Jim,
I agree the wood in the Cookshack is not the main source of heat, but it is PART of the heat source. If they don't think so let them pick up the smoldering coals when the smoking/cooking is over. In that same light, let them put their hand on the electric coils after the pellet has started smoking.
I have eaten the same method of preparing pork and ribs, by the same competition BBQer using both his pellet smoker and his commercial size Cookshack and to me the Cookshack was a superior product with a cleaner smoke flavor and that is why I bought my first CS55 and now use an AmeriQue.
I have little respect for an organization that picks at trivial reasons to keep a better smoking method away from competition and the wrath from old time competitors who are used to their fire and coals. The old methods put out good products, but boy! how inconsistent they can be, they don't keep those gallons of water handy to drink. I guess it was a big gift just letting the pellets compete and they have no intentions of letting anyone else in.
I only smoke for friends and neighbor so I have no irons in the fire, but I have two competition friends that would love to use a Cookshack smoker because of their consistency and superior flavoring of the final product. One of them has a CS he uses for paid events.
Just my thoughts, right or wrong.
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