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Unread 06-15-2013, 12:35 PM   #13
SmokeHouse Blues
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Join Date: 04-18-12
Location: Ware Shoals, SC
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Haltech, I just bought a used FEC100 pellet smoker. I've been cooking on a Lang 60 for years and have developed a consistent flavor profile I like for my pulled pork. My first cook on the FEC 100 was disappointing. I love the ease of use, but the flavor was nowhere near what I get on my Lang. You posted about putting cans of charcoal and wood chunks in the bottom which improved flavor. Would you mind elaborating on that some? How many cans and what size? Any other help would be appreciated.
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