FEC 120 and brisket

I'm no expert,but have had a chance to cook with a few.Early on,Smokin'Okie and several others suggested that many bbq cookbooks were best used to put under the legs of the cooker to stay balanced and not let the hot grease to pool on ya.Grease fires is a mess to clean up and them door gaskets sure do stink after a grease fire.

Just a thought.

I don't believe Tom cooks on a 120... He says he's not an expert... I'd still take his "non expert" advice as gospel... Just sayin'.

Moo,

Never cook on time (that's just to get you in the ballpark), as it varies with the cooker (as you've indicated) so using a target temp AND probing for tenderness are the best ways.

Convection ovens cook faster than regular ovens by about 25%, so I'd suspect the 120 smokes faster than a regular smoker due to the same convection. Like Smokin says, estimate times (adjusting for convection), then test for doneness.

quote:

Originally posted by Pags:
Convection ovens cook faster than regular ovens by about 25%, so I'd suspect the 120 smokes faster than a regular smoker due to the same convection. Like Smokin says, estimate times (adjusting for convection), then test for doneness.

Your a wise man Pags! I bet there is less moisture loss also.