Ok, aside from kicking a dead horse, let's talk smokers

findogak,
since we operate out of a trailer electric consumption will be your biggest consideration. the fec on start up draws 400 watts and after the ignitor goes off it only draws 50 watts. my sm150 draws 1550 watts peak when it is heating. the iq3 is kindo of a neat idea but both of my sm150's and my fec100 don't have them and overnite cooks are no problems. i have always kept a logbook for all 3 units and now i just set the things but that was after 2 years of constant and consistant monitoring.
if i had it all to do over again the trailer would have no a/c as the hood system simply sucks it out, the fec i would stick with along with both of the sm's and to be honest i like the old units just fine. the money saved by the deletion of air conditioning would have gone towards 2 honda eu6500is generators with wheel kits.
both the fec and sm's will cook any meat combo you can think of with no problems all you have to do is have your notes and away you go.
hope it helps some but my vote remains on the 3 units i have. to be honest from a weight standpoint if i ever get out of competition i will sell the fec and install the other sm in the trailer and with the procedes from that sale buy one 6500w gennie and rebalance the electric load. that would give me about a 1000w surplus on that leg of the system
the chicken skin thing keeps coming up but there are ways around it and they deal primarily with subcutaneous moisture and removing it so that your btu's are rendering fat and not generating steam.
hope i didn't ramble and that this helped you some
jack
jack

I'd suggest you call sales ,as to the availability of different items on different products.

They can also recommend equipment,after you discuss your workload.

Like Jack says,I'm not sure chicken skin is even an issue for commercial cooking.

Bark has never been an issue.

Also your commercial size Cookshacks cook at higher temps,than the residential units that are designed for slow and low.

The 150 series, like Jack has, is a real workhorse and a moneymaker.

Folks have them forever.

The 250 series is twice as large .

Dale Groetsma has a couple in Anchorage and cooks year round ,as well as the state fair.

If you plan to cook alot,they may talk about the FEC 500.

If you have other people,or min. wage help,the traditional Cookshacks have a shorter learning curve.

Like Jack says,put your butts and briskets in at night,set your temp and time.

You can set it when to drop to hold temp,until you open up.

Cook your chicken in the morning.

Thanks Tom and Jack, I really appreciate your responses. Jack, you could charge for your rambling.... I'll give Dale Groetsma in Anchorage a call. Heard a rumor that we may have a competition in Anchorage this year. The more I hear and read the more I like the cookshack products. It's just taken me awhile to look at everything on the market and Q in volume emough to create a style, not to mention buying a couple units large enough. I will call sales and see what their recommendations are. My biggest concern is consistency and I'm beginning to think that the FEC100 and a SM 150 might be a good place to start. I'm slowly reaching a point where I need to get serious while my wife just thinks I'm a danger to myself. Thanks for the generator info-hadn't really thought it through. For the love of BBQ.....Findog

I believe that the comp for Alaska state championship has been sanctioned and announced.

Dale "Big Daddy" is heading up the effort.

Looks like you have a good start on things here. You also need to look at the about of sales you can plan on for the first year. Moght want to do some looking into anyother joints around selling, and then go from there. This can help in two ways. One not buying a unit to small for what your needs are, and two buying a unit that is two big for your needs (FE500). I am sure CS would love to sell you a FE750, but might want to look at your start up's which I am sure you have done. You can alway start with a FE100 and a Sm. If sale's get larger. I know CS takes trade in's, and it will not be hard to sell your FE100 for a larger unit. Something to think about.

Craig
FireHouseBBQ.us

Appreciate the ideas....I have a unique situation where our little community due to the salmon fishing other summer activities has a huge influx of tourists with very few choices for food. I really enjoy messing around with the condiments and using sauces on my bbq sands. The response has been so overwhelming by friends and family I'm sort of being forced to the next level. A small street corner "Q" vendor could do well and I would get a competition trailer too. Here's an idea if you want to enhance the bbq taste of your sands when using onions.
Slice one onion, add one seeded finely chopped habenaro, and the juice of one lime. let sit overnight. Separately it tastes like a slightly hot sliced onion. However, when you add it to "Q" it actually produces a sweet bloom as you eat the sandwich. Try it and you might find it interesting. I've always thought it might be a good addition to a finishing sauce at a competition. Thanks again.

Sorry...That should read one large onion. Findog

Yeah sounds like a rough life. We went on a cruise there a couple of years ago. My wife had to drg me back on the boat. You are a lucky man living in a great land.


Craig

Hey Findogak, I dont know much, but Fast Eddy has/had his trailer for sale. Ready to go. Dont know about money or what you are looking for. Just a thought. Pics and info. are on this sight somewhere.
David

CS home page, left side. Still there.
David

Thanks Craig and David I appreciate the comments. Craig you now have a contact so head on up and do some fishing. The distance between these last threads is just amazing. Fast Eddy probably deserves a thanks too. Can't afford his rig but did meet him a couple of years ago at the Royal. Its always nice to meet good people especially those that can cook...FindogAk

Findog, I might have to take you up on that one day. I would love to go again.


Craig
FireHouseBBQ.us