I'm wondering if I have to clean the inside walls of all the smoke color after use?
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If you do, you've removed all the seasoning.
I have only cleaned my 100 once in four years.
Just take the loose stuff out and vacuum. Empty the grease pan, and change the foil on the drip pan and you are ready to go.
Just take the loose stuff out and vacuum. Empty the grease pan, and change the foil on the drip pan and you are ready to go.
I thought so. Thank you. I see your in Ca. Where do you get your pellets?
I just got 600 pounds from Eddy. I always buy from him. Great product and service.
I have a contest in San Jose this coming weekend. I will finally break down and pressure wash my 500. It has a lot of grease built up in the bottom.
quote:Originally posted by Fast Freddie/Love Shack BBQ:
I just got 600 pounds from Eddy. I always buy from him. Great product and service.
You mean from Cook shack site? And how about the shipping for that much? How much Is shipping?
quote:Originally posted by Fast Freddie/Love Shack BBQ:
I have a contest in San Jose this coming weekend. I will finally break down and pressure wash my 500. It has a lot of grease built up in the bottom.
Hey where is the contest. I hope to enter one some day. I need to get the hang of my fec 100 first though. I still love the taste of my tri tip cooked on my Char griller with Cherry wood. I hope I can get that taste from the fec 100.
Check under Professionals Only for the thread "Possible new BBQ restaurant". Eddy responded to the thread and listed his cell number.