or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Equipment Reviews › Fast Eddy's Pellet Smoker by Cookshack
New Posts  All Forums:Forum Nav:

Fast Eddy's Pellet Smoker by Cookshack

post #1 of 12
Thread Starter 

Going to start adding BBQ to the mix and have been looking at this pellet smoker. Anyone have any thoughts?

 

My reason for pellet fuel is cost and availability of fruit woods, I know someone local that uses apple wood in his pizza oven and is paying $350 cord, a ton of pellets is around $200 and I can get it locally. It is also set and forget for 12 hrs, no tending the fire.

 

 

http://www.bbqguys.com/item_item_2512314.html?utm_source=Google&utm_medium=shopping-campaign&utm_term=2512314&kpid=2512314&gclid=CjwKEAjw0pa5BRCLmoKIx_HTh1wSJABk5F_4B0e-9DaBm1UGfaJeVAZ4hWBET85KGyV2nNXK6BD9RxoCAP7w_wcB

 

 

post #2 of 12
Quote:
Originally Posted by chefbuba View Post...................I know someone local that uses apple wood in his pizza oven and is paying $350 cord, a ton of pellets is around $200 and I can get it locally. It is also set and forget for 12 hrs, no tending the fire.

Does a ton of pellets last longer than a cord of wood when in comes to the actual smoking??

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #3 of 12

I don't care what smoker you get as long as I get BBQ oysters.

post #4 of 12
I saw two of those cookshacks in action last week at a cooking class I was helping with. Everyone who uses them likes them. Keep the power going and you are golden. Lots of capacity on these cabinets.

Pellets smell bad to me, but you dont smell it on the meat.

Heating pellets work just fine. Food grade is a scam. Often the same manufacturer sells to both brands. Just double check that none of the binders are toxic
post #5 of 12
Thread Starter 
Quote:
Originally Posted by kokopuffs View Post
 

Does a ton of pellets last longer than a cord of wood when in comes to the actual smoking??

3/4lb per hr @ 250 is what the manual states.

post #6 of 12

Buba,

 

What is the maximum and minimum smoking temperatures?  I did not see it in the specs.  It beats the good old days of cutting a tree down and splitting the logs.  I used to go to a handle factory and haul away the hickory scraps.  

post #7 of 12
Temperature Settings 130°- 400°F

Good for hot smoking BBQ temperature range. Not good for cold smoking or searing.
post #8 of 12
Thread Starter 

No cold smoking, I'll be adding things like brisket, pulled pork, chicken.

post #9 of 12

Buba, I have a Bradley smoker and love it! 

post #10 of 12

@chefbuba we have a friend here in the middle of the desert who has one of those puppies and he loves it.  Granted, he's smokin' at home, not for profit. He says that the mess with the pellets is greatly reduced over using hard wood chunks ... I've tasted his wares many a time, MMM,

WAY ONO!

*

post #11 of 12
Quote:
Originally Posted by kaneohegirlinaz View Post.............. He says that the mess with the pellets is greatly reduced over using hard wood chunks ..............

??????????????   the mess??????

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #12 of 12

@kokopuffs right... he said that there's less ash and so forth to clean out.

I myself have not cooked on this rig ... this is a friend that lives here in our area who's 

also from Hawaii.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Equipment Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Equipment Reviews › Fast Eddy's Pellet Smoker by Cookshack