FEC 100 died

Never happened on any of ours,but if it isn't your power source,maybe a blown fuse?

There should be a spare fuse taped on the circuit board area.

If it got too hot ,there is an auto shut off on the new ones.

It should restart ,after opening the doors.

Thanks. I just pulled the cover off and there is a red button that looked like a reset. I pressed the button then refired. It seems to be working ok at this time. Have you done much cooking at high temps? steaks etc.?

I never use my FE for cooking steaks in. That's what my Weber kettle and lump charcoal is for. I like a higher temp than 450 for cooking my steaks.

Like Ribdog says.

I have used the bottom rack, at higher temps,to cook strip steaks and burgers.

The job is adequate,but not great.

Burgers are better than steaks.

I believe it was Rodney that preheats an iron skillet over the firebox for awhile and then adds 1 1/2 strips/ribeyes,etc.

I have done this also.

The wife/co-cook likes this method,as she likes a simple pan sauce from the drippin's.

Well this could be acouple of things. 1st might be the high temp shut off switch. It will turn the unit off at 450 then kick back on after it cools down to 350. Second could be the connectors inside the unit( the diff colored ones). I have had that happen sometimes they come loose. Mine does not have a reset button that I have found. Third I would look at the fuse. Where you running on a battery or home power?


Craig
FireHouseBBQ.us

I talked to the service rep today, he said that it should just be the temp limit switch. He suggested that I hit the reset and don't cook so high.

I am having the same problem. Mine turns off at 390 not 450. Tony wants me to double check with another thermometer. Sounds to me like they may have a batch of bad probes or limit switches. I will do the test over the weekend and report back. I know they will take care of the problem.

Somebody must know how to either disconnect or bypass the high temp limit switch. I want to upgrade to the UL model, but not if I can't get my 450* temps.

Simply wire around the temp switch and put a toggle switch in the loop. That way you can bypass the switch when you want to cook hot, but have the safety feature when you are cooking slow. IMO it is an important safety feature and should be used while the cooker is unattended for extended periods of time.

If you don't know what your doinf I would not start cutting wires and bypassing them. I would call CookShack they will send you ut a new high temp shut off switch.

Craig
FireHouseBBQ.us

Craig,
Wasn't suggesting bypassing a faulty switch. I was addressing Fast Freddie's post.

Using the high temps,does the Fast Eddy do a good job on Chicken? 1/2's, whole? Have many of you heard of a problem with the switch before, or is this new to most of you?

Good question Huck, I hadn't jumped in because mine doesn't have the switch, it's too old. And I cook my chicken around 300 to 325 so I wouldn't see an issue with hitting a high temp switch issue.

I'd just caution anyone (moderator comment ahead) that changing the smoker, even adding a switch, might be violating the warranty. If it's out of warranty, then I guess you can modify it however you want.

Huck, just call CS up and ask how it's set up, they'll tell you so you can see if it's the problem. They can probably tell you when it kicks in, etc.

I just wanted to say that I have three FEC 100's two which are the new models. I have cooked many times on 180* for extended period of times here at home and have never had a proble. What I do is watch it for the first hour and then come back several hours later to check it. Never had a problem with any of the FEC's. So I am not sure why some units are going out in the 180 position.
Smoky Mountain Smokers

Thanks SmokinOkie, TnJoe, we have to order our smoker within a few days and we had the sm150 in the past (loved it,& never 1 probem) and then did some reading about the Fast Eddy and thought that we should buy that 1 first, and get the sm150 later, as business grows. Any switch problem and we'd be dead in the water untill it was fixed. Chicken in the sm150 was an issue, and after reading up on the Fast Eddy we thought it would do all our meats and our chicken would be better.
Huckabee