Ok been cooking comps for about 4 years this is first year with a fec 100 in comps been doing ok some top 10 overalls, (shes my money maker for catering) doing all 4 on one,
1st do you bother spritzing or mopping? I do,
2nd do you use a water pan (for comps only)?
3rd my tenderness is suffering on almost all meats 7's and 8's I know there could be many answer's for that one, I've been cooking big meats @about 235o 240o maybe bring it down? 225o and I do kick up for ribs and chicken about 260o chicken gets a grill finish and 4th for the guys that cambro thier meats at 8-9AM how does it stay warm enough moist enough ect and what flavor pellets I've been using OHC thanks, Pooch