FEC Mods

I got my FEC New Years Eve so I'm not an authority but, this is what I've learned.The difference in temp from top to bottom varies with each individual unit and the amount of times you open the door. Like most cookers the longer you leave it alone, the temps will even out.

When I do ribs and chicken I increase smoke by using a foil packet with flavor pellets placed on the shield over the fire pot. It gets hot enough for the pellets to smolder.

For brisket and pork I'll start my cook at 190 - 200 degrees for about 6 - 7 hours then kick it up to 240 - 250 to finish. Plenty of smoke and ring.

If you are really hung up on brisket smoke rings, coat Morton Tender Quick all over the brisket. Leave it sit for 20 minutes then rinse off. Then rinse again. Killer smoke ring. Thats why KCBS instructs judges to ignore smoke rings.

IMHO the difference between the FEC and a stick burner is its really hard to over smoke your meat with an FEC.

Is this info what you were looking for? If there are any other mods I'd like to hear about them also.

The only mod I'd like to see Cook Shack make is add an internal fan to circulate the inside air. Kinda like a convection oven. I understand the theory of the natural heat convection but I think the fan would make it better.

Just one thought,about mods and "things"

Fast Eddy spent a bunch of years,working out the things to work correctly.

I've been fortunate to cook on most, from the pre Cookshack,to the current IQ 4 s,over 8-9 yrs.

A lot of things we discuss,Eddy and CS have tried,and many work less well.

I've also been fortunate to cook with many of the top producing cooks,and they cook just the way Eddy sets them up.

They have done awfully well in comps.

I'd think Eddy might suggest to learn to cook on them,like he designs them,rather than wanting something different.

If it don't work-then fix it.

Just a couple of thoughts.

Not to add fuel to the fire but...

I believe the FEC was developed with a straight auger & chute. That was the whizz bang set up. Then low and behold mods came. Angled chutes and IQ4 controller. I don't know the full history of the FEC.

Yes, many good cook win contests with FECs. BUT there are many good cooks winning contests with WSMs, BGEs, Klose pits, Spicewine cookers, etc. The emphasis is on good.

I was thinking something that would help eliminate hot spots could be a good thing. As the Snapple add says, "the best just got better!" Just maybe, the best cooker could get better. But what do I know? I'm not a cooker designer, just a humble wannabe 'BBQ God' user.

Actually, I prefer the hot spots in my FECs. Once you know where they are and the differences in temps, they can be used accordingly.

Gosh,that sounds just like a good,well tuned maxi stickburner,get all the benefits,and don't have to feed it all night.

I think we might be overemphasizing problems.

I have been around them,since before the mods.



Also,there is an excellent chance that mods came from getting UL,and NSF certifications,to use inside your commercial kitchen.[augers,chutes,etc]

This doesn't mean R & D came running to management all excited by their discovery.

Now the IQ 4 does use up to 40% less fuel,and it does hold temps a little tighter.

Of course, the old ones held closer than my Viking ovens,and recover heat more quickly.

Just a couple of thoughts.

Not sure if it was UL or NSF or Eddy or maybe even R & D possibly trying to improve the already perfect smoker....

but who changed the fan from 120 cfm to 140 cfm last fall?


<-- a curious mind

Eddy found some of the newest ones needed a little more air to get higher temps.

I've seen him at cookoffs remove the side panel to help draw air.

This was on the newest models,that it helped.

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

Skip

Yep,them maxi stickburners can lay on a lot of smoke-right or wrong.

And,folks get accustomed to that taste-right or wrong.

We may try to run the cooker down around 150º-160º,for the same period of time.

Some folks will set small chunks of wood and CandySue sells some flavor sticks,that you can cut,around the edge of the firepot.

I guess you are aware that the Traegars east of the Big Muddy have oak base with the flavor and those for the west used alder.

At least that has always been the understanding.

Folks tend to prefer the oak.

We have used Eddy's for many years,with good results.

His base is oak.

We have also used different flavors from CandySue,at times.

We have been satisfied with them as well.

CandySue,I believe will sell some pure flavor woods,to add to the blended pellets.

She won't recommend them as the cook wood due to lower BTU s and excess ash.

If I mistated any of this,hopefully the parties will step in and help us out.

Hope this helps a little.

OK,
Here is the reason I asked this question.
I have tasted food from a local Restaurant that cooks on a FEC750 and do be perfectly honest I could not taste any smoke on the ribs or chicken.

Yet folks continue to win with the FEC 100 at comps and this cooker has a loyal following of users.

So what gives ?

I have been told to combat this you should smoke at 170-180 degrees with cold meat but as Coach said he has tried this with little success.

Just doing my homework before I spend my hard earned cash on a cooker

It's all up to the very subjective tastebuds of the folks that consume the food.

Some contests are stick-heavy others lean to pellets. As a friend (who has been an accomplished competitor for a long time) once told me, "Good food is good food no matter where you are or what you cook on." He's been a winner using a number of different cookers, currently cooks on a FEC100.

A lot of judges are looking for a tender product with a sweet and a little heat and a tasty sauce.

quote:

Originally posted by who:
Yet folks continue to win with the FEC 100 at comps and this cooker has a loyal following of users.

So what gives ?

Winning doesn't go to the one with the most smoke taste, so I'm not sure of the confusion.

There will always be people who can't get the FE to be smoky enough, but the reason people win with it is they can get a consisent temp and thus a consistent product.

Smoke, being a VERY subjective taste, I would say try different things for you. If one brand of pellets don't work, switch.

quote:

Originally posted by BFDude:
Not to add fuel to the fire but...

I believe the FEC was developed with a straight auger & chute. That was the whizz bang set up. Then low and behold mods came. Angled chutes and IQ4 controller. I don't know the full history of the FEC.

Yes, many good cook win contests with FECs. BUT there are many good cooks winning contests with WSMs, BGEs, Klose pits, Spicewine cookers, etc. The emphasis is on good.

I agree 100%, I have been cooking on the FE and a 22" wsm side by side in my contests this year. I been turning in meat from the wsm and not the fe. I use the fe as a warmer now lol

quote:

Originally posted by StlDoc:
I agree 100%, I have been cooking on the FE and a 22" wsm side by side in my contests this year. I been turning in meat from the wsm and not the fe. I use the fe as a warmer now lol

Actually his post confused me when he bolded the "good"; is he saying only a Good Cook can make those smokers work? Is he saying an Average or below good can't?

Doc, just sounds like you couldn't make the FE match your style and that can happen.

The FE may not work for you and if it's only a warmer, it's an expensive warmer and that's too bad. But, since part of the thread was about people wanting to know what to buy, I'll have to say that out of the 5, 6 years I've been in the FE forum, I'd say less than 5 have not been able to make it work for them. More often than not, you see them wanting to buy a 2nd.

If you determine it early enough, CS does have a refund policy. As a company they'll try to work with you to make you happy, but not everyone will be.

quote:

Originally posted by BFDude:
I don't know the full history of the FEC.

The change from straight to ramp was specifically to get NSF/UL listing. The old straight through could get a fire burning back up the auger.

The larger fan was to allow better airflow and decrease pellets burning out.

The IQ actually increase the smoke penetration. Because the fan doesn't run all the time, the smoke will tend to linger more than blow out the door.

Good thing is the designer is still out there, find FE and talk to him, he can explain it all.

Also, please call CS direct. they don't monitor the forum 100% of the time, so if you have some good ideas, the best way to be heard is to call them.

quote:

Originally posted by SmokinOkie:

quote:

Originally posted by StlDoc:
I agree 100%, I have been cooking on the FE and a 22" wsm side by side in my contests this year. I been turning in meat from the wsm and not the fe. I use the fe as a warmer now lol

Actually his post confused me when he bolded the "good"; is he saying only a Good Cook can make those smokers work? Is he saying an Average or below good can't?

Doc, just sounds like you couldn't make the FE match your style and that can happen.

The FE may not work for you and if it's only a warmer, it's an expensive warmer and that's too bad. But, since part of the thread was about people wanting to know what to buy, I'll have to say that out of the 5, 6 years I've been in the FE forum, I'd say less than 5 have not been able to make it work for them. More often than not, you see them wanting to buy a 2nd.

If you determine it early enough, CS does have a refund policy. As a company they'll try to work with you to make you happy, but not everyone will be.

Not a matter of it "matching my style" It doesnt work properly, and I cant see paying 500.00 to ship it to OK. I been smoking meats for parties, catering, and events for over 20 years. If I could get it to stay withing 10 degrees of where its suppose to I would be happy with it. But 30-40 swings? and nothing under 190? Thats an issue, Tony at CS said, "meat doesnt care what temp its at" Doesnt matter. Hmmmm Well it does to me.

Doc, call and talk with Stuart or John if you haven't.

I'll help if I can but it's pretty hard to figure out sometimes. My traegers certainly would very that much.

Neither of my IQ4 has that much temp swing. When do the swings occur, when you never open a door? It certainly should stabilize. If it's after the door has been open, I've seen overshoots that high.

And I can get under 190, what temp are you trying to get? Are you trying to cold smoke?

As far as temp are you talking a range of 30 or 40 (such as +/- 15 to 20 degrees) or swings up that much and down that much?

If I set at 180, the fe will hover around 220, if I set at 220 it may go to 250 If i want to hold finished product, set at 140, it will be 190. I have been using BBQ delight pellets (tried the rest) I have replaced 6 Ignitors in 7 months, the firepot, the mainboaard, the relays, the fan several time, side panel off, side panel on, adjusted potentiometer to dead on 12, the auger motor, Even a new door, etc, I have replaced every part in this machine. I can be an authorized service center for the fe lol I have fixed a couple at contests with the spare parts I carry, I can get it to cook now at a steady 210 with much trial and error I found that if I cover half the firepot with a smokebox it will hold 210-220

Like Smokin' says,we cooks can bond like mad,and when we get done,you call Stuart and John and get on with the solution.

quote:

Originally posted by Tom:
Like Smokin' says,we cooks can bond like mad,and when we get done,you call Stuart and John and get on with the solution.

Few months back I left messages for Stuart, and never got a call back. Tony called back instead. Wanted to get the unit in their shop for testing. I asked Him, if they test the units before they ship, reply was they turn them on to make sure they fireup, then shut them off, dont want to smokeup the inside or something. I would rather have one that was tested overnite and working properly than to make sure my new unit was nice and shiney

I've been traveling awhile,but I'd still shout for Stuart,as he also works trade shows,accounts,etc.

Tony is a great tech,and I have complete confidence in his ability.

Stuart is the President,a partner,and the engineer and he can make any decision.

If it can be made to work,and you can be satisfied,I have never heard of Stuart not doing it.

Whatever it takes.

Tom

I haven't had many problems, but I have never had one on which I called that Cookshack didn't respond.

I appreciate all the atempts to help a fellow Que'r, but, I pretty much gave up on calling, last 2 messages I left went unanswered, I have a coiuple people from different parts of the country call me for advice lol A LOT doesnt get posted here, good or bad. Ill have to make up a hint, mods, tips page for those who are struggling.
Like I said, I cant "hold" at low temps, so its cambro time for my meat. But have learned a lot about the fec100 in my garage and on th comp trail.

PS come to think about it Tony did call me twice out of the blue to see how it was going. Was at comps both times.

Respectfully StlDoc. Tony wasn't calling out of the blue. He was calling to help you. Why didn't you call him back? He might have been able to help or start the ball rolling to come to a good resolution for you.

quote:

Originally posted by Pags:
Respectfully StlDoc. Tony wasn't calling out of the blue. He was calling to help you. Why didn't you call him back? He might have been able to help or start the ball rolling to come to a good resolution for you.

No, not the case, I still had a extra mainboard was his main question come to think about it. The resolution was months ago, Bill said " were going to swap units with you" Then a call from someone else killed that. So...
Why didnt I call him back? I called cookshack more times in the last year than I care to think about. I kept getting the maybes, but no solid solution.

StlDoc,

I apologize if I have not called you back. Give me a call and lets discuss what is going on. The office number is (800) 423-0698, my cell is (580) 761-1681.

Thanks Stuart, Im sure it was just an oversight. I will try to give you a call

thanks!