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Unread 01-29-2011, 07:39 PM   #37
Knows what a fatty is.
Join Date: 07-23-09
Location: Bulverde, Texas
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I have an FEC 100.

I cook briskets and shoulders mostly. Ribs come in second.

I do everything hot and fast with success.

I have never, ever, had a fire.

I line the shield with foil, and I clean out the ash every other cook.

You need to prepare yourself for very low smoke flavor because the pellets burn efficiently and the smoke exits quickly because of the airflow from the design. (But the heat holds well)

Some people like low subtle smoke flavor. Sometimes they will suggest that anyone who likes a strong smoke flavor is used to "over smoked" or "acrid" smoke flavor. It is their opinion, and yet they will assert it with great authority.

I like strong smoke flavor from post oak reminiscent of the famous bbq restaraunts of Texas. I began adding extra smoke with smoldering post oak in the space next to the firepot when I finally figured out how to do it.

Two things to keep in mind--

1. Shipping cost on pellets will eat your lunch, so start calculating the cost. A local dealer bag will be marked up too so look at that too. I went up to Ponka city and loaded up my truck with bags of pellets and saved money.

2. If you like strong smoke, you will need to figure out how to get it in there which takes a lot of enginuity.

Bulverde is offline   Reply With Quote

Thanks from:--->