Reply to "New FEC100 owner - Frustrated over the LACK OF SMOKE!"

Former Member

I've tried ribs and chicken. Did some chicken first at 275. Cooked in less than 2 hours, crispy skin, no smoke flavor. Then cooked ribs at 225 using the 311 method...3 hours smoke, 1 hour wrapped, one more hour unwrapped. Good and tender but again, no smoke flavor.

Now, I'm cookin a butt. Gave it about 3 1/2 hours of 174 now up to 225. No color change at all. Or am I looking for something that doesn't happen?

All of this using the CS pellets, hickory and fruit.

3/26/127:00 PM

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