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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 01-23-2010, 11:47 AM   #1
is One Chatty Farker
Join Date: 10-22-08
Location: Philly, PA
Default Looking to upgrade

For competing and catering if money was not in the equation. Which cooker would you buy?
AKA "Huck"
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Old 01-23-2010, 01:11 PM   #2
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Join Date: 06-02-08
Location: Knoxville, TN

I've never cooked on one before, but I'd sure look hard at the Ole Hickory and Southern Pride cookers.

I love my Backwoods, so those too would be on my short list.
Life's a party with a Backwoods Party!
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Old 01-23-2010, 01:23 PM   #3
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Join Date: 03-16-07
Location: Coxsackie NY

I used a Backwoods for years but once you reach a certain level easy of operation comes into play. My next choice would be the Fec 300,500 or 750.
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Old 01-23-2010, 01:43 PM   #4
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Join Date: 04-14-07
Location: Lakeland Florida

For both - FEC500 and 2 FEC100's. Lots of capacity, 3 different temps for comps if needed (I only use 2).

Comp only either the FEC100's or a Jambo if you want to do a little fire control with sticks.
Retired competition cook. BBQ mentor.
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Old 01-23-2010, 07:27 PM   #5
Smokin Mike
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Join Date: 09-06-07
Location: St. Johns, FL

FEC's(Fast Eddy Cooker) all the way. One of my worst mistakes ever was selling my other FEC for money, I really regret that move.
Disco Pigs competition team

Yoder 640
Yoder 1320
UDS (Snail barrel)
FEC-100 X2 one for sale!
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Old 01-23-2010, 07:36 PM   #6
River City Smokehouse
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Join Date: 09-25-05
Location: Jefferson City, Missouri

I really like my FEC 100. I had a FEC750SS before that. The FEC750 is a bit large for contests but will work....just over kill. The FEC100 is just about perfect. As far as catering goes, I would like to add another FEC100 to the trailer. The Southern Pride or Ole Hickory pits are pretty nice too.
"Please let me be the person my dog thinks I am." ~Author Unknown
8 x 18 Haulmark Trailer
Fast Eddy FEC 100
Traeger Texas BBQ 075
UDS "Cool Hand Luke"
3 Weber Kettles and a Yellow Thermapen
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Old 01-23-2010, 07:39 PM   #7
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Join Date: 08-13-03
Location: Nekoosa, Wi

[QUOTE One of my worst mistakes ever was selling my other FEC for money, I really regret that move.[/QUOTE]
Were you thinking about selling it for something else?? <bfg>
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Old 01-23-2010, 07:43 PM   #8
BBQ Grail
somebody shut me the fark up.
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Join Date: 08-11-03
Location: Rocklin, CA

If money wasn't part of the equation I would have a Klose BYC AND a Large Spicewine AND an FEC.

And I'd have Myron as my pit bitch, but...

Money is ALWAYS in the equation...

The best way to reach me is with email: larry@thebbqgrail.com
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Old 01-23-2010, 08:46 PM   #9
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Join Date: 08-08-07
Location: Cartersville, GA

Competition AND catering ? = Road rallies AND hauling gravel.

Lots of choices for comp rigs, for production cooking it's hybrid all the way: Southern Pride or Ole Hickory.
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Old 01-23-2010, 09:29 PM   #10
Capt ron
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Join Date: 05-21-06
Location: Columbia, PA
Default What cooker...Hmmm...

Of course it would be a Tucker Cooker... I love my Tucker...
That's just me now...
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"Smokin' ain't no habit...It's an art!"
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Old 01-23-2010, 09:39 PM   #11
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Join Date: 10-09-09
Location: Woburn, MA

FEC100 and a freezer in the garage. Vending and catering.

Pair of Backwoods Chubbies for competition.
Steve of Woburn, MA. Sponsored by the BBQ Guru, Humphrey's Chips and Chunks and Royal Oak Charcoal.
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Old 01-23-2010, 11:58 PM   #12
Skinny Cook
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Location: Louisville Ky

Originally Posted by BBQ Grail View Post

And I'd have Myron as my pit bitch, but...

Money is ALWAYS in the equation...
LMAO ! Good one.

I love our Southern Yankee but the FEC would be the shiz in my competition book.
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Old 01-24-2010, 12:02 AM   #13
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Join Date: 08-17-06
Location: Washington, Missouri

Fec 500 for catering (I have one). For comps, same thing plus a BGE to finish chicken (I have one, but use a Weber to finish chicken).
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Old 01-24-2010, 09:14 AM   #14
Take a breath!
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Join Date: 02-20-05
Location: Columbia, Mo.

I have a Ole Hickory EL for large quantities of meat, & a FE 100 for competition. It works out perfectly.
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Old 01-25-2010, 07:27 AM   #15
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Join Date: 09-10-06
Location: Fort Worth, TX

If money isnt an option, I might go with two smokers, one for catering and another for comps. Reason I say that is because I love the Stumps for comps but it is a little small for catering bigger jobs. I do cater with it but if I had a rotisserie for the catering I would have room for more capacity, plus I wouldnt have to worry about airflow and the other problems that come with loading up a smoker to the max. With catering you have so much on your plate that you need to minimize the amount of time that you are tending to the smoker, therefore set it and forget is the key.

There are so many smokers to chose from, I couldn't tell you which one to buy. I would consider fuel costs. Charcoal is cheap so the stumps is a great choice for comps. I can cook all weekend on one bag of charcoal and a few chunks on hickory. If you prefer offsets and money isn't an option, JAMBO is second to none in quality, but you will pay for it. $7500 with the custom paint and definitely not a catering rig.

I am thinking about a rotisserie for catering because of the ability to eliminate hotspots and capacity. That said, I haven't been so convinced with a particular smoker that I have felt the need to pull the trigger yet.
"Grilla in the Pits" "IMAGRILLA"

There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.

Brinkmann Model 6668 Gasser
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Stumps GF223 w/ Stoker assist
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Weber One-Touch Gold 22-1/2"
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