I'm officially a pellethead

Nah!, your a good cook, "it's done when it's done".

Congrats on the new smoker!

Like cal says.I go back and forth between electrics and pellets.Pellets give you quicker recovery time when you open the door.Little higher cooking temps-if needed.

WTG Andy! Glad it came together. You don't have to open the door and dump moisture anymore.

Just a bit bigger than the SM020.

Now that is a nice score. Looks brand new.

You will find it loves meat. All you can feed it.

Have fun.

RandyE

Nice Andy.

quote:

Originally posted by Randy E:
Now that is a nice score. Looks brand new.

Almost is, the guy said he cooked ribs in it once. Has an FEC120 & an old FEC100 with the Traeger controller as a backup for his catering business. Said he's not really sure why he bought this one.

I gladly took it off his hands, bit of a drive to get it, but I saved some nice $$$.

When I traded up from my AQ 66 to my FEC 100, the biggest difference I noticed was the 'different' smoke profile. It was lighter and shot all the way thru the meat, instead of mostly on top. If you really want to see the difference, cook a batch of jerky, or some ribs and wait for the beautiful smoke ring. You're gonna love it!!!!

So I've made ribs & salmon so far. Impressed with the results so far, especially the texture of the rub/glaze. Much tackier than the electric. Now the question is how long will it take to make the inside of the FEC look like the inside of a coalmine like my SM020?

quote:

Originally posted by AndyJ:
So I've made ribs & salmon so far. Impressed with the results so far, especially the texture of the rub/glaze. Much tackier than the electric. Now the question is how long will it take to make the inside of the FEC look like the inside of a coalmine like my SM020?

Get cooking!

How about some Steak on a Stick out of the FEC.

This turned out even better than the ones out of the SM020.

Those look great!

Works of art Andy.

Those look good enough to eat

Don't know why but beef plate ribs are non-existent in my neck of the woods. Back ribs can be found occasionally but I find them to be a waste of time and money.

WTG Andy!

Do look mighty yummy. Great job.

Andy, great job.