cookshack 500
- Thread starter jim
- Start date
jimsbarbecue
Moderator
Have considered a old hickory they use a gas burner to smoke light oak logs and help keeps the temp correct and will do the cooking part where smoke doesn't matter anymore. I believe they are more Cost effective
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I am here: http://maps.google.com/maps?ll=39.004953,-104.892831
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I am here: http://maps.google.com/maps?ll=39.004953,-104.892831
The FEC500's are great! I've used one a dozen or so times, and always love them.
From a restaurant standpoint, (and I am sure you have noticed this in your own pellet cooking)... Yield is better!
The pellets have moisture in them ( they are wood afterall) and reduce the amount of shrinkage, over the gas burning pits. I have used both old hickory and southern pride pits, and both are also fairly simple to use and produce consisitent product... but vac-ing out the pellets/ash and a quick interior hose out makes the clean up much easier, than dealing with the firebox on the others, in my opinion.
the biggest value for the biz though is that pellets provide more moisture so you have better yield in your product. I believe Cookshack could give you specific numbers on the yield increases you get cooking on pellets. (regardless of pit).
From a restaurant standpoint, (and I am sure you have noticed this in your own pellet cooking)... Yield is better!
The pellets have moisture in them ( they are wood afterall) and reduce the amount of shrinkage, over the gas burning pits. I have used both old hickory and southern pride pits, and both are also fairly simple to use and produce consisitent product... but vac-ing out the pellets/ash and a quick interior hose out makes the clean up much easier, than dealing with the firebox on the others, in my opinion.
the biggest value for the biz though is that pellets provide more moisture so you have better yield in your product. I believe Cookshack could give you specific numbers on the yield increases you get cooking on pellets. (regardless of pit).
BP is right... the FEC-500 is the Commerical Rotisserie cooker - convection, dual pellet pots, a true commerical unit. They rock.
The FE-500 is the new model of grill. It is all stainless, but not double walled like the FE1000... similar system to the FE-1000 - I didnt measure but may be exactly the same, save for the new cabinet. It can definately smoke or grill... but is a totally different beast from the FEC line.
The FE line of grill/smokers competes with the grill/smokers that you are familar with Traeger, GMG, Yoder, Memphis, MAK.... The FEC line of equipement is smoker only... not grills, and they are all NSF, commercial grade units. FEC100 (what alot of us comp guys have), FEC120, FEC300/500/750 rotisseries. Hope that helps!
The FE-500 is the new model of grill. It is all stainless, but not double walled like the FE1000... similar system to the FE-1000 - I didnt measure but may be exactly the same, save for the new cabinet. It can definately smoke or grill... but is a totally different beast from the FEC line.
The FE line of grill/smokers competes with the grill/smokers that you are familar with Traeger, GMG, Yoder, Memphis, MAK.... The FEC line of equipement is smoker only... not grills, and they are all NSF, commercial grade units. FEC100 (what alot of us comp guys have), FEC120, FEC300/500/750 rotisseries. Hope that helps!
scooter
Moderator
A friend of mine owns a trailered 500. The chicken he cooks in it is the best I've had. It's not just me thinking that, I've heard many people say the same thing. I've produced it with him while helping him with catering gigs so I know exactly how he does it. Strangers have come up to me telling me that chicken was the best they've had. I just tell them yep and thank you, I'll pass it on to the pitmaster. I try to duplicate it in my cookers at home using the exact same ingredients/rub/pellets/cook temp and time and it just doesn't taste as good! It must be that damn rotisserie!
If I had the cash I'd have one in my back yard. It also puts out a serious amount of BBQ!
If I had the cash I'd have one in my back yard. It also puts out a serious amount of BBQ!
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