Fec Question

The FEC burns so efficiently that it would be highly unlikely to oversmoke, virtually any product.

I suppose you could purposely hold cheese,shellfish,fish fillets for many[24] hrs down at a minimum smoke level of around 140*,leave the door cracked partially open,use a smoke stick,stacked around the edge of the firepot.

I've not heard of it, in the years they have been around,but anything is possible.

Tom, you would probably have a better chance of getting hit by lighting, 5 minutes apart.... than a FE oversmoking something..... ;-) that's why they are so good....

I believe you guys but I guess I just want to know why. In the Bradley you only keep smoke on for part of the time, otherwise its WAY too smokey. In the bradley The wood (little compressed pucks of sawdust) just smolders on a hot plate, I guess that is different than pellets burning completely. How does one adjust the quantity of smoke that the meat takes on? I really don't mean to compare a FEC with a little plastic smoker, that's just my point of reference.

Question, what is it costing people to say smoke a 10 lb brisket or pork butt, as far as pellets is concerned?

When you think of smoke you have to think Fire Management and how EFFICIENT the wood is burning. In a bradley it's very inefficient, so you get lots of that 'white' smoke.

In the FE, it's very efficient, burns clean and little waste (it's just 100% compressed sawdust)

If you read every post here, I don't think in 4 or 5 years of the FE forum, that you'll find one about oversmoked. More likely you'll hit the number of them that talk about wanting more smoke (my personal opinion is that people get used to oversmoked meats in offsets).

Roughly, it burns a 1lb of pellets an hour (actually less in the IQ4)

If you preheat and cook at a high enough temp, you can bake biscuits in a FEC and not have a hint of smoke.

SmokinOki, thank you for your post. That makes sense about the efficiency of the burn. The smoke in the Bradley has always seemed a little acrid to me.

quote:

Originally posted by pete Newhall:
... The smoke in the Bradley has always seemed a little acrid to me.

Same reason you don't want to "soak" your wood before smoke. People think a smoldering fire is good for smoke but all it does is give you more white smoke, not clear smoke. That acrid taste is from an inefficient burn, but many people won't even notice