Fixing to compete in a small hometown bbq comp this weekend and we have a FEC300 in our BBQ trailer.  We are doing Brisket, Pulled Pork, Ribs and Chicken.  I know chicken is not supposed to be cooked above the other meat but its a rotisserie so how is that supposed to work health wise?  And has anyone on here competed with a FEC Rotisserie model and what are your suggestions for temp probes besides turning off the rotisserie?

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