Hey smokinokie, Rumor has it that Santa sent a few FE'S to Minneasota this Christmas. I think it would be great to hear from the new owners. I know they surf this site. Let us know how you like your new FE's.
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Randy, Can I still be considered a new owner? I got mine in June. Even if I'm not you won't keep me from telling you how I like mine anyway.
My last cook seemed to go well in the cold. It was windy, in the 30's. Used about 25% more pellets than normal, but we had to load 40 racks of ribs 3/4 the way through. The FE 2000 had lots of room left over for the beans and butts.
SmokinOkie keeps preaching that the cold doesn't affect the FE until you open the door.
Eddy and Ray's CS BBQ Class Rib recipe turned out great.
Do you have a good source for pellets in Mpls? I get Oak/Hickory by the ton from Eddy. If you need some in pinch, we do the Downtown St. Paul Farmers Market year round and can throw a few bags in the truck. I burned up the last ton in 3 months, so they are fresh.
See you later! Roger www.prairieprideBBQ.com
I love my animals! They're delicious!
My last cook seemed to go well in the cold. It was windy, in the 30's. Used about 25% more pellets than normal, but we had to load 40 racks of ribs 3/4 the way through. The FE 2000 had lots of room left over for the beans and butts.
SmokinOkie keeps preaching that the cold doesn't affect the FE until you open the door.
Eddy and Ray's CS BBQ Class Rib recipe turned out great.
Do you have a good source for pellets in Mpls? I get Oak/Hickory by the ton from Eddy. If you need some in pinch, we do the Downtown St. Paul Farmers Market year round and can throw a few bags in the truck. I burned up the last ton in 3 months, so they are fresh.
See you later! Roger www.prairieprideBBQ.com
I love my animals! They're delicious!
The new F.E. owners are from Afton and Coon Rapids MN. I think the guy from Coon Rapids got the FE that we seasoned with the miracle whip,when we were in Ponca, so we know he's cookin some good bbq.
You used a ton in a month? Are you heating the hog barn with those darn things?
I'd like to try Eddys pellets. I'll get in touch with you after the first and see when we can hook up.
Have a great New Year
Randy
You used a ton in a month? Are you heating the hog barn with those darn things?
I'd like to try Eddys pellets. I'll get in touch with you after the first and see when we can hook up.
Have a great New Year
Randy
Randy,
I used a ton of pellets from mid June through mid September.
At 3 pounds an hour with 3 burners, that's 667 hours cooking in 3 months.
We did our year end catering books and this rig is easily one of our best investments. Shouldn't take to long to pay for itself. I paid over $100,000 for a John Deere combine that runs 175 hours a year.
I was trying to get my buddy BBQ Bob D. to buy a Miracle Whip unit; He's going to plug away with his Kingfisher. Actually, he invites me to his parties and asks, "can you bring your rig over?".
He keeps a Beer Miester in his garage so it's not a chore to oblige.
Take it easy,Roger
In Ponca City, Hayward said he was going to log on to the Forum. Any sightings yet? Hi Hayward!
I used a ton of pellets from mid June through mid September.
At 3 pounds an hour with 3 burners, that's 667 hours cooking in 3 months.
We did our year end catering books and this rig is easily one of our best investments. Shouldn't take to long to pay for itself. I paid over $100,000 for a John Deere combine that runs 175 hours a year.
I was trying to get my buddy BBQ Bob D. to buy a Miracle Whip unit; He's going to plug away with his Kingfisher. Actually, he invites me to his parties and asks, "can you bring your rig over?".
He keeps a Beer Miester in his garage so it's not a chore to oblige.
Take it easy,Roger
In Ponca City, Hayward said he was going to log on to the Forum. Any sightings yet? Hi Hayward!
Hi Randy & Roger,
I am 2 miles from the border of Minnesota in North Dakota. Is that close enough?
Is was fun meeting both of you in Ponca City.
Craig
I am 2 miles from the border of Minnesota in North Dakota. Is that close enough?
Is was fun meeting both of you in Ponca City.
Craig
Roger, I'll be giving you a call next week. I have some questions related to catering and maybe could buy a pig or two from you. I'm going up to see Craig in N.Dak. in Jan. Thought I could bring him something to smoke (meat that is) up while we sit around and discuss the miserable year the Vikings had.
Craig, Anybody that can make a night of drinking $.99 marguaritas is in.
Randy, Email or call me at www.prairiepridefarm.com about a pig. We just took in a load for butchering this AM. They'll cool for the weekend and get cut up Monday AM.
These are Berkshire cross that we took in. Berks are an old breed, highly marbled and a darker meat. I am raising purebred Berks for www.berkshiremeats.com
It will be a while until more go in, and it takes a couple weeks to get the bacon back, so this might work out for you and Craig.
The Gophers [who?] play in an hour.
Roger
Randy, Email or call me at www.prairiepridefarm.com about a pig. We just took in a load for butchering this AM. They'll cool for the weekend and get cut up Monday AM.
These are Berkshire cross that we took in. Berks are an old breed, highly marbled and a darker meat. I am raising purebred Berks for www.berkshiremeats.com
It will be a while until more go in, and it takes a couple weeks to get the bacon back, so this might work out for you and Craig.
The Gophers [who?] play in an hour.
Roger
Randy,
Don't discount the mighty Vikings yet. They will come on strong in the playoffs. Okay, maybe I am smoking too much (meat that is).
Roger,
Those $0.99 marguaritas gave us a brain freeze and I think that is why you and I switched to beer. We need to get together again. I am not sure that I want frozen marguaritas with this weather we are having.
I know who the Golden Gophers are!
Craig
Don't discount the mighty Vikings yet. They will come on strong in the playoffs. Okay, maybe I am smoking too much (meat that is).
Roger,
Those $0.99 marguaritas gave us a brain freeze and I think that is why you and I switched to beer. We need to get together again. I am not sure that I want frozen marguaritas with this weather we are having.
I know who the Golden Gophers are!
Craig
Hi All, Randy was refering to me as one of the proud owners of a New FEC 100. My name is Ray Carlson and am a member of the cooking team called the Bavarian BBQ Boys. We cooked on Traegers last year and now have moved up to the FE's. Last year was our Rookie season and we enjoyed it alot. We took a Reserve Grand Championship in Wacouma Iowa which was the highlight of our year. We plan on competing in about 8 to 10 contests this year so we hope to see and meet some of you there. The new FE comes in on Friday so I have the weekend planned out aready for some cooking. I will let you know how it goes. Nice to be a new owner of a FEC 100.
Bavarian,
It sounds like you had a great year! We're a rookie team and loving it. I hope competing is always so much fun as it is right now!
Peggy
It sounds like you had a great year! We're a rookie team and loving it. I hope competing is always so much fun as it is right now!
Peggy