Outdoor Cooking Equipment > Gas Smokers

Ole Hickory CTO and Ace (BP/MM)

<< < (2/3) > >>

jimsbarbecue:
We have a Ace BP. Holds a lot and we love it.

scoobydufus:

--- Quote from: jimsbarbecue on September 30, 2016, 11:33:48 PM ---We have a Ace BP. Holds a lot and we love it.

--- End quote ---

So I looked at the BP and it looks like a scaled down CTO without the gas for competition guys.   Is it insulated well enough to use in winter?   The CTO is arguably too big for us but I like the idea of it being a gas-assisted stick burner.   

Have to ever cooked on a pellet smoker as well?  If so, how does the smoke flavor from the ace compare to the pellet smoker?

jimsbarbecue:
The Ace is charcoal only. With just charcoal the smoke is more then our Mak grill pelletsmoker. The Ace is like aCTO in size just 3 racks compared to the 4 rack of the cto. There is a ultra que is a smaller home size

teesquare:

--- Quote from: scoobydufus on September 30, 2016, 06:48:55 AM ---Thanks for the info.  I really like the process of working with wood/fire to smoke food and this unit feels like a cheat.  However there's something to be said for a fire and forget solution when you've got a mess of people coming over.  Having the wife interested in a new smoker is kind of cool as well.  I just want to make sure whatever I buy works on both the volume and quality/consistency front or I'll never hear the end of it.   :)

Thx,
Scoob.


--- End quote ---

You have never had enough to do while cooking for a crowd have you!? ;) :D :D :D Seriously - there are no "cheats" - if the objective is focused on the consistency of the food you wish to turn out. If you want to perfect you mastering the fire - and don't mind having some real variations in food product - o.k.! But many of us have reached a point where consistency and less "poking" and fidgeting time are used to attend more productive aspects of the meal prep. Now - if you are lucky enough to have a Mrs. that handles ALL other aspects of the meal - you are my hero! :D :D :D

Keep in mind that the smoke flavor profile of charcoal is different than wood pellet flavor. I love them both - for different uses, and reasons. But I tend to default to charcoal for chicken - and wood pellet smoke for most other uses, most of the time. I will change it up occasionally - but I would say 65% of the time - briskets and butts and ribs are pellet grill cooked - in my applications - because I can control the mrs easier for longer periods of time - with less hands on....

I have personally not found the Mak 2 Star to be deficient in smoke production. In fact, it has consistently produced a more pronounced smoke - than any other pellet unit I have used yet, given that the user allows the smoke mode to be used - and not rush to cook at a higher temp right off the bat.
Commonly I will use the smoke mode for 2-4 hours ( time allowed and outdoor temp. dependent) THEN turn up the heat to the desired cooking temp.

Alternatively - it is hard to argue with the simplicity of adding an Amazen Smoker Tube to any cooker - leave the heat off for the desired amount of time for cold smoke/pre-cook smoking - then apply heat. But again - this is a wood smoke - not a charcoal flavor.

And- lastly...all of the above is for nought if we are talking about competition time schedules. I am referring to "home use" scenario. ;) ;D At home we can have t he luxury of time and prep methods - unlimited ( with some planning of course...) but that does not apply in a catering, restaurant or competition situation.

Hub:

--- Quote from: scoobydufus on September 30, 2016, 08:43:03 PM ---Hi,

    I was looking at the FEC-100 as well.   The FEC looks like it has less maintenance and is easier to clean up than the CTO.  The only reason I'm hesitant is that everyone tells me that pellet smokers don't lay on enough smoke flavor.   Have you ever used one?   What's your take?

   

--- End quote ---

"Everyone" is wrong.  It is possible to oversmoke using pellets (not recommended) but using a pellet cooker requires some adaptation of approaches and recipes to get the most from the medium.  Here are the basics.  Good luck in your search for the right cooker  ;D

http://www.letstalkbbq.com/index.php?topic=2641.0
http://www.letstalkbbq.com/index.php?topic=2647.0

Hub

Navigation

[0] Message Index

[#] Next page

[*] Previous page