My problem is trying to get more smoke on the meat.
Yes yes yes........ before anybody jumps on the oversmoked bandwagon.... I hate oversmoke just as much as most of you.
However... When I get a head judge and my cooking partner...and myself...BARELY tasting any smoke at all.... after smoking at 180 for 8 hours... then... well.. time to scratch the head.
Maybe the problem is the Traeger pellets...... Candy Sue would probably say so
btw... I've used traeger mesquite, hickory and apple
If so...then I would wonder why Cookshack sells them to begin with. (Candy... I just bought some of yours to try) I did try an offbrand pellet that I thought gave more smoke but my wife said it was in my head.... after 2 more smokes...... she was right.
Second. Maybe it is the new fan setup. When I peek inside, the fire is so hot.... it would make a blacksmith envious! very little smoke... but oh the efficency!
Tom...you said Eddy wanted to get the temps up with the new fan... that's great. However...
I'm not trying to fry chicken..I have a great fryer too....I'd love to have crispy chicken skin but that is not my priority.
A smoke flavor is all I ask.
For the guys that have a fec 100 built before last fall.... with the 120 cfm fan... You guys gettin smoke? If so.. with Traegers?
Look... I'm a huge cheerleader for this product. Trust me... I get a HUGE amount of crap down here in TX at these comps with a pellet smoker but I fend them off
I've only seen one other fec100 at a comp down here and he was passing through from florida. Let's face it. Yeah...these judges down here like a LOT of smoke... more than I want...but.... I just do not want a head judge to tell me again that it tastes like a pot roast done in a oven.... after 8 hrs of smoke.... of which... unfortunately..in the end.. I had to agree
Help!
respectfully
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