Fire in Fast Eddy

There's another FEC100 "fire" topic discussion 7 threads down below this one. Have you read through the possible causes of the fire? I'd give Cookshack a call as per replacing the gasket and resetting the IQ board.

You probably burned up the ignitor.

Will it come "on" at all, just won't light? Does the fan run or the auger run?

quote:

Thanks

Nothing is happening. I have pushed the red reset button and tired different plugs to make sure the electric outlet was working.

David

David. Call Cookshack customer service. 1-800-423-0698

I own a FEC-100 and I clean and vacum the cooker after every cook. I just don't see how people can let grease build up to the point where they catch their cooker on fire. They cost way to much money not to take care of.

Davidsbest-What was the outcome of your situation?

BBQBryan-Don't assume it was an owner maintenance issue. I had a fire today in my auger and I too clean my unit after every cook.

A fire doesn't mean you have a bad owner/bad maintenance, it can be as simple as it collected somewhere (say the smoker isn't level) and then you have too much grease with too much heat.

Key is to clean it often and don't let build up occur (on the drip pan on the floor of the smoker or the drip tray). Based on the stories I've seen, the drip tray seems to be the most likely source.

Jim, did you have a fire or were they smoldering? BIG difference. The pellets on the end can get hot enough to start smoldering, but there has to be a lot of air for the fire to ever work back up.

As far as I've heard, there's never been a fire in a ramp pellet cooker that got back up into the auger and all the way into the pellet hopper. Sure there have been fires, just not there.

When I got there it was just smoldering in the auger, but the burn marks are on the auger tube and all around the auger and not anywhere else including the ramp and fire box.

I checked that it was level before the cook started and after the fire. All good. All the grease was where it should be in the pan. No signs of burn on the foil at the bottom or on the drip pan.

I'll let you know what I hear from CS.

This weekend I cooked 80#s of pork. At the end of the cooked, I noticed a decent amount of grease that was on-top of the foil in the bottom (covered in ash)

It looks like the grease was running down the right side wall, missing the grease drain and in the bottom.

Anyone have this happen before?

I was very careful not to put the meat against the edges at all.

Thanks

Pete

What the unit level? If not, the grease may pool in the grease channel and eventually overflow. Did you punch a hole through to the drain hole in the center of the bottom? I think that is there to funnel any grease that misses the shield into the grease pan. I've forgot to do that a few times.

The other obvious choice would be that the grease shield was not properly seated in the channel perhaps due to foil and some grease ran directly to the floor.

Keep in mind, this is a smoker. If you stick a load of meat on there, some will splatter on the walls.

As SlimJim points out, it is very important to make sure the unit is level. And make sure you poke a hole in the grease trough on the side and in the foil on the floor of the smoker. Don't ask how I know!

Just for the record i clean out the smoker after each use. On this day i was ready to pull the meat out and opened the door and the smoker was on fire. five minutes before there was no problem. As it turns out the smoker was slanted down hill toward the canal we live on.

thanks

One thing I do is to put a large pan on the bottom shelf to capture all the grease that drips down. I have to increase my overall temp by 10 degrees to compensate but it has worked like a charm for over a year now.

Is this bad in some way? It sure makes cleanup easy.

As long as it doesn't block any air flow,and you don't mind losing one cooking shelf,I don't see much harm.

Have you had a fire,and trying not to repeat the problem?

If so,was that where the fire/smolder was situated?