Reply to "Is the FEC 100 "smoky" enough?"

Former Member

quote:
Originally posted by SmokinOkie:
Smoky is VERY subjective.

Just in my discussions with others, but I think a lot of stick burners actually oversmoke their meats and get used to that. When they come to an FE, they can't get that same Strong or Oversmoked taste, because of the burning method.

Really hard to tell, you have to taste some and see. Some will tell you mesquite is too strong and others say it's not strong enough. It's very, very subjective.

For comps, the FE's win plenty with their Pork Butts, so it's not affecting scoring.

There are some techniques to get more Smoke in FE's. The problem is above the 245 setting, the wood is burning so efficiently, it's producing clean smoke, but maybe not enough of it. At the smoke/180 setting, you can produce plenty. You might have to adjust the receipes to stay at those temps, then kick it up once the meat gets to 140 internal.

Excellent advice. Thanks! -Jeff

8/16/061:05 PM

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