Below is a brief recipe that Fast Eddy sent me when I got my FE100 last spring. I also own a CS 150...now if I could just figure how to mate the two so I could have a CS/FE off spring!
This general and can be broken down for any one meat or go the whole thing. It looks like this is how Eddy may have won many contests using one oven for all his entries. Not sure about that but it appears that way.
The chicken is the most important instruction. Until only recently I was afraid to put anything on the bottom shelf. But to get the crisp skin that's where it has to be. I found that if I followed his instructions I didn't have much time in the "wide open" mode. Next time I'll try about 1 1/2 hours at 275*F then open her up until proper internal temp. I butterflied my whole roasters, he does his cut up.
You have no idea how much I do and will appreciate this forum, God bless you SmokinOkie and the rest of this gang!
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Brisket & Butts on 8-9PM
2 briskets top shelf fat side up
butts on 2nd shelf
225deg til 5AM then 275 deg
7AM take briskets off top and put fat down under butts, Turn butts over
8:30AM briskets wrap in foil after 180 deg - turn butts
Cook briskets to 200 and butts to 190 - then holding cooler.
Ribs
8AM on top rack 3 slabs baby backs cook 275 deg 3 to 4 hours
looking for them to bend in middle but not break
when done wrap and place in cooler
Chicken
10 AM bottom shelf Cook legs and thighs, cut apart
170 internal in thigh. Start at 275 and when ribs go off,
turn pit wide open to finish chicken.
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Peter
Things past! Now what?
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