Hi folks,
I am a new owner of a FEC 120 and I love it! I do know I have a lot to learn from practicing and have already learned a lot about getting the smoker to get to and hold temp, etc. Having said that, so far I have only cooked one or two meats at a time. I will be cooking a variety of meats in one load: Brisket, Pork, Ribs, turkey, chicken, etc... And though these meats cook best at different temps (and obviously have different cook times), is there a consistent temp or spot on the smoker that you place different cuts of meat to cook best? I realize this is a loaded question and many will probably say "you just gotta experiment" but any tips and pointers would be greatly appreciated! Thank you and smoke on!!!!
Brent
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