Well, I'm real close to closing a deal on an existing hamburger joint that happens to be a great location, with no competition nearby, for a bbq place.

I'm a novice ( commercially anyway) and I'm seriously considering the FEC 300 or perhaps the 100 to start.

I'm concerned about the "guts" of the place and placement of the smoker. It has a vent hood and exhaust fan for a deep fryer as well as a charbroiler.

Other than space available, what should I be looking for?

Any and all advice or suggestions are appreciated. And, I've read the forums for quite some time, is the product as good as an offset box with wood?

Any people or Phoenix where I can sample the product?

Thanks

Wes

Ranger, I've been cooking on an offset with wood for about five years prior to getting an FEC100 earlier this year. There are so many positives from a catering or commercial aspect that it's almost easier to name the few negatives about the FEC. I miss the heavy smoky flavor that I get with my stick burner. And I’m still working on the details of getting my ribs to come out as good as they do on my stick burner. That’s it! And I will say that I’m biased to the smoke flavor, but I have had people tell me that the BBQ I’ve cooked on my stick burner is too smoky. No to mention, the last two contests that I’ve been a part of, GC has fallen into the hands of pellet heads.
I can tell you one thing’s for sure… When loaded down the FEC is a consistent Q'ing machine!

If you’re looking to try a sample of some pellet Q in Phoenix, then jump on over to http://www.azbbqa.com/. There are a few pellet heads in our organization that you could ask about sampling some product. I would say come on over, but I’m up I Flagstaff (not exactly around the corner from Phoenix). Put a post up, you’ll get some replies. I think that the next contests are the second and last weekend in August. Both of those will be up north, and are great contests.

One more thing… I don’t know that I’ve ever had better customer service than what I’ve gotten with Cookshack. And that’s something you’ll hear over and over on this forum!

2k's,

Thanks for the info. I'm actually headed towards Flagstaff and Sedona this week. Do you have a place?

Wes,

I would really suggest going with the larger unit. It will give so much more flexability in your menu.

RandyE

Ranger, give John Shiflet at Cookshack a call. 1-800-423-0698. Besides having had a successful career in the restaurant business himself, he has helped lots of people open new bbq restaurants and he has a great deal of helpful information. He loves to solve problems for people!

quote:

Originally posted by RangerJurena:
2k's,

Thanks for the info. I'm actually headed towards Flagstaff and Sedona this week. Do you have a place?

Unfortunately not... yet. If you make it up this way occasionaly get in touch with me. Send me a PM with your e-mail address and I'll let you know the next time that I'm cooking at or for an event and would be happy give ya some samples.

Hi everyone. You are talking to the most excited person in eastern pa. I have been working as a Finance mngr in a car dealership for 8 years and have finally gotten the balls to open a BBQ joint. I have found what I think is the perfect spot. I just need twp and county clearance. was considering purchasing two FEC100 vs one FEC300.
I think this gives me much more flexibility. Any thoughts.
Brodyjaws