an 11th place finish in Brisket at the Royal, I think it just goes to prove it really is the pit and not the cook!

I disagree!! A bad grill/smoker can ruin a cook. But a good grill/smoker still needs a cook to use the tools they have to pull off a good cook. 11th out of 494 requires you know your stuff.
I take photos at a lot of the comps in California. FEC-100 are seen in a lot of teams areas.Some have two.
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