Please help me decide..

Welcome to the CS forum,

I haven't a clear answer for you, but I thought I might share some knowledge with you. You can use the find button in the top left corner to search the forums.

We have members that check in quite frequently that have both that may be able to answer your questions.

The Fec100 can cook at hotter temp to help crisp up the skin on fowl. The biggest reason most use them is for competition smoking, they're legal. They are VERY good for this.

The one thing both have in common is the ease of their useage and consistant cooking ability.

Thanks Cal.. That find button is a great tool.
I just re-read what I wrote and realized its a pretty tough read. Guess I'm just overly excited about getting a new toy. I basically want to make sure If I buy an Amerique I won't one day regret not buying an FEC100.

I just received a FEC 100. I choose it because of the pellet feed process. the controls on the 100. the insulation
I have owned traegers. and wanted to upgrade significantly. the 100 is super. the question is now if you can afford the 100 it is the way to go.

I have the AmeriQue and love it. Super easy to use, no tending or checking all the time, just set the temp and time or use the probe.
Great unit and very easy to use!

The other thing to consider Tim is how much cooking you will be doing. If you are just going to be cooking for your immediate family the Amerique will work fine, If you want to cook for your entire neighborhood then the FEC 100 is perfect. I have got 3 racks of baby backs and 3 whole chickens to start with tomorrow. I can't wait! I have finally had a chance to play with it after 2 weeks of it being locked in the crate. Happy decision making!

Tim
I've had both a pellet grill (CS-570) and a Cookshack Smokette (008), I sold them both and bought a FEC-100 because I really like pellet cooking. I love the fact that the FEC will go up to 400 degrees as well. Also the FEC is easier to work with (load or clean).

I usually cook for two people and the FEC is as happy with one chicken, a pork shoulder, a brisket or rack of ribs as it would be with a 100 Lbs of meats.

I'll add there is the insulation factor with the any of the Cookshacks. It's hard to use a uninsulated cooker in the snow or rain. Did anyone say Colorado?

So I'd probably go back to the electric if I couldn't do the FEC.

Everything is a compromise you just really need to think about what is most important and buy one size larger than you think you need!

In any case welcome aboard and I'm sure you will love whatever you finally choose.

I've got both. If the price difference isn't the issue, go with the FEC.

I love my AQ, but I love my FE more. Capacity yes, because you may start out with just you, but you'll find that when you want a large load, you're not limited.

But comparing the two isn't something you can do.

They each do what they do very well and you'd be very happy with either.

The difference is cooking method and temp range. The FE is 100% wood and can cook in the 300+ range (almost up to 400)

The difference too is that the FE is more of a dry/all wood smoke because of the pellets.

Now, saying that, in my AQ if I want a drier smoke I open the door and dump the humidity down.

No perfect answer. If you're comparing the two, either will work.

Let me ask this, what exactly are you wanting to cook? what meats?

Tim,
I own a FEC-100, Traeger, and a CS-009 among the others...
I recently bought the FEC-100 as an upgrade to the trager. The Trager will eventually be leaving my cooking stations. I only cook for family, neighbors and work related functions. The FEC-100 more than fills the need and turns out better more consistent results.Some may like the results of the electrics better and I am by no means saying anything bad about them, I still use mine routinely, the FEC just produces the flavors in briskets, butts, ribbs that the family prefer, and the neighbors and coworkers have a choice whether to eat or not I havn't seen anyone take one bite and refuse a second bite yet!!!. The FEC does have a learning curve, as with any smoker I suppose.
I bought the traeger 4 or 5 years ago as a cheap alternative to the FEC suffice it to say I finally believe I have what I am, and will continue to be happy with... Oh and by the way the gas grill and charcoal grill still get regular use as well

FEC-100 all the way. Writing this at a competition site with my FEC just 10 ft away doing its thing. Working like a champ and happy as can be.

Wow, Thanks so much for all the quick responses. Smokin -- I mostly will do ribs,butts and brisket but would love to be able to turn out a great Turkey, especially at the holidays. Extreme cold and wind is not a factor for me here in Arizona its quite the oppisite. Some summer days reach 114 with very low humidity. Is one unit better for this hot weather?

I was in your same boat months ago.

I read all the articles and am just like you, I want to cook for family and friends, i dont want to do competitions, and I wanted a quality smoker.

I also do sausage on a regular basis.

I bought a cs020. I have on order a FEC100.

Here is why.

I am lazy, i want to basically set it and forget it until its ready. I want real wood smoke flavor, and I want to be able to cook all types of food well.

If I were never going to cook anything but pork buts, briskets, chicken and turkey, I would stay with my 020 (or ideally the americque).

The only reason I am getting the FEC is for my sausage and my jerkey. while I can cook them in my 020, I dont particularly like the way they come out. I however love the way all the other food comes out. I think its simply the fact that the electrics are a much moister cook, and you can do exactly what you have seen here, consistently open the door and move racks around, however I find that work, and I already said I am lazy when it comes to cooking.

Bottom line is I believe they are both great cookers. I would recommend either one. I think you really should consider what type of food you will be cooking the most, and how much attention you want to pay to said cooker, and decide from there.

quote:

Originally posted by Tim-In-AZ:
...Some summer days reach 114 with very low humidity. Is one unit better for this hot weather?

Both are insulated the same way, so there's no better or worse.

The humidity I mention isn't the local humidity, but the internal smoker humidity in the electrics. By DESIGN, they cook very humid (small vent hole) and some people say the meat looks steamed. It's not, it's just a humid smoker which actually helps many people get a better result.

Thanks again for all the help. I'm still having a tough time deciding. I am really leaning towards the Amerique but can't get past the fact that it just seems like an outdoor oven.So just a few more questions.

It seems like if wanted I could bake or cook a Pizza in the FEC. Could I do the same in the Amerique?

There are certain meats such as Brisket that I really don't like much smoke flavor. I'm pretty sure that would not be a problem in the Amerique but how would I control that in the FEC. Are there pellets that have a real light smoke flavor?

Thanks again for any help.
Tim

Can't speak for the amerique, but cooking in the FEC give. Food a nice hint of smoke and the food will taste nothing like cooking on a stick burner.

quote:

Originally posted by Tim-In-AZ:
... I am really leaning towards the Amerique but can't get past the fact that it just seems like an outdoor oven.So just a few more questions.

Well I'm not sure I'd agree with that. I can see your point, I just wouldn't agree.

The two systems are build the same way. Stainless with 800 degree insulation.

I'd prioritize what you want to do in it.

If you want to bake, use the house oven

I wouldn't do pizza or back in the AQ. You can, but that's not it's design.

You could do those in the FEC since it goes higher in temp.

As for smoke, I'd say the FE is a cleaner smoker than any wood burner out there, so most people would say it's a lighter smoke anyway.

In either case, go with a apple or cherry for a light smoke, even alder.

CAN I do those in my FE? Yes. Do I? No.

I use my pellet grill running at 600 and won't do Pizza outdoors any other way. I like a good crust and doing them at a lower temp doesn't give me a crust I like.

The only time I bake in it is at a comp, away from the house when I need to make biscuits and gravy, rolls or something like that for contest food.

I know it's hard to put that much money on either one, maybe some more owners will stop by and give you thoughts on baking and pizza.

Russ

Thanks Smokin. Not really just looking to spend 4k just to bake--LOL- but would love the option to be able to cook a stellar pizza every now and then. That makes me feel better about being able to do a light smoke on a brisket. I really love a strong smoke flavor on most things but just not Brisket.

Thanks again
Tim

quote:

Originally posted by SmokinOkie:

quote:

If you want to bake, use the house oven

I know it seems crazy but here in Az we try and do everything on the grill in the summer time. Every time we turn on the oven in the house its tough to keep the house cool.

I couldn't tell you whether you would prefer the Amerique or an FEC. I've just cooked with the Cookshack.

As for pizza, I agree with Smokin. Hot oven/grill. I've bought a pizza stone and do the pizza on my grill. Delicious that way. Let the stone heat up first, then throw the pizza on it. Great crust that way. Then you could have your pizza outside and the Amerique if you think you prefer it. Bingo. Both items covered.

A couple more thoughts, to add some confusion.

Are you THE cook? Think about what you actually WILL COOK.

Kinda like,"I need a couple tons of rock ,every few years,for my driveway.I can order it delivered for $20,but I could go get it myself,if I just had the dump truck and it does have neat air horns".Yes,there would be the extra parking,I'm the only one licensed to drive it,permits would be $1000,insurance is an extra $2000/yr,etc.

Of course,after the first few years,I might not ever use it again.But,I showed I could,if challenged.

If several different folks may cook on the AQ,I could teach your chimpanzee,on the cellphone,to cook better than 99% of your neighbors.You can pick up twigs along the highway,and make great Q.

Of course,if you bought chunks at a box store,it could cost maybe $0.50 to cook briskets and butts all night.

Yes,on my FEC s,I can virtually fry chicken,and if I am good,can sorta bake a pizza shell.Is this what most of my cooking is,or do I make slow and low bbq?Yes,have I ever done it -to prove I can do it- once?

I cook on a CS 160[sort of a slightly larger AQ] and if the sanctioning bodies at contests would allow me,I'd do my butts and briskets on it.

I'd certainly do my sausage,cheese,fish,shellfish,etc and all coldsmoking on the traditional CS.

I'd use it as my holding oven at contests.

I love my FEC s,and have to use them at contests,but I'll never give up my traditional Cookshacks.

Like Smokin'Okie says,"what are YOU going to use it for,not what someone can make it do"-if challenged.

The traditional Cookshack has been the best brisket/butt cooker around for half a century.Countless top restaurants depend on them.

Just a couple of thoughts.

Thanks again for all the great responses. I have been flip flopping back and forth more than a politician at election time or maybe Favre on retirement.You guys are really making me think about my purchase which is a good thing. I just thought of something that may sway me to the AQ. I have a lake house that it would be nice to take to and the FEC is definitely to big to transport back and forth.

I hate to sound like a broken record, but...

I have the AmeriQue and love it. Great smoked food, chicken, brisket, sausage, ribs, turkey or whatever you want to smoke. Extremely easy to use and operate.

If you are not entering comps, try the AQ, if you don't like it within 30 days, send it back and go for the FEC.

Tigerfan,

Go ahead and sound like a broken record, because you make ALL the right points,IMO!

I also like Tom's part on a smoke maybe costing a little pocket change instead of having to get into the wallet to buy pellets.

I like the thought of having saved a little money, so a person can buy a little extra meat to smoke. This, experience, is what will make you the master smoker on your block instead of just another cook.

You never know a person can always use a new toy in a few years, especially if the new toy is a FEC100. You wouldn't have no trouble finding a new home for the old AmerQ, but you wouldn't!