Reply to "Fec Question"

Former Member

I believe you guys but I guess I just want to know why. In the Bradley you only keep smoke on for part of the time, otherwise its WAY too smokey. In the bradley The wood (little compressed pucks of sawdust) just smolders on a hot plate, I guess that is different than pellets burning completely. How does one adjust the quantity of smoke that the meat takes on? I really don't mean to compare a FEC with a little plastic smoker, that's just my point of reference.

Question, what is it costing people to say smoke a 10 lb brisket or pork butt, as far as pellets is concerned?

1/23/095:09 PM

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