No pictures. Too much trouble. I have it set up for this weekend.
I have a large (maybe 10 inch diam.) steel strainer that I pushed up the middle to make a kind of hump in the middle. This leaves a round ditch in the screen between the hump and the rim. Kinda like a Mexican Sombrero.
I put 1/3 cup BBQ Deligh flavor pellets on one side (furthest from left) so they kinda go around in a crecent about halfway.
I had an old small grate from my old stick burner.
I propped the bottom on the left side on bottome inside the smoker, and the top comes up and rests on the angled pitch of the roof of the fire shield.
The strainer has a metal handle, and a little metal loop on the other end of the round frame.
I put the handle through the top rung of the old grate and I put the metal loop over the hole that feeds the pellets.
I had to lift the fire shield about a quarter inch or less to stick the metal loop underneath.
It is wedged nice and tight and is way out of the way of any Pellet travel area.
My plan is to set the IQ at a low temperature at first to combine smoke from pot and strainer to see if one hour will do it.
Not knowing what to start with, I guess I will try 160. (feedback on this part appreciated)
Then after one hour, I will ramp it up to my hot and fast temperature I like to use which is around 300.
It's brisket.
I will let everyone know what happens after Father's Day.
KK
Proud owner of an FEC 100
Original Post