need help to decide
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I don't think it's as cut and dried.
Just on durability I'd say the gas burning SP has an automatic edge given the less moving parts.
I'm not sure what you mean when you say effectiveness though.
The other factors I would have listed would be cost per hour of usage, footprint of fuel storage, consistancy, yield after cooking, smoke flavor, whether or not the taste of gas bother you or your customers, ease of cleaning, ease of operation and temp range.
Just on durability I'd say the gas burning SP has an automatic edge given the less moving parts.
I'm not sure what you mean when you say effectiveness though.
The other factors I would have listed would be cost per hour of usage, footprint of fuel storage, consistancy, yield after cooking, smoke flavor, whether or not the taste of gas bother you or your customers, ease of cleaning, ease of operation and temp range.
I am opening a resaurant and I am trying to decide between the fec 750 and the southerpride 1000 and I just would like to know on witch smoker performs better. I have a friend that has a southernpride but I don't know anyone who owns a fec. And my cousin has a restaurant, they have a bewley but I would like a rotisserie not a staionary smoker that requires a lot of nuturing
Call cookshack and ask if there are any restraunts near you that use a FEC.
That's what I did to find out who had one near me so I could have a taste of some Q off one of the units in a restaurant setting instead of a comp which was my only experience up till then.
That's what I did to find out who had one near me so I could have a taste of some Q off one of the units in a restaurant setting instead of a comp which was my only experience up till then.
Its not so much of the taste that I am worried about its the cost of production, ( pellets -vs- wood) wich is cheaper or does it make a difference. I am new to the restaurant business but I have being Quing for many of years. Just trying to figure out is there a big differ in the two smokers
I moved your other thread, but now that I see this one, I'll just delete it.
I didn't answer the survey, because the answer "depends"
SP owners are loyal, and they've been around longer, so more people know about them.
Cost of ownership? Well go price wood and gas for the SP.
Durability? they're both the same, chain driven smokers that require some upkeep or they break down. The FE's have an auger and ignitor system.
Effectiveness. If you TRY to run the Sp on all wood, you'll get a lot of ash and spend a lot of time keeping that up. Most SP owners run it on gas, but they certainly don't advertise their BBQ is "gas cooked".
FE's are 100% wood.
Does that matter? to some yes, to some no.
cronyism listed some good questions to get answers.
I've cooked on both, but not as a restaurant owner, so I think you need to hear from them.
And do call CS, as for John Shiflet, he's sales. He can try to hook you up with someone using them in your area.
Russ
I didn't answer the survey, because the answer "depends"
SP owners are loyal, and they've been around longer, so more people know about them.
Cost of ownership? Well go price wood and gas for the SP.
Durability? they're both the same, chain driven smokers that require some upkeep or they break down. The FE's have an auger and ignitor system.
Effectiveness. If you TRY to run the Sp on all wood, you'll get a lot of ash and spend a lot of time keeping that up. Most SP owners run it on gas, but they certainly don't advertise their BBQ is "gas cooked".
FE's are 100% wood.
Does that matter? to some yes, to some no.
cronyism listed some good questions to get answers.
I've cooked on both, but not as a restaurant owner, so I think you need to hear from them.
And do call CS, as for John Shiflet, he's sales. He can try to hook you up with someone using them in your area.
Russ
Thank you guys ya'll are the best, great answers keep smoking and when I open my restaurant I will post it.