All 4 categories for contest

Hi, doughboy
Jack puts the brisket on top shelf, the butts on the next shelf, the ribs go in the next shelf. He'll have to tell you the temps and times. We remove everything for chicken. I bump the temp up, after making sure there isn't any grease, to 400 for about 45 min. then remove the chicken, lower the temp while I'm saucing the chicken and put it back in at the lower temp. (I'm thinking 250) for about 30 min. to set the sauce.
Peggy

Thanks greyhonds!!!

Is there a certrain shelf you place the chickens during the 45 min of cooking?

doughboy,

As far as which self, it's kinda subjective, depending on the temp you're shooting for. From mapping the FE, the bottom shelf definitely gets the hottest blast of air as the unit is coming up to temp. If it's stablized the temp, the 4th shelf (the top) is the hottest as air rises. Short answer, run it up to whatever temp you want and put them on shelf 2 or 3.

Good news is CS is offering another Competition Class on the FE this spring. Bad news it's not until May. The class will be taught by Fast Eddy, don't know if Dr. BBQ will be there or not. I think they're finalizing the details, but it's early May.

The key to your solution is timing (isn't it always). If you're like most FE smokers, you brisket/butt will be done about the time your putting the ribs in. There may be some overlap when all three are in there, but it won't be the full time for the ribs.

And with an FE, you need to practice chicken if you're going to try one of the hotter methods in the FE. It can jump the temp up fast for sure something you didn't probably have in the Jed.

Hope that helps some.

Russ

doughboy,
here are my run up notes from the okeechobbe contest feb 25. while we weren't lucky enough to win we did get the peoples choice award for our pulled pork.

3.00pm brisket top shelf, pork next shelf down, smoke setting

4.30pm go up 2 clicks on temp
5.15pm pit temp 252f, meat 74f
6.00 cooks meeting dropped pit to 180f
6.49 pit 174f, butts 121f, brisket 107f
8pm kick pit to 250 setting
6.15am pit 219f ribs go in 3rd shelf down
8.50am pit 297 ribs out and crutch, pork and brisket out and crutch
9.30am pit setting 400f chicken in bottom shelf
10.15 glaze chicken and back in to set glaze
10.45 chicken out. change pit temp to 275
11.15am glaze ribs
11.30 ribs in
11.50 ribs out, uncrutch pork
12.10 pork back in
12.45 pork out and pull
1.00 uncrutch brisket and put in to bark
1.45 out and slice

hope this gives you an idea
and if you start winning please return the favor.
good luck out there!!!!!!!
jack

Jack,
What do you mean by "crutch"?
Jos

jos,
just means to wrap in foil. you could add what ever you want like juice ect at that time
jack

It's a reference to a term for foiling BBQ, the "Texas Crutch."

Be real careful about the chicken. Don't bump your heat until you're sure you don't have a pile of grease. I make sure the drip pan is empty, too. I put the chicken on the bottom shelf, and the one up. The FE really does go up on the heat and you might not like to do this at the higher heat. It does give a crisper skin. Start checking it by peeping at 40 minutes in ours. That's with all the other meat removed, of course.
Peggy
P.S. And don't use a smoke bomb, lol.