Cookshack vs. Fast Eddy?

Of course the FEC's are the best.

Both turn out great food, there are too many people on here for that to not be true.

What are you going to cook, how much and are you ever going to try and compete??

No bad options here.


RandyE

Thanks for the reply RandyE! I see you've got a couple Fast Eddys, have you ever worked with the regular Cookshack SmartSmokers? Just lookin' for an unbiased opinion I've seen all the competition team guys using the FECs but that's cause they can't use the regular CSs i guess? wish I could do a blind taste test! I wonder what the difference between the two in product is? I was leaning toward a FEC 300 but was steered in the direction of the regular CS Smartcooker for restaurant use...said it was more authentic pit style.

I'm opening up a BBQ restaurant and in the beginning we are anticipating the most sales of 440-500 people/day on Sat & Sun since we will be open extended hours for brunch. Then as take-out picks up and we get our delivery service crankin' who knows where we might end end up. Plan on doing pulled pork, babybacks, brisket and hot links. Not planning on competing yet but if all goes well I could take the show on the road...those comps look like big party!

Hey Jeff,

I have only used the FEC's. I did have a Kingfisher (stick burner, rotis before)

I decidedon the FEC for quality, and to be able to compete.

Deeper minds will need to step in to get your questions. But I feel you will be happy with quality of the units and the food they produce either way you go.

There is one guy locally that is using a comercial cookshack in his place. The food taste will vary from time to time. But I don't feel it is from the cooker, rather the cook. Very good pulled pork, with very good smoke flavor. That would have to be the best item he produces. Then his chicken would be next. But it varies widely.

Some times your only as good as the people you hire, and I feel that is this guys problem. The cook is the one who over and under cooks the food.

Good Luck

RandyE

Haha, not a ringing endorsement! Sounds like your 'que is spankin' his!! Great point about the hired help though...so true.

Thanks again for all your insight,
Jeff

Do a search for posts from prisonchef. He bought both a CS unit and an FEC and he gives some good comparisons on both.

If had them both, owned a 150 for years.

They're "different" in terms of how they do it. The main one being the CS have a VERY moist environment. That works well for a lot of things, like briskets especially

I like the FE for chicken/ribs becuase you get more of a crust.

You can get in on the CS, you just have to open the door and let some moisture out.

We've talked about them a number of times, try different terms in your search. CS is generic, try model #'s. I know we've talked about it, don't know why you haven't found it in the 100,000 posts

The questions I have for you would be what are you cooking and in what quantity?

Hey SmokinOkie,

Thanks for the reply, I'm sure there are 1000s of discussions about this...such a basic question right? Where to start, like a Ford or Chevy? Good to know about moisture vs. crust and how each cut benefits from the different approach. I checked out some of prisonchef's old posts and he seems to prefer the CS 150 pretty strong. Shoot, I might need one of each! Here's what we're planning on cookin up:

...in the beginning we are anticipating the most sales of 440-500 people/day on Sat & Sun since we will be open extended hours for brunch. Then as take-out picks up and we get our delivery service crankin' who knows where we might end end up. Plan on doing pulled pork, babybacks, brisket and hot links. Not planning on competing yet but if all goes well I could take the show on the road...those comps look like big party!

Think about capacity and cooking times.

If you do one smoke, then you have to do say the big cuts overnight, off in the morning and hold

Do the ribs and hot links at a hotter temp. I love ribs @ 275.

Good analogy, although I think the CS might be like a chevy, the FE is more like a Jaguar (doesn't Ford own them?)