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3 replies

Fast Eddy Vs Electric

FM Former Member
After playing with my Am-Q for several weeks I'm intreged with a stick burner. The electric CS models cook moist because of an electric burner, no combustion to dry out the air, correct?

Comparing the electric with a stick burner such as the Fast Eddy, how do you keep the food moist? there is no water pan.

Also I noticed that the Fast Eddy users cook at a higher temperature and shorter time, is this true or just a differant methoid?

Thanks for any input,

Louie
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FF Fast Freddie/Love Shack BBQ (Guest)
The pellet cookers hold moisture very well.
I always have very tasty meat come out. You can cook at higher temps, and still get a great product. I cook my ribs @ 275*. They come out perfect. The main thing is just to let the pit do it's thing. It's hard to screw up your food.
Relax and enjoy great food. Good luck.
FM Former Member
Louie, you just got your smoker and looking for another already?

Different smokers.

The CS are humid not because of combustion, but because of the smoker design. Well insulated and small vent holes.

The FE's cook in the same range, but because they have a bigger range, they have a bigger range of food. I prefer my chicken at 325 for crispy skin (Mrs. Smokin' prefers that).

Time/temp aren't a function of the smoker, just different methods.
FM Former Member
Louie,

I had a true stick burner. Then I got a 500 and a 100. Both produce a very moist Q. And the easy of opperation is fantastic. A high temp for a long period of time would dry food out. But I run both of my FEC at the same temps I ran my stick burners. I just don't have to play with them every 45 minutes.

I have played with a pan of water and fruit juice in the 100.

A by product of combustion is water vapor.

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