Wondering if the Flavor Infusion Resevoir can be used with the FEC100 to add additional flavoring?
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Why?
You can just add a pan of juice or something else to hold the liquid, but I don't find adding flavor to the air really adds that much flavor to the meat
Brining, injecting, basting, spraying, mopping will have more direct impact.
You can just add a pan of juice or something else to hold the liquid, but I don't find adding flavor to the air really adds that much flavor to the meat
Brining, injecting, basting, spraying, mopping will have more direct impact.
Don't think there is EVER a discussion,to disagree with Smokin's good advice,on infusion pans.
quote:Originally posted by Tom:
Don't think there is EVER a discussion,to disagree with Smokin's good advice,on infusion pans.
Don't mind the advise from the other gentleman; however, he comes across in a rather strong manner as to suggest some of the questions are self explanatory and not worth addressing. I thought the purpose of the fourum was to help educate current and potential new customers with issues/concerns. I am well aware of the use of an optional pan as I have used said method numerous times with my offset smoker with excellent results. Perhaps if we were all as well educated in the fine art of smoking and handling technical issues, there would not be a need for the forum. No matter how long you have been smoking, you can always learn more......
I'm sure he had no intention to sound,as you may have taken it.
He knows these cookers very well,and although there is some use in stickburners-we have not found the need,the extra effort,nor the results to justify the use.
The cookers don't flow a great amount of air and cook rather moistly.
Welcome to the forum,and I'm sure you will find Smokin' to be more than you can hope for,in his helpfulness.
As we all have learned.
Tom-Fl
He knows these cookers very well,and although there is some use in stickburners-we have not found the need,the extra effort,nor the results to justify the use.
The cookers don't flow a great amount of air and cook rather moistly.
Welcome to the forum,and I'm sure you will find Smokin' to be more than you can hope for,in his helpfulness.
As we all have learned.
Tom-Fl
bige,
I'm the "other" guy, but you can call me Smokin'
Sorry if you took it wrong. Having almost 10,000 posts over 10 years, sometimes direct answers are too direct.
My response was direct, since your original questions was vague, I had to guess why you were asking. You didn't indicate your level of knowledge or reason for asking, that would have helped us give a more tailored response.
Are you asking as a reason for looking at buying an FE or something else?
To the original question, I could have given you a simple response of "no" but that wouldn't have told you anything, so I tried to add more info.
Now, to the original post:
I personally don't think adding a "water" device of any sort will add flavor to the product. I think it's "hype" from how some other smoker devices. That's my educated opinion from 40+ years of smoking on just about everything out there.
Some people do, and if you're one of those I always say do what works for you. You CAN do it, and save some $$$ (my original point) without adding a "reservoir" you have to buy, a simple pan of liquid would do the same thing.
FYI, that reservoir is for the other line of smokers, not this on, because they are two different cooking methods (electric vs pellets)
Does that answer it or does it raise more questions?
I'm the "other" guy, but you can call me Smokin'
Sorry if you took it wrong. Having almost 10,000 posts over 10 years, sometimes direct answers are too direct.
My response was direct, since your original questions was vague, I had to guess why you were asking. You didn't indicate your level of knowledge or reason for asking, that would have helped us give a more tailored response.
Are you asking as a reason for looking at buying an FE or something else?
To the original question, I could have given you a simple response of "no" but that wouldn't have told you anything, so I tried to add more info.
Now, to the original post:
I personally don't think adding a "water" device of any sort will add flavor to the product. I think it's "hype" from how some other smoker devices. That's my educated opinion from 40+ years of smoking on just about everything out there.
Some people do, and if you're one of those I always say do what works for you. You CAN do it, and save some $$$ (my original point) without adding a "reservoir" you have to buy, a simple pan of liquid would do the same thing.
FYI, that reservoir is for the other line of smokers, not this on, because they are two different cooking methods (electric vs pellets)
Does that answer it or does it raise more questions?
Thank you, Tom for your respnse. Truly appreciate the loyalty everyone expresses for the the product, but as one user indicated, loss of product when relying upon the smoker to function as expected is not acceptable. Not all failures can be contribute to the operater.... I will continue reading more about the FEC on the FORUM so that I may learn more about the product.
Greetyings, Smokin and thanks for taking the time respond. Did not realize you responded to so many "posts". Can understand why the direct approach is required. I have been an offset smoker for many years and a water/flavor pan has proven useful in many cases; although, in most cases, I usually used the "spray" method to add the flavor and help retain the moisture in the meat. I started using an electric smoker (much lesser quality brand) as I was getting concerned about health issues with the use of wood. Still learning the "tricks of the trade" using the smoker, but feel I am ready to move to a better and more realiable brand. Obviously, quality and realiability is one of my major concerns about the product. While it is VERY apparent CS provides an EXCELENT customer service base, my concern is WHY, other than human error, are the technical problems ocurring with the units? Does CS go back to the "drawing board" to diagnose the concerns/complaints to help eliminate the problem? I realize the production error rate may be well within the acceptable production rate, but, I am sure NO ONE wants to be that statistic that is within the error rate. Please consider my concern as "over cautious" at this point. As I read more and become more educated and confident about the FEC, I am sure I will be waving the flag about the FEC. Again, thanks for taking the time to respond.
quote:Originally posted by bige:
... While it is VERY apparent CS provides an EXCELENT customer service base, my concern is WHY, other than human error, are the technical problems ocurring with the units? Does CS go back to the "drawing board" to diagnose the concerns/complaints to help eliminate the problem?
Tom and I normally have the same response. Keep in mind, you don't see the large number of users who report zero errors, and while it's hard to say it, many of the errors are indeed "new user" errors, more than design errors.
If you're cautious, be cautious and keep reading. With a 100% money back guarantee and exceptional Customer Server (they are numberous response about that) then you can feel more secure about a purchase.
That's also why CS wants customers to call, not post in the forum, if they have questions.
I don't work for CS nor does Tom, we're just volunteers Most of those people are too busy making smokers to try to keep track of issues so we try to help.
They want to work any/ever issue 1 on 1 so they can diagnose and response to specific users.
Have a read through the "which smoker" forum near the top for similar questions and responses.
One thing I have noted from my readings, "CALL CS WITH THE PROBLEM FIRST" :-)
Yessir,they WILL live with you.
My FECs live on an open porch at the beach in south Fl,nightly salt storms,and tropical storms.
We cook in pouring rain,and 30-40 mph winds,during the rainy season.
At comps,which cost a bunch with 1500 mile ave round trip,we put the big meats on at 8 PM,go to the motel,come back out for breakfast and put the ribs on.
We haul the comp cookers all over the Southeast and beat them to death.
I'd say on all we own,we average one call every couple years.
I've been on the road to comps,they diagnose,and overnight ahead to my next stop.
Rare tho.
Rarely do any of us see a bill.
Hope this helps a little.
My FECs live on an open porch at the beach in south Fl,nightly salt storms,and tropical storms.
We cook in pouring rain,and 30-40 mph winds,during the rainy season.
At comps,which cost a bunch with 1500 mile ave round trip,we put the big meats on at 8 PM,go to the motel,come back out for breakfast and put the ribs on.
We haul the comp cookers all over the Southeast and beat them to death.
I'd say on all we own,we average one call every couple years.
I've been on the road to comps,they diagnose,and overnight ahead to my next stop.
Rare tho.
Rarely do any of us see a bill.
Hope this helps a little.
quote:Originally posted by Tom:
Yessir,they WILL live with you.
My FECs live on an open porch at the beach in south Fl,nightly salt storms,and tropical storms.
We cook in pouring rain,and 30-40 mph winds,during the rainy season.
At comps,which cost a bunch with 1500 mile ave round trip,we put the big meats on at 8 PM,go to the motel,come back out for breakfast and put the ribs on.
We haul the comp cookers all over the Southeast and beat them to death.
I'd say on all we own,we average one call every couple years.
I've been on the road to comps,they diagnose,and overnight ahead to my next stop.
Rare tho.
Rarely do any of us see a bill.
Hope this helps a little.
Greatly appreciate the reassurance as it will be a big factor on final decision to go with the FEC or the "commercial" unit. In fact, I would appreciate any comments regarding the commercial units VS the FEC. I know the FEC smokes more like a stick burner does, but other coparison comments would be appreciated. Again, thanks to you and Smokin'for the getting me on the right track.
My 13 yr old commercial unit sets out in the same storms,and never a miss.
I can train my neighbor's orangutan to cook better meats than any of the local restaurants.
'course they may take two,three days,since they clown around.
I run into them,all the time,another decade older.
Folks buy them cheap ,from restaurants that retire,and use them at county fairs,etc.
They keep on tickin',and CS supports them-no matter where you bought them!
Hope this helps a little.
I can train my neighbor's orangutan to cook better meats than any of the local restaurants.
'course they may take two,three days,since they clown around.
I run into them,all the time,another decade older.
Folks buy them cheap ,from restaurants that retire,and use them at county fairs,etc.
They keep on tickin',and CS supports them-no matter where you bought them!
Hope this helps a little.
bige,
So it won't get lost (based upon the original title) you might want to start a new thread. If you're asking about a new topic, that also helps me when I'm archiving.
There is a thread you'll want to check out first in the "which smoker forum"
Have a look, see if it answers any questions.
Pellet vs Electric
So it won't get lost (based upon the original title) you might want to start a new thread. If you're asking about a new topic, that also helps me when I'm archiving.
There is a thread you'll want to check out first in the "which smoker forum"
Have a look, see if it answers any questions.
Pellet vs Electric
Hey Smokin, Thanks for the thread as I found the info helpful..
Anytime, there's tons of information here, over 10,000 posts