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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-28-2011, 10:01 AM   #16
The_Kapn
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I have cooked in or over pans since the beginning with my FEC 100.

If nothing else, I put a full size disposable pan (with a bit of water to avoid "scorfhing" smell) which catches the majority of the drippings.

Not because of any perceived fire problem, but because I hate a mess and that is what you get without catching the grease.

I had several grease fires in my Bandera (an offset)--operator error just like most FEC fires.

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Unread 01-28-2011, 02:57 PM   #17
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Quote:
Originally Posted by The_Kapn View Post
I have cooked in or over pans since the beginning with my FEC 100.

If nothing else, I put a full size disposable pan (with a bit of water to avoid "scorfhing" smell) which catches the majority of the drippings.

Not because of any perceived fire problem, but because I hate a mess and that is what you get without catching the grease.

I had several grease fires in my Bandera (an offset)--operator error just like most FEC fires.

TIM
the meat just in the pan or on a rack in the pan?
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Unread 01-28-2011, 03:04 PM   #18
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Man , I hear a lot about fires with the FEC100 . I do not know if I would own one and leave it unattended , especially when it is supposed to be a set and forget type of cooker...
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Unread 01-28-2011, 04:59 PM   #19
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Quote:
Originally Posted by kurtsara View Post
the meat just in the pan or on a rack in the pan?
If the meat is "in a pan" it is on a rack. I use those "bakers racks" with the legs that fold out to lift them about 2" or so.
I never lay the meat flat on the bottom, although some folks do.

Works fine for me.

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Unread 01-28-2011, 05:10 PM   #20
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It not a good ideal to leave any type of fire for a long time especially in a closes building or around anything that is flameable.
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Unread 01-28-2011, 07:20 PM   #21
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Quote:
Originally Posted by jestridge View Post
Another reason to use an off set
So there's never been a grease fire in an offset?


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Unread 01-28-2011, 07:23 PM   #22
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Quote:
Originally Posted by T-Man View Post
Man , I hear a lot about fires with the FEC100 . I do not know if I would own one and leave it unattended , especially when it is supposed to be a set and forget type of cooker...
I've cooked over 50 competition and countless backyard cooks in my FEC-100 without a fire. People tend to not post "I didn't have a fire today".


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Unread 01-28-2011, 07:33 PM   #23
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Never been one in the one I have , that why I have good drainage all the grease goes in a bucket or on the ground
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Unread 01-29-2011, 07:08 AM   #24
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Quote:
Originally Posted by jestridge View Post
Never been one in the one I have , that why I have good drainage all the grease goes in a bucket or on the ground
on the ground?
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Unread 01-29-2011, 07:33 AM   #25
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Quote:
Originally Posted by Ron_L View Post
I see what may have caused the fire in this particular case. Look at my markup of your picture below. You have the drip shield/deflector plate sitting where the white arrow shows. It should be on the lip where the black arrow shows. The way it is in the picture will not drain the grease off towards the channel that leads to the drip pan below.
To me it looks obvious where the fire originated. Look at the white at the bottom of the door around the area that Ron L points out in the pic. I agree with you Ron. Having cooked on FEC's for seceral years now, I understand these cookers. Also, having two of these burned up on me. I do agree that the drip pan is in a location that would have caused the pooling of renderred fat and allowed it to leak down to the ignition source and cause the burn.

But, also having said that, I have seen the pot overfill itself with pellets and then take fire, only to burn up the inside. This is what happened to mine both times. I had just put two butts in my FEC100(which was new). The butts were 36*F internal. I set the temp of the pit to 224*F at 12:30am. I went to bed only to be woke up from the smell of a burning gasket on the cooker at 2:00. The butts were charcoal. Someone explain that on. 1 1/2 hours to take two butts from 36* to crisp black charcoal? How about that circuit board having a issue maybe?
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Unread 01-29-2011, 08:35 AM   #26
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Quote:
Originally Posted by River City Smokehouse View Post
To me it looks obvious where the fire originated. Look at the white at the bottom of the door around the area that Ron L points out in the pic. I agree with you Ron. Having cooked on FEC's for seceral years now, I understand these cookers. Also, having two of these burned up on me. I do agree that the drip pan is in a location that would have caused the pooling of renderred fat and allowed it to leak down to the ignition source and cause the burn.

But, also having said that, I have seen the pot overfill itself with pellets and then take fire, only to burn up the inside. This is what happened to mine both times. I had just put two butts in my FEC100(which was new). The butts were 36*F internal. I set the temp of the pit to 224*F at 12:30am. I went to bed only to be woke up from the smell of a burning gasket on the cooker at 2:00. The butts were charcoal. Someone explain that on. 1 1/2 hours to take two butts from 36* to crisp black charcoal? How about that circuit board having a issue maybe?
That white is from the fire extinguisher, I opened the door and sprayed at the fire.
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Unread 01-29-2011, 09:22 AM   #27
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That white is from the fire extinguisher, I opened the door and sprayed at the fire.
Both fires I had there was no fire extinguisher used and there was white exactly like that. I don't agree with that.
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Unread 01-29-2011, 12:29 PM   #28
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Galvanize metal if burn will give off a white powder, are there any galvanize part in one of those fec
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Unread 01-29-2011, 02:54 PM   #29
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No galvanized metal in the FEC.
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