Debating 7 racks vs 4 rib racks

Welcome to the forum.

My FEC100 is set-up with 4 shelf positions. Each shelf will accommodate 3 racks of BB's. I purchased one rib rack (holds 10 racks) but the 4 shelf set-up will allow for 4 rib racks, which would max the smoker out at 40 racks at a time. Not having ever seen the 7 shelf set-up, I'm not sure what the spacing is but my guess is you'd be limited as to the ability to use one rib rack per shelf. OTOH 7 shelves x 3 racks each = 21 racks at one time. My advice would be to talk to the folks at Cookshack and get their' opinion on the maximum BB capacity set-up.

As for max temp...I don't have access to my FEC at this writing so I can't speak to the max temp allowance on the control board. I can tell you that 375 is the highest I can take mine without reset switch kicking in. Perhaps others can advise you more accurately on this issue.

A friend of mine has developed one trick to cooking chicken at max temps in his FEC. He uses the lowest shelf (he had the 4 shelf rack) and places a wire rack, wrapped in aluminum foil directly above it. This forces the heat towards the bottom half of the smoker.

The problem with the 10 space rib racks is the curve in BB. Works great for spares, less so for REALLY curved BB. There are 40 slots.

For me, I slice off the fatty bone on the end and fit my BB front to back on the shelfs. With the 7 rack that would be 4 x 7 or 28. Larger would be 3 x 7 or 21.

There is spacing between the 7 shelf system, but it is close. Easy to take a rack out, sauce, rotate, etc. but with 7 shelves full, the door will be open a lot

The old FEC,which many of us still keep,would peak out around 450º.
In a comp situation,you might run your one rack of entry pieces at that temp and pay attention to it.

As you are probably aware,chicken fries/crisps up around 350º.

I don't personally know anyone that tries to run a full cooker like a grill/fryer.
You might email Fast Eddy at Cookshack ,as he knows all the applications and many of the commercial users.

The seven rack feature was offered to add some flexibility to four cooking racks,I believe.

Once again,if you get no response here about jerky,etc-email Eddy.
The home office doesn't monitor our forums on a regular basis.

We use the four by 10 racks for a max 40 St Louis spares that fit well with no curve. and that is a heavy-but good load.The 3-2-1 method probably would require you laying them flat on racks and Eddy would have some input.

Smokin'Okie has a seven rack system on one of his FEC s and might also have good input.

Hope this helps a little.

As usual,Smokin' types faster than I do.

I use the 10 space rib racks and smoke 30 racks at a time. Once you get the hang of pulling the ribs out of the rack to sauce it goes pretty smooth. I liked the racks so I bought another one and now am capable of doing 40 racks at a time.

I bought jerky rods from Cook Shack and smoked 30 pounds if Deer jerky for my brother-in-law in one cook. With the jerky rods your jerky is "hanging" not "laying" down. I used 3 levels of the four levels in my FE100.

quote:

Originally posted by SouthDakota:
I use the 10 space rib racks and smoke 30 racks at a time...

Baby backs or spares?

Oooops Baby Backs

I have used the rib racks for my last 3 rib cooks. all Baby Backks. 40 on each cook. takes a little time to load the racks. Works good.

John

Thanks everyone for the info. Think I will get a couple rib racks and use my other 2 off of the Traeger. They only hold 8 slabs though.

First run went pretty good. Was very happy with quality of smoke and how few pellets I used on a 8 hour run. Glad this forum is available as one thing I think is running on bare minimum is the operators manual that came with the smoker.

If you are using the meat probe, I think I understand how to program it (set temp and then it goes to hold temp when probe setpoint is made) but is there any way to get a reading on the fly of what the meat probe is currently showing? Maybe I am missing something but couldn't figure that one out. I use a couple of wireless units but would like to do some comparisons between the two.

My buddy stopped by and checked it out. We were discussing whether to start it with the door open or not. Reason being, he blew up his Traeger BBQ 124 a while back. (I think that is correct Model # but not posative. Approx, 400 sq in grate and hopper on front. Model is discontinued now.)

Situation was, pretty cold outside, like 15 F or so, and he started the grill with the lid down (which traeger specifically tells you not to do.) You know how these pellets smoke alot right at the start. I guess everything got just right as far as air/fuel mixture and BOOM. She went up! Didn't really do any permanent damage except flipped the lid back so hard it bent the hindges on both sides. Think it was a rare situation but might be food for thought on these units since door would be clamped shut and there is alot more air inside to go boom.

We were also discussing how little fuel it takes and how well it is insulated. Lead to another question/discussion. Say you are pushing things a little at like 250 or 275 temp and then want to drop to a 145-160 hold temp. When it reaches target, it is going to be quite a while before it needs to add any more fuel so is there a chance your fire will go out before it calls for more pellets? Looks to me like it could be well over an hour when it goes to hold pattern but not sure.

I don't use the meat probe much, but I don't think it's a "countdown" style of showing you the temp as you're going, but someone who uses it more might have more details.

"door open or not" Not sure what you mean. I always start with a clean fire pot (to keep the ignitor clear) and when I start it up, I put a handful of pellets in the pot. I close the door. The traeger problem is it's own design. CS doesn't have that problem.

I've never had a problem when going to hold. I would suggest to just monitor it if you're worried.

I use to set the time and temp and hit start with the door closed. I would go back in a few minutes and check to make sure the fire is going. Now I put a handful of pellets in the fire box, squirt some denatured alcohol on them and hit start and light the pellets then close the door...it's easier this way. My FE100 is outside 24/7 and I have used it in sub zero temps. It works fine.
I have not had a problem with the fire going out after dropping to hold. When cooking ribs I will open the door to let heat out...turn temp down to 140, slather ribs with sauce. I smoke at 140 that for an hour (seems the sauce takes in the smoke flavor)then turn heat up to 280 sauce again and take out when the sauce is glazed.

As for the meat probe. I don't use it. Seems to me after you do enough cooks you won't need it. Just remember to keep a log for each cook.

quote:

Originally posted by SmokinOkie:
"door open or not" Not sure what you mean.

mbailey referred to an issue that has happened to me several times, when using my Traeger Lil Tex. On occasion the pellets will overload the firepot. With the door down, dense smoke accumulates and when the pellets finally ignite,it's not unlike an exploding cherry bomb.

mb, the FEC100 can be set as high as 425o

pellets overflowing the firepot is an issue with the ignitor and pellets not lighting.

IF you clean you pellet pot, just throw a hand full of pellets into the pot and it's worked for me 100%

I've used my four rib racks once for doing 40 racks. My timeline and pics are posted at http://forum.cookshack.com/eve...1038883/m/9972932507

Also, I have the seven rack system. While I've never loaded em up with ribs (yet), I have loaded them up with link sausage and jerky. I've probably done 50 or 60 racks of jerky. I have to rotate my jerky, moving top and bottom most rack to the middle to keep them cooking even. I try to load the bottom racks a little less and load more progressively upward, but the rotation voids some of this effort. Everything cooks fine. I have done small loads with three or so racks and prefer to use the middle three racks for a slow smoke, like sausage or jerky. The middle area seems to be a little more consistant.

I really want to try all seven racks with wings.

Chaplain, I looked at your pictures from the 40 rib cook and had a question, do teh rib racks you use slide into the where the regular cooking racks fit? You may have answered this at another time but couldn't really tell for sure from the picture and I do like the idea.

quote:

Originally posted by Toolman:
... do teh rib racks you use slide into the where the regular cooking racks fit? ...

Yes, in place of the 4 racks

Had seen the Charcoal Store mentioned on here more than once so checked it out. Went ahead and took the plundge and got the extra racks for the smoker. Got 2 rib holders and 2 more flat racks. Going to use my 8 slot Traeger holders on the other 2 shelves.

I ordered Thursday about 11:00 CST and was out in the garage when the SPEE-DEE Delivery truck pulled in today about 12:30. Guess the name is appropriate! 25 1/2 hours not to bad to SE IA.

I got a couple of bags of BBQ Delight hickory pellets and tried them on some babybacks this afternoon. Don't see much difference (actually none) between them and the Cookshack hichory pellets but I must say they are both much better quality than the last few bags of Traeger hickory I have purchased.

We haven't done alot on the FEC yet but on turkey legs, chicken and now ribs I have found a common denominator. Just the cookshack rub or just the sauce (I prefer the mild) is just kind of ok in my book, but when used together they compliment each other very well. I really like the bark it forms as well as the flavor combination from lightly saucing afterwards. Honestly when doing comparisons, I have NEVER had anyone say they like a particular sauce better than when I use Blues Hog. Maybe as good but not better. Tonight though with a crowd of 13, I had 4 that liked the cookshack better than the hog! To me, that's saying something in itself.

We are doing a poor mans prime rib tomorrow. Found some whole 14-16# KC strips for $3.99 per # and going to smoke a couple of those like you would prepare a prime rib. We did this two years ago for Christmas and some said it was the best "prime rib" they had ever had. Not as greasy but still really great flavor. Shaved leftovers and hit them with au jus on some buttery toasted french bread then topped with some swiss cheese and sauteed onions and mushrooms and BAM, yummy yummy!

Not sure how long they will take to cook but as usual, I put my half on about an hour later so it gets done the same time as the women's medium well side. (Medium well prime rib is definately breaking at least 1 man rule.) Thinking of starting around 180 for 90 minutes and then jacking it up to like 250-275 until we hit target. I am using my proven prime rib rub on one and going out on a limb and trying the cookshack brisket rub on the other half. Will be interesting. Got two 9# butts smoking tonight for backup just in case.

Just one note on the rib racks. The one that is next to the probe, You have to remove one of the racks next to the probe and put it one of the outside slots, or do 39 instead of 40. (see pic) I still can't believe I actually cooked 40 racks at a time. The FEC is amazing!!!!