FEC vs Cookshack 55

This is the first time I have heard from anyone that the FEC is cooking dry food. All the food I have ever cooked in mine, is so much more moist than just about any other cooker out there. Tell us how you cooked your food??

Yep,the traditional Cookshacks are tightly sealed and don't flow much air.

The 55 won't achieve the higher temps to crisp chicken skin.

It lends itself well to the Jumpin Jim technique.

Many of us use the higher temps of the FEC on our comp chicken.

Yes,a load of ribs in the traditional CS,can create excess moisture and some folks open the door a couple of times to let the moisture out.

The FEC burns exceptionally clean and doesn't put too heavy a smoke on many foods.

You can load the traditional CS to achieve as much smoke as you can stand.

Like Freedie says,how are you cooking your ribs.

All our FEC s cook mighty moist.