Need input from Cook Shack owners?

I can attest to number 2. The outside get's warm. You could rest your hand on the unit all day and not be uncomfortable. Not even near hot.

The FEC gets its heat from wood pellets.

The traditional has a heat element,much like a home oven.

It uses wood chunks,to deliver smoke flavor,much as charcoal cookers do.

The FEC can cook at temps above 450� and recover heat more quickly when the door is opened.

Altitude,extreme heat or cold,nor pouring rain or snow affects either.

SkinsFan
1. The Fast Eddie is a pellet cooker while the other cookshacks are electric. The FE burns wood pellets to produce the heat while the other cookers use an electric element. That is why the FE is allowed in competition and the other CS models are not.

2. The home smokers get warm but not hot. It does not get to the point where touching the outside would burn you.

3. I have no ewxperience cooking at very high altitudes, but I do not think it would be a problem.


Thanks [/QB][/QUOTE]

I live at 5200' and haven't had any problems, though I think I might have longer cook times than my lowland friends. It might be attributed to the arid country, to the elevation, or to the dumb user.

SkinsFan,
I live at 7200 feet and I don't see a great deal of difference in cooking times than the times described. As Dennis-UT said a little longer but not a lot.
But as they say Its done when....