Has anyone compared these two grills? Both appear to be very good. I have a FEC 100 and a Traeger 125. Opinions Please
Thanks much
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Depends on the use.
Biggest differences are 1) temp control and 2) functionality
1. The grill has a dial that you can set the temp. The Charbroiler has a H/M/L switch I believe (haven't seen what's been shipping, but that's how it was last set up when I saw it, oh and mine is on it's way)
2. Functionality. With the grill you have two zones, a direct vs indirect side. You can certainly use the grill for smoking. Also, the grill is fully insulated all around the cooking area; the CB has a cover (but I don't believe it's insulated).
Really depends on how/what you want to do.
The CB is a grill. Period. Does direct grilling great.
The FEPC can do a lot more.
That's my thoughts, don't know any that have both.
Biggest differences are 1) temp control and 2) functionality
1. The grill has a dial that you can set the temp. The Charbroiler has a H/M/L switch I believe (haven't seen what's been shipping, but that's how it was last set up when I saw it, oh and mine is on it's way)
2. Functionality. With the grill you have two zones, a direct vs indirect side. You can certainly use the grill for smoking. Also, the grill is fully insulated all around the cooking area; the CB has a cover (but I don't believe it's insulated).
Really depends on how/what you want to do.
The CB is a grill. Period. Does direct grilling great.
The FEPC can do a lot more.
That's my thoughts, don't know any that have both.
My non-expert $.02..
I never used the FE grill. If it is like the Traeger, I have used Traeger extensively. Traeger makes a fine dual purpose machine for grilling and smoking in a non commercial, casual way.. It does a good job of both, but not a great job of either. The biggest problem with grilling on Traeger is the difficulty of reaching searing temps, then the rate of heat dissipation once cool meat is filling the grates. It is possible to get grill marks on the first side, forget 1/4 turn or second side marks, it just won't get and stay hot enough. The CB OTOH is supposed to reach a much higher temp quickly, then maintain that heat..something I would fully expect of a commercial charbroiler.
I believe my (3) Traegers are better smokers than they are grills, but I doubt they hold a candle to your FEC100. I intend to wear out my Traegers smoking with them over the next year or so, then I will be buying a FE smoker to replace them. My charbroiler just arrived this week and it is going to be installed Monday.
I never used the FE grill. If it is like the Traeger, I have used Traeger extensively. Traeger makes a fine dual purpose machine for grilling and smoking in a non commercial, casual way.. It does a good job of both, but not a great job of either. The biggest problem with grilling on Traeger is the difficulty of reaching searing temps, then the rate of heat dissipation once cool meat is filling the grates. It is possible to get grill marks on the first side, forget 1/4 turn or second side marks, it just won't get and stay hot enough. The CB OTOH is supposed to reach a much higher temp quickly, then maintain that heat..something I would fully expect of a commercial charbroiler.
I believe my (3) Traegers are better smokers than they are grills, but I doubt they hold a candle to your FEC100. I intend to wear out my Traegers smoking with them over the next year or so, then I will be buying a FE smoker to replace them. My charbroiler just arrived this week and it is going to be installed Monday.
Since the FE will last forever and you're going to spend the money anyway, why not just buy it now? That way, you can enjoy it for the whole year. Must be some home for a couple of your Traegers.
PI Chef,
You can't compare the new FEPC (Pellet Grill) to Traegers, especially if you don't own one, it's more guesswork on your part. There are some many problems, from design (thin steel) to controls (FE has an electronic) to build (the FE is insulated).
As far as grilling marks, the FE Grill and the Charbroiler both use a cast iron grate, that once you let it get hot enough, will put more grill marks on than you need -- and easily.
You are correct though in keeping in mind what you want to do with it. I grill steaks (sear) as well as grill pizza (600 degrees) and smoke also on the FE (say when I have just one PB).
But if you're looking for something to ONLY grill on, get the Charbroiler. If you're looking ONLY to smoke, get an FEC100.
If you want a compromise of both, the FEPC might just fit that bill.
You can't compare the new FEPC (Pellet Grill) to Traegers, especially if you don't own one, it's more guesswork on your part. There are some many problems, from design (thin steel) to controls (FE has an electronic) to build (the FE is insulated).
As far as grilling marks, the FE Grill and the Charbroiler both use a cast iron grate, that once you let it get hot enough, will put more grill marks on than you need -- and easily.
You are correct though in keeping in mind what you want to do with it. I grill steaks (sear) as well as grill pizza (600 degrees) and smoke also on the FE (say when I have just one PB).
But if you're looking for something to ONLY grill on, get the Charbroiler. If you're looking ONLY to smoke, get an FEC100.
If you want a compromise of both, the FEPC might just fit that bill.
quote:
You can't compare the new FEPC (Pellet Grill) to Traegers, especially if you don't own one, it's more guesswork on your part.
I guess I didn't realize I have been plaguing this forum with "guesswork".
I wouldn't have mentioned Traeger if the OP didn't. I have cooked and sold thousands of pounds of meat on Traegers, not because I love Traegers but because my restaurant isn't a BBQ restaurant, it is a comfort food restaurant which happens to serve BBQ and grilled meats. I have, over the last 2 years, demonstrated the value added qualities of grilled and smoked meats and am now allocated funding to commercialize our grilling, thus the Cookshack CB.
quote:Originally posted by Pags:
Since the FE will last forever and you're going to spend the money anyway, why not just buy it now? That way, you can enjoy it for the whole year. Must be some home for a couple of your Traegers.
I would like to but have another piece of equipment, a pressure fryer, I want first in March. Another issue is hood space. A new hood would cost as much or more than the smoker..I may get rid of my tilt skillet to make room, I will miss it if I do.
quote:Originally posted by PI Chef:
I guess I didn't realize I have been plaguing this forum with "guesswork".
Hey, just trying to say that if you don't own and FE (you know when you said... if it works like...), how can you comment on it?
I just wanted to point out the differences since I have cooked on all of them. They all of pluses/minuses and you just have to figure out what your intended use will be.
No worries here, here PI, I just needed to add the info for the people asking the question too.
You've got the Charbroiler, which isn't the FE grill (some people get them confused) and so you'll be of great help telling us how it actually performs as a grill in an operating environment.
That is one limitation of many of the dual purpose types, if you're wanting hot and lots of space, you need the charbroiler.
quote:Originally posted by SmokinOkie:
PI Chef,
You can't compare the new FEPC (Pellet Grill) to Traegers, especially if you don't own one, it's more guesswork on your part. There are some many problems, from design (thin steel) to controls (FE has an electronic) to build (the FE is insulated).
As far as grilling marks, the FE Grill and the Charbroiler both use a cast iron grate, that once you let it get hot enough, will put more grill marks on than you need -- and easily.
You are correct though in keeping in mind what you want to do with it. I grill steaks (sear) as well as grill pizza (600 degrees) and smoke also on the FE (say when I have just one PB).
But if you're looking for something to ONLY grill on, get the Charbroiler. If you're looking ONLY to smoke, get an FEC100.
If you want a compromise of both, the FEPC might just fit that bill.
I have to Agree, After talking to Stuart at cookshack he seem to think i also agree its allot better to own a FEC100 for smoking and for Grilling the Charbroiler is the way to go, i must have way over two hundred cooks on the Charbroiler i use it way more than my FEC100 but my FEC make the best smoked meet in my neighborhood.... and my Charbroiler cook chicken and Steak like no other grill i have owned..
Hope this help a bit
quote:I just wanted to point out the differences since I have cooked on all of them. They all of pluses/minuses and you just have to figure out what your intended use will be.
No worries here, here PI, I just needed to add the info for the people asking the question too.
No worries here either..in rereading the text I may have taken what was said, in a way it wasn't intended.
quote:That is one limitation of many of the dual purpose types, if you're wanting hot and lots of space, you need the charbroiler.
Couldn't agree more.
I have never used or even closely examined a FE grill. They sound like a great grill. For the typical home backyard Q and grilling the FE sounds like a great choice. I have served a lot of food from lesser dual purpose units. The FE sounds to have answered a lot of issues with lesser brands. Heat retention, higher high temperature, better cooking surface. I may need an FE grill for my backyard.
Well i do have to say if you don’t own a FEC100 and you want to grill and smoke the FE grill is the way to go, but i do have to say i own a FEC100 and a CB24 and i have the best of both worlds when i smoke i use the best tool for the job and when i grill i use the CB24, there both in my back yard and i use them as much as possible.. My opinion is if you want a smoker buy a smoker if you want a grill buy a grill that’s my 2 cents....
pi,
does it take a long time for the charbroiler to get up to temp?
does the temp stay fairly consistent on high?
never used a wood charbroiler so thanks for a little first hand info.
does it take a long time for the charbroiler to get up to temp?
does the temp stay fairly consistent on high?
never used a wood charbroiler so thanks for a little first hand info.
quote:Originally posted by woody409:
pi,
does it take a long time for the charbroiler to get up to temp?
does the temp stay fairly consistent on high?
never used a wood charbroiler so thanks for a little first hand info.
Well i could say my Cookshack wood fired Charbroiler heats up to 650 in about 10-12 min and stay at a constant temp very well, the unit has three temp modes 250 and 450 and 650 degrees with their optional hood it even works better to control the temps. Also the cast iron grates are so heavy duty the sear it makes is incredible. And for the great wood flavor well that all speaks for itself. Hope this helps.
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Here is a Picture of my cook space, a Cookshack CB24 and a FEC100 and a Ducane Meridian 32" 5-Burner with Warming Drawer Natural Gas Gas Grill
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thanks. that was exactly what i wanted to hear.
I agree with New2Smoking...fast to temp and it maintains well, at least indoors..New could tell you better how it does outdoors.
Dang New2Smoking, that's a nice set up ya got yourself there. A person would never have a reason to leave the back yard, unless he ran out of adult beverages.
Love to see those pics! THANKS.
Love to see those pics! THANKS.
quote:Originally posted by cal:
Dang New2Smoking, that's a nice set up ya got yourself there. A person would never have a reason to leave the back yard, unless he ran out of adult beverages.
Love to see those pics! THANKS.
All I can say that you are correct, i hate to eat any other place then home, since i have received the CB24 i cook on it every day, i love the sear that this unit puts out and the wood flavor that cooks in the meat. its heats up fast to temp and maintains temp very well.. all i can say is if your going to buy this unit buy the optional hood it give this unit great versitily of use, let me give you a for instance, when i cook chicken breast i heat the unit up on high for 10-12 min with the hood open and then i turn the unit to low and put the chicken on and cook it for 15-20 min with the hood down and cross sear every 4 to 5 min then turn it over i have yet to cook a bad piece of chicken it ends up with a light smoke ring and a great cross sear look and flavor.. i do the same with my steaks as well.. i hope this helps
I have an FEC100, and an aging gasser that will have to be replaced soon. The Cookshack Charbroiler and the FE Pellet Grill seem like natural choices.
From what is posted here, I gather that the FE Pellet Grill is a good single device that can grill or smoke, but since I have the FEC100 for smoking, the Charbroiler might be the better choice because of the larger direct cooking area. Since the price points are about the same, it's a toss up that way.
Two questions:
1) The FE Pellet grill is clearly intended for the backyard. The Charbroiler is more for a commercial environment, but is it designed to also be reliable outdoors? (The FEC100 is happy indoors or out.)
2) Is the Charbroiler "legal" for competition grilling that requires wood fuel sources? From the description it sounds like it's using wood as the heat source with a small electric ignitor, like the FEC100 does, vs. the commercial Cookshack smokers with the electric heat elements. Is that the case?
From what is posted here, I gather that the FE Pellet Grill is a good single device that can grill or smoke, but since I have the FEC100 for smoking, the Charbroiler might be the better choice because of the larger direct cooking area. Since the price points are about the same, it's a toss up that way.
Two questions:
1) The FE Pellet grill is clearly intended for the backyard. The Charbroiler is more for a commercial environment, but is it designed to also be reliable outdoors? (The FEC100 is happy indoors or out.)
2) Is the Charbroiler "legal" for competition grilling that requires wood fuel sources? From the description it sounds like it's using wood as the heat source with a small electric ignitor, like the FEC100 does, vs. the commercial Cookshack smokers with the electric heat elements. Is that the case?
Charbroiler is legal for comps, it's 100% wood fired.