First Cook

Congratulations. But your pit looks way to clean.

Well the whole chicken is on now, another hour ill put on the sasauge, thighs and beans.

Yes wayyyyy to clean at rate we are thinking won't be clean long, we are going to practice as much as we can before westmont ILL comp.

here are some more pics.

So, LOTS to cook on your first cook, how'd it turn out?

You'll want to map your smoke for temps for the different meats, just a suggestion

Here's what I did year's ago on my first FE:

http://forum.cookshack.com/eve/forums/a/tpc/f/550103888...761080983#7761080983

yea tried our reoutine that we use for comps for the brisket/thighs/ribs... was sorta a cook for friends party, lets say we barely have anything left over, brisket maybe another hr of 180 smoke for a little better ring think we did 3 hrs at 180.

we are both certified judges also i would say the ribs was great scoring, ( i will upload rib pics tomorrow). chicken was good except was a little spicy for the older folks at the party( we tried cookshacks chicken rub) back to our own spice rub for now on.

but all in all was pretty good. we will hone the cooking time on brisket and ribs prob a hr less then we did was just at point fall off bone. almost to mushy.

i will say though the fec100 is a great smoker we are very pleased with it.

Bill,

Why did you sell the Spicewine?

biggest problem on spicewine for us was the weight we did not get the trailer mounted version. so between me and the wife moving the large spicewine in and out of the trailer was not easy.

We live in a subdivion so we can't have the trailer parked here. so moving it in and out was our only option. and before the wife getting hurt.