Bill, thank you for the information about your friend Wiley’s new book. I went on his restaurant website and will definitely plan on going there on my next trip up to Savannah.
I hope that you and your family had a super fantastic 4th of July holiday.
I have your book that I very much enjoy and will have to look at adding Wiley’s to the list based on your comments and recommendation.
On a side issue I have a question for you that I would very much like to hear your comment(s) on as I very much respect your opinion.
Now I know well that you are a well accomplished BBQ competitor. I am also aware that you are an avid supporter of the Cookshack FEC 100 and is your choice of smokers.
My question is, why do you use the FEC 100 for competition smoking when most of all if not all your cooking is in the “hot and fast ” smoking mode as opposed to a good well built good quality stick burner like maybe Peoria, Myron Mixon, Lang, jambo etc.
I know that the FEC is a fabulous smoker but it was my impression that the real design feature behind this smoker is it’s great ability to do low and slow smoking with the ” set it – forget it” philosophy if you will for the most part. I am trying to understand the FEC’s features/benefits in smoking in the hot and fast method vs. a more traditional good stick burner?
My question to you is because I plan on purchasing a new smoker this year and I was leaning towards the FEC 100 based on the fact that my smoking preference thus far(but may well change) has been the ” Low and Slow” technique. I have been told that there is absolutely no difference in the taste of the food smoked in hot &fast vs. low & slow but then you would know much better then I.
Bill, I look forward to hearing your thoughts.