competing with an FE500

I've cooked on one with Eddy,and seen him compete with several other folks.

Eddy seems to prefer it.

I've seen a number of teams at comps,with both,but can't speak to that.

I do some private catering, I have cooked enough meat with a lot of sides for 200 people with my 100. It is always nice to have the extra room for things besides meats. With the 500, I can cook a lot of meat with room under the meat to catch the juices, beans, cornbread, pies, ABT'S, and keep food warm. The only thing I don't like about the 300, 500, and 750, is the space between the middle and lower rack. My hand won't fit between the racks to baste meat or even pull off ribs without lifting the rack above. I have only used all three rows of racks once. It was fully loaded with ribs. The upper and lower ribs finished at the same time, but the middle rack of ribs had about another hour to go. The rest of the time I only keep 10 racks in the pit. This is the only way to cook large cuts of meats.

FF,

I am passing along your comment about the rack spacing to Stuart and Eddy. Thanks for bringing this to my attention.

Joe,

I competed with a 500, and then I decided I wanted to cook at more than one temp. SO I added a 100. They worked well together.

RandyE