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I cooked 39 slabs of baby back ribs (4 rib racks worth) in my FEC100 on Friday. Cooked at 275 for 4 hours, put in foil pans lightly sauced, covered with foil, and put back in cooker at 180 to hold and they were very good. Some of the ends of the slabs burned, so next time I might put some foil over the ends.
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Hi Fred, no I didn't rotate, I did stagger when I put them in, as I prepped the ribs I put them in the rib rack then put the racks in

1 ------
2------
3------
4------

shelf 2 first, then 3, then 1, then 4, was about 8-10 minutes between racks - they seemed to get done at the same time. It was at a horse ranch for a wedding. Also did 80 lbs. of tri-tip and 24 spatchcocked chickens.

Did the tri-tip first, put in Cambro, then did ribs in one FE and chicken (2 loads) in the other FE. One of my FE's is named Martha, it's the FEC type, she's a steady performer, never a problem. The other is Jayne, the first model Cookshack came out with, kind of temperamental, doesn't like to be overloaded. I did the ribs in Jayne because Martha was doing a full load of chicken at a higher temp and Jayne doesn't like that.

I had a problem with the GFCI on their outlet, had to run 100' of extension cord to a non-GFCI outlet.

There were a lot of flies at first, but they let me use some horse fly spray, I sprayed it on the ground and the sides of the tent and there were no more flies. It was like magic. Here's a link to the kind it was Repel Fly Spray I didn't pay for it, but it is expensive to buy.
Great idea Tom.

Look at the heat flow to see where the "burn" was. Depending on where I place the grease tray, I can move my hot spot from the front to the back. If I push the tray all the way to the back, I get a "hot" back left, but the front edges get burned if I don't turn.

I solve this in competitions by rotating my racks 180 degrees and it helps a lot.

Russ

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