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Old 11-22-2012, 11:42 AM   #1
Michael Cowley
Knows what a fatty is.
Join Date: 07-19-11
Location: Severn, MD
Default So how many of you?

Own the FEC120? If so can you let me know some of the basics? I just bought one and will have it delivered asap. I have about 180 lbs of meat to smoke on the 6-7th of december and need all the help I can get so as to make it successful. Any tips, hints, need to knows about this smoker when I get it???

Are there any ports on the side I can run my probes through? Did you guys drill holes for your probes and wires? Run them through the exhaust? Through the door? Let me know you secrets...
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Old 11-22-2012, 11:44 AM   #2
is One Chatty Farker

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Join Date: 12-20-07
Location: Jax, Fl.

I have a FEC-100. I just close the doors on my probes no problem.

I'd suggest checking in at Cookshack's site as well. There is a wealth of information there that is specific to your cooker.
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Old 11-22-2012, 01:43 PM   #3
is Blowin Smoke!

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Join Date: 01-11-09
Location: Cumberland, RI

I just close my doors on the FEC100. People I know that own an FEC120 say the biggest difference is it takes a lot longer to come up to temp, so start it a couple of hours before you need it. There isn't much of a difference in temp top to bottom on the 120, but other than that it comes a lot like the 100.

Don't forget to vacuum the fire pot out after it's cooled down, you will have few problems if you do.
Rhode Hog BBQ
"The Most Dangerous Team in BBQ" - Jon Vallone
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Old 11-22-2012, 05:26 PM   #4
Michael Cowley
Knows what a fatty is.
Join Date: 07-19-11
Location: Severn, MD

Thanks for the input. I just cant find much on them and I have been all over the web
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