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Old 09-08-2011, 12:44 AM   #13
Take a breath!
Join Date: 02-23-08
Location: Phoenix, AZ

I have been using a FEC 100 in comps after using BGE's. My opinion on smoke is that it's there to complement the meat like any other flavor. The FEC does that. If you want the smoke to have a heightened flavor in your product it won't do that unless you add a wood chunk or use another method. I've been cooking most everything around 250 w/ Fast Eddy mesquite pellets and have placed relatively well. If you like it smokey, the FEC isn't for you.
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