- I've been BBQ'ing for a while (to me at least!) since around 1992.
- I like "Texas" style BBQ in that I cook dry smoked BBQ and never have boiled anything. I add wet glaze at the end but not during the effort. I'm in Arkansas by the way.
- I own a trailer based grill/smoker that uses charcoal/wood for the fuel (lump coal). I can cook 36 racks of baby-back ribs on the entire thing but usually cook only on half of it (I use the other half as the heat source) and do 18 racks at once.
- I own a Green Egg but primarily grill with it (and love it for that). I sometimes use the smoke plate for small situations but it's usually not worth the effort.
- I cook domestically but do BBQ for charities when requested (and I have time.) When I cook for my friends and family it can be for around 40 people. When I cook for charities it can be for around 400 people.
- I sometimes smoke 18 racks of ribs and 6+ pork butts at once but not always.
- I'm interested in a electric smoker but am concerned about how to get the "crust" or char I get from my current rig. Typically I char the meat over the heat and then move it to be smoked over several hours. I also add a glaze at the end for some of my BBQ and am concerned if the electric smoker can obtain the proper carmalization.
- I'd like to be able to BBQ for just my family of 4 (and do so economically.)
- I want to be able to smoke fish.
I'm looking at the FEC (the smallest one) but the $3700 price tag is going to be a hard sell for my wife. I also have looked at the AQ cooker but am concerned about it being too small?
Help would be appreciated, especially from those that own the units or competing ones.
