Fast Eddy P1000

M

Mikekll

New member
Hello All,
Well, here goes my first post.
I need some feedback from you more experienced, knowledgeable pellet gurus.
I thought I was very close to purchasing a Fast Eddy’s P1000 smoker/grill/BBQ’er.
I read a review on it recently that scared me however.
The review talked about the massive amount of ash that came up into the cooking area and coated the food.
Does anyone have any firsthand knowledge with this smoker, and if so, have you had any like experiences?
 
jmeitz

jmeitz

New member
I have this grill and yes at first you get this. Once it get more seasoned the ash goes away for the most part. You won't get many positive reviews on this site as this is more of a mak/Memphis user forum. I have owned most of the major smokers out there and would not trade it for anything. But that's my opinion and everyone has one. Make sure if you get one is the cookshack version.
 
Big Poppa

Big Poppa

Administrator
Jeremie is right he loves his...He didnt like his mak or memphis....
I had one and sold it It didnt work for me at all...... But the guy I sold it to loves the one I sold him. Jeremie loves his but bought a primo to sear...(baiting you jeremie)

I thank Fast Eddy everyday for being Fast Eddy. He was the inspiration behind this site and we sell so many grills because of it. Thanks Eddy!
 
jmeitz

jmeitz

New member
I bought the primo to have as a second grill. Hate to say it doesn't get used much but if there is a power outage I can still cook.
 
jstcynske

jstcynske

New member
Hope I can help with this one...
I got my 1000 about a month ago, and like you was unsure of what I was getting in to. So far I have had zero issues with mine, the food that comes off of it is amazing. To answer your question on on ash, I don't have any issues with this, and yes it was something I was worried about. When you first start the grill, the fan will blow up some ash out of the pot, but as soon as it fires the ash is gone. You don't have any food on the grill until well after it fires, so no issues with that. I say go for it, you wont be disappointed!

Mikekll said:
Hello All,
Well, here goes my first post.
I need some feedback from you more experienced, knowledgeable pellet gurus.
I thought I was very close to purchasing a Fast Eddy’s P1000 smoker/grill/BBQ’er.
I read a review on it recently that scared me however.
The review talked about the massive amount of ash that came up into the cooking area and coated the food.
Does anyone have any firsthand knowledge with this smoker, and if so, have you had any like experiences?
Click to expand...
 
CarterQ

CarterQ

Moderator
jmeitz said:
You won't get many positive reviews on this site as this is more of a mak/Memphis user forum.
Click to expand...

That's a pretty broad brush you paint with. While there is a passionate group of Mak and Memphis owners here there is a bigger group of passionate cooks who love this form of cooking, everyone from pros, weekend warriors and newbies. Every major cooker is used by the folks here and while we are curious about the tools we are more interested in the food.

Having an open fire pot like FE1000 does will lead to more ash in the cooking area and on the food, it's just a fact of the design. Supposedly as the cooker seasons the ash will stick to the grease built up inside the cooker and not be as noticeable on the food. Every cooker has it's pluses and minuses and you have to find the cooker that works for the way you want to cook.

There are a lot of pellet cooking options in the marketplace right now, especially on the upper end. There is not a lot of marketing in high end pellet grills so most are sold on reputation and word of mouth especially on forums like this one.

There is a reason that MAK and Memphis have the market share they do and that their users are so passionate about their grills..........
 
H

HoDeDo

New member
I cooked on one of the Danson's units for several months and they do cook differently than just about anything out there. There is no pellet pot under the grease deflector plate.... so you get a top down cook, instead of getting radiant heat from underneath. It is still my favorite way to cook competition chicken!

Having said that, the space it required in the toy hauler was just too much room for me to be able to take it along. Also the carts on the dansons models would continually loosen - so they did not liked to be moved around much. But for a home application, I think you get a great sear station, and love the top down cooking... IF you are coming from a traeger or CS unit though, it is very different.

I have not cooked on the Cookshack model.... but can only imagine it is better built, and well supported. As far as comparing it to other units... The MAK is really out there on it's own from my view. The pellet boss controller and some of the innovation in the cooker is second to none. The FE cooks differently from anything else out there, so it has it's own swimlane in my view also. Most of the other pits I have cooked on all fall into the same bucket... from a pellet perspective. and I have the pros and cons of them posted out here and elsewhere. I am doing some cooking on a Yoder right now, and it very interesting too. It has some features from traditional offset type pits incorporated (like an adjustable damper for zoning), and some interesting tech working for it as well. Once I get done kicking it around I'll post my thoughts. The key take away is that there is all kinds of cool innovation in pellets and cookers coming at us, and we all win!!! :) Case in point will be the upcoming 4 Star... I think it will push the other companies to innovate to stay in the game. Traeger, CS, etc. will have to step it up to stay relevent. Pellet pits have come a long way from an analog oven thermostat spliced into the auger motor lead lol....
 
scooter

scooter

Moderator
What ever cooker you decide to purchase, I hope you'll stick around to share your victories and lessons learned as we all can learn from both!
 
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