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Posted
I'm used to me FEC-100 which comes up to temp right now. 90 Minutes in my CS-150 is at 171f. Load is four bone in pork shoulders and 20# Chuck roll cut in to three butt size chunks. Even loading over the middle three shelves with top and bottom shelf empty. All meat went it cold (32f-40f).

Is it normal for the temp to come up so slow? The meat is not touching the temp probe.

Thanks,

Konrad
 
Posts: 47 | Location: Monroe, WA | Registered: April 26, 2004Reply With QuoteEdit or Delete MessageReport This Post
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konrad,
i ran into this very thing myself as peg has the sm150 and i have the fec100.
one thing i tried since we had a really big job that required both units to be used simaltaneously was to rig up 2 taylor remotes and to locate them in identical locations in both the fec and the sm. since all my run up notes were for the fec i set my temp on that and then manually matched the cooking temp in the sm. i also used the same pellet mix in the sm that i had in the fec by making a small foil container and poking 2 small holes in it. it took a while to get the temps matched but once i had acheived that their spikes seemed to be very similar. product quality out of both units was great.
hope this helps some
jack
 
Posts: 1533 | Location: st augustine florida | Registered: March 28, 2004Reply With QuoteEdit or Delete MessageReport This Post
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Jack,

That helps. This is the second cook I've done with the same load. The first one came out great. I'm just using pellets loose in the bottom which seems to be working fine.
 
Posts: 47 | Location: Monroe, WA | Registered: April 26, 2004Reply With QuoteEdit or Delete MessageReport This Post
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konrad,
glad i could help.
i just wish my logbook was here and not in the rig but going off of memory (and thats a strech for an old guy) if i remember correctly i had to manually set the sm temp 50 degrees higher than the fec to balance them.
jack
 
Posts: 1533 | Location: st augustine florida | Registered: March 28, 2004Reply With QuoteEdit or Delete MessageReport This Post
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Been playing with getting the smoke just right. I used a half cup of my 50/50 Hickory/Cherry blend of pellets loose in the wood holder. All that was left was ash.

Pity that "Set it and forget it" is taken as it sure applies to the CS-150.

Great Product, Great Flavor. Very Happy Smiler
 
Posts: 47 | Location: Monroe, WA | Registered: April 26, 2004Reply With QuoteEdit or Delete MessageReport This Post
Tom
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Hey Konrad,

Even with that cold and size heat sink,it shouldn't take that long to come to temp.

I try to start my overnight cooks down in that range and it gets there quick.

Yep,it won't get the instant heat of the FEC.

Tom-Fl
 
Posts: 6823 | Location: Satellite Beach,fl,usa | Registered: March 02, 2001Reply With QuoteEdit or Delete MessageReport This Post
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