I don't understand when it says to add 8 oz. of pellets in a receipe. If your cooking for 12 hours don't you have to have pellets in the cooker to keep cooking in the FEC 100? I'm confused.
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Is the recipe for a FEC or an electric model???
If it's a FEC, keep the hopper full.
If it's a FEC, keep the hopper full.
I see another post from you that you have a FE100. New, used?
Welcome to the group, we'll help you out.
Not sure what recipes you found, never saw one for adding ounces of pellets unless it was for a grill that you added a pouch of pellets.
Fill the hopper with your choice of wood. If you leave it in there between smokers, just make sure it stays dry. If it gets wet, you'll have PelletCrete.
Welcome to the group, we'll help you out.
Not sure what recipes you found, never saw one for adding ounces of pellets unless it was for a grill that you added a pouch of pellets.
Fill the hopper with your choice of wood. If you leave it in there between smokers, just make sure it stays dry. If it gets wet, you'll have PelletCrete.
Thank you I just got my FEC100. I got a cook book with it and the receipies all say an amount of pellets to use. I got the message though to keep the hopper full. I got a new one dated 6-7-07. I did some chicken thighs and it was good but I don't know when to add the bbq sauce. I did 3 hrs with a rub. Is it best to put it on a charcoal grill to cook the sauce in?
Hey Tom,
I think you really need to go by the temp of your meats rather than the length of cook time. I sauce mine about 20 minutes before I plane to pull them off.
And if your cooking at various temps the times will change so much.
I usually cook chick at 245 then pump it up to 285 or so after an hour. This has been taking a little over 2 hours. This past friday I did 60 thighs at a higher starting temp than normal, then finshed at 300. And I was not as happy as I normally would have been. But the Chicken was done in less than an 1-1/2 hours.
I think you really need to go by the temp of your meats rather than the length of cook time. I sauce mine about 20 minutes before I plane to pull them off.
And if your cooking at various temps the times will change so much.
I usually cook chick at 245 then pump it up to 285 or so after an hour. This has been taking a little over 2 hours. This past friday I did 60 thighs at a higher starting temp than normal, then finshed at 300. And I was not as happy as I normally would have been. But the Chicken was done in less than an 1-1/2 hours.