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

Beware of what you say on this forum about lack of smoke...You will be crucified in a nice way . ...everyone means well, but hey, who am I ...

you will get feedback on smoke profile, your taste buds, blah, blah, blah...you know what you want and just aint gettin it...You Spent alot of money and are thinkin you made a mistake.... You didn't....there are foods whereas you want alot of smoke and some you want a balanced flavor. (I happen to like alot of smoke flavor too).

Like a couple have alluded, the machine just ain't built to perform like a stick burner. I too had felt this way about smoke flavor. I had an Oklahoma Joe vertical wood roasting oven I sold to get the FEC100. Sometimes I miss it badly. But not any more. I found a solution to getting deep smoke flavor while using the FEC100. It's not a modification but rather a supplement when I want a deep smoke profile. Here it is:

http://images.brinkmann.net/docs/pdf/812-3323-0.pdf

I place this inside on top of the firepot of my FEC and put a couple of chunks of hardwood in the pan...I leave the FEC unplugged and plug this apparatus in and my smoking chamber performs like a cookshack Amerique electric. Smokes really really well. No fans are pushing smoke out the chamber cause the FEC is unplugged...the smoke flows out naturally...It's 1500 watts gets temps to 225 - 275 degrees an sometimes higher...I havent found a way to thermostatically control it yet so I have to monitor the temps from time to time but nevertheless, it works extremely well......sometimes i have to open the chamber to release a little temp. I have done ribs and chicken to smoked perfection.

Basically,it works like the CS models. You can over-smoke with the CS models if not careful.

So now I got the best of both worlds...


I also purchased a smoking box to place over the element,,,here it is:

http://www.amazon.com/gp/produ..._o05_s01_i00_details

The smoking box works best over the plate that comes with the element because it has a cover to place over the wood chunks and I feel it is a added safety precaution.

When I want to smoke cheeses, etc I use the a-MAZE-N smoker device mentioned on this forum...it works great!! It adds a miniscule amount of temperature to the chamber and smokes very well when lit on both ends. I use it with the FEC OFF or in another grill. In the FEC sometimes I smoke with it for a few hours to get the deep smoke in the meat then take it out and fire up the FEC. Voila! Cheeses take very liitle time with this thing and you can oversmoke cheese quickly. It's woth a try and you use you existing pellets with it.

Now...while using the electric smoker element above, I keep track of my BBQ temps away from the smoker and in the house with this:

http://www.amazon.com/gp/produ..._o00_s00_i00_details


Lastly, when I want the efficiency of the pellets and a balanced smoke profile I REMOVE the device and plug in the FEC100 and let it do it's magic.

These are supplements as far as I'm concerned.

Please, no attacks on this post, just trying to help.. as far as I'm concerned, the FEC is my best. I just found a way for it to suit my needs when I want that deep smoke profile.

Before I purchased these supplements...I did an A/B comparison a while ago on separate days with some co-workers with ribs, brisket, and sausage
... They were raving about the food from the OK JOE smoker that day they were eating, but to my amazement, the next week 5 of 6 said the first dinner (cooked on the OK Joe) was too smoky after they ALL tasted the food out of the FEC and said it was much better... WHATEVER!! I like the smoke... That did however make me feel better.

Good luck and congrats.. don't feel like you wasted your money. You got the best.

BlueCloud
Last edited by Former Member
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