If I were to put a Cookshack in a vending trailer under a hood would you recommend a SM160 or a FEC100?
I am leaning towards the SM160 for the ease of letting it run all night without the worry of running out of pellets
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As long as you fill it every day and aren't running it at 400 then it will never run out of pellets.
I think you need to look at what you're cooking as the two are somewhat the same and somewhat different in how they cook.
I moved this to the Pro's forum, as not many people have both of them.
What will you be cooking (capacity, meat, temps)?
I think you need to look at what you're cooking as the two are somewhat the same and somewhat different in how they cook.
I moved this to the Pro's forum, as not many people have both of them.
What will you be cooking (capacity, meat, temps)?
quote:Originally posted by SmokinOkie:
As long as you fill it every day and aren't running it at 400 then it will never run out of pellets.
I think you need to look at what you're cooking as the two are somewhat the same and somewhat different in how they cook.
I moved this to the Pro's forum, as not many people have both of them.
What will you be cooking (capacity, meat, temps)?
we would be cooking butts, brisket, ribs, chuck roll.
Doing most of the cooking at about 250°
How about the smokers vent, I see the FEC vents on the side, I would guess a fan would draw that smoke up, where does the SM160 vent from, right at the top by the controls?