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Having A Hard Time Making Up My Mind

FM Former Member
I haven't gone thru as many smoker/grills or grill/smokers as some on this forum. I've used "kettle" style units, a Lowe's Chargriller Pro to which I added the offset firebox, a Weber Genesis, and a Big Green Egg. I've been using the BGE for 3-4 years now. After incinerating some ribs and bricking a brisket, I ordered a BBQ Guru to use with long cooks and inclement weather smoking. My memories of tasteless food out of the GENESIS inspite of using a smoker box and flavor bars, is haunting me(my wife reminded me recently about my costly "away from charcoal" experiment.)
Another reason for my hesitation is that being in Indianapolis, IN, There are no dealers nearby where I could feast my eyes on the product and pick the salesperson's brain (not they really know anything). There seems to be a lot of post that indicate numerous issues with getting any CS really ready to go. I have a hard time laying a wad of cash for something sight unseen.
I'm the kinda guy who just can't buy a unit. I've got to buy the most appropriate functional accessories. Because of this quirk, my budget will only allow me to get the 008 combo with cart along with other cooking related accessories. I found Cookshack to have the best price compared to the WCS and the CS. The others kill you on the shipping.
Is there a BBQ doctor in the house that can help me with my delemma?
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FM Former Member
Whoa, don't like the Egger's hear you're having difficulty with them. They ARE a loyal bunch Big Grin

quote:
Originally posted by E.Michael:
There seems to be a lot of post that indicate numerous issues with getting any CS really ready to go. I have a hard time laying a wad of cash for something sight unseen. [quote]

I think if you look at the total of almost 90,000 posts, you're picking out some issues because they stand out. BUT... unlike some places, there is this forum to help, so regardless of what happens, they're are a lot of great guys & gals here to help AND most of those issues get resolved by calling CS Customer Service direct (see a post today about a heating problem). It's just that problem posts seem to stand out. Do NOT worry about the units or the reliability. CS is a top notch company and their customer service is 2nd to none.

[quote]
Is there a BBQ doctor in the house that can help me with my delemma?


Yeah, but you can't afford my rates...

Tough question, and only you can answer. We can offer advice, but there are just too many variables. That's why I created this forum for people to look through "which" smoker to buy. So many questions, but lots of good info.

Keep in mind one thing. 30 day money back guarantee. Not many smokers out there off that.
FM Former Member
I was in a similar situation. With no local dealers in central IL, I didn't want to throw down a big chunk of cash on something I hadn't seen either. I spent about 12 months researching (debating, waffling) online and finally got to the Cabela's in KC to look at one. I salesman there said he owned a 55, showed me the construction quality and the amount of wood it needed, and compared to the other smokers, it was hands down the most well made. I was sold and have spent most of my free time trying new recipes. It works like a champ, even in the bitter cold. Jim
M muleskinnerMember
I just got my FEC100 and have to tell you, it is one cooking machine. It was indeed a considerable investment but it'll do anything and everything I'll ever ask it to do. It is so easy to use it's really amazing. As for the company, you won't find a more "Customer Satisfaction Focused" group anywhere. And no, I don't have stock in the company. Just thrilled with my smoker and what comes out of it. Here's a link to my last Sunday's cook. Bear in mind this is only my second time cooking ribs ever on anything!

Sunday's cook
FM Former Member
If the F1 race was still on the calendar this year I wouldn't mind at all to throw mine in the truck and make some stuff for the weekend as I'm always there from thursday to Monday.

However Bernie and Tony couldn't get the job done and now I get no F1 live for the first time in 8 years. Mad
FM Former Member
QNORTH,
Due to the "bad economy", Cabella's announced a few months back that the INDY store is on indefinite hold. Their decision also had a domino affect on other vendors that planned to set up shop in that area. It's too bad that Gander Mtn. doesn't carry the CS. They compete with Cabella's on most everything else.
FM Former Member
For me gaining MotoGP is like losing a girlfriend, but she left me chlamydia. My racing is on four wheels. Big Grin

I do agree with the comments on Bernie, but he doesn't care about losing Indy when there are countries that allow tobacco ads to be had and will pay through the nose to get his circus there.

I really liked going to Indy. I was like driving 8 hours only to still be at home. People would ask ME for suggestions and directions because they thought I was local. After the first two years I was able to help them out instead of going "I'm from NC.". Big Grin


I think I'll go to Montreal, been wanting to go there for a while anyway.
FM Former Member
quote:
You can surely read these forums and know that the CookShack electrics are the best.

that sounds a pinch biased to me though, since this is the cook shack website, there is something to be said for good ol fire and smoke hitting bricks that absorb flavor, tin doesn't retain much flavor does it? the electric seems an inexpensive way to go, i wonder if i put a piece of wood in the microwave along with some beef if it would taste good, although if you cut it's testicles off im going to eat it,however its prepared, im sure the electric does taste nice.... and thanks for the welcome this is a cool site
FM Former Member
Bricks? What kind of smoker are you making a comparison to?

Truth be told I have run into very few surfaces that won't season up. Stainless steel isn't one of them. Big Grin

In the end they're all about the same wood, gas or electric. They're all indirect ovens that pass smoke through the cooking chamber to flavor it's contents. The biggest differences after that are how clean the smoke is and how moist the environment is. Then comes resistance to temp fluctuations inside and out.
FM Former Member
quote:
Originally posted by cronyism sucks:
Bricks? What kind of smoker are you making a comparison to?

Truth be told I have run into very few surfaces that won't season up. Stainless steel isn't one of them. Big Grin

In the end they're all about the same wood, gas or electric. They're all indirect ovens that pass smoke through the cooking chamber to flavor it's contents. The biggest differences after that are how clean the smoke is and how moist the environment is. Then comes resistance to temp fluctuations inside and out.

you've never heard of a brick oven? ever have a pizza from a brick oven over a metal gas oven? taste is night and day and anything smoked over gas or propane has always tasted rank to me........ my customers can certainly tell the difference i was just wondering what the electric tasted like...i dont want to start a pissing match
FM Former Member
quote:
Originally posted by Tubbys Smokehouse:
quote:
Originally posted by cronyism sucks:
Bricks? What kind of smoker are you making a comparison to?

Truth be told I have run into very few surfaces that won't season up. Stainless steel isn't one of them. Big Grin

In the end they're all about the same wood, gas or electric. They're all indirect ovens that pass smoke through the cooking chamber to flavor it's contents. The biggest differences after that are how clean the smoke is and how moist the environment is. Then comes resistance to temp fluctuations inside and out.

you've never heard of a brick oven? ever have a pizza from a brick oven over a metal gas oven? taste is night and day and anything smoked over gas or propane has always tasted rank to me........ my customers can certainly tell the difference i was just wondering what the electric tasted like...i dont want to start a pissing match



No pissing match. I was just answering.

Now I didn't know we were talking about brick pizza ovens vs electric ovens with direct heat and no smoke. I don't see the connection.


Now, I know that gas can taste bad if one doesn't know what they are doing, but so can a big black smoker boiling out smoke.

There'd be a lot of Ole hickory and southern pride using restaurant owners that would go toe to toe with anybody.



Where's your place located? I'd love to come by and give it a whirl. I dig trying BBQ joints. Gives me ideas for when I start my own.
T tomMember
Yep Tubby,

Different cookers can cook differently and product can taste differently.

I've found that it has more to do with the cook,than the cooker.

Most good cooks,produce good product,whatever they cook on.

Can different products season differently-Yes.

Can excess smoke/drippings be bad,as well as good?

Certainly.

Does direct cooking,over coals,where drippings vaporize back on the meat,give a different taste?

Usually.

Have I tasted comparable product from charcoal/gas/ electric- flavored with some wood?

Yes,good and bad.

How about pure stickburners,or those that burn down sticks and flavor with wood?

Yep,good-and bad.

Lot of fine restaurants,use different cookers to produce good product.

Some are more convenient to use,some are more cost effective,some have better customer service than others.

These, might be reasons that the fine cooks above speak well of Cookshacks.

Welcome to the forum,and we always are pleased with input we can learn from.
FM Former Member
quote:
Originally posted by cronyism sucks:
quote:
Originally posted by Tubbys Smokehouse:
quote:
Originally posted by cronyism sucks:
Bricks? What kind of smoker are you making a comparison to?

Truth be told I have run into very few surfaces that won't season up. Stainless steel isn't one of them. Big Grin

In the end they're all about the same wood, gas or electric. They're all indirect ovens that pass smoke through the cooking chamber to flavor it's contents. The biggest differences after that are how clean the smoke is and how moist the environment is. Then comes resistance to temp fluctuations inside and out.

you've never heard of a brick oven? ever have a pizza from a brick oven over a metal gas oven? taste is night and day and anything smoked over gas or propane has always tasted rank to me........ my customers can certainly tell the difference i was just wondering what the electric tasted like...i dont want to start a pissing match



No pissing match. I was just answering.

Now I didn't know we were talking about brick pizza ovens vs electric ovens with direct heat and no smoke. I don't see the connection.


Now, I know that gas can taste bad if one doesn't know what they are doing, but so can a big black smoker boiling out smoke.

There'd be a lot of Ole hickory and southern pride using restaurant owners that would go toe to toe with anybody.



Where's your place located? I'd love to come by and give it a whirl. I dig trying BBQ joints. Gives me ideas for when I start my own.



im in hesperia california thanks for your input, im trying to decide if i should purchase one of these electric smokers i have a brick smoker/oven and the side box metal type but not having to nurse the box sounds good to me (but then again thats what we have beer for)but after tons of smoking it gets old
FM Former Member
quote:
Originally posted by Tom:
Yep Tubby,

Different cookers can cook differently and product can taste differently.

I've found that it has more to do with the cook,than the cooker.

Most good cooks,produce good product,whatever they cook on.

Can different products season differently-Yes.

Can excess smoke/drippings be bad,as well as good?

Certainly.

Does direct cooking,over coals,where drippings vaporize back on the meat,give a different taste?

Usually.

Have I tasted comparable product from charcoal/gas/ electric- flavored with some wood?

Yes,good and bad.

How about pure stickburners,or those that burn down sticks and flavor with wood?

Yep,good-and bad.

Lot of fine restaurants,use different cookers to produce good product.

Some are more convenient to use,some are more cost effective,some have better customer service than others.

These, might be reasons that the fine cooks above speak well of Cookshacks.

Welcome to the forum,and we always are pleased with input we can learn from.

thanks for the post tom i agree a good cook can make anything taste good im looking at getting one of the electrics they sound very afordable and less fussing over them im gonna stick around and gain some knowledge from you fellas if ya dont mind....thanks for the welcome....jim

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