I would love to hear some experiences about who has had the most meat cooking in their FEC100. What kind of variations of cooking times? Experiences with different types of meats.
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Did a cook recently, 4 shelves full, 8 14 lb or bigger briskets. Put them in a warm smoker.
Didn't really notice an issue with time/temp changing. Only thing I had to was was all the fat dripping and filling the pan.
Smokin'
Didn't really notice an issue with time/temp changing. Only thing I had to was was all the fat dripping and filling the pan.
Smokin'
Our team runs full shelves of butts ,or ribs,and no real difference.
Common sense dictates you must leave space for airflow.
I've run it full with packers and butts,same result.
Tom-Fl
Common sense dictates you must leave space for airflow.
I've run it full with packers and butts,same result.
Tom-Fl
I have noticed a slow down in times when I put four large butts on each of the four shelves. I believe it cuts down on air flow.
Most I've cooked is 8 12# turkeys at a time. Did 24 turkeys in 3 back-to-back 7 hour (approx) cooks. I did move racks around mid cook. Didn't move the turkeys. FE performed great!