I have through the years burned wood in anything and everything but I always come back to my tried and true FEC100. One reason why: I have become very popular in my neighborhood. Every Saturday night I have a list of people that are planning their Sunday meal around my brisket.
I pick up whole briskets from Sam's on Saturday. Before going to bed, I cut them open, carve away excessive fat, shake on Canadian steak rub and put them in the smoker. It's cold out so they are fine.
At 4AM I go out and hit start at 225 set for 12 hours. (default setting). Around noon I get home from church, wrap the briskets in foil and at 4PM the cooker goes to 140 hold and people start showing up to pick up their briskets. I send them home in a Sam's Club foil buffet pan and cover.
I never ask for any set amount but at the end of the day I usually double my money which part of that goes to donate dinner to one or two needy families in the area.My pellet of choice is the Cookin Pellet.Com Perfect mix or BBQers Delight. I'm working on a curcuit that will hit start so I won't have to get up.
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