fec vs cs55

Congrats on the purchase of your new FEC100, you're really going love that thing. Like you I went from the CS55 to the FEC100. I can tell you that cooking times will be different with your new cooker. It's a different type of smoker and it will take you a little time to get used to the difference. For instance, BB ribs in my CS55 used to take about 4-1/2 hrs, but only take 3 hours in the FEC. This is mainly due to the fact that I cook ribs now at 275.

If you can get the food done in your 55 I would recommend using it for the annual bbq. It's never a good idea to cook for the masses on a new smoker unless you've had some practice time with it. If you really need to use it for capacity reasons just let us know what you'll be cooking and we can try to help you through it.

trucky's advice is on the money.


If you can't shake the desire to use your shiny new cooker you might want to buy a test piece of each food you'll be cooking and work on them this week.

If you're WIFE is going to volunteer you for cooking before you've even used it, then the best you can do is go with your current times and temps (you can with the IQ) BUT monitor them before your normal finishing temps.

Use the middle 2 shelfs first.

The back left corner is the hot spot.

I put the thicker ends of the meat (like the point) more to that area.

I wouldn't worry about the "smoke" setting / idea (x hours at 170/180) until the next cook.

turn the smoke on when you get it, and let it smoke for say 8 hours or overnight. WATCH it. When you first get them, if there's a bad wire or something moved in shipment, you need to check.

OH

And don't wait until the weekend to cook. Do it all during the week so CS or we can help.

What you cooking for the bbq? Maybe we can help

I will be doing brisket and pulled pork for the bbq they are still getting a good head count but looks like a total of 100 people half of them being hungry AirForce guys. I Wanted to have them done by 1400 so i can foil and rest them till about 1730 and transport them in the cooler. I planned on pulling the pork when it comes off the fire and placing the briskets on top of that in the cooler to keep it warm. We will have volunteers there to slice the brisket as people move through the line. I know i can do it with my 55 earlier in the week and just reheat that day if the FEC is going to be that much of a difference. But who wants to do that with a new FEC in the garage!

How many butts and briskets.

Do it like a contest. Put them all in the FE overnight and pull them off by lunch. Cooler them until 1730 and they'll still be too hot to touch

In reference to the posts in the FEC forum,keep in mind that many of us are comp cooks.

We are working at specific things for judges,that would be virtually un noticeable to the regular diner.

We are working at timing that might suit all our other products and timing.

Like Smokin' says,at home,we just cook it,get it done early,hold it in the hotbox.

Be sure the cooker is running well.

The breakin several hrs,your temps may spike all over the place,but they'll stabilize.

Until you get the walls blackened up,Eddy says the cooker will use more power and throw off some strange readings.

The advantage is,when you check your meats,your recovery period is much quicker than the 55.

I'd keep the 55 at hand,just in case.That way,you won't need it.

Well it did arrive today i got it unpacked and will fire it up tommarrow. As far as the cook if im ready the excel sheet right i will need about 30lbs butt and 39lbs of choice packer briskets starting weight does this sound about right? For 100 people that will be adults and children.

SmokinOkie, Tom- you mentioned putting them on that night and pulling them off around lunch. That sounds about what i wanted to do but at what time should i put them on and at what temp. Ill be using choice packers around 14-15lbs. I know from reading that there are a ton of factors but just a good shot in the dark from your experience would do i mean if its off by a few hours i should still be more then safe. As for the 55 it will always be handy i have fell in love with it and have complete confidence in it and if i had the time to work with the fec i probably wouldnt have so many questions. But i can say this cookshack should comp yall something for customer service yall have been great. thanks in advance.

30# of butts will yield about 18-20# of pulled meat(~70%-say 18# to be safe) 18# x 16oz=288oz/5oz servings=58 servings.

39# of untrimmed brisket will yield about 26# of finished meat(~65%+/-), so 26# x 16oz=418oz/5oz servings= 84 servings.

But, if you assume 3oz servings for each meat, which might be safe since there are kids involved, you'll have ~96 pork servings, and 140 servings of brisket. Sounds about right to me if you're okay with the expected yields.

We tend to cook 15-16 lb packers,trimmed some.

If we cooked at around 225º,it seems like it takes about 65 mins/lb,to usually be in the ballpark.

Big butts[9 lbs] could take about 90 mins/lb.to be in the ballpark.

Remember you can always cook a little hotter,especially when you are through the plateaus.

We like to get big meats on by 8-9 PM,so we can get them off by 8-9 A.M.

We will rest 3-4 hrs in the hotbox.

Don't know about your sides, that they may fill up on,but we usually figure about 50% lost weight in cooking and trimming packers and butts.

Thus, if you are doing sandwiches,multiply the number of raw pounds by two,to get the number of four oz sandwiches.

This gives about 135, 4 oz each sandwiches.

If you are serving meats,that gives you about 1/3 lb cooked meat per person,figuring 50% loss.

If you have kids,you might have some hotdogs,as they usually fill up on chips,snacks,etc.

I try to stay away from caters but ,my teammates do a good bit.

Hope this helps a little.