Just had to say that this stuff is really good. I used Okie's mop and finished with a Lexington vinegar sauce recipe that I had found. Butts smoked for 17 hours before they came to temp. Amazing, the slaw with the vinegar sauce did not taste good at all until it was used to top the meat on a plain bun, then it didn't even taste like the same thing. Lots of red pepper flakes for a little heat.
Ever wonder how much you can cook on an FE100 at once? Well, I putt two 8# butts and a 14 pound brisket on tuesday evening at 7pm. Next morning I added a big shank ham, at 11 I added 3 slabs of ribs, a little later I added 2 chickens and finished off with 3 pounds of smoked sausage. Even my freezer is happy now.
And how nice is it to do a night cook and just walk by the patio doors once in a while and see that the readout says all is well, even though the snow flakes are floating all around the smoker!!!!
Original Post