I have the itch to pick up either a larger cookshack or a FEC-100.
The trick is that I know what the electric cookshacks bring to the table, but I've never tasted food off a FEC. I like the temps the FEC brings to the table and recovery times seem to be better. Are there any negatives that might sway my opinion/wallet?
Anyway, is there anybody close-ish to Asheville with a FEC or perhaps coming to a NC competition? That way I can get an idea about what to expect before I drop some cash.
Thanks!
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