opening a joint

talk to the owner of the bld. and work a deal to enlarge the doors ie. split the cost etc. i have a FEC500 for my place in colorado [smoque shack bbq] and i truly love it! i was thinking about an FEC300 back when, and i thought, what would i do if i needed something bigger if sales took off. so for about $2k more i got the 500. btw. my 500 is on a trailer, so putting it inside was not an option. ....good luck!.....jeff,

its already a double door. and mine has to go inside. i have room for 2- 300,s and the city owns the location. i am trying to decide between an ole hickory or fec. i want to know about the performance from other owners.

Not a pro... but if timing isn't an issue you might want to consider one of the cookshack "classes" where they use their commercial smokes.

Next one is June 6-7... kind of a long way away, but still a good "hands on" experience with the pits and good opportunity to taste que as well.

Cookshack 2011 Cooking Classes

I haven't attended a class... but have tasted the que from them. Good stuff!
Nordy

Give a call to John at CS and talk about it. He might be able to hook you up with a PRO owners of a 300. You could even email Stuart for some help.

They're happy to assist, they want you to get the right unit given your needs.

I do prefer the multi-pots of the 500/750, but I also know restaurants that are using the 100 for plenty of smoke.

Not sure the OH will give you more smoke using propane and a log or two.

Tough question. Too bad you can't put a 500 or 750 out back.

I've used a 300 about a dozen times, but not in a pro setting

I really enjoy my 300-the end result more than justifies the cost. You will not get the product consistency with other brands especially if your interested in smoke profiles. But I'm just a one-man operation. It really depends on the amount and type of product you need to have on a daily basis. It has plenty of smoke-its real easy to over smoke. I think you will enjoy the quality of this equipment especially the support. Smokie's suggestion to call John at CS is a good one. Its a good idea to oversize a little and its just one piece of equipment. Remember you have the prep, the cook, and the hold to worry about. Good luck

like i said i can fit 2 - 300s inside. how can you over smoke with 1 fire pot? and smokie did you get enough smoke when you used it?

Aaaah....I should of said that's it easy to over smoke with other types of pits. I decided on a FEC because I was trying to eliminate the heavy lingering cerosote aftertaste that you can often find in commercial bbq. I have never over smoked with my 300.

do you get good smoke with the 300?

Great smoke with the 300-right now I'm messing with cherry and sugar maple with the oak base. Customers love it. Plug and go with these pits-its really that easy.

quote:

Originally posted by big joe:
... smokie did you get enough smoke when you used it?

I did, but smoke is SO subjective, what I and others think is right, you might find weak or even heavy.

That's why if you're really worried about smoke taste, you should test run if you can. CS might be able to help you out.

It's just impossible to say about smoke. If you're used to oversmoked, stick burner food (with lots of white smoke) then you'll not like the pure, clean smoke of the FE --- maybe.

I ate at Golden Corral in Harrisonburg VA and they has 'ribs' on the marquee. Of course I was interested, and on vacation away from my FEC, which we all know makes superior ribs. They had an Old Hickory Gas/Wood smoker. Their ribs looked great (both St Louis and Babyback). They both had a wonderful smoke ring and you could really taste the smoke. The SLs had a hard crust of overdone meat on the top, that frankly, when coupled with then over-sweet, think sauce, was annoying. They might have been reheated. The product was very good, tasty and smokey. They were different than my FEC with a more 'baked' taste, if that means anything and a more overt smokey flavor. IMO opinion, my FEC ribs were better.

thanks bill and others