FEC 750

We have the FE2000, which predates the FE750 by 1 year.

Fill the bottom rack first, and it won't tip.

The sprocket is huge at the end with a #50 or #60 chain drive, and geared to about 1 rpm, it doesn't bother with an out of balanced load.

We cook going down the road running a generator [turn off the rotisorary during travel].

Instant heat recovery is nice too.

We love ours and recommend it to anyone.

It can be seen at www.prairiepridebbq.com catering link.

Good luck! Roger

Fast Freddy why don't you buy my big Stainless steel BBQ200 and you won't have to worry about all that. It will cook more than you need. I want to buy the FEC750.

Craig

FE is the only way to go!!

Don't forget about the FE500. If I ever decide to get into catering I will probably go with one of those. Saw a prototype and the FE class last year and was really impressed.

Mark

Freddy,

While you were looking at the bigger FEC750, which I have, I was looking at the FEC100, which you have.

My big catering rig is in a snowdrift, 100' from the house. It's hard to get excited about trudging out to fire it up, and cook for our table.

I just talked to John at Cookshack and bought one of the FEC100s that was used for the recent bbq class. I'm putting it on my porch. Next summer I'm going to borrow it out to my buddies.

I looked at Traeger 070 and Little Pig [my wife wanted the pig]. I went with the FEC100 because of the NSF rating, allowing me to use it for commercial as well as residential.

I'm looking forward to a nice, big Stuart's Prime Rib with extra garlic, in a foil half pan to catch the drippings to make gravy for the mashed potatoes.

Roger

That sounds good. What time should I be there?
I have my FEC 100 on the porch, right outside my kitchen. Three steps and I am cooking under a roof. I don't get any snow here in California, but we get rain only in the winter months, so my FEC gets a good workout almost daily. I hear the new FEC 500 & 750 will have the cook and hold controls when it's gets the UL approval in the near future.

Does your FEC100 leave smoke on your porch?

I'm setting mine between the door and a window. I guess I'll soon find out. It arrives this am.

We may have started something over here on prime ribs. There's a lot of talk on the open forum about them lately.

I picked up a nice aged Angus 5 pounder to start with.

Thanks, Roger

Prime rib in an FE?

From 2 years ago:

Prime Rib in an FE

There are a lot of other threads, just search in "fe forums" and "prime rib"

It does a great job on them. I'm adding info about it in Prime Rib 101:

Prime Rib 101 -- the draft

I am having a Lobel's dry aged Prime Standing Rib Roast for Christmas. It will be cooked in the FE.
It works great. I use Alton Brown's recipe.
I have to try their meat once before I die. LOL
My exhaust is about three feet from a wall. My house is a light pale yellow. You can see a slightly darker area directly in the path where the exhaust hits the wall. I don't use an elbow. No biggie.
The convienence is worth it.

I think dry aged beef is the way to go. No sense paying hard-earned $ to buy H2O with the wet-aged. I think wet aged is a packer scam, like inhanced pork is a packer scam.

I found when I buy aged beef, it won't keep in the fridge for another 30 days like the superstore beef. The cryvac will start to bulge in a week or so.

I just got off Lobel's website. I happen to know the midwestern farmers they refer to that raise the Kurobuta/Bershires for them. I'm one of them. I have agreed to sell the extra Berkshires from our own meat business to their source.

Roger

When I looked at the Lobel's site yesterday, I thought of you because I had also read what you say about your hogs,,,, How cool is that?

Well, mnhogfarmer, I just ordered my prime, prime rib from Lobels. It will be here tomorrow. I hope I can wait until Christmas. I'll get to taste some of your fine beef. I am drooling already.

FF, I need to come to your house. Man, they like their beef. That was the place I listed the prices for Prime.

But Hey, it's for the Holidays.

Russ

You ain't kidding. I bought a 4 pound Prime, Dry Aged, bone tied prime rib. Total cost with overnight shipping was a little over $114.00. I will eat that all day long, until I can't eat another bite. And a couple hours later, I will finish it. Can't wait!

Well Smokin, you didn't make it to my home for the Lobels prime rib. I couldn't wait. We had it for Christmas Eve dinner. Seasoned with garlic salt, kosher salt, and fresh ground pepper. I cooked it in the FEC until it hit 115*. I took it out and let it rest for a half hour. I then cranked the pit up to 450*. I put the roast back on for 15 minutes to crisp up the fat. I took it off and let it rest 15 minutes. It sliced like butter, and was perfectly rare to medium rare. Had sauteed mushrooms with garlic, onions, butter, extra virgin olive oil, and some red wine, also baked potatoes (in the FEC) with sour creme and chives. A bottle of Cabernet went great with the dinner. Dessert was Key Lime pie, and some 10 year old Tawny Port. I see why Lobels is so expensive, but I am hooked. I have eaten at many top restaurant's, but never had a piece of meat so tender and flavor full. The FEC made it even better. I tried my best to save you some, but everytime I went into the kitchen, I had to have a "little" slice. Now, it's all gone!!
Merry Christmas To All

Must have gone to the wrong house

Yeah I did Rib Roast (only Choice) that was pretty good, and took pictures with the new Christmas toy, a Canon Digital SLR:

Looking good.