Hi. I'm planning to open a small barbecue joint and am trying to decide on a pit. I have been cooking on a Klose 36 x 10 with upright for three years and really like the product cooked entirely with wood. It seems most of the commercial pits use wood to flavor their product and then rely on gas. At least that's what I have been told. The notable exception are the FEC's.
When I asked for opinions on another forum on FEC vs. Ole Hickory the most common concern regarding the FEC was reliability. Any of the big cookers can fail because of bad controlers, but the FEC also has moving parts, the auger, that can get into trouble. I understand that Cookshack has excellent customer service, but if your pit craps out Friday afternoon just before the rush...
I really like the FECs but I'm troubled. So my question to all of you folks is: Are these pits reliable enough to bet your income?? And if they crap out is there a work around??
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