First, some background.
I've decided that this year is the year that I either supplement or replace my Pitt's & Spitts 24 x 48 with the upright cabinet offset with a long cooking cabinet style smoker. While the P&S has produced very good Q after some extensive mods (tuning plates; addition of a Guru system, enlarging the upper rack); factors such as the lack of a steady supply of local hickory and oak to feed the stick burner; short tend times and lack of sleep on long cooks; and lastly I need just need more room and a new toy have me looking at the smokers mentioned in the title of the thread. I'm posting this on all three manufacturer's forums as well as the Smoke Ring forum to get the widest variety of information from users and owners of these pits. So please give me your insights and thoughts.
The specific models that I'm considering are the Backwoods Professional; A Cookshack FEC100 and a Stumps GF. So if you have one, what drove you down the path that you took?
Some specific issues from what I read/heard/seen (please address if you have thoughts/experience)
Backwoods Professional:
I'm looking at this with convection & the water refill features
-The largest of the 3 with the most capacity.
-The most expensive
-Seems to have the shortest burn time
-Charcoal/wood fuel system
-I don't have a garage; can this unit be stored in a shed or outside covered?
Cook Shack FEC100
-Pellet muncher – have to have pellets shipped in
-I don't have a garage; can this unit be stored in a shed or outside covered?
-I've seen/read a number of reports of grease fires in these units
-Is this a convection type unit or do you have to rotate racks?
Stumps
-With the transition is the GF224 or GF234 still available?
-Smallest capacity of the 3
-Reports of flashover fires & door seam leakage
-Charcoal/wood fuel system
-No electric required
-Hotspot/thermal issues
Lastly if anyone has one of these units in the Vriginia/DC/Maryland area and would be willing to talk to me/let me look at their unit I'll bring the beer!
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