Ok guys, so I finally gave in (in search of sleep) and became a pellet head by purchasing a FE 100. I've been cooking on my Lang 60 and having good success in competitions. I fired up the FE the other night for a test run and cooked ribs and brisket using my same methods as on my Lang.....the food was on the verge of inedible! Basic 224* 3-1-1 method on ribs and 1 hr 15min per pound on brisket. The smoker seemed to have a really dry heat. I was so disappointed. The ribs were hammy and the brisket like leather. I know I have to get use to it but what are some tips you all can give me to get me moving in the right direction?.....I cooked in a competition last night on my Lang and finished second in butts...lead me to the winners circle using the FE! Thanks in advance, love the CS forums!
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