SmokinOkie did a bad, bad thing

Yeah, that's me, the bad seed around here.

Hey you bought your wife that SWEET digital SLR so now you have some payback due.

It's a great question. How do you compare two different lines of smokers in the same company?

Not much experience out there with the Amerique, like none. As soon is it starts coming off the line, I think they'll give me one to test.

The main difference is a different style of heat. The AQ will have two elements (I think) but the rest of the way be similar to the other CS you have.

When I think about them, say comparing to the 150's, it's just a different style of cooking, more than a capacity issue.

The FE is a dryer heat. Having owned the Smokette and the 150, I definitely prefer ribs and chicken done in the FE. I can get drier heat which is really great on chicken and turkey.

Prisonchef owns both and is using both of them and has developed methods to get similar tastes out of each unit.

For catering, go with the FE. Gives you lots more capacity and flexibility.

I'd say find an FE owner near you and sample some product. A guy came through OKC never having seen one and I had him come to the house and let him sample.

Not working for them, but just being an owner, I'd say go with the FE because it is a different style of cooking. You already own the other and can use it for butts and briskets if that's you desire.

I'll bet though, once you get on the FE, you probably won't go back.

Russ

Whats the Amerique? Is it the CS smoker that they ran a contest to name it over the summer?

Yup.

if i was limited to only one smoker for speed i would chose the fec. the heat characteristics are very similar to a gas fired oven in that the unit comes to temp very quickly. the undersmoking problem can be worked around. the biggest difference between that and an sm is the time to stable heat and there is no way that can be overcome. so i agree with smokin if you have only one choice go with the fec for it's speed and versatility and to be honest even tho i can match everything my fec does it takes a lot of work and time and some throw away stuff so start with the fec and as you grow into doing more catering at that point think about the sm models
jack

You can achieve higher temps,which allows a more crisp skin on poultry in the FEC.

A lot of good comp cooks don't feel the need for crispy skin.

If you feel the need to fiddle with your meat,the FEC has quicker recovery times-when you open the door.

I feel I can get better smoke with my traditional Cookshacks.

I used my FEC mostly in the last 18 mos.,because of working on contest timing.

My son was here a week and we cooked everything on the CS160[because I gave them my Smokette].

I was again amazed how good the product was on the traditional,how easy it was to do,and I didn't need to use some of the comp techniques to produce the product.

I'd be thrilled to cook comps in a traditional Cookshack and carry a small weber kettle to finish chicken.

Like Smokin' says,if you want a change -the FEC is a wonderful piece of equipment.

Are you saying Tom that you want to start cooking the chicken also??? Please....lol


Craig
FireHouseBBQ

Get over it and get back to the chicken dance and song.

For you Craig and Tom:

I like it.

He also gives them a motivational speech.

I own both and FEC100 and a CS150. I've used both commercially and the FEC in KCBS contests. The CS150 has a great computer controller and the UL rating is important for indoor use. The CS turns a good product the FEC turns out a great product IMNHO. The difference is crust development and crisping chicken skin on the FEC.