Ranger, I've been cooking on an offset with wood for about five years prior to getting an FEC100 earlier this year. There are so many positives from a catering or commercial aspect that it's almost easier to name the few negatives about the FEC. I miss the heavy smoky flavor that I get with my stick burner. And I'm still working on the details of getting my ribs to come out as good as they do on my stick burner. That's it! And I will say that I'm biased to the smoke flavor, but I have had people tell me that the BBQ I've cooked on my stick burner is too smoky. No to mention, the last two contests that I've been a part of, GC has fallen into the hands of pellet heads.
I can tell you one thing's for sure... When loaded down the FEC is a consistent Q'ing machine!
If you're looking to try a sample of some pellet Q in Phoenix, then jump on over to
http://www.azbbqa.com/. There are a few pellet heads in our organization that you could ask about sampling some product. I would say come on over, but I'm up I Flagstaff (not exactly around the corner from Phoenix). Put a post up, you'll get some replies. I think that the next contests are the second and last weekend in August. Both of those will be up north, and are great contests.
One more thing... I don't know that I've ever had better customer service than what I've gotten with Cookshack. And that's something you'll hear over and over on this forum!