gas vs. electric

Well wars have been fought over this question.

Considering that we enter contests (ABA) with a CS and finish in various places, obviously the judges can't taste it going...hey, this isn't Q...

So sometimes it's subjective.

A lot of marketing. People like to "see" the smoker. And they think they're getting the real deal with an SP, not realizing it's gas fire

There are a LOT of successful companies using both. The challenge is to think about quantities and cost of the smoker, etc. It's easier to start with a CS than a SP, less cost. Then of course, there are other smokers, such as Ole Hickory, that are similar to SPs.

The main difference in all of the cookers has to do primarily with the kind of heat. Is it dry or moist heat. The CS stays at a pretty high humidity and the SP doesn't so you tend to get a "drier" cook. This has an effect on the finished product.

And think about the finished product. If it's going to be covered in sauce, who'd ever know anyway? Regardless of what smoker, you'll have some that love your Q and some that don't. So figure out your business plan for your needs not theirs because you'll never satisfy them all.

I am with you. Knowing Q like I do....I know the difference, but many of your customers will not. idea is to make money and have a good product. I used 150 for 4 years and paid for it many times over and never had a bad product come out of it. Plus think of ease of cleaning...MUCH better (and less to worry about than gas).

If you Q with just wood and charcoal....BIG taste difference. Gas and Electric are similar...season well, use enough GOOD quality wood, and good sauce and you are on your way.

Had many experienced Q eaters from down south come up this way and tell me my Yankee Q was the best they ever had (and was a CS 150!!!) all in presentation/prep/meat etc....

Also doesnt hurt to get em drunk first!lol

Sherpa,

I don't know where you are located, but you may be able to try these units out. A Southern Pride area distributor loaned me a trailer mounted unit to cook on for a day. Cookshack may also offer something similar. I use machines from both of these manufacturers on a daily basis, and you can turn out good Q with either. I find that the appearance of the end product may differ, even if the texture and taste are similar.

quote:

Originally posted by sherpa:
[qb]"well, you put two slabs side by side and regular person probably couldn't tell, but I could. Gas is better." [/qb]

My question to that would have been, "Why?"

Look at it this way, you either have a gas flame or an electrical heat element - both produce B.T.U.'s which create heat and cause wood to smolder. The combination of both create the barbecue. Most folks equate Que with wood & flame. Does that make it a better product? I don't think so, but that's just my .02

Man I've just got to add my 2 cents worth to this one. For saute or frying give me gas for long term cooking give me electric. This is based off of years using an alto-sham unit for doing prime rib for convention work. Lots of control and great finished product. Thank god i went to the Atlanta convention and spoke to John and cookshack. Our SM150 is coming june 18 and our FEC100 at the same time. Why the FEC? Only because I want to do competions The chef in me got the best of me.
Jack and Peggy Percifield
2 Grehounds....SMOKIN!!!!, Inc