FEC 100 - First Smoke Results

Former Member

This week I had my first smoke on the FEC-100. I smoked 3 butts and 1 brisket. I wipe-oiled the grates prior to the cook but the butts still stuck. What's the best way to prevent this?

Overall, I was very pleased. I'll make adjustments for next time but I honestly can't imagine anything easier. Well... one nice thing would be able to check the status with my phone or computer so I don't have to go outside in the rain. CS... where's the built-in WIFI?

5/21/158:20 PM

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stilllearninMember

Built in wifi would be nice, but I'd say that adds another element to break down/give people problems. Most people that I know of use some type of a remote thermometer. Maverick, tappecue, igrill, etc...
As for sticking to the grates, you got me. I just got done cleaning mine up from left over pork butts I took off this AM.

5/21/158:56 PM

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gqueMember

Most people use frogmats on top of grates and place meat on top of that.

5/22/1512:14 AM

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larryjacobsMember

I just put the fat side down. Let the fat stay behind.

5/24/158:18 PM

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nordyMember

Get a Maverick 732 or an igrill remote thermometer... both work well for monitoring form inside. I prefer the maverick...

As far as butts sticking... I don't really have much of a problem honestly. I cook fat down and foil about 8 hours in...

Have fun cooking on your new pit...

Nordy

5/25/155:51 PM

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Former Member

Don't leave the butts in one spot. Just move them every few hours. Sometimes I'll flip them top to bottom (I start with the fat down to get smoke on the meat then I flip at some point).

Once the meat starts getting tender it will tend to meld with the grates so move if it's an issue.

My experience if you don't move it, it will stick, even to frogmats.

5/28/159:58 PM