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In Reply to: Pellets vs Sticks posted by Utah Jake on December 15, 2011 at 00:52:30:
I took Rod Gray's class a year ago last summer in Tenn. He prepped everything the same then cooked side-by-side on both his FEC-100 and his Jambo. Results were, meat for meat, substantially the same. Any variations were so small they could be attributed to anything including the phase of the moon.
I cook 95% with pellets now. What I have learned is that you don't just "switch". You learn how pellets work and adapt your cooking and recipes accordingly. I have a Memphis and an American-made Traeger. I can sleep all night while they cook. The Traeger has wide temp swings (like some stick burners) while the Memphis locks onto where I set it. Both produce fantastic results when used properly. Maintenance is vacuuming between cooks and an annual deep cleaning. In two years I've had one flame out which was caused by my dumb mistake, not by the cooker.
About the only advantage I can see to a stick burner is getting heavy smoke if you like it (white smoking for long times). That won't cut it in competition but some folks like heavy smoke flavor in their backyard "friends and family" barbeque.
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