FEC design and smoke density

Former Member

Was wondering, why the fec is vented from the side and not the top? Does anyone notice a more smokey flavor when you smoke on the shelf where te exahust is? I thought it was smokier there could be all smoke passes over the meat there where at the top shelf not so much? opinions?

12/21/0812:29 PM

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ezgoinMember

I haven't. I'm not an engineer, but I figure smoke fills the whole cooking chamber before it looks for a way out. I get plenty of smoke no matter what shelf I using.

12/21/081:12 PM

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Former Member

Like EZ said I'm no engineer. But by having the exhaust lower, it seems the trays at and above the level would receive more smoke. The smoke will rise and then fill the chamber till it is forced low enough to be pushed out the vent pipe.

That would give more smoke flavor than just letting it pass thru.

My 2 cents

RandyE

12/21/081:20 PM

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ribdogMember

I agree with EZ and Randy.

12/21/085:06 PM

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