Has anyone had experience preparing q on both the sp electric and the commercial cookshack electric.
What are the differences in finished product- if any?
Thanks
Herman
Original Post
Replies sorted oldest to newest
By CS electric, are you referring to the 100/200/300 series or the FE series. If not the FE, have you looked at that series?
The 100-200 series smokers-When I put in the new hood system to cover my present cooker I only left 36 inches of width to cover an additional cooker
Herman
Herman
How about a FEC100? You could vent it to a hood?
Is there a capacity question?
I've used the larger OH/SP, but not the smaller models that might fit that 36"
IF the tolerance is that tight, with the Health Dept require a vent over the door (and does you 36" come out that far), is there a depth limit?
Is there a capacity question?
I've used the larger OH/SP, but not the smaller models that might fit that 36"
IF the tolerance is that tight, with the Health Dept require a vent over the door (and does you 36" come out that far), is there a depth limit?
SmokinOkie
Thanks for your input but I do not want a smoke ring therefore I have not considered the fec 100 and its too wide. I have a sp200 that I have used for about 4 years. Recently placed that unit in a concession trailer and left room to place another unit(Added the trailer rather than adding on to restaurant to get around some building codes)
Time has arrived that I need that additional unit and am trying to decide between an additional sp200 ($5400-210 LB CAP) or to get a cookshack 150 ($3300-120 LB CAP) Trying to be sure that the shoulders will be the same product in both units
The door is not a problem and I have 38 inches of space from the wall for the new unit
I know prisonchef's wife(Peggy)uses a 150 and he uses big sp and fec but have not seen him post on here in a while
Thanks
Herman
Thanks for your input but I do not want a smoke ring therefore I have not considered the fec 100 and its too wide. I have a sp200 that I have used for about 4 years. Recently placed that unit in a concession trailer and left room to place another unit(Added the trailer rather than adding on to restaurant to get around some building codes)
Time has arrived that I need that additional unit and am trying to decide between an additional sp200 ($5400-210 LB CAP) or to get a cookshack 150 ($3300-120 LB CAP) Trying to be sure that the shoulders will be the same product in both units
The door is not a problem and I have 38 inches of space from the wall for the new unit
I know prisonchef's wife(Peggy)uses a 150 and he uses big sp and fec but have not seen him post on here in a while
Thanks
Herman
Herman,
It might be helpful for you to call John Shiflet (Cookshack's National Sales Manager) at 1-800-423-0698. He has been in this business for decades, and he was around when SP copied our electric smokers several years ago. He compares the two all the time for people at trade shows and who call up. As I recall, the SP's capacity is quite overstated, but you would need to talk to John to get accurate information.
It might be helpful for you to call John Shiflet (Cookshack's National Sales Manager) at 1-800-423-0698. He has been in this business for decades, and he was around when SP copied our electric smokers several years ago. He compares the two all the time for people at trade shows and who call up. As I recall, the SP's capacity is quite overstated, but you would need to talk to John to get accurate information.
Thanks for the input Donna I have already spoken with John-It appears that my assumption was correct on the vaporizing of the grease droppings on the cover.
Thanks
Herman
Thanks
Herman