FEC 300 more smoke...

I have to ask if your saying the food does not have a smoke flavor to it?

I have a 500 and while the unit is coming up to temp. It doesn't produce much smoke, or what is seen is a very clear smoke. The pots are burning very clean. Once it gets to temp and is just kind of holding temp, that is when you will see more of the smoke.

But in all of my cooks on the 500 and the 100's I can say the smoke flavor is there. I feel the smoke froma clean burn has as much flavor as the smoke from a very smokey fire.

I found this true when I had a stick burner. And I have a s much smoke flavor in the meat as when I had the stick burner.

The most meat I have cooked on one load was 400lb. And the 500 put out little visible smoke, because it was working hard. But the smoke flavor was there, and the 500 people that enjoyed the meat said it was the best they had ever had.

RandyE...thanks for the reply. Yes, my question did refer to the food not having as much smoke flavor that I've had in a stick burner although the meat does have a smoke ring. I guess it's just getting used to the fact that yes, the smoke is there and it's a very small amount compared to a stick burner where you're burning all the bark etc on the logs. The very efficient burning of the pellets which have the essential oils etc in the wood are burning a lot cleaner than logs.
I've used hickory, pecan, and oak pellets. Hickory seems to be the one which gives the more smokey flavor to pork compared to the other two. I've not tried fish yet but the pecan or oak may be a little better for that effort.
Thanks Randy,

I would then guess it comes down to how much smoke flavor you are after.

Mamy teams are winning with the FEC's, and when you whatch a 100, there is very little visable smoke in the temp range you were talking about.

RandyE

Keep in mind, MANY people coming off stick burners are likely used to oversmoked food. Not bad, just realize it will take some work to make it the same, the FE by design won't oversmoke.

The best thing to do is:

1. Look at the pellets. What brand and what flavor?
2. Look at your process. You'll get more smoke at a lower temp (just how it works) so start the food off at a lower temp then kick it up.
3. Rubs, etc. Is something blocking smoke penetration (foil pans, wrapped in foil, too much rub?)

There's another thread asking the same questions, so check the answers there too.