Pellet Teams Looking Good in KCBS Rankings

Pellet Envy is changing their name since they have stopped using pellets in their contest and is using a jambo pit 95% of the time. I heard them talking about it on a BBQ Central podcast

quote:

Originally posted by Smoked-out:
Pellet Envy is changing their name since they have stopped using pellets in their contest and is using a jambo pit 95% of the time. I heard them talking about it on a BBQ Central podcast

Correct, he's getting new cabinet Jambo's and will change his name in 2011.


Donna,

We need to match it up with the list we had a few months ago for all the teams.

UPDATE as of 9/16
Overall

Pellet Envy
Munchin Hogs @ The Hilto
IOWA'S SMOKEY D'S
Butcher BBQ
4 Legs Up BBQ
Lotta Bull BBQ
I Smell Smoke
QUAU
J P Custom Smoke
PORK PULLIN PLOWBOYS
Smoke on Wheels
Parrothead Smokers
Rhythm 'n Que
Florida Skin & Bones
Cool Smoke
Slap Yo' Daddy BBQ
Smoky Mountain Smokers
Little Pig Town
KC Can Crew
Jiggy Piggy
3 Eyz BBQ
Smokin' Triggers
WILD HOGS BBQ
Great Grills O Fire
Buffalo’s BBQ

Chicken

QUAU
Munchin Hogs @ The Hilto
Pellet Envy
4 Legs Up BBQ
Smoky Mountain Smokers
TheSlabs.com
KC Can Crew
Rhythm 'n Que
Wild Bunch Butt Burners
Burnin Bob's Butts N Bon
Cool Smoke
Smokin' Triggers
Butcher BBQ
Florida Skin & Bones
JoBeaz Blazin Butts/Wing
WILD BLUE
Smokey Joel/Cubby Bear
Pop's Blazin Smokers
Buffalo's BBQ
Lotta Bull BBQ
Wanna B's
FOUR MEN AND A PIG
Lo-N-Slo BBQ
Jiggy Piggy
IOWA'S SMOKEY D'S

Ribs

J P Custom Smoke
Munchin Hogs @ The Hilto
Swiggin' Pig
Lotta Bull BBQ
Smoky Mountain Smokers
IOWA'S SMOKEY D'S
Learn2Q.com
4 Legs Up BBQ
QUAU
3 Eyz BBQ
PORK PULLIN PLOWBOYS
Florida Skin & Bones
Jiggy Piggy
KC Can Crew
Smokers Wild
Pellet Envy
Smokin' Triggers
TheSlabs.com
Slap Yo' Daddy BBQ
Rhythm 'n Que
I Smell Smoke
Delta Smoke
REDNECK GRILLERS
House of Q
Smoke on Wheels

Pork

J P Custom Smoke
Little Pig Town
Munchin Hogs @ The Hilto
4 Legs Up BBQ
TheSlabs.com
IOWA'S SMOKEY D'S
Slap Yo' Daddy BBQ
Lotta Bull BBQ
House of Q
Butcher BBQ
RUBBIN IT & LOVIN IT
Smoky Mountain Smokers
Pellet Envy
Twyford's BBQ
Great Grills O Fire
Smoke on Wheels
All Hogs Go to Heaven
REDNECK GRILLERS
Dr. Porkenstein
QUAU
Florida Skin & Bones
Pickin' Porkers
Team Bobby Q
I Smell Smoke
Rhythm 'n Que

Brisket

Pellet Envy
4 Legs Up BBQ
Butcher BBQ
Jack's Old South
IOWA'S SMOKEY D'S
Parrothead Smokers
Munchin Hogs @ The Hilto
Delta Smoke
QUAU
Great Grills O Fire
Lo-N-Slo BBQ
Florida Skin & Bones
KC Can Crew
Lotta Bull BBQ
Little Pig Town
House of Q
cancersuckschicago.com
Captain Ron's Brew-N-Que
Rhythm 'n Que
Smokin' Scotsmen
Buffalo's BBQ
Smoky Mountain Smokers
WILD BLUE
All Hogs Go to Heaven
Swiggin' Pig

Why would someone take a cooker that is obviously working (pellets) and go a stick burner? The Jambo has the looks, and yes it cooks, but once you get the fast eddie down (as Pellet Envy has) it is extremly consistent

KC Can Crew uses a pellet cooker?

quote:

Originally posted by NUPOC:
Why would someone take a cooker that is obviously working (pellets) and go a stick burner? The Jambo has the looks, and yes it cooks, but once you get the fast eddie down (as Pellet Envy has) it is extremly consistent

I'm not sure why Rob changed to the Jambo. He has been a good friend to Cookshack and we wish him well no matter what he is cooking on.

I think one of the main issues was gas prices. He could do a lot better only towing the Jambo, than pulling his Weekender trailer. I believe he could go faster as well....

Which I can understand the mileage that Rodney was putting on. It gets tiring after a while.

Happy birthday Donna!

Scottie

Thanks, Scottie!
Donna

Just a quick note to add to the gossip-and that is where we are right now.

Having cooked with Rodney before,and Barbara and I cooked with him this weekend at the big Lakeland ,Fl gig-we talked some.

Rodney's classes around the country will still be on the FEC s,and his old Geer.[Jambos to the newer folks]

Rod loves his FECs and talks ,always highly of them.

He quickly states,if you can't cook well on an FEC,you just aren't trying.

They are almost foolproof,in every way.

As many of us do,he has several favorites he'll never get rid of.

He is available to discuss techniques on them with all his friends,students ,etc.

Rodney does bbq as a full time living, and particular needs can dictate directions he might take.

As of this week, he has 36 bbq weeks scheduled and more to come.

Just my $0.02 worth.

I'm thinking about purchasing my FEC100 about a week before Rod's class so I can get it broken in for a full week. Then once the class is taken I can start cooking on it immediatley. Or should I take the class first and see if the FEC100 is right for me?

I'd get it in and try to make it do some things.

Without it,you would be talking about general bbq,that would mention spices,rubs,box prep,trimming meats,purchasing,etc.

I can mention a couple books that can do that and you can sit home by the fireplace.

The new "Jambos" are very pretty,and some carry them inside a closed trailer,rather than tow them.

They use the california duster that car lots use,rather than wash them.

They carry the polish and rags at the first place in the cooker.

Jamie is painting them with all the tricks of a custom car show.

I haven't looked at Jamie's new site ,with the prices,but you can spend $15K to get it nicer than the last guys.

They are beautiful to look at,but Rod quickly tells folks -no you wouldn't vend,or cater with one.

They do cook well,if you are a pure logburner.

Rod runs the class like a cookoff,right down to the minute,and the timings for different products-all the way to packing to go home.

He will stay and answer your questions,until you wear out.

If you haven't come up with a question yet,much of his class won't really click.

Rod will give you specific times,temps,locations,all about your FEC.

If you are thinking about a different direction in cookers,than that is a different prop.

If you are a young guy,cooks occasionally and are into the "old time traditions" of chopping your woodpile,feeding the cooker every 45 mins around the clock,and brag you want no shortcuts-than an FEC might not be right ,at this time in your life.

Most pellet cookers have been thru the charcoal and stick burners,and gone on to the FEC-especially if they have to cook many weekends.

There are some folks that can afford it,and buy every cooker out there,because they enjoy the change.

I'm sure there are folks that have gone from pellets ,the other direction, as their working cooker-I've just never personally met one.

Hope this helps a little.

Tom,

I don't have a fire place, so I guess I'm going to have to take his class. This helped in reading your post/posts and all the other things that people write. I currently cook on the Good-One Rodeo and I'm really happy with it. I'm looking at the FEC in regards to cooking the butt and brisket throughout the night at comps without the hassle of watching my temps nervously throughout the night. This will also let me go out and socialize with other teams after I throw the meat on. I plan on still doing ribs and chicken on the Good-One, cause it cooks so well. I'm also interested in cooking butts and brisket throughout the night when I'm home and being able to get a good night's rest.
Who knows...I may eventually get rid of the Good-One once I get the FEC and start cooking with it. There is so much you can learn from posts and the rest will be from actually doing it. Keep the posts coming Tom and don't hold back on me.....let me know if I'm getting the FEC for a small selfish reason, or I'm right on track.

The Good One is a fine cooker and I know it can cook good periods,without killing you.

At the comps, you'll see the FEC teams disappear.

We like to have our FEC s fired ,and running happy,between 7-8 PM friday nights at comps..[We may have already cooked some dinner on them.]

We like to get our big meats on about 8 PM and stabilized temp.

Eddy taught us to go on to the motel,then.

He used to have a combo lock on it ,so nobody could mess with,or steal his meats.

We come back over about 6:15-6:30 AM to start getting the ribs ready to go ,and see what the organizer is serving for breakfast,and maybe swap a few stories.

Rodney,likes to get his big meats on about 6AM.

He'll cover that with you.

Many of us cook down about 160*-180* for several hrs,and let the hold feature kick it up around 240* in the early morning hrs.

Little more smoke,like you are used to on your GoodOne.

Give us a shout ,if we can help you.

Let's hear about those book recommendations!

Smokin' has the best collection of anyone I know,and has reviewed some of them.

We have had some long threads,where we have discussed many and with the comments-you can pick the 3,or 4 favorites of the crowd.

This is still the "bible" for these cookers.

I'd read the FEC forums,as these are the best comments from Eddy,Smokin' and all the cooks.

It won't take long,lots of fun,and you'll want to save a bunch of posts.

The others may be stories,recipes,how to make rubs,etc.

The favorites come with our warnings about times,temps,etc.