quote:I wanted to learn this craft and attended multi-day BBQ classes in Kansas City
Rod Grey/JohnnyTrigg's class?
quote:I was told by the CS person that since the Amerique uses real chunks of wood you still get the real smoke taste and not the watered down version I experienced from the meat cooked on the pellet burner
The Amerique will generate a smoke profile more consistent with that of a stick burner vs a pellet cooker. That said, there's ways to boost smoke flavor in the FEC smokers.
Push come to shove, the AQ will produce as much smoke flavor as you wish. The finished product will be consistent every time (barring a gnarly cut of meat) and the ease of the start-to-finish process will leave a grin from ear to ear.
As you read through the various posts in here you're apt to come across a comment similar to this: "The barbecue I cooked in my Cookshack is far and above better than any restaurant barbecue I've ever eaten."