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I hate when this happens....

K kengoldenMember
I was trying to time a 19 pound brisket for a pre-Super Bowl meal so I was cooking at a relatively low 220 degrees. It was chugging away quite nicely and was at 117 degrees before I called it quits for the night. Came out this morning to find the meat was reading 61 degrees and the FEC100 was at 42 degrees. Firepot was filled with pellets.

I had a similar incident a couple of years ago but I was able to catch it in time and save the meat. I guess even the FEC100 isn't infallible.

So I'm off to Restaurant Depot for a replacement. Will have to go hot and fast. My guests will never know the difference. Sad part is I have a freezer full of briskets. Frowner
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R ribdogMember
No smoker is infallible. That being said, I have been very fortunate as this has never happened to me.

But as I have said many times in the past, I don't like to tempt fate when I am smoking meats for a long smoke. I use a Maverick ET-732 remote therm to watch the smoker temp and sound an alarm if it goes outside the high and low temps that I set on the therm.

Just a suggestion.
C cbqMember
quote:
Maverick ET-732


I use the Maverick ET-732, especially since I had the cast iron firepot. I just replaced it with the stainless steel one and it hasn't gone out yet. I haven't been cooking with it enough to be certain it's an improvement, but it's looking good so far. If you have the cast iron firepot you may want to replace it. (If there is a screw on the top of your firepot, it's the cast iron version.)

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